A Taste of Touraine
After visiting a château or hiking along one of its marked trails, discover the delicious local specialities that Touraine has to offer…
« Séjour gourmand » — Illustration originale créée pour Le Clos de la Réserve.
Les Rillettes de Tours
One of Touraine’s great culinary specialities: the authentic Rillettes de Tours from Maison Galland, a traditional slow-cooked pork speciality. Prepared according to time-honoured methods, they have a rich, generous texture and a delicately seasoned flavour enhanced with white wine.
Enjoy them on a slice of warm country bread, with a few cornichons and a glass of Loire Valley wine for a truly convivial experience. Whether served as a gourmet aperitif, for lunch on the terrace, or as part of a picnic by the Loire, let yourself be tempted by this must-try local speciality, a true symbol of the Touraine way of life.
Les Rillons de Touraine
Rillons de Touraine are one of the region’s most delicious traditional specialities. Made from pieces of pork belly slowly confited and browned, they have a rich, tender texture and a wonderfully savoury flavour.
They can be enjoyed cold, as an aperitif or on a slice of country bread, or served warm with potatoes, salad or vegetables. Their generous flavour pairs perfectly with a Loire Valley red wine.
Simple, authentic and convivial, rillons are a true expression of traditional Touraine cuisine and a must-try discovery during a gourmet stay in the region.
L’Andouillette de Vouvray
Andouillette de Vouvray is a hearty local speciality that perfectly reflects the character of Touraine cuisine. Prepared in keeping with tradition, it is appreciated for its distinctive texture, bold flavour and characteristic aromas.
Grilled, pan-fried or served with a mustard sauce, it pairs beautifully with French fries, potatoes or seasonal vegetables. At the table, it is naturally accompanied by a Loire Valley wine.
Tasting an andouillette de Vouvray is a chance to discover authentic, convivial and straightforward cuisine, deeply rooted in the culinary traditions of Touraine.
La Géline de Touraine
Géline de Touraine is an iconic poultry breed and an important part of the region’s gastronomic heritage. Its fine, tender and flavoursome meat lends itself to a wide range of dishes, from traditional family recipes to more refined cuisine.
Roasted, slow-cooked, prepared with cream, or served with mushrooms, seasonal vegetables or potatoes, it showcases the full richness of Touraine’s culinary heritage. Chefs particularly value this poultry for its quality and distinctive character.
Tasting a dish made with Géline de Touraine is a chance to discover authentic, generous cuisine deeply rooted in the culinary traditions of the region.
La Beuchelle à la Tourangelle
Beuchelle à la tourangelle is one of the great classics of traditional Touraine cuisine. Made with veal sweetbreads and kidneys, slowly cooked in a smooth cream sauce and often enhanced with mushrooms, it is prized for its richness and delicate flavours.
Served piping hot with potatoes, vegetables or good country bread, it perfectly embodies the generous yet refined character of the region’s cuisine. Paired with a glass of Chinon, it reveals its full depth and character.
Tasting beuchelle is a chance to discover an authentic speciality and a true emblem of Touraine’s gastronomic heritage.
Les Poires Tappées
Poire tapée de Touraine is one of the most distinctive treasures of our regional gastronomic heritage. This speciality, whose traditional preparation dates back to the Middle Ages, is slowly dried and then gently flattened to preserve the full richness of its aromas.
Rehydrated or enjoyed as it is, it reveals a soft texture with naturally sweet and intensely fruity flavours. Served as an aperitif, as a dessert, or accompanied by a glass of Vouvray, it offers a truly authentic tasting experience.
During your stay in Touraine, take the time to discover this emblematic speciality, which tells the story of the region and its culinary traditions in every bite.
Touraine Cheeses
Discover Touraine cheeses, true ambassadors of our local terroir. From ash-coated goat’s cheeses and Sainte-Maure-de-Touraine AOP, Selles-sur-Cher AOP, Valençay AOP and Pouligny-Saint-Pierre AOP, to farmhouse tommes and artisan specialities, every bite reflects authentic craftsmanship passed down with passion.
Their delicate textures, subtle aromas and remarkable freshness pair beautifully with good country bread and a glass of Loire Valley wine. During your gourmet stay, take the time to enjoy this rich local tradition, whether simply served at the table or shared as part of a convivial tasting.
Loire Valley Wines
Touraine wines offer remarkable diversity, reflecting the variety of the region’s terroirs. Red, white or rosé, they range from dry to sweet, still to sparkling, making them the perfect accompaniment to every moment of a gourmet stay.
Cabernet Franc, Chenin Blanc, Sauvignon and Gamay each reveal very different expressions depending on the appellation and the soil. From Chinon to Vouvray, and from Bourgueil to Montlouis-sur-Loire, every tasting tells the story of a landscape and a winemaking tradition.
Whether enjoyed as an aperitif, with goat’s cheese or alongside a meal, let yourself be surprised by the richness and distinctive character of Touraine wines.
Les macarons de Cormery
Macarons de Cormery are among the oldest sweet specialities of Touraine. Said to have originated in the 8th century at Cormery Abbey, they are instantly recognisable by their distinctive ring shape, unique in France.
Made from almonds, sugar and egg whites, they have a delicately crisp exterior and a soft, tender centre. Their recipe, passed down from generation to generation, preserves a traditional craftsmanship that has become part of the region’s culinary heritage.
Enjoyed with coffee, tea or a glass of Vouvray, these delicious biscuits are a must-try treat during your stay in Touraine.
Le Nougat de Tours
Despite its surprising name, Nougat de Tours is not a confectionery sweet, but one of Touraine’s oldest traditional pastries. Its origins are thought to date back to the Renaissance, when Italian merchants introduced the region to the flavours of almonds, candied fruit and citrus.
Beneath a delicate sweet pastry crust lies a generous filling of ground almonds, apricot jam and candied fruit, topped with a golden almond macaron mixture and dusted with icing sugar. Its balance of soft, crisp and fruity textures makes it a truly distinctive speciality.
Today, Nougat de Tours is still made by some of the region’s finest pastry chefs and remains a must-try for food lovers. A refined treat to enjoy at teatime, as a dessert, or simply for the pleasure of discovering one of Touraine’s finest culinary traditions.