The fouaces already existed in the middle age since Rabelais roadworks writer discusses in her books.
Piè or fouée used Bowl for drop food. This cake was cooked in the oven bread from the farm.
The fouée is linked to the history of bread, when peasants baked bread, they checked the heat of the oven by throwing balls small cakes. Good temperature was reached when the small balls inflated.
They took the habit of not losing this bread stuff fouées with products of the terroir, rillettes, rillons, white beans, Chevre....).
Enjoy fouées baked on wood fire, buns blown without mie, just and open gently warm and introduce the products.
It accompanies fouées Touraine wines.
MENU TERROIR 20 €
included apéritif
local menu "the typical menu of the time of Rabelais
Apéritif
Montlouis moelleux
sweet wine
Mise en bouche au choix
Small tart with onion and bacon
or
Cake with goat cheese
Fouaces as much as you want
Served with to garnish :
"Rillettes de Tours"
Cooked slowly white beans ans "rillons de Tours"
(a simmered dish)
Salad
Farmhouse's goat cheese from Sainte Maure
Dessert in the choice
The menu Terroir is also proposed with wine : 25 cl de Cabernet Touraine Rouge AOC : + 2 €
The menu Terroir is also proposed without alcool 18 €
MENU SAVEUR 22,50 €
included apéritif
The first written track of the andouillette goes back up in 1560, its name results from a monk named Guillaume Andouillette, which lived in the XVè century.....
Apéritif
Montlouis moelleux
sweet wine
Mise en bouche au choix
Small tart with onion and bacon
or
Cake with goat cheese
Fouaces as much as you want
Served with to garnish :
Andouillette de Tours cooking on wood fire
served with grain mustard and potatoes in purée made home
Salad
Farmhouse's goat cheese from Sainte Maure
Dessert in the choice
MENU GOURMAND 24,50 €
included apéritif
It is in the middle age time that the adventure of the white sausage (a porridge à milk and white meat) begins theat a cook had the idea to serve in pork's intestine for a better presentation...
Apéritif
Montlouis moelleux
sweet wine
Mise en bouche au choix
Small tart with onion and bacon
or
Cake with goat cheese
Fouaces as much as you want
Served with to garnish :
Marmite Saint Jacques in Montlouis
(scallops)
Boudin Blanc
accompagné
Girolles (mushrooms) and potatoes in gratin
Salad
Farmhouse's goat cheese from Sainte Maure
Dessert in the choice