Ma petite fouée - a traditional restaurant in Amboise

Looking for a restaurant serving specialties from the Touraine region in the center of Amboise, to soak up the town’s history and traditions, we went to test Ma Petite Fouée for you.

This restaurant features top-quality regional products.

What is Ma Petite Fouée?

Open for 7 years, Ma Petite Fouée is, as its name suggests, a restaurant of Fouées: a speciality from Tours.

Sandy, the restaurant’s owner and cook, works alone to ensure optimum customer satisfaction.

She offers her customers a menu designed for the whole family: aperitif, starter, main course and dessert (drinks included). The menu changes with the seasons. A special menu is also available for children.

All this, with unlimited fouées!

What is a fouée?

The fouée is a speciality of Tours. It’s a small, hollow ball of bread dough that swells when baked in a wood-fired oven. Once baked, it’s ready to open, fill and eat.

Originally, fouées were used to test the temperature of the wood-fired oven before baking the bread.

If the oven temperature was too high, the dough would burn, and if it wasn’t high enough, the dough wouldn’t rise.

Fouées are baked over a wood fire in just a few minutes.

Our experience at Ma Petite Fouée

As soon as we arrived, after climbing a few steps to reach the restaurant on the second floor of the building, we discovered a bright, friendly space. We were warmly welcomed by Sandy.

We were then introduced to the restaurant’s menu, immersing us in the world of fouées.

Our meal began with an aperitif of tarte flambée and a welcome drink.

Then, as a starter, we were served fouées, which we had to garnish with a parsleyed butter, to which we could add delicious goose rillettes, as we wished. The fouées then had to be opened three-quarters of the way and topped while still warm, to obtain a tasty mixture that melted in the mouth when tasted.

In addition, Sandy gave us the opportunity to enter the kitchens to discover her work and see how fouées are made and cooked. We were able to see for ourselves how quickly fouées are cooked, and the advantages of wood-fired cooking, which gives fouées their soft, airy texture and unique taste.

We were then served our main courses, with a choice of fouées topped with slices of kebab revisited (based on poultry and veal) or the vegetarian option; fouées levées with Sainte-Maure de Touraine: a creamy goat’s cheese from the Centre-Val de Loire region. All accompanied by a salad of lamb’s lettuce with walnut oil.

To finish our meal, the main course was followed by dessert: a winegrower’s tart and a fouée with wine jam, a Chinon specialty. This little touch of sweetness allowed us to finish on a high note, with a dessert that once again showcased the region’s savoir-faire.

We ended the meal with a full belly, having had a good time over some delicious fouées.

In this way, Ma Petite Fouée honors Touraine’s culinary heritage, blending tradition and authenticity. And offers its customers the chance to learn more about the region’s history and know-how.

Why go to Ma Petite Fouée?

If you’re looking to get together with family or friends for a tasty, generous meal in a pleasant, friendly atmosphere, Ma Petite Fouée is the place to go. It’s sure to delight young and old alike, with gourmet specialities that will take you to the heart of Touraine traditions!