Top Things to do in Loire Valley
Things to do in Loire Valley, Centre-Val de Loire: The Best Cooking Classes
Old world villages and storybook chateaux bedeck the Loire, once fought over by Gauls, Romans, Visigoths and even Attila the Hun. Rent bikes and roll through the lush valley, visiting fortresses in Amboise and Angers, UNESCO-designated Chartres Cathedral and the Gothic cathedral in Nantes. Musee Jules Vernes houses replicas of inventions designed by the futuristic author. Pay respects to other former residents: the Romans in Tours, the cave dwellers of Touraine, and the liberator of Orleans, Joan of Arc.
Restaurants in Loire Valley
1. La Reyniere Cooking Class
2. L’Art Des Mets
Overall Ratings
5.0 based on 5 reviews
"L'Art Des Mets" cooking school of the Domaine des Hauts de Loire Remy today wishes to hand down his art of cooking but also the art of loving the products and the richness of his region. On Wednesdays and Fridays, the Chef passes on his know-how through private classes or in groups. Each student discovers a recipe, prepares it under the Chef's supervision to finally taste his own hard work.
3. Direction Chinon
Overall Ratings
5.0 based on 7 reviews
* Turnkey stays: transportation, catering, accommodation, activities, visits, unusual discoveries, special requests. * Made-to-measure day: we gather all the essential activities to do in Chinon. Let us know your desires, and we create your tailor-made day, according to your wishes and your budget. * Activities: to discover the black truffle of Chinon. Visits, demonstrations, tastings, cooking classes. Assistance 7 / 7d - 24 hours
4. Cook & Go
5. ToursaTable
Overall Ratings
3.5 based on 14 reviews
6. La table et vous
I have evolved in different types of establishments, from gourmet restaurants where I discovered the love of the product and nature, through the brewery that I or the caterer. Thanks to this enriching experience, I was able to create my own culinary universe. It brings together the bistronomic cuisine with some Asian touches and is inspired by my Belgian roots, without losing sight of the desire to sublimate and respect the product.
