Some of the agricultural produce that was discovered in the Pays de la Loire has found its way onto the finest French and international dining tables.

Have you never tasted a ‘beurre blanc’? It’s a butter sauce made with white wine and is the perfect accompaniment for your fish. Originating in the Nantes/Angers area, beurre blanc was born on the banks of the Loire. If your preference is for meat, you might be tempted by the muscadet-flavoured sausages or the rillauds d'Anjou (pork belly cooked in fat) – pourquoi pas? The perfect accompaniment is the Vendéen wood-oven baked bread. And which cheese do you prefer - Curé Nantais or Port-Salut? Foodies everywhere will be salivating over the plum paste from Angers!