gastronomy

AT THE ORIGIN OF TRUE SAVOURS
Authentic rusticity and modesty of the finishes of the gastronomy of Berry. II is necessary to taste the soup "with the ortruge", the citrouillat, the carp net of Brenne, smeary chicken, " couille d'âne ", to enjoy the solid pâtés of Easter trimmed with eggs and stuffing, the wafer with potatoes sprinkled with a "gray light local wine". One will crunch these ancient cakes which are beugnons, gouères and échaudés. As for the dessert, nothing is worth on the table the exquisite tart with barriaux or the softness of the poirat! (pear torta with brandy).

GREEN AND RED ;COLORS OF THE SOIL!
The Lenses of Berry!
Greens(vertes): fast cooking and tender savours for this small vegetable of the year being served cold or hot, as a salad, asoup or with a dish of the soil.
Reds(Rouges): they profit from a label,that is a recognition of their quality.

The Gluttonous Indre
There is a secular Reputation of the marsipan cakes of Issoudun or the Kirsch of Blanc (resulting from cherries)! For the gourmets, pâtés of rabbit of Thevet Saint Julien, crystallized condiments of Sarzay, nut oil of Clion, chocolates of Blanc and Valençay...

NATURE KNOW-HOW
The stockbreeders of Indre appreciate the natural methods. The department is one of the cradles of the charolian and limousine bovine races (contest of Argenton) and of the ovine breeding (fair of Saint-Benoit-du-Sault).

FAMILY KITCHEN OR GLUTTONOUS TABLES
Small restaurants with the simple kitchen, greedy tables where the chiefs of Berry exalt the resources of our soils, plates of the country accompanied by wine glass, farm inns: of what to satisfy all the appetites...

BERRY FRUITS, JUICES AND JUICE
« Belle-fille de l’Indre », « Court-pendu gris », « Fouillaud » et pommes reinettes, poires « cuisses-dames » ou « curé »: the Pomological Company of Berry, established at the House of Apple in Neuvy-Saint-Sepulchre, achieves an exemplary work for the safeguard of the "fruits of the country" in its orchards and vines.