LA FOUACE DE LERNE
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Who said that tradition was lost! Here everything is home and old. The speciality is the rabelaisienne rabelaisienne, based on honey and spices. This small round bread ideal for both aperitifs and small inserts. For the past four years Patrice Gauvineau has been preparing his traditional fouées, pre-cooked dough with rillettes and other tourangelles specialities. On request, the chef prepares fougasses, braided brioches and provides catering for all events. Typical and authentic this bakery is located in a beautiful tourangeau village. So do not hesitate to make a gourmande stop!
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