About
Welcome to LES FOUEES DE GREZILLE restaurant The foue (or fouace as named by the French writer Rabelais) is a small oven baked bread. Its origins can be traced from the Middle Ages when families were baking their own bread for the week. A small piece of dough was thrown inside the wood burning oven to check the temperature, making it as a foue which was baked and then garnished with various foods from the pantry. MENU Aperitive : a glass of coteaux du Layon (regional sweet white wine) or soda, fruit juice All you can eat foues served with rillettes (a fresh-made pt made of minced pork), salted butter, rillauds (sliced roasted pork), slow cooked Vende white kidney beans, fresh sauted mushrooms Green salad and wood oven Gratin Tomme dAnjou (melted cheese with Guignolet, cherry liquor) Dessert : Crmet dAnjou, ice-cream or sherbet Anjou rouge (cabernet) or ros de Loire (Loire valley blush wine) 25 cl (2 glasses) Coffee or berries herbal tea
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