Chef(s), cooking with emotion

In Touraine in the Loire Valley, a generation of chefs is passionately cultivating the art of cooking genuine products. These grown-up children, who have happily fallen under the culinary spell, always serve up dishes straight from the heart.

Marie, Yoann, Hervé, Frédéric… Today Touraine can count on a golden generation of chefs. With products from the ‘garden of France’ and a generous spirit, they prepare delightful dishes that have you mopping up the sauce with a piece of bread and unashamedly clamouring for the next course.

Although it’s easy to see why foodies enjoy it so much, what about the chefs? What are the hidden pleasures in arranging food stylishly on a plate? In gently cooking a fillet of mullet from the Loire, or in whipping up a delightful mint Chantilly cream and placing it delicately on some strawberries and a piece of meringue?

The CHEF(S) section regularly tries to find the answer by pushing open the doors to the kitchens of some of the finest restaurants in Touraine, and taking an inquisitive peek.

PRACTICAL

‘Le XII’, in Luynes

This video have been made in association with the City of Gastronomy teams. Tours is actually one of 4 cities (with Paris-Rungis, Dijon and Lyon) chosen to convey the spirit of the gastronomic meal of the French, listed as intangible World Heritage of Humanity.

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