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
APERITIF and WINE included
at 19.50 euros
(or 16 euros without drinks, you can order drinks at map)
Aperitif Montlouis mellow for a small local producer to Montlouis on loire
and its implementation in the mouth (slipper to Sainte Maure, or small the bacon quiche)
Wine: Cabernet of Touraine AOC * 25 cl per person for dinner
Entry Butter salt in terrine
Rillettes of tours
Dish Simmered rillons white beans
Cheese and salad
Farmer Sainte Maure goat cheese
Butternut and white green salad with walnut oil
Dessert
Crisp fruit cooked on fire wood or white cheese with raspberry, grout or ice season
MENU GOURMAND
INCLUDING APERITIF
A 21 euros
Aperitif
A glass of Montlouis Moelleux
And Chausson foie gras
Entry
Pot of Saint James in the Montlouis
Flat Cassolette of duck Magret
Eggs quail and velvety Chinonais
and
Stir-fried vegetables forest
Cheese and salad
Salad with raspberry vinegar and oil
Farmer goat cheese
Dessert of the day or the choice
