What type of food do people eat in the Region of Centre in France?
The Centre region of France is the Loire valley and probably because it is in the centre of France it has no exclusively specific recipes to the region, but dishes common to other regions are cooked there and vice-versa. The only savoury speciality of the region are Andouillettes (chitterlings) which one buys ready made from the Charcuterie. Also Rillettes,a spreadable paste made from braised pork and rendered fat, similar to pâté. Local river fish such as perch and gardon are served. For pudding, the recipe for upside down apple tart is said to have accidentally originated from Lamotte- Beuvron, a small town in Sologne. A common recipe is Coq au vin. Standard recipes call for a chicken, wine, lardons (salt pork), button mushrooms, often garlic, and sometimes brandy. Recipes with vin jaune usually specify morels instead of white mushrooms. The preparation is similar in many respects to Beef Bourguignon. The lardons are cut as thin strips and then parboiled to remove excess salt. They a
