A Food and Wine Lover’s Guide to the Loire Valley | Eater

"In 2014, fisherman Roman Gadais and chef Amboise Voreux came together to launch a sustainable seafood restaurant on the banks of the river in a traditional fishing “cabane à matelot,” or wooden cabin. Now, you can visit the restaurant and attend cooking classes led by Voreux, or spend a day fishing with Gadais. There are only a handful of fishermen left who work on the Loire River in traditional flat-bottom boats, or “toue.” Gadais welcomes people to spend the day with him on his toue while he practices sustainable fishing, changes his nets, and visits the smokehouse. Or you can try an aperitif and picnic in the boat, with fish rillettes, wine, and dishes prepared by Voreaux. They also sell their fish rillettes made with ingredients like lemon, chorizo, and oyster mushrooms, as well as smoked fish, fish soup, and garum, a savory fermented fish sauce similar to Italian Colatura di Alici." - Lee Musho