Create recipes like a chef

Would you like to enjoy the challenge of creating a recipe at home?

Check out the recipes of the department’s restaurant chefs in video format.

Bon appétit!

More solidarity – for restaurateurs

How would you like to enjoy restaurant-quality dishes at home?

Your Loir-et-Cher restaurateurs offer a variety of delicious dishes to take away. How can they be identified? By the logo , indicated in the restaurant contact information sheets on the Saveurs41 map.

Bon appétit!

Apples, pears and seasonality!

Eating fruit and vegetables is good for you! Eating local and seasonal fruit and vegetables is even better!

You can find a seasonal fruit and vegetables calendar in the menu and the fruit and vegetables calendar section on Saveurs41 


Saveurs 41 has had a makeover

With a new structure, new design and new features, Saveurs 41  has been upgraded to provide improved browsing comfort and to make your searches easier.
In addition to food industry producers and artisans, you can search for the best restaurants in the department and keep Saveurs 41 ready to hand on your smartphone or tablet!

To be consumed without moderation !

Chefs’ recipes

Barbecue saddle of Sologne lamb, green and white asparagus, small spelled by Nicolas and Maxime Valleye

Pan-fried foie gras, endive fondue and orange-saffron reduction by vincent lanchais

apple confit with farmer’s cider, saffron ice cream and buckwheat crumble by alexis letellier

salmon parcel by david moreau

tatin-style log by ludovic berthenoux

Endive tarte tatin with sainte-maure goat’s cheese by elodie franc

sturgeon and sologne caviar by stéphane bureau

courgette and butternut cannelloni, touraine pork rillons with truffle by cyprien chapelle

snail tortellini, duxelle of shitake mushrooms, and goat’s cheese cream by vincent foyer