CSCA - Touraine
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| TOURAINE'S NICKNAME(S) | The hearland or garden of France
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| MATELOTE A LA TOURANGELLE | Eel stew with onions browned in butter, with marc and Chinon wine.
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| FRITURE | Fried, tiny whole fish called Gudgeon
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| GROS DAMAS | Finest plums made into prunes in France, from the Tours area.
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| VINEUIL | Large, white asparagus native to this area.
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| BELLES DE LOUVRE | Green asparagus.
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| CHASSELAS | White table grapes from the Loire valley.
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| CHAMPIGNON DE PARIS | Tiny, crisp white button mushrooms grown in caves.
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| FRICASSEE | White meat that is lightly salted, sprinkled with flour, sautéed in butter, but not allowed to brown.
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| CHARCUTERIE | Usually refers to pork products but in the Loire it refers to all types of meat products.
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| BOUDIN BLANC | Sausage made with the breast of chicken in Touraine.
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| ANDOUILLETTES | Tripe sausage (Tripe is the peritoneal liming of a cow’s stomach).
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| RILLETTES | The most important of the charcuterie products, this is shredded pork braised in lard and eaten cold with bread.
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| SANG DE POULET AUX OIGNONS | From medieval times, a fricassee of chicken finished with chicken blood and onions.
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| COQ AU VIN | Chicken usually made with Chinon (red wine of area), mushrooms, bacon and pearl onions.
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| JAMBON DE VOLAILLE | A cold boned stuffed chicken leg cooked in wine and eaten cold.
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| BEURRE BLANC | Emulsified butter sauce made with an acid/shallot reduction.
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| FOUACES | 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 | Green walnuts steeped in the juice of green grapes with chopped chervil.
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| PITHIVIERS | Puff pastry with ground almond filling from the town of Pithiviers in Orleans.
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| TARTE TATIN | Inverted apple tart from Demoiselles Stephanie and Caroline Tatin in Orleans.
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| MACARONS DE CORMERY | Meringue cookie from the Abbey of Cormery in Touraine.
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| PRALINE | Originally almonds and caramel. Today refers to any nuts and caramel mixture then ground into a powder.
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| CHEESES OF TOURAINE | Fromage de chevre (AOC), Crottin de Chavignol (round shape), Le Pouligny St. Pierre (pyramid shape), Le Selles Sur Cher (cone shaped)
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| VINAIGRE DE VIN D'ORLEANS | Pure wine vinegar.
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| ANJOU PEAR | Pear from the region.
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| CHOU VERT | Green cabbage
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| CREMETS | Cream cheese eaten as dessert with sugar or salt.
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| FRESSURE VENDEENNE | Lungs, liver, spleen chopped up and mixed with pig's blood, cooked slowly in lard and eaten cold.
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| POTEE A LA TETE DE PORC | Forerunner of headcheese, pig's head cut into pieces and eaten sprinkled with sea salt and a dash of vinegar.
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| CHAUDREE | Fish soup or stew with white wine, onions, butter, garlic and spices.
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| CHOUEE | Green cabbage dish with butter.
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| CHABICHOU | Small goat cheese of Poitou.
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| TOUTEAU FROMAGE |
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| WHITE GRAPE VARIETIES FROM TOURAINE | Chenin Blanc and Sauvignon
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| RED GRAPE VARIETIES FROM TOURAINE | Cabernet Franc
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| WINES FROM TOURAINE, ORLEANS, ANJOU, & MAINE | Vouvray (White), Mont Louis (White), Chinon (Red), Borgueil (Red), Sancerre (White), Pouilly-Fume (White), Saumur (White), Coteaux de la Loire (White), Coteaux du Layon (White), Rose d'Anjou, Saumur Champigny (Sparkling), Muscadet (White)
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