Mairie de Cosne-Cours-sur-Loire - The pleasures of the table in Cosne

The pleasures of the table in Cosne

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The pleasures of the table in Cosne

The Nivernais area practices simple, flavourful cuisine whose diversity allows for the happiest marriages between food and wine. The classics: Appetisers and starters: small fried fish from the Loire, Morvan ham, eel stew, tripe sausage with cream, foie gras in all its forms.

  • Main dishes: salmon and pike from the Loire, coq au vin, Nivernais rib steak.
  • Cheese: the uncontested king of the table is the Crottin de Chavignol.
  • Desserts and sweets: pears in wine, prune tart, "croquet" biscuits, "négus" (soft chocolate caramels), "Merlettes de Cosne" sweets and nougatines from Nevers.
  • Alcohol: Puisaye pear brandy, Pougny crème de cassis.

Merlettes de Cosne: a coat of arms you can eat!

In 1991, three master confectioners from Cosne (Buteau, Le Petit Duc and Vessière) pooled their talents to develop a tasty speciality in homage to the town's coat of arms: the "Merlettes de Cosne".

All the local flavours

  • Crottin de Chavignol: recognised with an AOC in 1976, Crottin de Chavignol is produced from unpasteurised goat's milk, and only in a defined area between the Loire, the hills of Sancerre and the plains of Berry. From curdling to maturing, which takes at least ten days, the cheesemaker's skill brings out all the intensity of the aromas and texture of the Chavignol.
  • Mushrooms: ceps, chanterelles, hedgehog mushrooms, horns of plenty and morels in spring.
  • Fruits: cherries from the nearly Yonne, apples and pears. The slopes are home to some famous orchards. Not to mention wild or cultivated berries: blackberries, raspberries, redcurrants and blackcurrants, which are ideal for jams, sauces, sorbets and liqueurs.
  • The vegetables you can find in the market gardens, such as green beans and tomatoes, will reintroduce you to an intensity of flavour you may have forgotten.
  • Poultry and rabbits. The foie gras from Donzy is good enough to compete with products from the South-West, and does so at the Concours Général Agricole produce competition in Paris.
    Tip when buying a rabbit: ask for its blood to thicken the sauce in the stew.
  • Meat: large-scale breeding of Charolais beef, veal, mutton, pork.

You can find large quantities of these high-quality fresh products at the three well-known Cosne-Cours-sur-Loire markets (Wednesdays, Fridays and Sunday mornings).

Votre contact :

Mairie de Cosne-Cours-sur-Loire

Place du Docteur Jacques Huyghues des Etages - BP 123 
58206 Cosne-Cours-sur-Loire Cedex

Tél : 03.86.26.50.00
Fax : 03.86.26.50.16

Ouverture du lundi au vendredi :
8h30 - 12h00 / 13h30 - 17h30

Contacter par email