Cremet d’Anjou is a very well known dessert in the Loire valley. Here’s my take on the classic dessert which is perfect after a richer main course.
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I never thought I’d get excited about beans. That is until I met the Coco de Paimpol.
Did you know that Anjou is the biggest producer of quinoa in Europe? Maybe you’re surprised to learn that we grow it here at all.
A combination of delicious seasonal ingredients. So tasty it makes a lovely light lunch. Serve with a glass of chilled Loire rosé.
Now here’s something that is ridiculously easy to make and really delicious – Farinata or Socca.
We were up bright and early today as temperatures are due to rise quite dramatically this afternoon and we’ll be taking a petite sieste.
2014 is one of our favourite vintages. Peu Morier is a single parcel wine that’s located between Vernou sur Brenne and Vouvray.
