Aperitifs on Arrival in the Loire
When our Loire Gite and Wine Tour Guests arrive here at Le Clos des Guyons we always do extensive aperitifs in the courtyard or on the wooden decked terrace around the pool area. Always accompanied by a bottle or two of the region’s famous sparkling wine, one of the talking points is always the “Cochonaille d’Anjou”. A bit of a specialty of our region although I’m sure it exists in other French regions too. It can be either a hot pork dish or, for an aperitif, a plate of saucisson, local rillauds (an Anjou speciallity, a sort of caramellised belly pork), and any other pork related items although we often use a lamb saucisson as well. How the dish is presented is, of course, entirely at the creators discretion and here at Le Clos des Guyons it gives us an opportunity to use tomatoes and herbs straight from the garden!