Continental breakfast and 4 evening meals. Standards of cooking in the Loire are consistently high. It’s civilised and 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. These provide succulent accompaniments to the duck, venison and wild boar dishes (all hunted locally) and served in sauces using wines from the local vineyards. Non-meat eaters have no need to feel left out though - with three wide, gently flowing rivers passing through, freshwater fish appear on most restaurant menus. /Sandre/ (pikeperch) and /brème/ (bream) are especially popular and are usually served in a /beurre blanc/ sauce - the Loire fish dish, made with shallots, butter, dry white wine and vinegar.