All breakfasts and 6 dinners included. This is a gastronomic tour so the food is central to your experience. The Loire prides itself on it's cuisine. It is refined country cooking, not heavy but rich in flavours and textures, drawing on the great garden of the Loire valley. Fruit and vegetables abound. Asparagus, artichokes, button mushrooms, cherries and strawberries from the Loire are transported to kitchens throughout France, which demonstrates the quality of the produce. These all provide delicious accompaniments to the duck, venison and wild boar dishes (all hunted locally) and served in sauces using wines from the local vineyards. Fish also features in abundance. With three wide, gently flowing rivers passing through the region, freshwater fish appear on most menus. 'Sandre' (pikeperch) and breme (bream) are especially popular and are usually served in a beurre blanc sauce - made with shallots, butter, dry white wine and vinegar. The majority of the cheese found in the region is goat's cheese. We suggest trying Selles-sur-Cher from the neighbouring Blesois region. Desserts are often based on the fruit from the local orchards. They include 'tarte tatin', a yummy caramelised upside-down apple pie - the invention of two absent-minded sisters in their attempt to salvage a dessert they had dropped on the floor. The Loire is undoubtedly one of Europe's finest wine producing regions with many of the separate wine areas producing red, white, rose and sparkling wines. Distinctive whites include Sancerre, Pouilly-Fume, Vouvray and Muscadet; for reds, try Chinin, Bourgueil and Saumur. Anjou is by far the most popular rose.