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From April to September: Monday to Saturday 9am-12pm (in July-August 12.30pm) and 2pm-6.30pm.
Sunday 10am-12.30pm (in July-August 1pm).
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Tour du Pouilly-Fumé
30, Rue Waldeck Rousseau

Tél : +33 (0)3 86 24 04 70

Opening hours

February, March, November and December: 2pm-6pm. Closed on Mondays.
April, May, June, September and October: 10am-1pm and 2.30pm-6.30pm. Closed on Mondays.
July and August: 10am-7pm every day.

You are here > Where to eat ? > Recipe ideas

Recipe ideas

Recipe along the Loire : Pike-perch fillet.

A simple and refined recipe that will go perfectly with the white wines of the Coteaux du Giennois, both as an ingredient and as an accompaniment.

Ingredients for 6 persons :
- 1 kg of pike perch fillets
- 60 cl of Coteaux du Giennois Blanc
- 3 shallots
- 25g of butter
- 30 cl of fresh cream
- 1 egg yolk
- tarragon

Preparation :
- Rinse the pike-perch fillets and pat them dry on absorbent paper. Peel and chop the shallots.
- Melt the butter in a sauté pan and brown the shallots. Add the fillets, salt and pepper. Add the wine and tarragon.
- Cover and cook over high heat, 4 to 5 minutes. Take out the fillets with a skimmer and place them on a dish. Cover them to keep them warm.
- Reduce the cooking juice over high heat, stirring constantly.
- Add the cream and mix well. Heat for a few more minutes.
- Incorporate the egg yolk while whisking it so that it does not cook.
- Cover the fish and serve.

Enjoy your meal !



Recipe from Center-Loire in the Rising Sun : Teriyaki Salmon

Ingredients for 4 persons :
- 4 pieces of salmon (600g in all)
- 10 ml of cooking oil
- 50 ml of white wine
- chive

For the marinade :
- 100 ml of soy sauce
- 100 ml of white wine
- 4 lemon slices

Preparation :

- In a salad bowl, combine the soy sauce, wine and lemon slices. Add the salmon and marinate it for half a day to a day (if the marinade does not completely cover the salmon, turn it 2 or 3 times during this step).
- Drain the salmon on a sheet of absorbent paper. Heat the oil in a pan over medium heat and grill the salmon for about a minute.
- Add the white wine and lemon slices, cover and simmer the salmon in the pan for about 4 to 5 minutes. Arrange the salmon in a dish and decorate with the lemon slices and chives.

Enjoy your salmon with a red wine from the Coteaux du Giennois, light and fruity (served around 14°).

Enjoy your meal !




And if you want to have more ideas for concocting good meals, here is a cookbook developed by the students of Lycée Pierre Gilles de Gennes in partnership with great local chefs :

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