Food & Drink
West
The two regions are dominated by France's
longest river, the Loire and its six major tributaries, creating the ''Garden of France''. A micro climate of hot summers and mild winters, from the Atlantic west coast to the eastern border with Bourgogne, menus fill with fresh fish, poultry, game, meat, incredible fruit and vegetables, celebrated cheeses and desserts. The Loire Valley also produces the largest range of wine of any French region.

Pays-de-la Loire
The Atlantic and the Loire influence menus with various shellfish, lobster, river salmon and bream. Vendée, Mayenne and Maine produce high quality beef with the latter providing great dairy produce. Vendee also has notable ham and salt marsh lamb while the Sarthe is known for its poultry and rillettes. White wines from Nantais and Sevre et Maine provide attractive fish and seafood accompaniments.

Entrée: Soupe à la Fève(smoked pork & bean soup), Potironnée(pumpkin & vegetable soup),  Soupe aux moules(mussel soup), Rillettes de Thon(coarse tuna pate), Pâté de Foie au Cognac(pork liver paté with cognac), Terrine de Faisan(coarse pheasant paté), Jambon de Vendée aux Mogettes(ham with white haricot beans), Salade de Mâche Nantaise(lamb's lettuce, mustard, white wine vinegar & pine needles).

Plat Principal: Cul de Veau à l'Angevine(leg of veal, mushrooms in cream & white wine sauce), Echine de Porc à l'Ancienne(pork loin fricassée), Rôti de Porc aux Reinettes du Mans(roast pork with apple), Epaule de Mouton à l'Angevine(shoulder of mutton, cream & white wine sauce), Lapin aux Pruneaux(rabbit with prunes), Poulet de Challans aux Salicornes(roast chicken with samphire), Homard de l'Île d'Yeu (Lobster with mayonnaise sauce), Mouclade (mussels in a cream, white wine & curry sauce).

Dessert: Flan Maraîchin(vanilla & cinnamon custard tart), Gâteau Nantais(light sponge with rum).Crémet (crème fraîche, egg whites & vanilla), Caillebotte au Miel( clooted milk dessert with honey), Crêpes Belle Angevine(pear filled pancake, dash of cointreau), Tarte aux Poires Belle-Angevine(pear egg custard tart), Soufflé au Cointreau(milk egg soufflé, dash of cointreau).

Fromage: Curé Nantais(muscadet refined soft cow's milk). Port Salut(semi soft cow’s milk), Babybel(edam style pressed cow's milk),(hard cow’s milk), Tomme de Chévre(muscadet refined goat's milk).

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Port Salut
Boisson: Jus de Pommes(apple juice), Nantillais Sans Alcool(non alcoholic fruit syrups).
Bière: Brasserie du Bouffay:La Titan(strong india pale ale), Microbrasserie Jolicoeur:Stout Jolicoeur(american stout), Brasserie Opé:Stout(stout), Brasserie Mélusine:(imperial stout),Brasserie Mage Malte:Orbe Feu BIO(pale lager), Black Nebula BIO(stout).
Vin: Muscadet sur Lie(crisp, fruity white wine), Gros Plant de Nantais sur Lie(dry white wine), Anjou Rosé(subtly sweet rosé wine), Saumur Mousseux(crisp dry sparkling white or rosé), Crémant de Loire(crisp dry sparkling white or rosé).
Cidre: Maine: Cidre, Poiré(apple, pear ciders). .
Apéritif: Troussepinette(honey almond flavour), Pommeau du Maine(apple juice & brandy), Nantillais(white wine & fruit syrup base).Soupe angevine(sparkling white wine & cointreau) Royal Combier(dry orange liqueur & cognac).
Spirit et Liqueur: Cointreau(dry orange liqueur), Guignolet(cherry brandy), Crème de Menthe(menthol liqueur), Kamok(coffee liqueur), Liqueur du Puy du Fou(pear liqueur), Liqueur des Vendéens(orange & cognac liqueur), Fine du Maine(apple brandy)
.Gros Plant and Muscadet