Top 11 culinary specialities in Orléans

Before getting down to cooking, Orléans residents and restaurateurs can’t avoid going to the market. This cheerful moment in everyday life is a good indication of the menu to come. To everyone’s surprise, the land surrounding the Centre Val de Loire is a veritable horticultural breeding ground. The incredibly rich soil naturally produces extraordinary quantities of fresh produce. So much so, in fact, that much of the region’s produce makes its way to Paris, to supply the kitchens of the capital’s finest restaurateurs.

These fruitful landscapes have given rise to a host of specialities with the “good taste of nature”. Fruit and vegetables are the mainstay of the Loiret diet. The sweet flavours, straight from the local fruit, promise treats each more natural than the next.

You’ll even find these fruity flavours in your glass, to accompany your typically Orléans meal. A gourmet tour of the town is also highly recommended. Especially for those who like to discover a destination through food and conviviality!

What to eat in Orléans Our selection of 11 Orléans specialities

The people of Orléans have a taste for tradition. Even if it means digging up recipes handed down by their ancestors several centuries ago. Once brought up to date, the locals play the discovery game and favour producers who are committed to their historical heritage and culinary specialities.

In keeping with the preservation of old recipes and know-how, Orléans has seen the emergence of brotherhoods to protect the dishes that are dear to them. One of these is the Andouille de Jargeau brotherhood, which will be delighted to recommend the best restaurants.

1. The cendré d’Olivet

This cow’s milk cheese from Olivet, near Orléans, has a registered designation of origin. It is easily identifiable by its grey rind and earthy smell, due to the way it is preserved in ash. When you taste it, you’ll naturally recognise the great taste and creamy texture of cow’s milk. Then there are delicate perfume notes, counterbalanced by the more characterful taste of its rind. This is a cheese characterised by its conservation in ash. The aim is to form its grey rind and create the pleasant earthy smell of this Orléans speciality.

2. Orléans vinegar

It goes without saying that you don’t need to take a big gulp of this vinegar to taste its raw flavour! For the record, the famous Loire wines used to be transported by boat. However, it was not uncommon for the bottles to arrive ‘pitted’ and undrinkable. To compensate for these losses, merchants in Orléans decided to process this ‘lost’ wine and offer it for sale as vinegar. Eureka! It was an instant success! Even today, the best culinary establishments use Orléans vinegar for its wide range of aromas, including the mustards and vinegars made by Martin Pouret.

3. Gâtinais saffron

A noble spice par excellence, derived from the crocus flower, saffron has made the Gâtinais region famous for centuries. Despite this success, the meticulous production of this spice was gradually abandoned until 1987. That same year, Orléans saw the emergence of the “Safraniers du Gâtinais” producers, ready to revive the almost forgotten know-how of their elders. Producing saffron is like working goldsmiths, requiring patience and delicacy. The crocus pistils, harvested by hand, are potted just as meticulously before being sold at a premium! In Orléans, you can taste saffron in 100% local dishes, with a fine piece of meat or freshly caught fish from the Loire. A must for gourmets.

4. Fresh fruit and vegetables from Orléans

The area around Orléans is rich and productive, making it ideal for horticultural production. As a result, you’ll find large, abundant stalls of local fruit and vegetables at the markets and in the local gastronomy. They even supply a good number of Parisian kitchens. Among the star products are strawberries, pears, apples and cherries… As for vegetables, the list is as long as your arm!

5. Andouille from Jargeau

This is one of Orléans’ must-try delicatessen products. The passionate pork butchers of Jargeau have handed down the ancestral recipe for their centuries-old andouille. It is prepared using a 50/50 method of minced tripe and pork meat. The meat is then stuffed into a large pork casing. On the menu of traditional restaurants and bistros in Orléans, andouille de Jargeau is served with mashed potatoes to reinforce its local origin. Even if not everyone likes andouille, fans will agree that this one is a real delicacy.

6. Orléans mustard

Dijon can hold its own with Orléans mustard. It’s made from the famous Orléans vinegar, Guérande salt and locally grown seeds. A producer with a passion for forgotten traditions has brought this great-tasting local sauce up to date! In collaboration with farmers in the Loire Valley, a local mustard seed supply chain, essential to the preparation of the sauce, has also been set up. The little jars, sold in the shops and all the town’s grocery shops, are also a delicious souvenir to take away or give as a gift.

7. Fruit macaroons

It only took a few years for these sweet fruit confections to establish themselves as specialities from Orléans. Fruit macaroons are delicious representatives of local production. These miniature biscuits come in 4 original flavours, but all well-known to the locals. There’s a choice of strawberry deglazed with Orléans vinegar, pear and ginger compote, hazelnut cream or rose petal confit… Naturally, with such a wide selection, you can’t wait to try them all.

8. Cotignac d’Orléans

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This extremely local delicacy is so old that its creation date has been forgotten. Cotignac is a quince jelly, beautifully presented in a round spruce box. It was once prescribed by medical officers of health in the 17th century. It didn’t take long for this fruity treat to be adopted by the great names of the Court. Cotignac was a common gift for Louis IX and his entourage. Today, the nobility has given way to the people of Orléans, who have been fans since their earliest childhood!

9. Montargis praslines

On both sides of France, pralines are all the rage! In Orléans, the “praslines de Montargis” have won over the palates of gourmets. These are roasted and caramelised almonds, with an almost addictive crunch and flavour. They were originally developed by the “officier de bouche” in the 17th century to meet the constant demand from the court of King Louis XIII.

10. Johannis beer

Also known as “Jeanne d’Arc’s beer”, this refreshing white beer is a must on any terrace in fine weather. Locals love it for its hint of heather honey. It also has a well-balanced sweet and bitter flavour. This balance is due to the blend of hops, spices and citrus peel that make up this emblematic Orléans beer.

11. La Poire d’Olivet

The most surprising thing about this eau-de-vie, which dates back to the Middle Ages, is probably the way it is produced! Hold on to your hats: the producers hang the bottles directly from the pear trees, the location of which is confidential! The budding pears then develop inside their glass prison. Once they have reached maturity, it’s time to harvest the bottles and fill them with pear alcohol. Then it’s off to macerate for a modest three years. Impressive, isn’t it?