What’s the fouée ?
The fouée, which bakers used to refer to as « the galette », was one of the means used to test oven temperatures. Fouées were not really made with leftover bread dough. Indeed, those in charge of baking the bread made these pieces of dough on purpose, by flattening the dough between the palm of their hands, to know if the sole was hot. Some bakers also made them for workers who in the morning had them for breakfast on their way to work.
During World War II, families gathered to make bread. After school, the leftover dough was baked and garnished with white beans or farm products (rillettes, butter …) to give the children a snack and dinner.
The fouée was made famous by François Rabelais in « Gargantua » in the village of Lerné – in Touraine – which is the homeland of the « fouaciers », those who make and sell the “fouaces”.
In this first troglodyte restaurant, in Marson near Saumur, it is called the « Fouée » and it is something to be seen, the piece of dough, baking in the oven, rising and turning into a hollow bun that you can then cut open while still piping hot, and garnish with mogettes, rillettes, salted butter and goat cheese.