Meat was a favourite of the characters of Rabelais, and it still is in the region. Served in sauces of all kinds by magicians of flavour, the game of Sologne is a delight for the taste buds. The local géline poultry and lamb of Touraine complete the local offering, both bearing the famous red label testifying to their quality. Then there are the rillons and rillettes of Tours, the chitterling sausage of Jargeau and Chartres pâté, representing the finest examples of the region's delicatessen.
As far as fish is concerned, the Loire and other rivers are full of zander, pike, eel and others, while there are also the carp, tench and roach from the rich lakes of Brenne and Sologne, where the age-old tradition of angling carries on as it always has through the centuries.

Vegetables and fruit are another longstanding tradition, with Loire Valley orchards laden with crisp apples and pears (make sure you try the famous poires tapées of Touraine), etc, not forgetting the famous Mara des Bois strawberry in nearby Sologne. More savoury tastes will enjoy the green lentils of Berry and the fine asparagus of Sologne. In Beauce, farmers have developed Ebly, a pre-cooked grain of wheat with all the goodness of the granary of France.
 

To season your dishes, how about a touch of vinegar and a spoonful of Orleans mustard, or perhaps a pinch of saffron, a rare and precious spice grown in the Gâtinais area. You will also need to choose the right wine, and will be spoilt for choice with a vast range of reds, white and rosés, still and sparkling wines... Across the region, Bourgueil and Reuilly rival with Sancerre, Chinon, Valençay, Vouvray and Châteaumeillant… or there is cider from the Perche and a newfound interest in brewing beer. A little stronger but just as enjoyable, the pear spirit of Olivet makes a perfect after-dinner drink and can also be used in a variety of preparations.

Time for something sweet now to round off your meal or make a tea-time treat. The most demanding gourmets will find a wide range of delights. For dessert, who could resist a nice portion of Tarte Tatin, and who would ever think to bemoan the lack of attention of the two sisters that gave rise to the recipe? Another well-known cake is the Pithiviers with its almonds, while the region's confectioners have always challenged each other to create the finest marvels - the cotignac in Orléans, the Mentchikoff in Chartres, the prasline in Montargis, and the forestine in Bourges… not to forget Marcel Proust's madeleine, the sablé biscuit of Nançay, the palet solognot, macaroons and croquets. Lastly, Gâtinais honey is renowned for its sweet, smooth qualities, and can be used in cooking or just enjoyed as it is.