Regions of France

otted with ancient villages, filled with architectural splendour and famed for its vineyards, the Loire Valley will delight both historians and epicureans. Explore the turreted chateaux and their magnificent gardens in the UNESCOWorld Heritage listed central river valley. Wander the historical towns and cities of the region. Or simply enjoy the relaxed finery of your own country retreat, which may well be one of the many fine Chateau hotels, sipping Sancerre or Pouilly-Fumé with some local goats cheese. Nestling in formal gardens and surrounded by moats, the Loire Valley Chateaux are architectural wonders in themselves. There are over 40 across the region, from giants like Chateau de Chenonceau to smaller – no less stunning – examples such as Chateau d’Azay-le-Rideau on the Indre River. Wander through them and marvel at their aristocratic lavishness. From Touraine to Sancerre, the wine areas of the Loire Valley are admired for their quality and sheer diversity. Known for crisp, fruity white wines using Chenin blanc, Sauvignon blanc and Melon de Bourgogne grapes, there is also a wealth of sparkling and dessert wines to be savoured with your fine dining. Also known as ‘the Garden of France’, a trip to the Loire Valley promises gastronomic treats. Expect fresh seasonal produce and dishes featuring freshwater fish. Succulent pork recipes are also favoured and thanks to the vast tracts of unspoilt forest, you will often find game and wild mushrooms on menus when in season. D The name of Tarte Tatin comes from the Hotel Tatin, which is just south of Orleans, in Lamotte-Beuvron. A pair of sisters, Caroline and Stephanie Tatin, ran the hotel in the early 1880s. Stephanie, the story goes, was cooking a traditional apple pie and managed to overcook the sliced apples, which were over-caramelising having been sauteed too long in the butter and sugar. To avoid them browning further and to turn the sauté into steaming, she covered the apples with a pastry dough, and then slid the whole thing, pan and all, into a hot oven. The result, a tarte (with crust only on the bottom once turned over) rather than pie, was a big hit and word travelled, making it a draw for guests, who would journey to the Hotel Tatin to taste the unusual delicacy. TARTE TATIN - an accidental masterpiece Loire Valley 40