Enjoy them

Following its success, the 2nd edition of Taste Escapades has been produced!

Find it at the Tourist Office to discover new recipes from the territory 🤗

From Chenin to Cabernet, via Chardonnay, the grape varieties, grown on the limestone terroirs of northern Loudun, benefit from the softness and character of AOP Saumur.

Between vineyards and troglo cellars, let yourself be tempted by a white, red or crémant tasting. Stroll through the Loudun vineyards, whose soils are unique in being sedimentary, with white tufa chalk, siliceous, sandy and clay soils.

👉 https://www.tourisme-loudunais.com/selon-vos-envies/vignoble/

Previously widespread throughout France since the end of the XIX^e century, this American grape variety, created as part of the fight against phylloxera, has been banned as a wine grape since 1935. Not only are the juice and pulp harmless, but their natural quality allows for prolonged cooking, ideal for jams and wine sauces accompanying meats.

So you can stick a few othello woods in your garden and within two to three years, you’ll be making your first jellies. If you don’t want to wait, poke around in the area or harvest other grape varieties like oberlin, castel or even baco. Happy searching!

Holy almonds! They take us on some strange escapades at the start of the 21st^e century. On their hands and knees under the miraculously preserved, centuries-old trees, a small band of irreducible warpers harvest and classify the dried fruits, sweet or bitter, soft-shelled or hard-shelled. Then it’s time for dormancy and sowing. Then comes the planting and the traffic in precious seeds, while others scour the countryside to promote neglected recipes; like Jacques Manreza in his day, who confronted the windmills on the limestone plain, the first man of the new age to rehabilitate ancient local products buried in oblivion: almonds, but also truffles and saffron. Spurred on by the challenge, we took up the torch, and now thousands of small almond trees are springing up all over northern Poitou, where in 2006 there were fewer than 300 of the species left.

Truffles have long been harvested at the foot of our pubescent oaks, known locally as “black oaks”, trees that thrive on limestone soils. But thanks to pioneers like Pierre Mauléon in the 18th^{century, Léopold-Ferdinand Foucault in the 19the and the amazing Jacques Manreza at the end of the 20the, truffle-growing has greatly expanded in our region, starting in the commune of Beuxes. Anxious to carry on this legacy and write a new page in his own right, Michel, like many local enthusiasts, embarked on this formidable adventure. Today, the area devoted to growing Périgord black truffles (around 100 hectares) is more or less the same as it was in 1870, a period considered to be the apogee of truffle growing in northern Poitou.}