Gastronomic specialties

The remarkable story of the "poire tapée"

The history of the "poire tapée", litteraly the beaten pear, dates back to the Middle Ages: it was then necessary to dehydrate the fruits to preserve them. In the region, sun-drying is not enough. Low temperature bread ovens are therefore used, in which the pears remain between 36 and 72 hours, with several passes. There ovens are numerous in the troglodite sites. After their dehydration, the pears are flatten and take the shape of a small pancake: they will be perfectly dry and will take up less space.

In the 19th century, this product will be a valued food for sailors. It will even be on the infirmary supply list of some ships, due to its restorative and antiscorbutic properties.

Rivarennes, a stone's throw from Azay-le-Rideau, became the capital of the "poire tapée": in 1850, production there ranged from 1,200 to 1,500 tonnes of harvested fruits. It is exported throughout Northern Europe, and it becomes the main income of its inhabitants.

The introduction of other methods of conservation led to the decline of this specialty, and everything stopped between the two world wars.

Passionate craftsmen have rediscovered the old ovens and old pear trees, and have got back to the prodution.

Today the "poire tapée" is used in local gastronomy: rehydrated in a Chinon red wine or in a Vouvray white wine, it can accompany both savory and sweet dishes... for example a foie gras with poire tapée.

"Fouées", rillettes and rillons

We have our rillettes, that shedded confit meat slowly cooked in fat: the Tours rillette. The best way to taste it? Certainly in a "fouée", this small ball of bread baked in a traditional oven and still warm.

And of course you have to taste the "rillons", these cubes of pork also slowly cooked. Here we love eating them… at any time of the day.