I Drink the Pays de la Loire, from Muscadet to Apple Juice
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I see drinks as a fully fledged part of LaBouffe, not simply an aside, and that is precisely where the Pays de la Loire speaks to me with nuance. When I am looking for the right pairing, I like to start with the region’s habits: a crisp, almost saline Muscadet with oysters, Loire fish or a seafood platter; a Saumur or an Anjou Blanc when I want something softer at the table; and a Coteaux du Layon when I move on to dessert, especially with an apple tart or a gâteau nantais. I also find the connection between the aperitif and the setting particularly beautiful in this region: a glass that opens the meal after a walk at the Machines de l’Île, a gentler pause after returning from the banks of the Erdre, or a shared moment near Angers, with that blend of restraint and warmth that feels so much like me. I remain mindful that the region is not defined by wine alone; it also has its emblematic liqueurs, and I naturally think of Cointreau from Angers, which I see more as an artisan’s signature than a passing trend, as well as those digestifs and citrus liqueurs that extend the meal without weighing it down. Ultimately, I am always looking for the same thing: a glass that follows the rhythm of the meal, respects flavour and leaves room for conversation. I also give an important place to non-alcoholic drinks, because I find they are too often underestimated, even though they can be exactly right at a regional table. In the Pays de la Loire, I readily think of a well-chilled farmhouse apple juice, served with a light lunch or as an afternoon treat, especially when I want to stay within a feeling that is simple, crisp and honest. I can offer it with brioche or a fruit dessert, and I find that it also works very well when I have friends over who do not feel like drinking alcohol but still want something thoughtfully chosen. That is exactly my approach to LaBouffe: I do not separate pleasure from balance; I look for practical ways to enjoy things. For example, I serve Muscadet with an iodised dish to let the meal breathe, I save a sweeter wine such as Coteaux du Layon for a gentler end to the meal, and I always plan a credible non-alcoholic option, such as this local apple juice, so that everyone can find their place without the whole experience losing its identity. I believe that a successful drink here should tell the story of the region as much as it complements the moment, with the elegant restraint I love so much. Alcohol abuse is dangerous to health. Drink in moderation.
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Where: Pays de la Loire