CSCA - Touraine
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| show | The hearland or garden of France
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| show | Eel stew with onions browned in butter, with marc and Chinon wine.
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| show | Fried, tiny whole fish called Gudgeon
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| GROS DAMAS | show 🗑
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| VINEUIL | show 🗑
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| show | Green asparagus.
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| show | White table grapes from the Loire valley.
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| CHAMPIGNON DE PARIS | show 🗑
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| FRICASSEE | show 🗑
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| CHARCUTERIE | show 🗑
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| BOUDIN BLANC | show 🗑
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| ANDOUILLETTES | show 🗑
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| show | The most important of the charcuterie products, this is shredded pork braised in lard and eaten cold with bread.
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| show | From medieval times, a fricassee of chicken finished with chicken blood and onions.
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| show | Chicken usually made with Chinon (red wine of area), mushrooms, bacon and pearl onions.
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| show | A cold boned stuffed chicken leg cooked in wine and eaten cold.
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| show | Emulsified butter sauce made with an acid/shallot reduction.
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| show | Originally a flat cake baked in the ashes of the fireplace, this has evolved into an enriched dough. Different versions can be found throughout France.
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| CERNEAUX AU VERJUS | show 🗑
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| PITHIVIERS | show 🗑
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| TARTE TATIN | show 🗑
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| MACARONS DE CORMERY | show 🗑
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| show | Originally almonds and caramel. Today refers to any nuts and caramel mixture then ground into a powder.
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| CHEESES OF TOURAINE | show 🗑
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| VINAIGRE DE VIN D'ORLEANS | show 🗑
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| ANJOU PEAR | show 🗑
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| CHOU VERT | show 🗑
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| CREMETS | show 🗑
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| show | Lungs, liver, spleen chopped up and mixed with pig's blood, cooked slowly in lard and eaten cold.
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| show | Forerunner of headcheese, pig's head cut into pieces and eaten sprinkled with sea salt and a dash of vinegar.
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| show | Fish soup or stew with white wine, onions, butter, garlic and spices.
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| CHOUEE | show 🗑
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| show | Small goat cheese of Poitou.
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| TOUTEAU FROMAGE | show 🗑
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| show | Chenin Blanc and Sauvignon
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| RED GRAPE VARIETIES FROM TOURAINE | show 🗑
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| WINES FROM TOURAINE, ORLEANS, ANJOU, & MAINE | show 🗑
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