Royal Fortress of Chinon

Royal Fortress of Chinon The royal fortress sits majestically watching over its domaine, located high on the banks of the river Loire, right in the centre of the city. Built in 945 by Theobald I, Comte De Blois it has been a residence for both the French and English royal families. A highlight for the visitor is the lofty “gate” tower built in 1200. In the 14th century it was raised to make room for a clock. Gaze out from the viewing platform via Google Arts & Culture over the glorious town and countryside. You can sense the historic significance of the site from wherever you are in this beautiful city. The charming streets are lined with medieval houses, many of which date back to the 1400’s, making the town an excellent place to wander in wonder. Find out more: www.forteressechinon.fr Touraine speciality Saffron Did you know that saffron is produced in the Touraine area? Just a few pounds of “red gold” is produced each year, one of the most expensive spices in the world! It’s used in the kitchen, but also for perfumes and dyes. Saffron is said to have anti-depressive qualities, promotes digestion, regulates stomach functions and seems to have a positive effect against certain cancers, multiple sclerosis and age-related macular degeneration.

Eat at: Le chapeau Rouge Loved by the locals, Le chapeau Rouge, in the centre of Chinon serves traditional and gourmet cuisine featuring locally sourced and seasonal produce. Chef Christophe Duguin is a local ambassador making use of local and seasonal products wherever possible and his dishes are simply irresistible. touraineloirevalley.com/restaurants/ au-chapeau-rouge-chinon Chef’s recipe: Roasted scallops with saffron butter sauce This delicious recipe by Chef Duguin is delicate full of flavour… Ingredients for 4 Allow for 3-4 scallops per person 2 shallots 10 cl white wine 1 dash of cider vinegar 10 filaments of Safran 160 g butter Finely chop the shallots. Crush the saffron filaments with your fingertips in the palm of your hand and add the white wine, vinegar and shallots and leave to infuse overnight in the fridge. The next day, in a saucepan, reduce the mixture over low heat to about two thirds. Sear the scallops lightly on each side, just until lightly browned, don’t overcook them. Season and keep warm. Cut the butter into pieces an add a little at a time to the reduced shallot mixture, whisking vigorously. Season. Serve the scallops with rice, risotto or vegetable puree, and pour the saffron butter around. Discover what to see and do in Touraine: touraineloirevalley.com