"If there is one region that can pride itself in possessing a broad variety of local specialities and flavours, it is certainly the LOIRET.From its fruit and vegetables or even its poultry as salted produce, to its Gâtinais or Sologne honey, without forgetting the Montargis and Cotignac pralines as sweet produce, pausing at its Orléans vinegar for its mildness and its acidity, you will discover all these flavours that make life such a gentle and pleasurable experience."Thus spoke Anthelme BRILLAT-SAVARIN (French magistrate, gastronomic expert and writer - 1755 to 1826) "a restauranteur is someone whose trade consists of always being ready to offer a feast to the public." This fine expression perfectly sums up our "Logis de France" chefs who will offer you the warmest welcome and will present you with the finest locally produced specialties.Finally, we could not talk about our region without mentioning Mr. Maurice GENEVOIX who saw in the Loiret, "The horizons of four different soils evoking the very best that nature has to offer."