Sainte-Maure de Touraine goat's cheese PDO (Protected Designation of Origin)
The log shaped goat's cheese, Sainte-Maure de Touraine, has been celebrated as a gastronomic Touraine region treasure for several centuries. Made exclusively from unpasteurized goat's milk, the ivory coloured cheese is sprinkled with a fine layer of ash, and a rye straw (engraved with the producer's name) inserted in the center. This serves to reinforce the log, and is also a mark of authenticity and a guarantee of its place of origin.
The South Touraine region boasts 80% of the goat farms that produce Sainte-Maure de Touraine.
Rillons, the flagship of French charcuterie
Small pieces of lean pork belly, seasoned, pan-fried for colour, and then slowly cooked in pork fat, rillons melt in the mouth and are considered to be the flagship of charcuterie in the Touraine. They can be enjoyed warm or cold as an aperitif or in salads. Choose those made with Roi Rose de Touraine pork, as it is a very high quality 'Red Label' meat.
‘Macaron de Cormery’, a twelve-hundred-year-old delicacy
The recipe was invented in the 8th century, in Cormery’s abbey. Its appearance has nothing in common with traditional macaroons, as it is round with a hole in its centre. Legend has it that the monk who invented the recipe fell flat on his stomach whilst kneading the dough, leaving the imprint of his belly button. ‘Macarons de Cormery’ are made from almond powder, icing sugar, granulated sugar, and egg whites, but the ratios are a secret!
‘Macaron de Montrésor’
In fact, it is not one, but two delicious varieties of macaroons that you're invited to savour in the South Touraine region. Opposite the Halles des Cardeux in Montrésor, Olivier Beaugrand is passionate about using a traditional recipe, handed down from one pastry chef to another over the years, to create his delicious, light delicacy.
