fouace tours

Comme Autrefouée dans le quartier historique de Tours à deux pas de la Place Plumereau

pour vos repas entre amis, associations, touristes, famille... pensez comme autrefouee Menu à partir de 18 euros

A deux pas de la place Plumereau et de ses maisons à pans de bois, nous vous accueillons autour d'un repas de fouaces comme au temps de Rabelais  dans une vieille maison au cadre médiéval du quartier historique de Tours.

RESERVATIONS PAR EMAIL

[email protected]

cliquer directement sur adresse mail

COMME AUTREFOUEE

RESTAURANT DE FOUACES (FOUEES)

UNIQUE A TOURS

QUARTIER PLUMEREAU

11 RUE DE LA MONNAIE

37000 TOURS

Nous sommes ouverts :

- du mardi au samedi soir à partir de 19 H

- du jeudi au samedi midi à partir de 12 H

Pour les groupes nous consulter

RESERVATIONS pat tel

02 47 05 94 78

Nous acceptons les tickets restaurants et les chèques vacances...

Touraine Val de Loire – ADT de la Touraine

Fermer le menu

Nous contacter

Je recherche

Rillettes, rillons, fouées, fouaces…

Accueil › Découvrir › Le Mag’ : inspirations et belles expériences › Rillettes, rillons, fouées, fouaces…

Des spécialités à croquer !

« Je n’avais jamais eu le bonheur de voir étendre pour moi cette brune confiture… ». Nés sous la plume d’ Honoré de Balzac , ces quelques mots nous font entrevoir l’image d’un sourire qui se dessine, à la vue d’un mets que l’on s’apprête à déguster. Et pas n’importe quel mets, puisqu’il est ici question de confiture… de cochon ! Il faut dire qu’elles s’étalent aisément, sur une tartine de pain ou à l’intérieur d’une fouée.

Les rillettes de Tours

Ce plat, rendu célèbre par une célèbre marque Sarthoise, trouve en fait son origine à Tours , au XVème siècle. Contrairement à des territoires plus méridionaux, il était difficile d’élaborer des charcuteries séchées, en vue d’étendre la durée de conservation . Pour remédier à cette difficulté, la pratique consistant à confire dans la graisse la viande de porc s’est peu à peu répandue sur les bords de Loire.

Notez d’ailleurs que les rillettes de Tours se distinguent de leurs homologues du Mans par le fait que moins de graisse soit utilisée, et que les morceaux soient un peu plus gros. Comme on l’entend régulièrement dans quelques célèbres émissions culinaires, il y a de la « mâche » ! La couleur des rillettes de Tours est donc logiquement un peu plus foncée, brune . Depuis 2013, elles bénéficient d’une Appellation d’Origine Protégée (AOP). Vous en trouverez forcément dans les charcuteries locales telle la Maison Hardouin , mais aussi dans les épiceries et les supermarchés.

Au même rayon, vous croiserez sans doute également des rillons, morceaux de poitrine de porc, caramélisés par une cuisson douce et lente. Du vin de Vouvray doit également être incorporé dans la préparation : ingrédient on ne peut plus local !

Les rillons : parfaits pour l'apéritif !

Fouées et fouaces : le goût des festivités !

Fouace rabelaisienne – Chinon

Autres spécialités, autre auteur : François Rabelais , qui dans Gargantua (1534), fait démarrer les guerres picrocholines par une bataille rangée entre les fouaciers de Lerné et les bergers de Grandgousier .

Les fouaces sont de petits pains briochés, garnis de noix . Et finalement, on peut comprendre que l’on se battent pour eux tellement ils sont bons ! Vous pourrez vous faire votre propre avis, en vous arrêtant par exemple à la boulangerie « Le Fournil du Château », non loin de la forteresse royale de Chinon , ou à la boulangerie Briquet, à Lignières de Touraine .

De son côté, la fouée est plus « basique » : farine, levure, eau, sel, et le tour est joué. Mais, encore faut-il avoir le four à feu de bois qui va avec ! D’ailleurs, à l’origine, la fouée n’était qu’un petit disque de pâte à pain levée , qui servait à vérifier la chaleur du four avant de commencer la cuisson du pain.

Le mieux est de la déguster chaude, dès la sortie du four, en y glissant des rillettes, ou encore du sainte-maure-de-touraine, des haricots blancs ou encore des confitures. Pour vous régaler :

• Quelques restaurants  : La cave aux fouées et ma Petite fouée à Amboise, chez Dédé La Boulange à Chinon, ou durant une visite à la Vallée troglodytique des Goupillières .
• Quelques événements  : la grande Braderie de Tours , début septembre, mais aussi l’été durant le festival Terres du Son (avec le food truck La fouée gourmande), lors des manifestations de la cave de la Sibylle , ou parfois à l’ EcoMusée du Véron  ;
• Un hébergement  : sur réservation, les propriétaires du gîte de groupe Pic Epeiche peuvent vous organiser une soirée « fouées ».

Fouées de la vallée troglodytique des Goupillières

Pour aller plus loin

Tous nos articles magazine pour bien préparer votre séjour

Les sorties du mois

Général Publié le 7 avril 2024

Camping : le Val de Loire au grand air !

Général Publié le 2 avril 2024

Visite de domaines viticoles : un accueil d’excellence !

Général Publié le 20 mars 2024

Fermer la recherche

Retour en haut de la page

Touraine Val de Loire – ADT de la Touraine EN

Close the menu

I'm looking for

Rillettes, rillons, fouées, fouaces…

Home › Discover › The Mag’: inspirational ideas and wonderful experiences › Rillettes, rillons, fouées, fouaces…

Specialities to get your teeth into!

“I’d never before had the good fortune to see this brown jam spread for me…”. These few words written by Honoré de Balzac conjure up the image of a smile forming on the author’s face as he contemplates a dish he’s about to eat. And not just any dish – it was jam… made from pork! This potted meat is easy to spread and is perfect on a slice of bread or inside a fouée.

Rillettes de Tours

This delicacy, popularised by a famous brand from the Sarthe region, actually originated in Tours , in the 15th century. Unlike in more southerly regions, it was difficult to extend the shelf life of meat by curing it. To solve the problem, the people of the Loire Valley began to preserve their pork in fat .

What distinguishes Rillettes de Tours from Rillettes du Mans is that the Tours variety uses less fat and the chunks are a bit bigger. As we regularly hear on TV cookery programmes, it’s got a lovely chewy texture! Rillettes de Tours is, therefore, a little darker in colour, brown . The dish has held Appellation d’Origine Protégée (AOP) status since 2013. You’re sure to find it in local delicatessens such as La Maison Hardouin , and also in grocery shops and supermarkets.

On the same shelf, you’ll no doubt also find rillons, chunks of pork belly cooked slowly and gently until caramelised. The recipe should also include Vouvray wine : the most local of ingredients!

Rillons: perfect with an aperitif!

Fouées and fouaces: party favourites!

Fouaces are small brioche buns, garnished with nuts . They’re so moreish that it’s no surprise that people fight over them! To decide for yourself, simply pop into a local bakery such as “Le Fournil du Château”, which is close to the Royal Fortress of Chinon , or the Briquet bakery in Lignières-de-Touraine .

Fouées, however, are more “basic” – flour, yeast, water, salt, and that’s it. But you still need a wood-fired oven to bake them in! Originally, fouées were simply small discs of bread dough which were used to check the temperature of the oven before putting the bread in to bake.

They’re best eaten hot, straight out of the oven, with rillettes or Sainte-Maure-de-Touraine cheese , broad beans or even jam. Go on, treat yourself:

• Some local restaurants : La Cave aux Fouées and Ma Petite Fouée in Amboise, Dédé La Boulange in Chinon, or during a visit to the Goupillières troglodyte valley .
• Some local events : the Grande Braderie de Tours street market in early September, and also in the summer during the Terres du Son music festival (with the La Fouée Gourmande food truck), during events at the Cave de la Sibylle wine cellar, or occasionally at the Véron Ecomuseum ;
• Accommodation : the owners of the Pic Epeiche group gîte can organise a “fouée” evening for you (advance booking required).

Fouées from the Goupillières troglodyte valley

To find out more

All our magazine articles to make sure your stay is perfect

Electric Quad: explore the vineyards!

Général Published on 29 March 2024

Camping in the Loire Valley

Général Published on 23 March 2024

Michelin stars: 9 restaurants in the heavens!

Général Published on 18 March 2024

Cancel search

Back to top

5 of the most delicious foods of the Loire Valley

Stepping foot in the Loire Valley or tour in Loire Valley is like stepping into one of Walt Disney’s fairytales. Once the playground of noblemen and women, more than 300 gorgeous châteaux, complete with turrets, towers and moats, shower the lush landscape, conjuring up images of historical French royals and love stories. Stunningly elegant gardens surround the magnificent Renaissance monuments, and three wide, gently flowing rivers pass through this magical region. Often referred to as the ‘garden of France’ the Loire Valley is a creator of fine produce, due to its mild climate and fertile soil, which is transported to kitchens throughout France. Let’s delve deeper into the glorious gastronomy of the Loire.

1. Getting fruity

The Loire cuisine is rich in flavours and textures, drawing on the fresh ingredients that are grown in the region. A wide array of fruit and vegetables grown here include: white and green asparagus, Nantes lamb’s lettuce, leeks, radishes, artichokes, button mushrooms, cherries, strawberries (a star on the summer market stands is the Mara des Bois, small and juicy variety), apples and many more.

2. Born and “bread” – fouace or fouée

The Loire is the birthplace of writer François Rabelais and his most famous character, Gargantua – a giant with an enormous appetite and a craving for the local fouaces – little pockets or turnovers stuffed with many different fillings such as rillettes (a pork paté-style dish), melted butter or goat’s cheese. A staple of the local cuisine, this traditional bread can be found in regional restaurants and markets – one is plain and baked in a wood-fired oven, the other looks and tastes more like a brioche . It makes a perfect side dish or appetiser.

3. Something’s fishy

Freshwater fish is a popular part of the Loire Valley diet and has been caught by locals since pre-Roman times. Sandre (pikeperch) and brème (bream) are especially popular. These have a delicate flavour, which is complemented by a sauce that really brings this flavour out, such as beurre blanc . This sauce is made with butter, shallots and vinegar. You can expect mouth-watering food and wine, with meals included everywhere except Amboise where there’s a wonderful selection of restaurants for you to choose from. Check our Chateaux Of The Loire Walk tour.

The abundance of forests in the region creates a smorgasbord of meaty goodness, from duck, quail, pheasant and pigeon to rabbit, venison, wild boar and deer. The game is caught locally and prepared and served in a rich sauce, typically consisting of fresh mushrooms as the base ingredient and wine from the local vineyards, accompanied by juicy white asparagus.

5. Cheese, please!

A haven for cheese lovers, the most popular type of cheese in the Loire is goat’s cheese, which comes in a variety of shapes, sizes and textures. Each one has its own distinct taste and can be paired perfectly with one of the local wines of the region. You might like to try Sainte Maure, a long log-shaped cheese, which goes well with a red Chinon wine, or Selles-sur-Cher from the neighbouring Blesois region, which requires a fresh, crisp wine such as a white Muscadet.

Be sure to accompany your divine meals with one of the Loire’s wines – the vineyards here produce the largest variety of wines than any other wine region in the world and, in good years, they are amongst France’s greatest vintages.

Headwater offers Loire Valley Tours with our self-guided holidays in the Loire .

Written on April 25, 2018 by Charlotte Hudson

ABOUT THE AUTHOR

Charlotte hudson.

Charlotte Hudson joined Headwater as the Creative Content Executive in August 2016, managing all things content-related, including brochures, the website and newsletters. She loves nothing more than laying on a sunny beach when on holiday, but also experiencing the local culture. One of her favourite holidays was to Vietnam, where she spent three weeks travelling from the north to the south. In her spare time, when she’s not eating out or in, she enjoys fitness classes at the gym, days out and trips to the seaside.

Email Your email won't be published

EXPLORE OUR BLOG

Recent posts », the archives », post categories ».

Friday 21 September 2012

Les fouaces fourrées.

• Put the flour and salt in a mixing bowl and combine.
• Cut the butter into cubes and combine with the flour, using the cake beater attachment of your mixer.
• Add the sourdough starter and beat some more.
• Gradually add the water and beat for 10 minutes on the slowest speed (this is to begin developing the gluten, like kneading does).
• Cover the bowl and leave in the fridge overnight to rise slowly.
• Meanwhile, prepare the aubergine by scoring it in a diaper pattern all over, down to the skin.
• Paint it lightly with oil and roast it in the oven at 200C for 25 minutes.
• When it is soft and cool enough to handle, scrape out the flesh and mix in the spice.
• Tip the dough out onto a floured bench and knead it a bit by hand to knock the air out.
• Divide the dough into 12 lumps and roll them into balls.
• Take each ball and roll it out into an oval 15-20 cm across.
• Put either a piece of tomato and a semi-circle of cheese, or a teaspoon of aubergine puree onto one half of each oval.
• Fold the dough over and press to seal and flatten.
• Heat a heavy frying pan to moderately hot and brush with oil.
• Place a couple of the fouaces in at a time. Cook them for 3-4 minutes each side, until they are just beginning to blacken.
• Serve warm.

3 comments:

Interesting about cooking the breads in a pan like pancakes. I've only cooked them in the oven. Fouée or fouace is just another name for pita bread, as far as I can tell. Very good too. Do you know the restaurant in Tours, near Place Plumereau, called Comme AutreFouée ? It specializes in these breads with white beans and rillettes. I think it's still in business...

Ken got there first... your pizza stone will work just fine... and our World Book of Bread lists Fouace and the Turkish Pitta and a Spanish variety as the same thing... it also classes Oven Bottoms [the northern UK version of a bap] as the same thing... just with a variation in the dough with the latter. So have fun with your Fouaces... but most important... did Simon's Aunt and Uncle like them?

Mind you... if you'd used the pizza stone, you wouldn't have been able to demonstrate that suction fan you use as a cooking smell remover!! ;-}

Post a Comment

• Loire Valley

Browse the sample tours below for inspiration or contact us straight away for a tailor-made itinerary by a local travel designer.

Our favorite loire valley tours.

The Gorgeous Loire Valley by Bike

Flavors of the Loire Valley

A Short Luxury Break in the Loire Valley

Highlights of the Loire Valley

Luxury Trip to Paris, Normandy, and Loire Valley

Luxury Escape to the Loire Valley

Loire valley in depth.

Get to know the Loire Valley

The so-called Garden of France is located just a couple hours drive southwest of Paris. It was a battleground during the Hundred Years War before becoming a playground for French royalty in the 15th and 16th centuries. Seemingly countless castles span the valley from Orleans to Anger. Some are imposing fortresses, while others are flamboyant displays of wealth and power ( ch â teau can mean both castle and palace in French ). Chenonceau, Chambord, and Amboise are the first ch â teaux that most visitors see, but many, many others are worthwhile. The extensive gardens at Château de Villandry, the sound and light show at the Royal Ch â teau of Blois, and Le Clos Lucé, Leonardo Da Vinci’s former manor, are sure to delight.

Fantastic, diverse vineyards and enchanting villages also await visitors to the Loire. Amboise, Blois, Orléans, and Tours are lovely. The gently rolling hills of this UNESCO World Heritage-designated region are a pleasure to explore on an e-bike. But, the most romantic way to appreciate the Loire Valley may be from above, aboard a hot air balloon.

The Loire Valley is known as the garden of France, and the cuisine incorporates fantastic produce with local game and freshwater fish. Try the traditional fouace or fouée breads. You’ll find them stuffed, often with rillettes , a type of pork paté.

Tarte Tatin , an upside-down apple tart, is one of our very favorite French desserts.

When to go: May through June and September to October offer the ideal conditions to appreciate the natural beauty of the region and the gorgeous gardens at the various châteaux. The climate is favorable for much of the year, as the Loire River moderates the temperatures. The climate can be cool with a springtime frost and wine harvest months may see a lot of rain. Summers are hot however influences from the Atlantic moderate the temperature with welcome breezes. 

By Train: The TGV connects Paris to Tours in about 35 minutes and 1 1/2 hours to Blois.

By Car: It is a short 2 1/2-hour drive from Paris to Amboise or Tours.

By Plane: Most people will arrive via Paris. If you prefer to avoid flying into Paris, Nantes’s airport has connections to many European hubs. It is located just 2 ½  hours west of Tours by car.

What to eat and drink:

Cheese: The Loire’s fantastic goat cheeses include 5 AOP appellations: cylindrical Saint-Maure with a piece of straw in its center, Selles-sur-Cher , Crottin de Chavignol , and the pyramid-shaped Pouligny-Saint-Pierre and Valençay.

Wine: The Loire Valley is one of France’s most productive wine regions with diverse wines including reds, rosés, whites, sparkling, and so-called grey wines. That confusing-named vin gris is actually a pale rosé and perfect for a summer day. The great variety means that there is something for every taste. We enjoy the Rosé d’Anjou and the excellent Muscadet, Pouilly-Fumé and Sancerre whites.

Experience the Loire Valley

Château de Chambord

The Château de Chambord is a true Renaissance masterpiece. It is the biggest and most majestic of the Loire palaces. Created as a hunting lodge for King François I, it is a monumental work with more than 440 rooms. It sits on a 21-square mile walled property, equivalent in size to that of the entire city of Paris. The property features extensive royal gardens and unspoiled woods. Many elements, particularly the double-helix stairway, seem to be inspired by Leonardo da Vinci’s work. The view from the top offers a gorgeous panorama of the roofs, towers, chimneys, and the surrounding estate. 

Château d’Amboise and Clos Lucé

This palace was a residence for French Kings from the 15th until the 19th century. While the site was used as a fort since Roman times, the château seen today was rebuilt by King Charles VIII in a late Gothic Flamboyant style with Italian Renaissance influences. Famous he died here after hitting his head on one of its doorways shortly after the work was completed. Make the climb for the 130-foot (40-meter) Minimes Tower for impressive panoramas. 

Leonardo Da Vinci is buried in the Chapel of Saint-Hubert on the chateau’s grounds. The legendary Renaissance man lived a ten-minute walk away in Le Clos Lucé. A visit to the manor is a unique opportunity to visit the genius’s workshop and see models of his inventions. 

Château de Chenonceau, the Lady’s Castle

The graceful Château de Chenonceau is one of France’s most memorable castles. The building itself is built on arches spanning the Cher River. It is nicknamed the Château des Dames thanks to the numerous noblewomen who left their mark on its history. It was originally built by Katherine Briçonnet in 1513. King Henry II later gifted it to his mistress Diane de Poitiers. However, after his death, the Queen, Catherine de Medicis, evicted Poitiers and took up residence herself at the palace. The influence of these powerful women is evident throughout the estate, from the lush interiors to the competing Poitiers and Medicis gardens.

Loire Valley Vineyards

The Loire River is France’s longest wine route, stretching for 600 miles (1,000 km) from the Atlantic Coast to Sancerre in central France. A wide range of micro-climates means that the area produces diverse wines from dry and sweet whites to rosés, reds, and crémant sparkling wines. Cabernet Franc , Chenin , Melon de Bourgogne , and Sauvignon are among the most popular varietals. Many wine cellars are in extensive troglodyte galleries, former quarries dug to supply building material for the valley’s châteaux. They make for a fascinating place to sample the region’s fine wine or cool off on a summer day. Among the dozens of Loire Valley AOCs, Vouvay and Chinon are two of the best-known.

Favorite Hotels

Chateau de Pray

Relais de Chambord

Hotel Pavillon des Lys

Château des Grotteaux

Le Manoir Les Minimes

Hotel Fleur De Loire

Les Tresorieres

Les Sources de Cheverny

Domaine de Primard

Related articles.

10 Essential Loire Valley Châteaux

A Fall Getaway to the Loire Valley

What to Do in the Loire Valley in 2023

What our clients are saying, why french side travel.

An Award-Winning Agency

Hands-on Local Knowledge

Immersion in the Real France

24/7 Support & Assistance

Travel With Peace of Mind

Our partners and awards.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

• French Alps
• French Riviera
• Southern France
• Family-Friendly
• Group Travel
• History & Culture
• Honeymoons & Romance
• Self-Drive Tours
• Skiing & Adventure
• Wine & Food
• Client Testimonials
• Our Travel Designer
• Legal Notice
• Customize Your Trip

Meet the Team

Local products

Fouace and Fouée Tourangelle

Where to buy it ?

Recipe ideas

From north to south, each region of France has its own particular recipe for oven-baked rolls. In Touraine, these breads were given the names fouaces and fouées. Their origins date back to the Middle Ages, but their popularity swelled in the 16th Century following the praise given to them by the celebrated writer Rabelais in his equally famous Gargantua .

Fouace of Rabelais, with its rounded shape, is a small brioche cooked in the oven, with a good taste of honey, spice and nut.

Fouées, on the other hand, take many different forms. They swell in wood-burning ovens like rolls without crumb inside. While they are still steaming hot, they are split open to be filled with Sainte-Maure de Touraine goat cheese, Rillettes de Tours, etc. These bakers’ specialties are real crowd pleasers, delighting foodies at fairs, festivals, and markets.

CUISINE TERROIRS

La cuisine des terroirs français.

FOUACES DE LERNÉ ou FOUACES DE RABELAIS (TOURAINE)

Les fouaces de Lerné ou fouaces de Rabelais sont de petites brioches composées de farine, levure de boulanger, oeufs, miel, lait, noix, beurre, safran, cannelle, sel, noix et/ou sucre granulé.

L’étymologie du mot « fouace » vient du latin ¨ focacius¨ (« cuit sous la cendre ») venant de ¨focus¨ (« foyer ») et s’appliquant au pain romain jusqu’en 1054, date à laquelle se généralisa l’usage des fours. De simple galette de blé piquée de trous, la fouace se transforma au Moyen-Âge en un pain enrichi de beurre et d’oeufs dont Gargantua raffolait jusqu’en déclencher une guerre aux fouaciers qui refusaient de lui en vendre. Suite à l’éloge de Rabelais, la « fouace faicte à beau beurre, beau moyeux d’eufz, beau saffran et belles espices » » » connut un grand succès à partir du XVIe siècle. Cette fouace campagnarde est aussi appelée aussi fouace « de lerné », du nom de la commune de Lerné qui comptait plusieurs fouaciers au XVIe siècle. Plus largement, spécialité du sud-ouest de la Touraine, du nord de la Vienne et nord des Deux-Sèvres, elle est composée de noix, épices et miel contrairement à la fouace nantaise sucrée en forme d’étoile et la fouace aveyronnaise sucrée en forme de couronne.

Faciles à préparer, ces fouaces délicieuses se dégustent lors des collations de la journée.

Préparation :

• Dans un bol, tamiser la farine et la levure.
• Mélanger avec le sel.faire une fontaine au centre et ajouter les œufs, le miel, la cannelle, le safran et le lait. 
• Émietter la levure.
• Mélanger à partir du centre en incorporant petit à petit la farine.
• Continuer jusqu’à ce que la pâte se détache des parois et former une boule.
• Ajouter de la farine si la pâte est trop collante.
• Ajouter ensuite le beurre coupé en petits morceaux et pétrir jusqu’à incorporation.
• Ajouter enfin les noix hachées et pétrir jusqu’à obtenir une pâte légèrement collante et souple.
• Couvrir avec un linge propre et laisser reposer durant 1 h.
• Dégazer la pâte et replier deux ou trois fois sur elle-même.couper en 12 à 15 morceaux égaux.
• Façonner des boules et déposer sur une plaque de cuisson couverte de papier sulfurisé.
• Couvrir avec un linge propre et laisser lever durant 1 h.
• Badigeonner à l’œuf battu avec une pincée de sel et saupoudrer de sucre en grains ou de noix.
• Préchauffer le four en mode statique à 170°C.
• Enfourner durant environ 25 min.
• Sortir du four et laisser refroidir sur une grille.
• Servir et déguster !

Citation : “La cuisine française est celle que j’aime le mieux, même à l’étranger.” Joël Robuchon

J’aime ça :

En savoir plus sur cuisine terroirs.

Abonnez-vous pour poursuivre la lecture et avoir accès à l’ensemble des archives.

Saisissez votre adresse e-mail…

Abonnez-vous

Continue reading

• Regional Tours
• Where to Stay
• Where to Eat
• Cookery Courses
• Vegetarian and Vegan
• Order Your Copy
• Competitions

Poached rhubarb with lemon, fouace and orange-blossom cream

The famously discreet chef Sébastien Bras (son of legendary Michel Bras), from Le Suquet in Aubrac, has opened his doors and his treasure trove of culinary secrets for a spellbinding new book. Here we look at his influence and present one of his wow-factor recipes, detailed for the first time for ambitious home chefs.

This recipe is inspired by a dessert that Sébastien created during his early years at Le Suquet. It is a memory that he holds dear, because it was the first dish of his that Michel agreed to put on the menu, without changing anything.

Related recipes:

Recipe Card

Ingredients

• 200 g icing confectioners’ sugar
• 100 g liquid glucose

Crystallised costmary leaves

• 4 –8 costmary leaves wiped with a damp cloth
• 1 egg white beaten
• Icing confectioners’ sugar, for dusting

Poached rhubarb

• 100 g caster superfine sugar
• 40 g lemon juice
• 2 g lemon zest
• 3 large rhubarb stalks cut into 10 cm (4 in) pieces

Croustillant

• 75 g butter softened
• 112 g caster superfine sugar
• 30 g flour sifted
• 2.5 g baking powder
• 100 g eggs
• 75 g blanched almonds chopped
• 37 g cocoa nibs
• 25 g candied citron
• 30 g fouace or brioche crumbled into pieces

Fouace cream

• 100 g fouace cut into 1 cm (1/2 inch) slices)
• 1 g sheet gelatin
• 150 g milk
• 6 g butter
• 2 g hazelnut praline
• 25 g caster superfine sugar
• 20 g orange blossom water
• 120 g whipped cream

Citron cream

• 140 g fromage blanc or quark or Greek yoghurt
• 2 g citron zest
• 20 g lemon juice
• 16 g icing confectioners’ sugar

Before serving

• Thin slices of rhubarb to garnish

Instructions

• In a saucepan, heat the sugar and glucose to 163°C (325°F), stirring regularly. Pour the syrup onto a plate covered with greaseproof (wax) paper or onto a silicone pastry mat. When cooled, break it into the bowl of a blender and blend to a powder.
• Preheat the oven to 150°C (300°F). Place four 10 × 6.5 cm (4 × 21⁄2 in) cookie cutters onto a baking sheet covered with a silicone pastry mat. Using a conical strainer, sprinkle the powder into the cookie cutters. Bake for 5–6 minutes, until translucent like glass. Remove the pastry mat to a work surface and leave to cool. Using a small spatula, loosen the squares of opaline.
• Brush the costmary leaves with the beaten egg white. Sprinkle with icing (confectioners’) sugar and shake gently to remove any excess. Leave to dry at room temperature for 24 hours.
• In a saucepan, combine the sugar with 400 g water and bring to the boil to make a syrup. Add the lemon juice and zest, lower the heat and cook for 5 minutes. Poach the rhubarb pieces in the syrup over a low heat until they begins to soften. Leave the rhubarb to cool in the syrup.
• Preheat the oven to 180°C (350°F). In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter with the sugar for 1 minute until pale. Add the sifted flour and baking powder, then add the eggs one at a time.
• Gently incorporate the rest of the ingredients using a spatula. On a baking sheet lined with greaseproof (wax) paper, spread the mixture out to a thickness of 3–4 mm (about 1/8 inch). Bake in the oven for 10 minutes.
• Preheat the oven to 150°C (300°F). Bake the fouace/brioche slices in the oven for about 10 minutes, until lightly golden. Leave to cool, then reduce to powder in a blender. Set aside 60 g of this powder.
• Soak the gelatin in a little cold water until soft, then squeeze dry. In a saucepan, bring the milk, butter, hazelnut praline and sugar to the boil. Stir in the gelatin, fouace powder and orange blossom water. Just before the mixture begins to set (at around 35°C/95°F), stir in the whipped cream. Set aside in the refrigerator.
• Stir all the ingredients together until smooth.
• Make a quenelle of fouace cream and place on a plate. Arrange the poached rhubarb on the plate and top with an opaline square. Sprinkle with some croustillant. Add some citron cream and crystallised costmary leaves. Finish with a thin slice of fresh rhubarb.

Taken from Taste of France Issue Five , recipe courtesy of Bras: The Tastes of Aubrac

Please note: If you buy books linked to our site, we may earn a commission from Bookshop.org, whose fees support independent bookshops.

Latest posts:

A gastronomic tour of northern rhone.

• Gastronomic library opens in Angers
• Restaurant Review; Le Bibent, Toulouse
• Praline for Chocolate treats
• École Ducasse: Make your own macarons

LEAVE A REPLY Cancel reply

Save my name, email, and website in this browser for the next time I comment.

POPULAR POSTS

7 michelin-starred paris restaurants that won’t break the bank, win a 3 night deluxe city break for two in bordeaux...., win a vip overnight stay for 2 in a château-hôtel with..., popular category.

• Vegetarian and Vegan 60
• Recipes 702
• Trending 689
• Dessert 226
• Cookery Courses 5

• Recipe Index
• Shop My Kitchen Favorites
• Privacy Policy & Disclosures
• #BreadBakers
• #choctoberfest
• #christmascookies
• #cookoutweek
• #cranberryweek
• #fallflavors
• #familybakingchallenge
• #FarmersMarketWeek
• #fishfridayfoodies
• #FoodBloggerLove
• #foodieextravaganza
• #foodmemories
• #freakyfruitfridays
• #HalloweenTreatsWeek
• #holidaysidedishes rice
• #kitchenmatrixcookingproject
• #muffinmonday
• #nationalicecreammonth
• #ProgressiveEats
• #PumpkinWeek
• #PumpkinWeek pumpkin
• #soupswappers
• #springsweetsweek
• #summerdessertweek
• Afghan food
• ají amarillo
• Alaskan Seafood
• Alexander Hamilton
• almond flour
• almond paste
• alphabet soup
• American food
• amuse bouche
• ancient grains
• andes mints
• animal crackers
• Animal style
• anise seeds
• apple cider
• apple muffins
• apple sauce
• applesauce muffins
• arborio rice
• artichoke hearts
• artisan bread
• asiago bagels
• asian bread
• Asian dumplings
• Aurvergne Crown
• back to school
• Baked coconut
• baked donuts
• baked oatmeal
• baking stone
• ballpark pretzels
• bamboo steamer
• barbecue pork
• barefoot contessa
• barley flour
• barley malt
• Bastounakia
• BBA Challenge
• bean sprouts
• beef burgundy
• Belgian waffles
• bell peppers
• beurres composés
• Bibb lettuce
• big cookies
• birthday cake
• black beans
• black eyed peas
• black pepper
• blackberries
• blood orange
• bloody mary
• blue cheese
• blue curacao
• blueberries
• blueberry muffins
• boeuf bourguignon
• boiled cider
• bonito flakes
• bouquet garni
• braided bread
• Brasciadela
• Brazilian food
• Bread Baking Babes
• Bread Box Roundup
• bread breadbox round up
• bread how-to
• bread scoring
• bread stamp
• bread stuffing
• breadsticks
• breakfast burritos
• breakfast casserole
• breakfast sandwich
• breakfast tacos
• broccoli beef
• brown rice syrup
• brown sugar
• browned butter
• Buddha Bowl
• butter brickle
• butter cookies
• butter lettuce
• buttercream
• butternut squash
• butterscotch
• caesar salad
• caldo de queso
• candied ginger
• candy canes
• caramelized corn
• caramelized onions
• caraway seeds
• carrot cake
• carrot muffins
• carrot truffles
• cauliflower
• celery leaves
• cereal milk
• cheese ball
• cheese bread
• cheese crackers
• cheese puffs
• cheese soup
• cheese spread
• cheeseburgers
• Chicken Marbella
• chicken pie
• chicken pizza
• chicken pot pie
• chicken scaloppine
• chicken soup
• chicken wings
• chilaquiles
• chile verde
• chili bean sauce
• chili sauce
• Chinese bacon
• Chinese broccoli
• Chinese chicken
• Chinese dumplings
• chinese eggs
• Chinese New Year
• chinese take-out
• Chinese tea eggs
• Chinkiang vinegar
• chipotle chile
• chipotle in adobo
• chocolate chips
• chocolate covered bananas
• chocolate mint
• chocolate whipped cream
• choux pastry
• Chrysanthemum Bread
• cinco de mayo
• cinnamon bread
• cinnamon rolls
• cinnamon sugar
• circus animals
• clean eating
• club sandwich
• cocada de Forno
• cocktail party food
• cocoa powder
• coconut buns
• coconut milk
• coconut oil
• coffee cake
• collard greens
• comfort food
• compound butter
• cong you bing
• cookie bars
• Cookie butter
• cookies and cream
• corn chowder
• corn cookies
• corned beef
• cotija cheese
• cottage cheese
• cracked wheat
• cranberries
• cream cheese
• creme brulee
• Crème Brûlée
• creme de cacao
• crème de cassis
• creme de menthe
• crème fraîche
• crescent rolls
• crispy orange beef
• crookneck squash
• crystalized ginger
• Cuban bread
• Danger Dogs
• dark soy sauce
• deep dish pizza
• delicata squash
• Demerara sugar
• deviled eggs
• diastatic malt
• digestive biscuits
• dinner rolls
• Double-Double
• dragon fruit
• dried fruit
• dublin coddle
• dulce de leche
• Dundee Cake
• Dutch crunch bread
• Dutch process cocoa
• Earl grey tea
• Eating the Alphabet
• Ecuadorian food
• eggnog waffles
• elderflower
• elegant desserts
• en papillote
• English biscuits
• English cake
• English food
• English muffins
• Everything Bagels
• Favorite posts
• Favorite recipes
• fennel seeds
• fermented black beans
• filet mignon
• filipino food
• firehouse chili
• first clear flour
• fisherman's stew
• flank steak
• fleur de sel
• food memories
• Fouace Nantaise
• French apple cake
• french bread
• French country bread
• French macarons
• French pastry
• French toast
• fried chicken sandwich
• fried onion burgers
• fried scones
• Frisco burgers
• frozen bananas
• frozen custard
• fruit salad
• game day cookies
• garam masala
• garlic knots
• garlic rolls
• ginger beer
• ginger snaps
• gingerbread
• glass bread
• gluten free
• goat cheese
• golden raisins
• granary-style bread
• grasshopper pie
• Greek salad
• Greek yogurt
• green beans
• green goddess
• green onions
• griddle bread
• grilled cheese
• ground beef
• ground flax seeds
• hard-boiled eggs
• Hawaiian Rolls
• heavy cream
• heirloom tomatoes
• herbes de Provence
• homemade gifts
• honey mustard
• hors d'oeuvres
• horseradish
• hostess gifts
• hot chocolate
• hot cross buns
• huevos rancheros
• hush puppies
• ice cream pie
• ice cream sandwiches
• Indian food

Ingredients

• Instant Pot
• Italian sausage
• jelly doughnuts
• Jerusalem artichokes
• Jerusalem bagels
• Jolly Ranchers
• Julia Child
• Junior's Cheesecake
• kaiser rolls
• Kalamata olives
• kardemummabullar
• katsuobushi
• kitchen tools
• Korean food
• Kürtőskalács
• levain bakery
• Linzer cookies
• liquid cheesecake
• los angeles
• mac and cheese
• macadamia nuts
• macaroni and cheese
• Maggi Seasoning
• Main courses
• malted wheat flakes
• mana'eesh
• mandarin oranges
• maque choux
• marble cake
• marbled eggs
• marlborough apple pie
• marshmallows
• mashed potatoes
• melody cookies
• Middle Eastern
• milk crumbs
• mini desserts
• mousse cake
• muffin tops
• multi-cooker
• Napa cabbage
• neapolitan cookies
• New England hot dog buns
• New Orleans
• New York cheesecake
• no churn ice cream
• no-churn ice cream
• nutritious bread
• one dish meals
• onion rings
• orange blossom water
• orange chicken
• orange juice
• orange julius
• orange marmalade
• Original New York Cheesecake
• overnight oats
• overnight white bread
• pain au chocolate
• pain au chocolate. croissants
• pain au romarin
• Pain aux noix
• pain d'epi
• pain de campagne
• pain de mie
• Palestinian bread
• Palestinian food
• pamplemousse
• pane bianco
• pane di lariano
• Pane di Noci
• panna cotta
• Papas Rellanas
• par-baked rolls
• pasta carbonara
• pasta torte
• pastry cream
• pastry flour
• pâte à choux
• peach shortcakes
• peaches and cream
• peanut butter
• peanut butter and chocolate
• peanut butter and jelly
• peanut butter chips
• pecan brittle
• pecan butter
• pepper Jack
• pepper jelly
• Peruvian food
• Phở Bò Nhanh
• pickled eggs
• pickled onions
• pickled peppers
• picnic food
• pico de gallo
• piglet bread
• pigs in a blanket
• pimento cheese
• Pissaladière
• poached fish
• pomegranate
• poppy seeds
• pork tenderloin
• porridge bread
• Porto's
• Pot Stickers
• potato balls
• potato bread
• potato cakes
• potato chips
• potato flakes
• potato pizza
• potato rolls
• potato salad
• potstickers
• powdered sugar
• pre-ferment
• pressure cooker
• Prince Edward Island
• puff pastry
• pull-apart bread
• pulled pork
• pumpkin seeds
• purse bread
• quick bread
• Ragù Bolognese
• rainbow cookies
• rainbow trout
• raspberries
• Reader Favorites
• recipe roundups
• red peppers
• Reese's Pieces
• refried beans
• rice and pea soup
• rice noodles
• roasted chicken
• roasted peppers
• roasted tomatoes
• rotisserie chicken
• Royal Crown Tortano
• royal icing
• s'mores
• San Francisco sourdough
• sandwich bread
• sandwich buns
• sandwich cookies
• saving money
• savory pies
• scali bread
• Seeded Ficelle Bread
• serrano ham
• sesame seeds
• sheet pan dinners
• sherry vinegar
• shrimp cocktail
• shubbak el-Habayek
• Side dishes
• sigteboller
• singing hinnies
• skillet dinners
• skirt steak
• sloppy joes
• slow cooker
• small batch
• smoked gouda
• smoked salmon
• smoked sausage
• smoked trout
• Snickerdoodles
• snow pea shoots
• soft pretzels
• sopa de queso
• sour cherries
• southwestern
• spaghetti cake
• spaghetti pie
• spanish bread
• spanish potatoes
• Spanish tortilla
• sparkling sugar
• spinach dip
• sponge cake
• spring fling
• spring rolls
• spritz cookies
• sprouted wheat
• St. Lucia Buns
• St. Patrick's Day
• steamed buns
• steamed piggy buns
• steel cut oats
• straight dough
• straw mushrooms
• Strawberries
• strawberry papaya
• strawberry shortcake
• street corn
• street food
• submarine sandwiches
• sugar cookies
• sugar snap peas
• summer rolls
• summer salad
• summer soup
• summer squash
• sun dried tomatoes
• sunflower seeds
• Swedish bread
• swedish cake
• swedish rye
• sweet and sour
• sweet chile sauce
• sweet potato
• Swiss bread
• Swiss cheese
• Swiss oatmeal
• swiss roll cake
• Taipei Coconut Buns
• tea sandwiches
• Thanksgiving
• The Last Word
• Tiger bread
• tomato marmalade
• tomato soup
• tootmanik s gotovo
• top recipes
• tropical fruit
• truffle cookies
• turbinado sugar
• turkey sausage
• turkey soup
• Twelve Loaves
• twix brownies
• upside-down cake
• Uzbek bread
• vegetable soup
• vinaigrette
• wafer cookies
• waldorf salad
• water chestnuts
• Waterford blaa
• wedge salad
• wheat stalk bread
• whipped cream
• whiskey sour
• white bean dip
• white beans
• white bread
• white chocolate
• white whole wheat
• whole grains
• whole wheat
• whoopie pies
• winter squash
• Wok Wednesdays
• world bread day
• yeasted cake
• yellow cake
• yogurt bread

Karen's Kitchen Stories

Adventures in cooking and baking.

• Fouace Nantaise | Two Ways

Elizabeth's Whole Wheat and Wheat Germ Fouace Nantaise

• 50 g salted butter
• 3 g SAF Gold yeast, instant yeast, or active dry yeast
• 2 room temperature eggs, lightly beaten
• 45 grams orange liqueur such as Grand Marnier or Cointreau, 7 grams (1 1/2 tsp) orange blossom water, plus 1/8 tsp orange oil (optional)
• 50 grams whole wheat flour and 185 grams all purpose flour
• 15 grams wheat germ
• 25 grams (2 T) sugar
• 4 grams (about 1/2 teaspoon) fine sea salt
• zest of one orange (optional)
• Milk or cream to wash the loaf before baking

Instructions

• Melt the butter in a microwave safe container. Set aside.
• Bring the milk to about 95 to 100 degrees F by microwaving for about 20 to 30 seconds. Add the butter to the milk and stir. Pour them into the bowl of a stand mixer, add the yeast, and whisk.
• Whisk in the eggs, orange liqueur, orange blossom water, and orange oil. Add in the flours, wheat germ, sugar, salt, and orange zest.
• Stir the mixture with a dough whisk or large spoon until the flour has been absorbed.
• Using the dough hook, knead the dough until it is smooth, adding more flour to develop a smooth dough. Be careful not to add too much dough. I kneaded my dough for about 10 minutes.
• Place the dough into an oiled bowl, cover with plastic wrap, and let rise until doubled, about 2 hours or so.
• Line a quarter or half sheet baking pan with parchment. Divide the dough into 7 equal pieces and form each into a ball. Arrange the pieces into a 6-petal flower with one piece in the middle and 6 pieces surrounding the center (I accidentally make mine with only 5 "petals"). Cover with oiled plastic wrap, and let rise until puffy, about 1 1/2 to 2 hours.
• Preheat the oven to 350 degrees F. Bake the bread for 25 to 30 minutes. Tent with foil if the bread gets too dark. The interior temperature should be around 190 to 195 degrees F.
• Cool the finished loaf on a wire rack. This bread is best the day it is made. Serve with butter and jam.

Jamie's Fouace Nantaise Recipe

• 250 grams unbleached all purpose flour, divided, plus more for kneading
• 1 1/8 teaspoon (8 grams) yeast (I used SAF Gold, but any instant or active dry yeast will work)
• 1/4 cup milk, 95 to 100 degrees F.
• 1/2 teaspoon fine sea salt
• 25 grams (1/8 cup) granulated sugar
• 50 grams (3 1/2 tablespoons) unsalted butter, softened to room temperature
• 1 1/2 ounces (45 ml) rum
• 1 1/2 teaspoons orange flower water
• 1/8 teaspoon orange oil (optional) or the zest of an orange
• 2 large eggs, lightly beaten
• Milk or cream for brushing the bread before baking
• Place 62 grams of the flour in a small bowl, add the yeast, and 1/2 teaspoon of the sugar. Whisk together.
• Add the milk and stir until all of the dry ingredients are incorporated. Cover with plastic wrap and set aside in a warm spot until doubled, about 30 to 60 minutes.
• In the bowl of a stand mixer, add the rest of the flour, the salt, the butter, the rum, the orange water, the orange zest or orange oil, and the eggs. Stir to moisten the dry ingredients with the paddle attachment. Switch to the dough hook and knead on medium high, adding more flour as needed, until you have a smooth but slightly sticky dough, about 8 to 10 minutes. The final dough should still be sticky but okay to handle with floured hands. You can also hand knead.
• Divide the dough into 7 equal pieces. Shape each into a ball and arrange them like a flower on a parchment lined baking sheet. Don't worry if the "petals" don't touch each other. They will after rising/baking.
• Cover the shaped dough with oiled plastic wrap and let rise until puffy, about 90 minutes to 2 hours. Preheat the oven to 350 degrees F.
• When the loaf is ready to bake, brush lightly with milk or cream, and bake for 25 to 30 minutes. Tent with foil if it starts to get too brown.

Would you like to comment?

...a little rebellious? hmmm, one of us might be a lot rebellious.... I love that you made the bread both ways. And both look fabulous. (I'd hardly call adding a big slosh of Cointreau to the dough as healthifying it! hahahahahaha)

Well then there's that! Thanks so much for providing both recipes. It really made it fun!

What a lovely comparison of the two recipes, I think both have their own qualities. Great loaves; both of them!

Thanks so much Lien! They sure do.

Rebellion isn't always a negative .... not when you get these results. Yep I will do this again just to get puffy. Glorious both loaves.

Thanks Tanna! I got good oven spring from both too.

So cool that you made two versions! They both look great! I used orange extract in my version and a little bit of rum and you are right, the aroma was wonderful while it was baking.

Thanks Cathy! The smell of this bread baking is incredible, isn't it?

And they both turned out gorgeous! Interesting that the lighter one has such a tight crumb. They both look fabulous. Oh, regarding brioche getting stale fast: I found that if you completely wet the rolls with a spray bottle, then cover with foil and warm for 10 minutes at around 250ºF, they perk up to just like fresh baked, no staleness, and all soft and tender again. I was surprised how well it worked! (Thanks, Sarah Moulton.)

Oh my gosh Kelly! Thanks so much for the tip!!! Can't wait to try this!!

I love that you made this two ways and now I want to remake it with some changes - which I didn't do. I do want to make it a tad sweeter and definitely up the orange flavor. Yours is really beautiful! I also love the tips for reviving stale brioche!

I do think sweetening it up and adding more orange would be lovely! Thanks so much for the inspiration and recipe!

Karen, you blew away the competition! Two ways? Two ways? I am in awe... seriously these are simply perfect, look at that flower shaped little thingie which would almost make me have second thoughts on devouring it... NOT. I would go at it with gusto. And butter. I am not much of a jam girl, just something I never had while growing up - amazing how these habits form when you are young - Phil simply cannot survive without jams, and that man keeps a huge collection in the pantry. Then "I" am the one with a pantry problem martyr Lovely bake, as usual I need to bake more. (sigh)

Lol!! I don't eat a lot of jam myself, but I tend to keep every flavor available in the fridge, while my husband eats only marmalade. Sadly, I can't blame him for the jam party... now canned soup, he must have 20 different varieties in the pantry taking up space for all of the new ingredients I want to bring into my kitchen!

Wow - the last one almost looks like an Angel Food cake - so very fine.

You've led the way. Now, I will have to try the original version and see how it compares. I'm sure it will be delicious as well.

It is Judy!

I would love to hear from you! If you comment anonymously, be sure to leave your name in your comment.

Featured Post

Croissant Bread (Pull-apart Laminated Loaf)

Popular posts.

• Easy No Knead German Crusty Rolls
• White Bread with Poolish
• The Waterford Blaa | Irish Breads
• Tartine Basic Country Bread
• Patatas Panaderas (Spanish Potatoes with Olive Oil and Wine)
• Blueberry Lemon Ricotta Tea Cake
• ►  April (5)
• ►  March (14)
• ►  February (12)
• ►  January (12)
• ►  December (11)
• ►  November (12)
• ►  October (19)
• ►  September (10)
• ►  August (9)
• ►  July (12)
• ►  June (11)
• ►  May (13)
• ►  April (16)
• ►  March (13)
• ►  February (11)
• ►  January (13)
• ►  December (10)
• ►  November (17)
• ►  October (15)
• ►  September (15)
• ►  August (12)
• ►  July (14)
• ►  June (17)
• ►  May (17)
• ►  April (18)
• ►  March (16)
• ►  January (18)
• ►  December (12)
• ►  November (14)
• ►  October (17)
• ►  September (16)
• ►  August (14)
• ►  July (18)
• ►  June (14)
• ►  May (18)
• ►  April (14)
• ►  March (19)
• ►  February (17)
• ►  January (19)
• ►  December (18)
• ►  November (22)
• ►  August (16)
• ►  July (16)
• ►  March (21)
• ►  December (19)
• ►  November (21)
• ►  October (27)
• ►  September (24)
• ►  August (18)
• ►  July (23)
• ►  June (15)
• ►  May (24)
• ►  April (17)
• ►  February (15)
• ►  December (21)
• ►  October (22)
• ►  September (23)
• ►  July (17)
• ►  March (15)
• ►  February (14)
• ►  January (17)
• ►  December (15)
• ►  November (11)
• ►  October (14)
• ►  September (9)
• ►  August (8)
• ►  June (12)
• ►  May (10)
• ►  April (10)
• ►  March (10)
• ►  February (10)
• Gruyère, Roasted Pepper, and Thyme Muffins
• Coconut-Ginger Turkey Meatballs | Cookbook Giveaway
• Spinach and Bacon Sheet Pan Quiche
• Butternut Squash and Ginger Soup
• Smoked Salmon, Dill, and Horseradish Tartlets
• Slow Cooker Chicken and Corn Chowder
• Multigrain Snickerdoodles
• Cheese Straws with Parmesan, Gruyere, and Thyme
• Ten Grain No Knead Bread
• Homemade Rye Crisp Crackers
• Chorizo Macaroni and Cheese with Cheddar and Cotija
• Bread Box Round Up for January 2017
• My 10 Favorite Recipes from 2016
• ►  December (14)
• ►  October (8)
• ►  June (10)
• ►  May (11)
• ►  April (11)
• ►  January (10)
• ►  November (8)
• ►  October (12)
• ►  September (11)
• ►  July (9)
• ►  June (13)
• ►  May (8)
• ►  April (12)
• ►  March (12)
• ►  February (9)
• ►  October (9)
• ►  September (7)
• ►  August (7)
• ►  July (7)
• ►  May (12)
• ►  April (7)
• ►  March (8)
• ►  December (13)
• ►  October (13)
• ►  September (12)
• ►  July (15)
• ►  June (8)
• ►  May (15)
• ►  November (16)
• ►  July (6)
• ►  June (4)
• Mediavine Publisher Support

Fouace Nantaise for Bread Baking Babes and a Little Taste of Nantes

Anything one man can imagine, other men can make real. – Jules Verne

He placed his index finger on the map spread out on the table in front of me and traced a careful line from the northern coast just below where land meets Channel south to La Rochelle. He wanted to be closer to the ocean in a greener, quieter place than mad Paris and her lonely, dark suburbs. Closer to the ocean so this city boy born and bred could spend weekend mornings with his toes buried in the sand watching the waves crash up onto the beach, something that soothes and calms him. He wanted to bring us to a friendlier place, grounded and comfortable, better for the boys yet somewhere modern and innovative where we, too, could have a productive life. We were starting over, leaving it all behind, job, home, friends, schoolmates and heading west. A new start, a new life.

We did our research. It had to be right. We looked high and low, studying each and every city along the coast, listening for the one that was calling our name, for we, untethered by family or history, had only ourselves to please. And then we stumbled upon Nantes. Oh, husband had been there many times, but had never thought of it in terms of a place to rest his head and raise his family. But it had everything we desired: a city small enough to be friendly and green yet large enough, resourceful enough, innovative enough to be our hope for the future.

The year was 2003, and we needed a change from bad jobs and worse schools, isolation and boredom. People often wonder at how we have transitioned from one old life to another, why and how we made these decisions, and wonder as well at our resilience and courage (or chutzpah). Ours began with a distinct feeling of discontent and a map spread across the dining room table and, with just a handful of information and a list of criteria we took the leap, a leap of faith. Nantes was a splendid city bathed in sunshine and a temperate climate, the Loire River coursing through her center, an artery, a source of life. Nantes still buzzed with the ancient passions of Brittany while humming with a vibrant modernity. One single visit and we fell in love. The choice was as simple as that.

12 years of our lives were spent in this bright, calm, warm city. Seemingly discreet, tranquil and placid, little by little we scratched away her delicate veneer to discover a fascinating and energetic city.

Nantes is a city of history, a city that reflected my husband and I to a tee, a city reveling in – and embracing – her tumultuous past, her history, while carving her own future out of earth, limestone, exotic wood, water, and daring. Her marketplace and monuments breathe France and her traditions, yet innovation has always been a sure sign of her personality. Henri IV selected Nantes to be the signature city of his famous Edict in 1598, an order of tolerance and religious freedom; former capital of Brittany, Nantes was the home of Anne de Bretagne, Duchess of Brittany, married to two Kings of France yet a woman who managed to keep power and control of her duchy firmly in her own hands and then her daughter’s while assuring its future unification with France. Nantes was the birthplace of such forward-thinking, socially innovative yet traditional industries as LU, the world famous cookie factory and was the city of the first public transport system in the world with the creation of public omnibuses and the first city in France to have a public tramway system.

Like all French cities, the light and dark clash, a never-ending struggle in the history books; her valiant resistance during the French Revolution or the World Wars stands elbow to elbow with her turbulent role in the  Commerce Triangulaire , the Slave Trade. Once one of Europe’s richest, most important port cities, she built her fame and fortune on this trade of men for goods, vanilla and spices, tobacco and rum, sugar and orange flower water, and her shipping magnates and their city both became very wealthy indeed.

Only the shadow of those former dark times whisper to us from her streets, the heartbeats and tears of how many men and women held captive pulsing up through the sidewalks where wealthy merchants sauntered, ghostly water lapping up against the sides of ships where captains once shouted orders, and goods were unloaded onto the bustling, crowded quays. The streets we walked over were once this river, now sand and asphalt and tar, filled in and paved over in an effort to forget. The sidewalks still groan under the weight of the majestic white apartment buildings, elegant swirls of dark ironwork against the pure, snowy white stone, homes now buckling under the weight of time, the same once built for those proud merchants in the Glory Years of the 19th Century, apartments still paneled in wood, ceilings graced by rosaces and French windows overlooking what was once their river, luxurious buildings from which, day after day, they would step out of right into the river from which their wealth flowed.

These old buildings, still elegant and proud, reminders of her turbulent past, stand side by side new, gorgeous, contemporary buildings, signs of her future, all iron, wood, glass and cement, astonishing in their colors, silver, blue, orange, black & white, buildings that twist and turn and bend at odd angles, buildings that curve gracefully, buildings that incorporate the old and the new, buildings sprinkled higgledy-piggledy all over this modern town that we grew to love so well. Gardens bloom throughout the city, Japanese gardens on the  Ile de Versailles , exotic gardens built under the graceful metal vaults of former smelting works on the  Ile de Nantes  or sprouting from iron, cement and steel of what was once the city’s shipyard, reborn. Streets bustle with activity, restaurants and cafés spill out into the streets, tables packed with locals chattering, laughing, dining or sipping drinks. Strange giants stroll the city, reminiscent of Jules Verne’s futuristic novels, uncanny and unexpected works of art stop you in your tracks and inspire conversation. Art, film, and music festivals are interspersed with political and social demonstrations, offering a never-ending display of the versatility of France and of Nantes.

We ourselves lived 12 turbulent years in Nantes defined by sickness and death and aging parents, a son’s stormy adolescence, agitated working situations, yet we also found a calm and an enlightenment during that time. The tranquility and beauty of Nantes and the surrounding vineyards, ocean, landscape soothed, the joy of the city nurtured and helped us turn towards and define our own future. We went in looking for a bright, new adventure and came out the other end well on our road to a new destination.

The food of Nantes also captured our attention and the spirit of this place. As for all of the rest, the locally grown, bred, and fished products are a stunning blend of tradition and modernity and have been inspiring cooks for centuries. The delicate products of her terroir , river fish, oysters, asparagus, strawberries, carrots, and lamb’s lettuce, turnips and tomatoes, all call for delicate preparation, the perfect pairing for the local white Muscadet wines. And the 3 local delicacies, gâteau nantais , Nantes’ cake, fried bottereaux donuts for carnival, and the fouace nantaise , the name for both a brioche-style bread and a more traditional loaf, are infused with 2 ingredients now linked indelibly with this ancient port city, rum and orange flower water.

My own version of la Fouace Nantaise , the Nantes’ fougasse, is a brioche-type bread, gently sweetened, redolent of rum with a faint hint of orange, and shaped like a macaron or a 6-armed star. This butter and egg rich treat was created in the 19th century in the neighboring town of La Haye-Fouassière (“fouassière” comes from the word “fouasse” or “fouace”: “fougasse”), a town nestled in Muscadet country amid the vines and wine producers. The fouace was traditionally dunked in the local wine and now takes pride of place at the annual fête des vendanges , the yearly grape harvest festival where it is accompanied, of course, by a glass of Muscadet.

In researching this very old recipe, I gathered about 5 different versions of it, including a sketchy one from my Larousse Gastronomique and a few from sites listing the gastronomic specialties of Nantes. Each one was just too different from the next in either ingredient quantities or procedure that, relying on my intuitive nature and using my bread baking skills finely honed over many years of trial and error, I came up with this recipe and it worked like magic! My fouace nantaise is light yet tender and slightly dense and chewy like the perfect brioche. It is incredibly delicate, barely sweet, so feel free to increase the sugar by 1/4 a cup and add the zest of an orange or 2 for a more pronounced orange scent. As for any brioche, the fouace  is best eaten fresh the day it is baked, but it will remain moist and delicious for 2 or 3 days. Use any leftover  fouace for wonderful pain perdu ( French toast, of course) or a decadent bread pudding. Enjoy!

I had originally planned on this wonderful old recipe to be included in my Oranges cookbook, but decided at the last minute not. And so Elizabeth Morris, an enthusiastic recipe tester for the book, asked if she could use my recipe for January Bread Baking Babes’ challenge and I said “yes!” Visit Elizabeth’s Blog from OUR Kitchen to discover not only her version of the recipe but the rules for how you can be a Bread Baking Buddy by making and blogging about the Fouace Nantaise before the end of January.

And visit all of the Bread Baking Babes and check out their versions of this month’s recipe:

Blog from OUR Kitchen – Elizabeth

A Messy Kitchen – Kelly

Bake My Day – Karen

Bread Experience – Cathy

Feeding My Enthusiasms – Elle

Judy’s Gross Eats – Judy

Karen’s Kitchen Stories – Karen

My Kitchen in Half Cups – Tanna

Notitie Van Lien – Lien

Thyme for Cooking – Katie

• 1 pound (500 grams) flour, divided, plus more for kneading
• 2 1/4 teaspoons (8 grams) active dry yeast
• 1/2 cup (115 ml) milk, warmed to body temperature
• 1/2 teaspoon salt
• 1/4 cup (50 grams) sugar
• 7 tablespoons (100 grams) unsalted butter, softened to room temperature
• 1 small juice or wine glass of rum, about 3 ounces (90 ml)
• 1 tablespoon fleur d’oranger (orange flower or orange blossom water)
• 4 eggs, preferably at room temperature, lightly beaten
• 1 additional egg for egg wash, lightly beaten
• Place 1 cup (130 grams) of the flour in a small-to-medium-sized mixing bowl with the yeast and 1 teaspoon of the sugar. Add the warm milk and stir briefly just to wet all of the dry ingredients. Allow to proof for 30 – 40 minutes or until almost doubled in size, puffy and bubbly.
• While the yeast mixture is proofing, place the rest of the flour into a large mixing bowl with the salt, the remaining sugar, the softened butter, the glass of rum, the orange flower water, and the 4 lightly beaten eggs. Stir with a wooden spoon until all of the dry ingredients have been moistened and the mixture is well blended.
• Add the proofed yeast mixture and stir the together until well blended. It will be very sticky.
• Scrape the dough onto a very well floured work surface. Knead the dough vigorously for about 6 minutes, adding more flour as needed, until the butter and the yeast mixture are well incorporated and the dough is no longer sticky; you should have a soft, smooth, elastic, and homogenous dough.
• Divide the dough into 7 equal portions (I use a scale); form each portion into a smooth ball.
• Place one in the center of a large, parchment-lined baking sheet/cookie tray. Place the other balls of dough around the outside of the center ball to form a “star” shape making sure that the outer ring of dough balls touch the center ball.
• Cover the fouace lightly with a piece of plastic wrap then a clean kitchen towel and allow to rise until doubled in size, about 2 hours.
• Preheat the oven to 350 degrees F (180 degrees C).
• Brush the dough with the beaten egg and bake for 30 – 40 minutes until risen and a lovely, deep golden brown. The “branches” of the star may have just started to pull away from the center ball of brioche.
• « Previous post
• Next Post »

Related Posts

• One-Bowl Chocolate Cake
• Everyday French Bread

• The Perfect Summer Jellyroll

Fruited Summer Orange Dessert Salad with Orange Marmalade Cream

Moroccan-Spiced Orange Slices in Orange Blossom Water

Nutella, Jam, or Frangipane Brioche Flower Bread

13 comments.

Jamie I didn’t get the rise you did … but then I used a lot of whole grain. But I do love this bread. Certainly will bake it again. I hope this entices a few to jump for your book. I’m sure there are more treasures equally as glorious. Truly glad Elizabeth brought it to us.

Thank you, Tanna! Funny, I was nervous about the rise because the rise of the dough was not huge and was astonished when I walked into the kitchen after 20 minutes and saw this!!

Wow, your flower has the most beautiful golden color! Thanks for sharing your recipe with us!

Thank you!! I’m so happy you liked it!

What loft you got, Jamie!! I bow down to you.

Thank you, once again, for allowing us to use your recipe and for not complaining about all the things I did to it.

We LOVE this bread (in spite of the slooooooooooooow rise). I particularly like the addition of the orange blossom water and will definitely make the bread again – but with (heh-heh) less sugar and zero rum. Maybe I’ll add a little orange juice.

What a wonderful bread, I have to give it a try with rum in stead of Grand Marnier, sounds delicious. Thanks for inspiring Elizabeth to bring us this recipe! Can’t wait for your book!

The oven rise was phenomenal in this bread. I’m so glad you baked along with us. Your bread would surely go well with all of your jams! Lovely photos of Nantes too!

Jamie, thank you for letting us bake your bread and for baking along with us. This is such a unique bread. I love the color, the flavor and the history. Thanks so much for sharing your experience with us.

This looks amazing! Might need to make this on a lazy weekend.

Now I’m farsick for Nantes…. I always liked that city, And all this talk about oranges… I just had to stop typing and go eat one. ‘Tis the season. Your bread is, as always, gorgeous.

What a lovely introduction to Nantes! Your loaf is beautiful and I love that your added flavors. Guessing that the orange blossom water is more floral and Cointreau would be a pretty different substitution?

Hello Inger! If you have Cointreau, I would replace the rum with the Cointreau and added the zest of an orange or 2 in place of the orange blossom water. That way, you’ll have a wonderful orange flavor plus the little kick of alcohol! Thank you for visiting Life’s a Feast!

Loved the bread and especially loved your story about Nantes. It is a beautiful area. I spent about a week in Tours a number of years ago.

I'm Jamie; welcome to the new Life's a Feast!

I run a hotel in Chinon, France, and write about life, culture, modern day living and food.

My passion is to create vibrant and unique experiences.

Follow by E-mail

Email Address

Subscribe here!

• Beer Croissants
• Swedish Quick Pickled Vegetables from Smörgåsbord

Recent Posts

• Uncategorized
• August 2020
• December 2017
• October 2017
• September 2017
• August 2017
• February 2017
• January 2017
• December 2016
• November 2016
• September 2016
• February 2016
• January 2016
• December 2015
• November 2015
• October 2015
• September 2015
• August 2015
• February 2015
• January 2015

Copyright & Privacy

© 2015 - 2016 All rights reserved. All content on this web site, such as text, graphics, logos and pictures is the property of the author; to use, display, derivate or copy any works on this website please contact the author for permission.

This blog does not share personal information with third parties nor does it store any information about your visit to this blog other than to analyze and optimize your content and reading experience. This privacy policy is subject to change without notice and was last updated on May, 8th, 2016.

Traiteur de fouées

Nos fouaciers se déplaçent sur vos événements avec une remorque équipée d’un four à bois :

repas, d’anniversaires, mariages et retours de mariage, baptêmes,

apéritifs dinatoires,

repas de fin d’année comités d’entreprise,

manifestations culturelles et sportives, associations…

Quelque soit l’événement, Le Temps d’une fouée vous proposera différentes formules en fonction du nombre de vos invités et du budget que vous voulez octroyer.

Surprenez vos convives avec  un repas qui sort de l’ordinaire !

Faites découvrir à vos proches un produit traditionnel encore peu connu. En effet, les fouées sont de petite boules de pain, cuites au four à bois et fourrées encore chaudes avec de la garniture salée ou sucrée ! Les fouées sont  une spécialité du Val de Loire  (en Anjou, dans le Saumurois et en Touraine) mêlant simplicité et convivialité !

Un produit du terroir

Apprécié de tous.

Ravissez les grands et les petits ! Les fouées : c’est l’assurance que chacun de vos convives trouve son bonheur grâce à un  large choix de garnitures salées  (rillettes de porc, moussaka, chèvre au miel, mogettes au lard, saumon crème ciboulette....)  et  sucrées pour le dessert  (nutella, caramel au beurre salé, compote de pêche, confitures, fraises au sucre….).  Sélectionnez au préalable la formule que vous souhaitez le jour de votre événement et nous assurons le reste !

Vous aussi vous voulez les

Goûter , votre traiteur ambulant le temps d’une fouée est présent sur quelques marchés de la région nantaise, des foires, festivals….venez à notre rencontre , votre traiteur, le temps d'une fouée en photos, c'est vous qui le dites sur notre page facebook & google.

Angélique B.

"Repas au top ! Qualité de produits et de prestation. Nous avons fait appel au Temps d'une Fouée pour notre retour de mariage et c'était très très bien ! Tous nos invites se sont régalés. Je recommande très fortement."

Sandrine F.

"Je ne connaissais pas. Super bon. Très rapide. Mets excellents. A conseiller pour repas de famille, pique-nique etc ......"

"Succulentes pour les papilles, pour les yeux et surtout pour le ventre ! A goûter impérativement."

« Previous Recipe

Next Recipe »

Monday, June 18 2012

Provençal Flat Yeast Bread (Fouace)

Provençal Fouace, also called fougasse, is closely related to Italian focaccia.  Both are flat breads, often flavored with such Mediterranean ingredients as chopped olives, garlic, herbs, grated citrus zest, or sun-dried tomatoes, and the dough for both is laced with nearly double the usual amount of yeast, so it rises rapidly, giving the bread an open, airy texture.  Fouace is found in many shapes, too, including rounds, ovals, rectangles, wheels slashed with spokes, and this rustic leaf design.

• 1 tablespoon/10 g dry yeast
• ½ cup/125 ml lukewarm water
• 2 ¾ cups/330 g flour, more if needed
• 1 teaspoon salt
• 2 teaspoons sugar
• 2 tablespoons olive oil
• ¼ cup/50 g chopped pitted brined black or green olives, 2 tablespoons chopped fresh thyme or rosemary, or grated zest of 1 orange or 2 lemons
• 2 garlic cloves, chopped (optional)
• 1 egg mixed with ½ teaspoon salt, for glaze

Sprinkle the yeast over half of the water in a small bowl. Sift the flour onto a work surface. Sprinkle ¼ cup/60 g of this flour over the yeast and work with your hand to make a soft, sticky paste. Leave this starter in a warm place until it starts to rise and bubble, 15 to 20 minutes.

Make a large well in the center of the sifted flour. Add the yeast starter, the remaining water, eggs, salt, sugar, oil, olives, and the garlic, if using, to the well. Briefly mix the central ingredients with your fingers, then draw in the flour using a pastry scraper. Work the ingredients with your hand to a rough dough and press it into a ball, adding more flour if it is very sticky. Flour the work surface and knead the dough until smooth and elastic, 5 to 7 minutes. Alternatively, mix and knead the dough in a stand mixer fitted with the dough hook. Transfer the dough to an oiled bowl, turn it to coat the top with oil, and cover the bowl with a damp cloth. Leave to rise in a warm place until doubled in bulk, about 1 hour.

Punch down the dough to knock out the air. Flour a baking sheet and turn the dough out onto it. With a floured fist, press it out to an oval about ¾ inch/2 cm thick. With a knife, make diagonal slits like the veins on a leaf, and pull the slits apart with your fingers. Leave to rise in a warm place until nearly doubled, 15 to 25 minutes.  Heat the oven to 400ºF/200ºC.

Brush the bread with the egg glaze and bake until golden brown, 15 to 18 minutes.  Serve the bread while still warm, leaving guests to break it into pieces at the table.

photo by France Ruffenach Excerpted from THE COUNTRY COOKING OF FRANCE by Anne Willan, Chronicle Books, 2007.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed .

Already 11.35 kg of CO2 saved thanks to eco-mode on this site. Do you want to make an effort for our planet? Learn More

• The destination See more

#Essentials

• Outdoor activities See more
• Gastronomy See more
• Visits and discoveries See more
• Calendar and events See more
• Organize your stay See more

#For the holidays

#For hiking

#Useful information

Home Gastronomy The recipes the fouace

Fouace is a sweet specialty from Aveyron. It is a crown-shaped brioche, flavored with orange blossom. It is mainly served at village festivals, local events and family gatherings. It can be enjoyed for breakfast, as an aperitif or as a dessert. Its name comes from the Latin “panis focacia” and from the lower Latin “foassia”: brioche bread cooked under ashes.

Ingredients

• 13 tablespoons of sugar
• 1 glass of milk
• 250 g de beurre mou
• 1 pinch of salt
• 1 kg of flour
• 7 eggs + 1 egg for gilding
• Half a glass of orange blossom
• 1 cube of fresh baker's yeast

The preparation

• Dissolve the yeast in the lukewarm milk.
• Mix the sugar, soft butter and salt.
• In another container or in a kneading robot, put the flour. Pour in the ingredients from the previous container and add the dissolved yeast. Add the beaten eggs and orange blossom. Knead until the dough comes apart easily.
• Shape it into a crown on a buttered baking sheet.
• Cover the dough with a cloth and place it near a heat source. Let it rise for at least 5 hours.
• Preheat your oven for 10 minutes (thermostat 6 or 180°C). Glaze the top of the pastry with egg and place it in the oven to bake for 45 minutes.
• Leave to cool and sprinkle with sugar.

You will like…

Local products

Restaurants

Was this content useful to you?

• 2 This content was useful to you
• This content was not useful to you

Thank you for taking the time to let us know that this content was helpful to you. Your encouragement is essential to us, and your feedback allows us to improve.

Thank you for taking the time to let us know that this content was not helpful to you. We're sorry about that.

Share this content

• Share on Facebook
• Share on X / Twitter
• Share on WhatsApp
• Share by email

• Le BISTROT By CdM

Accès/Contact

Les caves de marson.

Restauration traditionnelle pour les groupes et individuels | Rou-Marson

Le pionnier des restaurants de fouées du Saumurois. Depuis 1987, les Caves de Marson perpétuent la tradition des fouées et vous accueillent dans un superbe cadre troglodyte pour un repas éclairé uniquement aux chandelles.

Vous dégusterez les fameuses fouées accompagnées de produits régionaux : Champignons frais, mogettes, chipouillette, fromage de chèvre et vins du crû. De quoi passer un moment convivial entre amis ou en famille à Marson « Capitale de la Fouée » à 5 min du Cadre Noir et à 10 min. de Saumur.

Appelez nous pour les jours d'ouverture car ils sont aussi atypiques que notre restaurant

Nos amis les chiens ne sont pas autorisés dans le restaurant

1 place assise = 1 menu payant ( menus enfants de 2 à 11 ans)

Infos pratiques

Produits de saison, Produits Locaux , Produits frais, Produits régionaux, Cuisine Locale, A volonté, Locale

Type de restaurant

Restauration traditionnelle pour les groupes et individuels

12h30 - 13h00 * • 19h30 - 20h00 *

12h30 - 13h00 *

* Uniquement sur réservation

12:30 - 13:00

19:30 - 20:00

Nous contacter

Newsletter *

En vous inscrivant à notre newsletter vous acceptez de recevoir des communications et offres marketing personnalisées par mail de notre part.

Vous désirez nous contacter ? Remplissez le formulaire ci-dessous !

• Preplanned tours
• Daytrips out of Moscow
• Themed tours
• Customized tours
• St. Petersburg

Moscow Metro

The Moscow Metro Tour is included in most guided tours’ itineraries. Opened in 1935, under Stalin’s regime, the metro was not only meant to solve transport problems, but also was hailed as “a people’s palace”. Every station you will see during your Moscow metro tour looks like a palace room. There are bright paintings, mosaics, stained glass, bronze statues… Our Moscow metro tour includes the most impressive stations best architects and designers worked at - Ploshchad Revolutsii, Mayakovskaya, Komsomolskaya, Kievskaya, Novoslobodskaya and some others.

What is the kremlin in russia?

The guide will not only help you navigate the metro, but will also provide you with fascinating background tales for the images you see and a history of each station.

And there some stories to be told during the Moscow metro tour! The deepest station - Park Pobedy - is 84 metres under the ground with the world longest escalator of 140 meters. Parts of the so-called Metro-2, a secret strategic system of underground tunnels, was used for its construction.

During the Second World War the metro itself became a strategic asset: it was turned into the city's biggest bomb-shelter and one of the stations even became a library. 217 children were born here in 1941-1942! The metro is the most effective means of transport in the capital.

There are almost 200 stations 196 at the moment and trains run every 90 seconds! The guide of your Moscow metro tour can explain to you how to buy tickets and find your way if you plan to get around by yourself.

Moscow Metro Tour

• Page active

Description

Moscow metro private tours.

• 2-hour tour $87:  10 Must-See Moscow Metro stations with hotel pick-up and drop-off
• 3-hour tour $137:  20 Must-See Moscow Metro stations with Russian lunch in beautifully-decorated Metro Diner + hotel pick-up and drop off. 
• Metro pass is included in the price of both tours.

Highlight of Metro Tour

• Visit 10 must-see stations of Moscow metro on 2-hr tour and 20 Metro stations on 3-hr tour, including grand Komsomolskaya station with its distinctive Baroque décor, aristocratic Mayakovskaya station with Soviet mosaics, legendary Revolution Square station with 72 bronze sculptures and more!
• Explore Museum of Moscow Metro and learn a ton of technical and historical facts;
• Listen to the secrets about the Metro-2, a secret line supposedly used by the government and KGB;
• Experience a selection of most striking features of Moscow Metro hidden from most tourists and even locals;
• Discover the underground treasure of Russian Soviet past – from mosaics to bronzes, paintings, marble arches, stained glass and even paleontological elements;
• Learn fun stories and myths about Coffee Ring, Zodiac signs of Moscow Metro and more;
• Admire Soviet-era architecture of pre- and post- World War II perious;
• Enjoy panoramic views of Sparrow Hills from Luzhniki Metro Bridge – MetroMost, the only station of Moscow Metro located over water and the highest station above ground level;
• If lucky, catch a unique «Aquarelle Train» – a wheeled picture gallery, brightly painted with images of peony, chrysanthemums, daisies, sunflowers and each car unit is unique;
• Become an expert at navigating the legendary Moscow Metro system;
• Have fun time with a very friendly local;
• + Atmospheric Metro lunch in Moscow’s the only Metro Diner (included in a 3-hr tour)

Hotel Pick-up

Metro stations:.

Komsomolskaya

Novoslobodskaya

Prospekt Mira

Belorusskaya

Mayakovskaya

Novokuznetskaya

Revolution Square

Sparrow Hills

+ for 3-hour tour

Victory Park

Slavic Boulevard

Vystavochnaya

Dostoevskaya

Elektrozavodskaya

Partizanskaya

Museum of Moscow Metro

• Drop-off  at your hotel, Novodevichy Convent, Sparrow Hills or any place you wish
• + Russian lunch  in Metro Diner with artistic metro-style interior for 3-hour tour

Fun facts from our Moscow Metro Tours:

From the very first days of its existence, the Moscow Metro was the object of civil defense, used as a bomb shelter, and designed as a defense for a possible attack on the Soviet Union.

At a depth of 50 to 120 meters lies the second, the coded system of Metro-2 of Moscow subway, which is equipped with everything you need, from food storage to the nuclear button.

According to some sources, the total length of Metro-2 reaches over 150 kilometers.

The Museum was opened on Sportivnaya metro station on November 6, 1967. It features the most interesting models of trains and stations.

Coffee Ring

The first scheme of Moscow Metro looked like a bunch of separate lines. Listen to a myth about Joseph Stalin and the main brown line of Moscow Metro.

Zodiac Metro

According to some astrologers, each of the 12 stops of the Moscow Ring Line corresponds to a particular sign of the zodiac and divides the city into astrological sector.

Astrologers believe that being in a particular zadiac sector of Moscow for a long time, you attract certain energy and events into your life.

Paleontological finds 

Red marble walls of some of the Metro stations hide in themselves petrified inhabitants of ancient seas. Try and find some!

• Every day each car in  Moscow metro passes  more than 600 km, which is the distance from Moscow to St. Petersburg.
• Moscow subway system is the  5th in the intensity  of use (after the subways of Beijing, Tokyo, Seoul and Shanghai).
• The interval in the movement of trains in rush hour is  90 seconds .

What you get:

• + A friend in Moscow.
• + Private & customized Moscow tour.
• + An exciting pastime, not just boring history lessons.
• + An authentic experience of local life.
• + Flexibility during the walking tour: changes can be made at any time to suit individual preferences.
• + Amazing deals for breakfast, lunch, and dinner in the very best cafes & restaurants. Discounts on weekdays (Mon-Fri).
• + A photo session amongst spectacular Moscow scenery that can be treasured for a lifetime.
• + Good value for souvenirs, taxis, and hotels.
• + Expert advice on what to do, where to go, and how to make the most of your time in Moscow.

Write your review