Top 30 Centrien Foods

Chavignol is a small cheese made from raw goat's milk that must weigh at least 60 grams. Its color is white or ivory and it has a dense, moist texture with a thin, moldy rind on the outside. The flavor of Chavignol is full, slightly nutty and 'goaty'. It can mature for up to three months, and when the rind drastically changes its color and becomes very hard, and the body becomes drier and crumbly, the origin of its name - crottin, meaning horse dung in French, is explained. Chavignol is great when grilled and served hot on a salad or eaten with bread and bacon. Young Chavignol should be paired with white wines, while the older ones pair nicely with full-bodied red wines. Expand

Selles-sur-Cher is a soft cheese made from full-fat goat's milk, dusted with wood ash to develop a unique rind with strong mineral notes. It is produced in Western Sologne including the Cher region in France. The word 'Selles' refers to the shape of the cheese, that is, a disk. The texture is that of moist clay and the flavor of the body tastes salty, goaty, nutty, and grass-like. The more mature it is, the more its nutty flavor is pronounced. If the rind is eaten together with the cheese, it produces a more intense, sharper flavor due to the ash remnants and mold. It goes well with white wines, like most goat cheeses usually do, and it is perfect for the end of a meal, served in salads or with sliced fruit such as apples or pears.Expand

A decadent version of the classic apple pie, tarte Tatin consists of sliced apples seasoned with butter, sugar, and cinnamon, topped with a buttery pie crust pastry, and baked until the apples become golden and syrupy. The whole cake is then inverted upside-down on a serving platter. The name of this dessert honors the Tatin sisters, the owners of a restaurant near the city of Orléans who invented the recipe in the early 1900s. However, the cake gained huge popularity when the famous Maxim's Restaurant put it on their menu. Tarte Tatin is best served warm, accompanied by a scoop of vanilla ice cream, and topped with some créme fraîche that melts on contact.Expand

Sainte-Maure de Touraine is a soft cheese made of full-fat goat's milk unusually shaped like a log, weighing about 250 grams. The cheese was made since the 19th century under the name Sainte-Maure in the Tours region in France. It is also easily recognizable by a long straw that is pricked throughout its body, to help in the production process and to make sure that the cheese does not fall apart. Sainte-Maure has a slightly salty and nutty taste that is reminiscent of walnuts, with a lemony finish. Its rind is thin and smooth, with a blue to gray mold covering it. The interior is creamy in texture and fully white. Pair it with dry white wines and light red wines for the best experience.Expand

Le roule is a French fresh cheese originating from the city of Rians. The cheese is made with cow's milk, and it is hand-rolled into a log that is enriched with garlic and various herbs. Its texture is creamy, melt-in-the-mouth, and smooth, while the flavors range from sweet to tangy and spicy. Le roule can be spread on bread, used in sandwiches or placed on baked potatoes. Try it with crusty bread and a Mimosa for a perfect breakfast.Expand

Rillettes de Tours is a spread made from pork meat that has been slowly cooked in a pot of pork fat. It is made in the French area of the city of Tours. Rillettes is sold all over the charcuteries in France, where the locals affectionately call it 'pig jam', usually presented in a pot or a jar, where it can be covered with a layer of fat to preserve the product. The meat can be flavored with white wine during the cooking process, and the result is a golden yellow to brown paste with a rough, coarse texture and a browned-meat taste, like the essence of roast pork. Serve it on toasted bread with cornichon pickles to cut the rich taste of this French delicacy, and pair it with a glass of cold white wine.Expand

Hailing from the Loire Valley in France, Bûcheron is a traditional cheese made from goat's milk. Interestingly, it was the first French goat cheese that was exported to the United States. Bûcheron has an ivory-colored rind and interior, while flavors may vary – when young, the center is dense and crumbly with sharp and tangy notes and mushroomy flavors, but with age, the paste starts to break down, resulting in a soft and gooey layer that's in contrast to Bûcheron's firmer center with lemony flavors. Semi-aged and ripened for 5 to 10 weeks, Bûcheron is traditionally produced in short logs that are sliced and sold as small rounds in stores. It is recommended to use Bûcheron in salads, sandwiches, with crusty bread, chutneys, fruit jams, or crackers.Expand

Faisselle is a fresh white cheese originating from France. It is usually made from cow’s, sheep’s, or goat’s milk. Due to its soft, delicate texture, this rindless cheese is typically sold in a plastic mold called faisselle, hence the name of the cheese. Faisselle can be consumed in two ways: savory, served with salt, pepper, and either shallots or chives, or sweet, when the cheese is served with nuts and honey or sugar. The cheese is also suitable for making desserts such as tarts and cakes.Expand

A sweet delicacy hailing from the region of Berry, le poirat is a traditional fruit pie with a pear filling. The pie is usually made with basic pie dough, while the filling consists of sliced or diced pears, lemon juice, sugar, and black pepper. A splash of pear brandy or cognac can optionally be added to the filling to further enhance its flavor. The pie’s top is typically brushed with eggwash and adorned with dough pieces before baking. Warm or chilled pieces of le poirat go well with a scoop of vanilla or pistachio ice cream or a dollop of crème fraiche or whipped cream on the side. This traditional sweet treat is available at pastry shops and bakeries in the region, especially during autumn and winter.Expand

Fleur de Sologne is a traditional cheese originating from the Sologne area in the Loire valley. The cheese is small and flower-shaped, made from raw goat's milk. It's usually left to age from 10 to 15 days before consumption. Underneath its bloomy ash-coated rind, the texture is soft, creamy, and dense. The aromas are lactic, goaty, floral, and fruity, while the flavors are delicate, floral, fresh, and clean. It's recommended to serve Fleur de Sologne on a cheese board or use it in salads. Pair it with a glass of dry white wine on the side such as Sancerre Blanc.Expand

Rodolphe Le Meunier is a cheese producer and affineur based in Tours, France. He comes from a family with a long tradition in the dairy industry, which has influenced his deep knowledge and expertise in cheese production. Le Meunier has won multiple awards for his work, including the prestigious title of Meilleur Ouvrier de France (MOF) in the cheese category, an honor given to craftsmen who achieve the highest level of skill in their field. His business includes aging and refining cheeses, as well as sourcing from various regions in France to offer a diverse selection.Expand

Domaine Huet is a jewel of the Loire Valley and a true benchmark for Chenin Blanc from the Vouvray appellation. Founded in 1928, the estate has become one of France’s most prestigious producers, renowned for wines that combine elegance, minerality, and extraordinary aging potential. Farmed biodynamically, its three iconic vineyards - Le Haut-Lieu, Clos du Bourg, and Le Mont - each offer unique expressions, ranging from vibrant and fresh to deeply complex and opulent. With profound respect for tradition and nature, Domaine Huet continues to embody the timeless authenticity and excellence of Vouvray.Expand

Martin-Pouret is a French condiment producer with a tradition dating back to 1797, when it was founded as part of the renowned Orléans "vinaigriers" and "mustardiers" guild, which once supplied 80% of France’s vinegar needs. Today, it remains the last heir of this heritage, continuing to craft its products using the Orléans method - fermenting and aging in oak barrels for an average of 13 months (some up to 20 years) to develop rich and elegant flavors. The product range is diverse, including classic and organic vinegars, mustards, ketchup, mayonnaise, pickles, chutneys, and terrines. Martin-Pouret represents a blend of centuries-old tradition and local French quality - mastery in ancient fermentation techniques, carefully selected regional ingredients, and long oak aging result in exceptional condiments that delight gourmets around the world.Expand

Le Vazereau is a family-run farm and creamery located in the village of Cinais, in the Indre-et-Loire department, within the Centre-Val de Loire region of France. Founded in 1959 by Maurice and Hélène Vazereau, the farm is now managed by their descendants, the Laurent family, and specializes in the production of cheeses made from raw goat’s milk. The farm raises around 250 goats and produces a wide range of goat cheeses, including the renowned Sainte-Maure de Touraine AOP, along with other specialties. Le Vazereau also operates as a tourist and educational farm, offering visitors the opportunity to tour the goat barn, milking area, and cheese production room, as well as participate in educational workshops. In addition, the farm has an on-site shop where visitors can purchase their cheeses and other local products.Expand

For over a century, Hardouin Le Charcutier has been synonymous with premium French meat delicacies. Located in the heart of the Loire Valley, this prestigious producer continues the rich tradition of charcuterie craftsmanship, blending authentic recipes with an innovative approach that ensures top-quality products and an unparalleled gastronomic experience. The company Hardouin Le Charcutier was founded in 1936 by Marcel Hardouin, a visionary and master of the craft, who passed down his expertise through generations. Over the years, Hardouin has become an essential name in the world of French cured meats, gaining recognition for the exceptional quality of its specialties and its dedication to preserving local gastronomic heritage. While staying true to authentic recipes, Hardouin continuously explores new ways to refine its products. Their production methods combine artisanal skills with the latest techniques, ensuring ultimate freshness and impeccable hygiene in every product. Their philosophy is rooted in preserving France’s culinary heritage while adapting to modern standards and tastes.Expand

Mazet Confiseur is one of the most established names in traditional French confectionery, with a heritage closely tied to the town of Montargis and its long-standing sweet-making tradition. Founded in 1903 by Léon Mazet, the company built its identity around the prasline, a caramelized almond confection whose origins date back to 1636 and are associated with French aristocratic culinary history. This product remains at the core of Mazet’s production, made using a method that has remained largely unchanged, relying on precise sugar caramelization and carefully selected almonds to achieve its characteristic crunch and balanced sweetness. Over six generations, the brand has preserved its artisanal approach while gradually expanding its range to include pralines, chocolate-coated specialties, nougatine, and nut-based confections. The arrival of pastry chef Hugues Pouget marked a phase of subtle innovation, introducing refined variations without altering the fundamental identity of the products. Mazet maintains a strong emphasis on craftsmanship, avoiding unnecessary complexity and focusing instead on technique and ingredient quality. Its products are distributed across France and internationally, reflecting both historical credibility and continued relevance in the premium confectionery segment. Packaging and visual identity reinforce this positioning, often drawing on classic French aesthetics and heritage cues. Overall, Mazet Confiseur represents a balance between continuity and evolution, where a single traditional product serves as the foundation for a broader, yet cohesive, confectionery offering.Expand