The Loire region is definitely one of specialities. The delicacies of the region are denoted by the habitat and landscape of the surrounding countryside. Orléanais, the region around Orléans produces some of the country’s best sausages (Andouillettes de Jargeau), speciality dishes of pigeon and pike and a wide variety of goats cheeses. Blésois is a region of woods and plains around Blois. Its specialities include game terrine, truffles, and trout or carp à la Chambord. There is also the nearby chocolate factory of Poulain.

Sologne is a region south of Blois. It is known as the game-lovers paradise and its wooded areas provide the locals with superb wild boar, venison, and pheasant alongside a selection of wild mushrooms. The local farmers produce a selection of fresh seasonal vegetables. Touraine is well known for charcuterie delicacies. Pates, Rillons and Rillettes are all favourites in addition to Crepes Tourangelles, which are a savoury selection of pancakes. Delicious local fruits are also used for desserts and liqueurs. Anjou has specialities such as the Cul-de-veau à la angevine (veal in white wine), andouillettes (spicy tripe sausages) and crêpes angevines (pancakes filled with apples soaked in Cointreau).