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The Fouée (or Fouace)

is a small bread roll filled with rillettes, mogettes (type of white beans) or cheese while still piping hot from the oven.
Eating fouées is still a strong long-lasting custom in the Loire Valley from the Anjou to the Touraine.
Fouées restaurants often established in caves in tuffeau stone offering fouées on their menus have contributed to rekindle this warm and flavoured bread roll baked in front of you in a wood fired oven.
Recreate this friendly and gourmet atmosphere by savouring our fouées made from our natural and homemade sourdough slowly kneaded.
The filling of our fouées is limitless: rillettes, mogettes as mentioned but our ‘aficionados’ have also gathered a few recipes which should tickle your tastebuds…

Fouées Savoury fillings :
rillettes (pork, duck, roasted chicken, mackerel, tuna, sardines…)
Mackerel marinated in white wine or in mustard sauce, sardines in olive oil or tomato sauce
Cheese : Cheddar, goat cheese, camembert, brie, roquefort, stilton, with walnut pieces
Butter, garlic butter
Tapenade, aubergine caviar, guacamole, ratatouille…

Sweet fillings :
Nutella, Jams, fruit purees, Salted butter caramel, Speculoos spread, Nuts butter

Recipes tried and endorsed by our gang of food loving testers:

Haricot beans : serves 10

1.2kg of haricot beans
4 tbsp olive oil
2 sliced carrots
1 finely chopped onion
1 finely chopped shallot
400g tomatoes (fresh or canned)
200g lardons (bacon bits)
4 garlic cloves
1/2 cup of water
1 bouquet garni (parsley, thyme, bay leaf, sage)
Salt and pepper

1. Soak for 24 to 48 hours, sprouting will take place which in turn means a higher nutrient content (proteins, minerals and vitamins). Rinse and drain well before putting them in a large saucepan or casserole covered completely with cold water. Bring to the boil for 5 min.
Drain the blanched beans (which will now be more digestible)

2. In a saucepan, fry the chopped onion and shallots in olive oil then turn the heat down until soft and golden brown.

3. Add the lardons and cook until golden brown

4. Add the carrots, tomatoes, water, chopped garlic, bouquet garni, blanched beans, salt and pepper. Let it simmer on a low heat for 1hr 30 min or 30 min in a pressure cooker.

5. Serve warm with the hot fouées

If you’re in a rush

2 big cans of haricot beans
1 finely chopped large onion
1 chopped garlic clove
150 to 200g lardons
tomato sauce or 2 fresh tomatoes (optional)

1. Cook the onion in 2 tbsp olive oil until soft and golden brown

2. Add the lardons until golden brown

3. Add the garlic clove, tomatoes

4. When the tomatoes are cooked add the beans cans (not drained) and stir on medium heat until cooked. Salt and pepper

Serve when ready.