Traditionally consumed by the rural population and totally forgotten after the Second World War, fouée is today one of the main gastronomic specialities of the Touraine and Saumur regions. Present at local events and large gatherings, it is a favourite at all the inns set up in the typical troglodytic cellars of the region. Made according to the rules of the art, the fouées are cooked in a large bread oven often considered as the centre of the restaurant.
Still hot and stuffed, the fouées are accompanied by mogettes, rillettes, mushrooms and snail butter. Today, there are also many sweet side dishes including strawberry, apple and chocolate.
Tasting fouées in a troglodytic inn is one of the most emblematic activities of the Loire Valley. It is a must for both the culinary side and the atmosphere.