2. • Le Centre-Val de Loire
(called Center before January
17, 2015) is a French
administrative region which
includes three historical
regions: Berry, Orléanais and
Touraine. The southeast end
of the territory was part of a
fourth province: Bourbonnais.
Part of the region is located in
the natural region of the Loire
Valley.
• The region is composed six
areas: Cher, Eure-et-Loir,
Indre, Indre-et-Loire, Loir-et-
Cher and Loiret.
3. Cher
• The wine-growing hillsides of
Sancerrois, clearings and bocages,
cereal plains of Berry Champagne, but
also hills, woods and ponds, make up
the landscapes of the Cher. In the heart
of Berry, the Cher allows, while criss-
crossing the historic Jacques-Coeur
road, to discover elegant castles,
palaces and monuments, but also to
discover Bourges and its famous
cathedral.
4. Gastronomy in the Cher
• Chavignol dung
• The Sancerrois, and more
particularly the village of
Chavignol, is renowned for its
excellent whole milk goat cheese
5. • The Cher vineyards
• Cinq vignobles AOC (Appellation d'Origine
Contrôlée) constituent le patrimoine
viticole du Cher :
• Vignoble de Sancerre
• Vignoble de Menetou-Salon
• Vignoble de Quincy
• Vignoble de Reuilly
• Vignoble de Châteaumeillant
Gastronomy in the
Cher
6. • As evidenced by the varied
landscapes of Perche, Beauce
and the Loir and Eure valleys on
the one hand, and on the other
hand the famous Gothic
cathedral of Chartres, the
charming villages with old
residences, the Renaissance
castles or the old town of
Châteaudun, Eure-et-Loir
marvelously combines nature,
culture and architectural
heritage.
Eure-et-Loir
7. Gastronomy in Eure-et-Loir
• Le Mentchikoff
• Le Mentchikoff is a sweet created in
1893 by a confectioner from Chartres
named Daumesnil.
8. Gastronomy in Eure-et-
Loir
• Le pâté de Chartres
• Famous since the 18th century, le pâté
de Chartres
is a pie made mainly from game meat.
9. • Located in the heart of the old
province du Berry, the department
of Indre offers lovers of nature and
built heritage a wonderful range of
discoveries. Its famous castles, such
as those of Valençay and Bouges, its
Regional Natural Park of Brenne
with wild landscapes dotted with
thousands of ponds, its beautiful
villages, like Gargilesse-Dampierre
and Saint-Benoît-du-Sault, its
Romanesque churches, and its
imprints of the memories of the
writer George Sand, are so many
attractions to savor without
moderation!
Indre
10. Gastronomy in Indre
• Le Valençay
•
From Berry, le Valençay is a raw goat's
milk cheese, with a soft paste and a
bloomy rind, benefiting from a
Controlled Designation of Origin.
Refined for at least eleven days, this
specialty in the shape of a truncated
pyramid, ashy with charcoal, goes well
with a glass of red, rosé or white wine
from Valençay.
11. Guide of Indre
• La lentille verte du
Berry
• Rich in fiber and
vitamins, the Berry
green lentil is
renowned for its
taste and
nutritional
qualities..
12. Indre-et-Loire
• High place of the French
Renaissance, Indre-et-Loire invites
you to discover its heritage from a
exceptional wealth, from natural
and historical treasures to jewels
artistic and architectural. Famous
for its castles of the Loire, these
remarkable buildings classified as
World Heritage by UNESCO,
Touraine also offers us the
presence of its exceptional
gardens, its beautiful typical
villages, as well as its cities of Art
and 'Story.
13. Gastronomy in Indre-et-
Loire
• Le sainte-maure-de-
touraine
• A specialty of Indre-et-Loire
and more particularly of the
town of Sainte-Maure-de-
Touraine, Sainte-Maure-de-
Touraine is a delicious AOC
(Appellation d'Origine
Contrôlée) goat's cheese
which can be recognized by
its bluish gray rind. It is
marvelous that this cheese is
tasted accompanied by a
good country bread and a
glass of red wine from
Touraine.
14. Gastronomy in Indre-et-
Loire
• Located in the heart
of the Loire Valley,
the Touraine
vineyard, covering
an area of 5,500
hectares, covers the
departments of
Indre-et-Loire and
Loir-et-Cher. This
renowned terroir
produces AOC
(Appellation
d'Origine Contrôlée)
red, white, rosé and
fine sparkling wines.
15. Loir-et-Cher
• Once prized by the kings of
France, the Loir-et-Cher now
attracts visitors from all
over the world with its rich
historical, architectural and
artistic heritage. The city of
Blois and its superb heritage
on the banks of the royal
river, the renowned castles
of the Loire Valley such as
Chambord or from Cheverny,
the Loir Valley and its
religious buildings sheltering
splendid murals or the
Sologne and its wild
landscapes. So many assets
that make Loir-et-Cher an
unmissable destination full
of discoveries.
16. Gastronomy in the Loir-et-Cher
•Le miel de Sologne
•Made in Cher, Loir-et-
Cher and Loiret,
Sologne honey comes
from a long tradition,
mentioned in 1775 by
the naturalist
Jacques-Christophe
Valmont de Bomare.
17. Gastronomy in the Loir-et-Cher
• La tarte Tatin
• Originally from Lamotte-
Beuvron, in Sologne, the
Tatin tart is a delicious
caramelized apple tart. To
obtain a true tarte tatin,
it is necessary to butter a
mold with high edges
which is then covered
with sugar and apples cut
into quarters.
18. Loiret
• In addition to its varied
landscapes ranging from the
Loire Valley to the forests of
Orléans, Montargis and Sologne,
passing through the plains of
Beauce and Gâtinais, the Loiret
invites you to discover its towns
with a rich heritage such as than
Orléans, Beaugency or even
Meung-sur-Loire, but also its
splendid castles, its remarkable
religious buildings, its charming
flower gardens... A beautiful
program in perspective!
19. Gastronomy in Loiret
• Le cotignac d'Orléans
• Cotignac d'Orléans is a delicacy
invented in the Middle Ages by a pastry
chef from the Var who would have
settled in Orléans. This thickened
quince jelly, much appreciated by
figures such as Louis XI and François I,
was long considered a luxury dish
offered to foreign ambassadors,
especially under Louis XIV and Louis XV.
20. Gastronomy in Loiret
• Le pithiviers
• Specialty of Loiret and
more particularly of the
city whose name it bears,
the pithiviers is a delicious
almond-based cake that
can be tasted puff pastry
(the best known) or
fondant.
