The Gâtinais Orléanais is a land of flavours. From Boynes saffron to forest honey, local gastronomy is rich and authentic.
The Gâtinais was for centuries the leading saffron producer in France. The tradition is being revived by a few local growers. The red gold of the Loiret.
The Orléans Forest is exceptional foraging terrain for bees. Wild flower, heather and chestnut honeys are produced by local beekeepers.
Porcini, chanterelles, hedgehog mushrooms: the Orléans Forest is generous in edible mushrooms in autumn.
Roe deer, red deer, wild boar and pheasant grace local tables in season. Game cuisine is a strong tradition in the Gâtinais.
Pike in white butter, carp à la juive, pan-fried zander: the tradition of Loire and Vernisson fish is alive in local kitchens.
Two steps from Sancerre and Sologne, Nogent enjoys the proximity of remarkable goat cheeses: Crottin de Chavignol, Selles-sur-Cher, Valençay.