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Recipe ideas

The chefs de la Vallée du Loir invite you to discover some of their recipes. Chosen for their originality, their dishes are made with fresh produce from the Loir Valley (apples, poultry rillettes etc…).

Your pleasure is on the menu!

Croustillant of rillettes and potatoes

Serves 4 people :

  • 200g rillettes* from the Sarthe region
  • 300g potatoes from a local producer, Mr Cormier
  • 4 filo pastry sheets
  • 1 shallot from Mr Cormier’s
  • 40g butter
  • Parsley and chives from Mr Cormier’s
  • Salad leaves from Mr Cormier’s

Boil the potatoes in water. Once cool, cut into cubes and add the finely chopped shallot and chives.

Melt the rillettes in a pan to remove the excess fat.

Spread out the filo pastry sheets, brush with melted butter and fill them with rillettes and potatoes.

Carefully fold the filo pastry sheets to form a square.

Place in a preheated oven (temp:180°C/356° F) for about 15mn.

Serve hot with green salad leaves, season to taste.


Pork tenderloin in tarragon crust, with Jasnières sauce

Serves 6 people :

  • 840gr pork tenderloin
  • 50g salted butter
  • 80g breadcrumbs
  • Fresh tarragon (a handful) + 4 leaves for the sauce
  • 10cl Jasnières (white wine)
  • 20cl single cream
  • 10g non- salted butter
  • 5cl sunflower oil
  • Salt from Guérande/freshly ground pepper

Wash and mince the tarragon. For the crust, cream 50g butter and mix in tarragon and bread-crumbs.

Cut the tenderloin into 70g slices. Heat 10g butter and oil in pan and sauté slices 1 min on each side.

In the meantime, heat the cream, add your leaves of tarragon, turn the hob off, cover and let steep. Cover the slices of pork in an ovenproof dish with your tarragon crust and place in the oven temp: 160°C (320°F) for 10mn.

Pour out the fat and caramelize the meat juices. Then, deglaze with Jasnières white wine, reduce until it reaches the consistency of syrup.

Filter your cream using a fine strainer and add it to the reduced sauce. Reduce slightly your cream until the obtention of a creamy sauce. Add salt and pepper to taste.

Place a little sauce on each plate and add three slices of pork with tarragon crust.

You may serve your meat for example, with seasonal vegetables, röstis.