What to eat?
Fish from the river features on most restaurant menus. The favoured meat is game. Pheasant, guinea fowl, pigeon, duck, quails, young rabbit are served in rich sauces made from the wild mushrooms of the region's forests or the common champignon de Paris, cultivated on a huge scale in caves cut out of the limestone rock along the Loire and its tributaries.The Loire Valley has some of the finest wines in France f.ex. the sweet, still wines of Vouvray or the rich, ruby red wines of Chinon and Bourgueil, some of the best Touraine wines. To go with the wine, Touraine has some of the best soft goat's cheese.
