This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play

poire tapée

dried pear

¨Poire tapée de Rivarennes.

Before there were cans and jars to preserve the local pears, Rivarennes became the centre of producing poires tapées. Boiled, peeled, then cooked in a very hot bread oven for a week, the pears would then be pounded with a platississoir (flattener) to squeeze out all the air so they could keep for years and years.

They would be taken on ships, and became very popular in the 1930s. Today they are often eaten rehydrated with red wine and served with duck, or pork, or the local Sainte Maure de Touraine cheese.

Centre-Val de Loire

Fruit and nuts

Text © Dana Facaros

Image by Joël Thibault