The fertile Loire Valley is rich in both produce and history, and is home to some of the country’s finest white wines. Fruit trees, vines and vegetables thrive, and everywhere there are chateaux, from medieval fortresses to glorious Renaissance homes. Fish are plentiful in the Loire’s capricious waters and anglers’ catches include delicious sandre, pike, eel, shad, and salmon. Rillettes, a spread of trimmings from pork, rabbit or duck, gently cooked for hours, originated in the Loire valley, and local preparations can be savoured everywhere. South of Orleans, in Sologne, woods and misty marshland still harbor duck, hare, pheasant, and deer, which round out the regional specialties.

The wines of the Loire valley share a charm and freshness that make them a perfect match for the region’s unpretentious food. Montlouis, Vouvray, and Sancerre can be exceptional white wines, as are the Bourgueil and Chinon reds.

Celebrate these riches with us as we join Marie-Christine and Didier Clément for a week at the Grand Hôtel du Lion d’Or, their elegant Relais et Chateau Hotel in Romorantin. Didier’s restaurant has earned 1 star from the Guide Michelin and his food is extraordinary. Our program includes 2 cooking classes with Didier, visits to top wineries in Moutlouis, Cour Cheverny, and Sancerre, with lunches with the vintners, visits to several magnificent chateaux, including the private chateau de Nançay, where we will be treated to a food and wine pairing class, a tour of their vast wine cellar, and dinner with the Chatelaine herself.