Saborea Pays de la Loire: Una aventura gastronómica única
Explora los sabores auténticos de Pays de la Loire en una experiencia gastronómica inolvidable.
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Beurre Blanc
The Pays de la Loire is a region of surprising diversity, stretching from the long sandy beaches of the Atlantic coast to the green valleys and vineyards that line the Loire River. It is a land of ingenuity and spectacle, home to the world-famous historic park Puy du Fou and the dreamlike universe of Les Machines de l'Île in its vibrant capital, Nantes. The region combines the adrenaline of motorsport in Le Mans, the equestrian elegance of Saumur, the history of the dukes of Brittany and the kings of England in Nantes and Angers, and the tranquility of its natural landscapes, from the unique salt marshes of Guérande to the gardens that have earned it the nickname 'the garden of France'.
Flavors of Pays de la Loire
The region's gastronomy benefits from the duality between land and sea. Fish and seafood from the Atlantic coast meet products from the fertile orchards of the Loire Valley, all washed down by its famous white wines.
Must-Try Dishes
Beurre Blanc
The sauce par excellence of the Loire Valley, invented near Nantes. A silky emulsion of butter, vinegar or white wine (Muscadet) and shallots. It goes perfectly with fish.
Fleur de Sel by Guérande
The 'fleur de sel' harvested by hand in the Guérande marshes is one of the most appreciated salts in the world, used by the best chefs to give a finishing touch to their dishes.
Atlantic Seafood and Fish
Enjoy oysters, bouchot mussels (pole-grown), clams, and the famous sardines of Saint-Gilles-Croix-de-Vie.
Rillauds
Pieces of pork belly slowly confit in their own fat until they are tender on the inside and crispy on the outside. A specialty of the province of Anjou.
Mogettes de Vendée
Large and tender white beans, with Protected Geographical Indication. They are often served on a slice of buttered toast.
Typical Drinks
Muscadet
The dry and light white wine from the vineyards surrounding Nantes. Made with the Melon de Bourgogne grape, it is the perfect accompaniment to seafood.
Anjou and Saumur wines
The region offers a great diversity of wines: dry rosés (Rosé d'Anjou), fruity reds (Saumur-Champigny), sweet whites (Coteaux du Layon) and excellent sparkling wines (Crémant de Loire).
Cointreau
A famous orange-flavored triple sec liqueur, created in Angers in 1875 and used in world-famous cocktails such as the Margarita and the Cosmopolitan.
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Beurre Blanc
The sauce par excellence of the Loire Valley, invented near Nantes. A silky emulsion of butter, vinegar or white wine (Muscadet) and shallots. It goes perfectly with fish.
Fleur de Sel by Guérande
The 'fleur de sel' harvested by hand in the Guérande marshes is one of the most appreciated salts in the world, used by the best chefs to give a finishing touch to their dishes.
Atlantic Seafood and Fish
Enjoy oysters, bouchot mussels (pole-grown), clams, and the famous sardines of Saint-Gilles-Croix-de-Vie.
Muscadet
The dry and light white wine from the vineyards surrounding Nantes. Made with the Melon de Bourgogne grape, it is the perfect accompaniment to seafood.
Gâteau Nantais
A soft and moist almond cake, generously soaked in rum and covered with a white glaze. A classic from the city of Nantes.
Food and evening experiences in Pays de la Loire
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Travel advisory
It is almost mandatory to book tickets for the Puy du Fou months in advance, especially for the Cinéscénie night show. During the 24 Hours of Le Mans, the city and its surroundings are completely saturated; Plan transportation and accommodation a year in advance if possible. To visit the island of Noirmoutier via the Passage du Gois, always check the tide times to cross safely.
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