restaurant en caves dans la vallée de la Loire, France
restaurant en caves dans la vallée de la Loire, France
restaurant en caves dans la vallée de la Loire, France
le four à fouée du restaurant les caves de Marson
histoire de la fouée

Of course, you know that it is a special bread. But did you know that the recipe is very old ?
And did you know that this special bread is called by different names in other places ?
Let's have a look :
At Les Caves de Marson, we have taken the basic recipe and added some of the finest French ingredients to create a dinner fit for a King... look around and you might even see King Gargantua here tonight.

In earlier times the fouaces were cooked under the embers in a fireplace or hearth. It's easy to see now how the special bread was named : "focus" the latin word for hearth became "foyer", the French word for hearth. From there it's only a short step to Gargantua's"fouaces" or Les Caves de Marsons's fouees".
As you will see the name changed only slightly elsewhere in France : In Burgundy, this special bread is known as "foisse" and "fouaisse". In Provence and in Languedoc it is called "fogassa" and more frequently "fougasse".
The name didn't change much crossing the border into Italy where it is called "focaccia", but in Spain it did, where it is known as "bogaza"

Fouees, fouaces, foisee, fouaisse, fogassa, fougasse, focaccia, bogaza... the names may vary but the ancient recipe continues to delight diners through the ages... from the Troglodytes to Rabelais to the 21 st century.
le four à fouée du restaurant les caves de Marson
    24 €
    28 €
    25 €
    30 €
    10 €