Published 13 / 04 / 2021 Reading time: 2 min
Last fall, for a few days, Anne left her kitchen and her keyboard to come and discover the Roannais region and its treasures of delicacies.
A privileged visit to the heart of a refining tunnel
I had the chance to enter, exceptionally, the refining tunnel of the house Mons, to discover the profession of refiner which is becoming increasingly rare. At the same time dark, humid and full of flavor, it is a place a little out of time. Of course, we leave with a braided tomme made from raw goat's milk to prolong the pleasure. To be found at the Charlieu cheese dairy or at Halles Diderot in Roanne.
A preserved terroir: La Côte Roannaise
At Renaison, I discovered these AOC wines at Domaine Serol. Carine and Stéphane share a real story, an experience. They are not at all in marketing or appearing, I loved this meeting. Their light and fruity wines are excellent value for money and are produced from organic and biodynamic Gamay grapes.
My cute sin in Roannais
The easy answer would be Pralulin® from the house of Pralus… But I also fell in love with the chocolates from Bertrand Chocolatier. He makes exquisite cocoa bites: with honey or with more exotic and original flavors, in a way that is always sought after. He puts his curiosity at the service of taste.
My beautiful evening
During the Roanne Table Ouverte Festival, I had the chance to attend a dinner show at Atelier Locavore, at the Coteau. The evening was very pleasant from all points of view. I really enjoyed the cuisine of chef Guillaume Goutaudier. The meal was punctuated by sketches by Régis Maynard. A great moment combining all the sensory pleasures.
