Pays de la Loire is a region abundantly blessed with produce to satisfy the needs of even the most demanding bon vivant on holiday in France. The homonym river that heads for the Atlantic and weaves through the region provides fertile soil, and a variety of local produce.
Atlantic Loire Valley invites you to taste delicious specialities and exquisite flavours. Its rich and varied cuisine showcases the local land and its products.
To best enjoy this gastronomic journey, head to the restaurants and other great places to eat in the region, where the chef is bound to delight!
Mineral-rich Guérande salt comes from the salt marshes of the Guérande peninsula. From June to September, salt marsh workers harvest coarse sea salt (gros sel) and the famous sea salt flakes (fleur de sel), renowned for its incomparable taste.
The authentic Le Mans Rillettes have become a classic of friendly parties in the Pays de la Loire region. With a smooth texture similar to pâté or terrine, the Rillette is widely eaten as an appetizer. You can spread it on a crisp slice of French bread or use it in sandwiches for snacking.
Discover the art of distillation and mixology! Since its creation in 1849, Cointreau has embodied the pioneering spirit and meticulous craftsmanship of its founder.
This little round shortbread biscuit, sometimes with serrated edges, was invented in Sablé-sur-Sarthe in 1670, and is listed as French culinary heritage. It is only made in Sablé-sur-Sarthe using 100% natural products.
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