Eating

One of the best parts of my stay in the Loire Valley was eating with Claude and Nadine at home. The meals they prepared for lunch and dinner were very simple, but very good. It was nice to sit down everyday and have a long meal with lots of little courses. The best part was the two dessert courses we always had. First was a plate full of cheeses, many of them local cheeses which were spectacular. I have really come to live French goat cheeses. Unfortunately, I have been unable to find my favorite one (Truffe de Périgord) in California. The second dessert course was fresh fruit. Again very simple, but very good.