A Taste of Easter in the Loire Valley
- Apr 2
- 8 min read
Updated: Apr 4
Easter is one of the biggest celebrations in many Christian traditions, sometimes even more important than Christmas, depending on where you are. And for those of us who love food and wine, that’s reason enough to pay attention.
For me, Easter begins with bright, nostalgic flashes of childhood in Hungary. It meant locsolkodás (Easter Monday sprinkling), a slightly chaotic, and if you were a girl, mildly annoying tradition where a parade of boys and men would show up to sprinkle you with water or a quick spritz of perfume.
At its heart, Easter is about the crucifixion and resurrection of Jesus, a story of sacrifice, renewal, and hope. And yet, woven into that sacred meaning are these much older, pagan spring rituals (see above) celebrating fertility and new life. It’s an unusual but beautiful coexistence. The solemn and the playful, the spiritual and the folkloric, all layered into one holiday that marks the arrival of spring in more ways than one.
The holiday also brought its own rhythm at home: carefully painted eggs, a house ready to welcome guests, and a table prepared for celebration. An early morning church visit, if you’re a devout Christian, still half asleep, but already thinking about the sweets waiting at home.
But beyond all the symbolism, Easter is also something much simpler: the arrival of spring (even if, as I’m writing this, a full-on snowstorm is happening outside), and a very good reason to gather, cook, and eat well. The table fills up with the good stuff: roast lamb, glazed ham, fresh spring vegetables, or even a decadent mac-and-cheese sprinkled with truffle salt or topped with a sharp, expensive cheddar, the kind of meal that feels like a reward for making it through winter (almost… we’re getting there, Canada).
These days, I keep it simple: good food, good wine, and people I genuinely enjoy being around. That’s really what Easter is about… and maybe going back for just one more slice, and one more glass. Let’s forget about macros for a second, shall we?
Easter Classics and Their Ideal Wine Matches
Yes, yes, Easter is full of meaning, but let’s be honest, it's an excuse to eat well, raise a glass, and celebrate life with family. So what are the classic Easter dishes, and which wines pair best with them?
Lamb: A centrepiece in many Easter traditions, roasted with garlic and rosemary, tender and flavourful, it calls for a glass of Pinot Noir, Chianti, or a Northern Rhône Syrah or open that old bottle of Barolo for heaven’s sake!
Ham: Sweet, salty, and indulgent, ham loves a dry or off-dry Riesling or Gewürztraminer to balance its richness.
Fish: Especially for Good Friday. Pair it with light aromatic whites like Sauvignon Blanc or mineral-driven Chablis.
Eggs: Pair devilled eggs or quiche with a crisp, brut sparkling wine.
Don’t overlook sparkling wine! A dry or brut bubbly isn’t just for toasts. It goes well with eggs, seafood, salads, and creamy starters. The bubbles refresh your palate and add a festive touch. It can even work with richer dishes like ham or creamy pâtés, making it a great choice for the whole Easter meal.
Whether you’re observing ancient traditions or simply gathering around a beautifully set table, Easter is a moment to pause, reflect, and pour something great!
Our Loire Valley Easter Menu: Pâté Berrichon and French Goat Cheese
I could have chosen any number of traditional Easter dishes, there’s certainly no shortage across Europe (or even here in Canada and other Catholic countries). But I landed on one from the Loire Valley in central France. Honestly, it’s mostly because of the wine (this is a wine blog, after all)… and, more broadly, because I have a soft spot for the region itself.
Pâté berrichon
The dish is called pâté berrichon (pah-TAY beh-ree-SHON), a rustic Easter specialty from the Berry region, right in the heart of Loire Valley wine country. A savoury pie made with ground pork and veal, seasoned with herbs, and baked in a puff pastry shell with hard-boiled eggs hidden in the middle, bringing the fun of an Easter egg hunt to the dinner table.
And here’s a quirky tradition you can only see in France: head to Levroux, a historic medieval town in the Loire Valley, on Easter Monday, and you’ll find the town’s famous Easter Fair, where they hold a competition for the longest pâté berrichon.
Not the tastiest. Not the prettiest. Just the longest.
For the record, the 2024 record is 25.30 meters.
Charming, silly, and impossible not to love.
Goat cheese
To round out the plate, I couldn’t resist adding a favourite goat cheese. The Loire Valley is widely considered the home of artisanal French goat cheese, with five distinct varieties holding Protected Designation of Origin (AOP) status. These cheeses come in playful shapes, from pyramids to logs, and often sport a delicate ash-coated rind.
These cheeses bring a beautiful contrast to the pâté: creamy and delicate when young, firmer and nuttier as they age, with just the right touch of tang.
And the best part? You don’t have to travel to France to enjoy it. Chabichou du Poitou can often be found right here in Calgary. Just check your favourite local cheese shops (here are mine) and turn it into a little Easter treasure hunt. If the authentic French varieties aren’t available (raw milk cheese imports can be limited in Canada from Europe), don’t worry, there are plenty of beautiful Quebec-made goat cheeses available year-round that offer the same creamy texture and tangy character. It’s all about discovering something special, close to home.
Wine to Match Your Pâté and Cheese
Now, let’s talk about the real reason I chose this dish.
When pairing wine with pâté berrichon, the goal is simple: balance the richness of the pastry and savoury filling with something fresh and easy to drink. Add goat cheese to the plate, especially one with a bit of tang and nuttiness, and the pairing shifts in a very clear direction: a crisp white, with Sancerre Blanc being a standout choice.
Luckily, the Loire Valley makes this easy. The wines from the region feel like they were made for dishes like this. They bring freshness, structure, and just the right amount of lift to every bite.
If you’re skipping the cheese and sticking with just the pâté, lighter Loire REDS work beautifully. Look for a light-bodied, fruit-forward Gamay from Touraine, or a fresh, easy-drinking Pinot Noir from Sancerre or Saint-Nicolas-de-Bourgueil. These wines complement the dish without overwhelming it.
If you’re adding the goat cheese, WHITE wines are the way to go. Loire whites are crisp and refreshing, cutting through the richness of the pâté while highlighting the creamy, tangy character of the cheese.
A few excellent options to look for:
Menetou-Salon: Elegant and aromatic, made primarily from Sauvignon Blanc in the Central Loire.
Sancerre & Pouilly-Fumé: Classic Sauvignon Blanc with bright acidity and signature minerality.
Vouvray: From near Tours, offering expressive Chenin Blanc with lovely texture and balance.
Savennières: A more complex, dry Chenin Blanc from Anjou-Saumur, slightly pricier, but excellent.
Beyond the wine, the Loire Valley has long inspired artists. The light, the famous châteaux, the river, the gentle landscapes, it all feels quietly poetic.
Here’s my ideal Easter: a visit to Levroux, a slice (or two) of pâté berrichon and some (a lot!) goat cheese, and a perfectly chilled glass of Sancerre in hand. Add a bit of sunshine, a long lunch, and no urgency whatsoever, and I’m happy. And who knows, maybe one day that "retirement in the Loire" idea will become reality. Until then, I’ll just keep practicing.
Château de Chambord and Château de Chenonceau in the Loire Valley
Sancerre
A bit more about Sancerre, a famous wine region and hilltop town in the eastern Loire Valley, part of the Central Vineyards (Centre-Loire). The name doesn’t come from being in the exact middle of the Loire Valley, but rather from its position near the heart of France. This charming medieval town is best known for its crisp, elegant Sauvignon Blanc, which seems to capture the essence of its flinty soils, rolling vineyards, and gentle river landscapes.
The history of winemaking in Sancerre dates back to Roman times and was later refined by monks who seemed to understand that making good wine was something close to a higher calling. Over the centuries, the region adapted and evolved, eventually becoming a benchmark for Sauvignon Blanc, with its distinct minerality and elegance.
Visiting Sancerre feels like stepping into a living postcard: cobblestone streets, sunlit terraces, and a perfectly chilled glass of wine in hand, ideally paired with a wedge of goat cheese. Sancerre is more than just a wine. It’s a taste of history, a sense of place, and the pure joie de vivre of the Loire Valley.
Pascal Jolivet Sancerre Blanc “Signature” 2024
For our Easter lunch, we choose a Sancerre white from winemaker Pascal Jolivet: fresh, bright, and just sharp enough to cut through a rich dish like this meat pie, especially when paired with our favourite Loire cheese.
Founded in 1987, Pascal Jolivet is one of the Loire Valley’s most respected producers, known for elegant wines that capture the true character of Sancerre and Pouilly-Fumé. Following a "natural vinification" approach (using indigenous yeasts and minimal intervention), the wines are defined by balance, freshness, and a strong sense of place.
That terroir comes from a mix of soils, from mineral-driven limestone to flint, which adds a subtle smoky edge. Today, with over 120 hectares of vineyards, the estate crafts wines that are precise, expressive, and quietly luxurious. Perfect for pairing with seasonal dishes and celebrating the flavours of spring.
Credit: maisonpascaljolivet
This bottle is the estate’s signature white, it offers bright, zesty flavours of white grapefruit, lime, and green apple, finishing crisp and flinty.
Grape Variety: 100% Sauvignon Blanc
Winemaking: Stainless steel vats
Tasting Notes: Elegant, feminine, perfectly balanced
Pairings: Aperitif, shellfish, raw and cooked fish
Serving Temperature: 10°C (50°F)
Aging Potential: Up to 10 years
Winery website: https://pascaljolivet.com/en/
Pâté Berrichon - French Easter Pie
Servings: 6 | Prep time: 30 min | Cook time: 40 min
Whether enjoyed warm or at room temperature, pâté berrichon is delightfully simple to prepare.
And the best part? Leftovers magically appear for the next day, unless, of course, your teenagers discover them first!
Ingredients
500 g / 1.1 lb minced pork, veal, sausage meat, or a mix
6 eggs: 4 hard-boiled, 1 raw for the filling, 1 raw for the egg wash
½ bunch parsley, chopped
2 shallots or 1 medium onion, finely chopped
1–2 garlic cloves, minced
2 sheets puff pastry
50 ml / 3 tbsp white wine (optional)
Salt, pepper, and nutmeg to taste
Instructions
Wash, drain, and chop the parsley. Peel and finely chop shallots/onion and garlic.
Boil 4 eggs until hard, peel, and set aside.
In a bowl, mix the meats with one raw egg, parsley, shallots/onion, garlic, wine, salt, pepper, and nutmeg.
Place half of the filling on the small rectangle of dough, leaving a 1.5 / 0.5" cm border all around
Arrange the four eggs lengthwise in the center of the filling
Brush edges with the remaining beaten egg, cover with the second sheet, seal, trim excess, and use scraps for decoration.
Brush the top with the egg wash and make two small holes / chimney in the centre.
Bake at 180°C / 350°F for 35-40 minutes.
Serve warm or at room temperature or even cold with a salad.
Unlike pâté berrichon, my native Hungary has its own version called Stefánia szelet, which is just as much of an Easter favourite. It skips the pastry entirely and instead comes as a baked, paprika-seasoned meatloaf made with ground pork, breadcrumbs, garlic, and pepper. Slice into it, though, and you’ll spot the same signature surprise: a neat line of boiled eggs running through the middle. Different style, same delightful eggy Easter surprise.
Cheers, and Happy Easter!
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