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Provincial French
CSCA - Touraine
| Term | Definition |
|---|---|
| TOURAINE'S NICKNAME(S) | The hearland or garden of France |
| MATELOTE A LA TOURANGELLE | Eel stew with onions browned in butter, with marc and Chinon wine. |
| FRITURE | Fried, tiny whole fish called Gudgeon |
| GROS DAMAS | Finest plums made into prunes in France, from the Tours area. |
| VINEUIL | Large, white asparagus native to this area. |
| BELLES DE LOUVRE | Green asparagus. |
| CHASSELAS | White table grapes from the Loire valley. |
| CHAMPIGNON DE PARIS | Tiny, crisp white button mushrooms grown in caves. |
| FRICASSEE | White meat that is lightly salted, sprinkled with flour, sautéed in butter, but not allowed to brown. |
| CHARCUTERIE | Usually refers to pork products but in the Loire it refers to all types of meat products. |
| BOUDIN BLANC | Sausage made with the breast of chicken in Touraine. |
| ANDOUILLETTES | Tripe sausage (Tripe is the peritoneal liming of a cow’s stomach). |
| RILLETTES | The most important of the charcuterie products, this is shredded pork braised in lard and eaten cold with bread. |
| SANG DE POULET AUX OIGNONS | From medieval times, a fricassee of chicken finished with chicken blood and onions. |
| COQ AU VIN | Chicken usually made with Chinon (red wine of area), mushrooms, bacon and pearl onions. |
| JAMBON DE VOLAILLE | A cold boned stuffed chicken leg cooked in wine and eaten cold. |
| BEURRE BLANC | Emulsified butter sauce made with an acid/shallot reduction. |
| FOUACES | Originally a flat cake baked in the ashes of the fireplace, this has evolved into an enriched dough. Different versions can be found throughout France. |
| CERNEAUX AU VERJUS | Green walnuts steeped in the juice of green grapes with chopped chervil. |
| PITHIVIERS | Puff pastry with ground almond filling from the town of Pithiviers in Orleans. |
| TARTE TATIN | Inverted apple tart from Demoiselles Stephanie and Caroline Tatin in Orleans. |
| MACARONS DE CORMERY | Meringue cookie from the Abbey of Cormery in Touraine. |
| PRALINE | Originally almonds and caramel. Today refers to any nuts and caramel mixture then ground into a powder. |
| CHEESES OF TOURAINE | Fromage de chevre (AOC), Crottin de Chavignol (round shape), Le Pouligny St. Pierre (pyramid shape), Le Selles Sur Cher (cone shaped) |
| VINAIGRE DE VIN D'ORLEANS | Pure wine vinegar. |
| ANJOU PEAR | Pear from the region. |
| CHOU VERT | Green cabbage |
| CREMETS | Cream cheese eaten as dessert with sugar or salt. |
| FRESSURE VENDEENNE | Lungs, liver, spleen chopped up and mixed with pig's blood, cooked slowly in lard and eaten cold. |
| POTEE A LA TETE DE PORC | Forerunner of headcheese, pig's head cut into pieces and eaten sprinkled with sea salt and a dash of vinegar. |
| CHAUDREE | Fish soup or stew with white wine, onions, butter, garlic and spices. |
| CHOUEE | Green cabbage dish with butter. |
| CHABICHOU | Small goat cheese of Poitou. |
| TOUTEAU FROMAGE | |
| WHITE GRAPE VARIETIES FROM TOURAINE | Chenin Blanc and Sauvignon |
| RED GRAPE VARIETIES FROM TOURAINE | Cabernet Franc |
| WINES FROM TOURAINE, ORLEANS, ANJOU, & MAINE | Vouvray (White), Mont Louis (White), Chinon (Red), Borgueil (Red), Sancerre (White), Pouilly-Fume (White), Saumur (White), Coteaux de la Loire (White), Coteaux du Layon (White), Rose d'Anjou, Saumur Champigny (Sparkling), Muscadet (White) |
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