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There is no doubt that they appreciate good food in this region. The local people use all the fine things of the land to create delicious specialities all year round. “Rillettes” and “rillons,” asparagus, game pâté, trout and salmon, shad and fried fish from the Loire, mushrooms and Sologne venison, Chavignol, Valençay and Sainte-Maure goat cheeses. And that says nothing of the desserts: the Tatin sistersí tart, “pithiviers,” Montargis pralines, Berrichon pear jelly and “mentchikoff de Chartres.” And all this should be eaten with the best wines, whether it be the well-balanced strength of a Sancerre, the sunny accents of a Chinon or the finely sculpted body of a Bourgueil. And on top of all this, you will enjoy the delicious pleasure of contemplating the rounded hills covered in vineyards and absorbing the soft beauty that will make you want to live here for a few days, or forever.
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