Flattened pears A delicacy from Touraine

Discover Rivarennes’ tapées pears: a time-honoured speciality that has been the pride of the Touraine region since the 11th century. Immerse yourself in the world of this unique dried fruit, combining traditional craftsmanship with gourmet delights, in the heart of the village of Rivarennes nearAzay-le-Rideau.

An age-old history of Touraine

On her return to Fontevraud after the Crusades,Eleanor of Aquitaine encouraged the planting of plum trees brought back from Damascus in the Loire Valley. The expression‘to go to all that trouble for nothing’ actually dates back to this period! But as well as these fruits , the technique of drying them to preserve them was also brought back from the Middle East , and this was adapted to local fruits: pears and apples!

As it was not possible to make effective use of the sun for this process, wood-fired ovens were used to dry the “pouères” (pears in the old Touraine dialect), which were produced in large quantities around Rivarennes. Production intensified further in the 19th century, a period when the grubbing-up of vineyards affected by phylloxera prompted farmers to diversify. The ‘tapées’ pears then became a culinary speciality exported as far as Northern Europe. The firing chambers of the traditional ovens were constantly in use, making Rivarennes the capital of this dried fruit.

At the start of the 20th century, activity slowed sharply following the First World War, with production even coming to a halt from 1932 onwards. But the expertise remained, and an association of enthusiasts was founded in 1988 to preserve this heritage that has spanned the centuries. Today, the Maison de la Poire tapée and Maison Hérin carry on this unique expertise in the Loire Valley; their products can accompany your meals, from starter to dessert!

How is the ‘poire tapée’ made?

Discover the secrets behind the making of this culinary treasure! We use heirloom varieties (Colmar, Poire de Curé, Japoule, Aigre Papin, Queue de Rat, Martin Sec, Messire Jean, Conférence…). The pears, carefully selected and peeled, are arranged on racks, stem-side down. In an oven heated gradually, the fruit is slowly dried.

The final stage explains the name ‘poire tapée’: each pear is flattened using a ‘platissoire’, a traditional wooden tool that gives them their characteristic shape. Delicious with duck breast or rehydrated in a sweet Vouvray, these pears encapsulate all the flavours of the Touraine region!

The best of local flavours

Recipes and food pairings with Vouvray

For an original starter, soak your pears in sparkling Vouvray and serve them warm on a bed of mixed salad leaves. The combination of bubbles and candied fruit adds an unexpected touch of freshness. Top chefs from Tours also love to incorporate them into their sauces to glaze a pikeperch in beurre blanc or roast poultry.

Pair your candied pears with a sweet Vouvray for an explosion of flavours on the palate. The wine’s natural sweetness enhances the fruit’s candied notes, creating a perfect harmony to accompany semi-cured foie gras or seared scallops.

A tasting tip? Serve your Vouvray at 12°C to reveal all its aromas of white fruit and honey, which blend delicately with the spicy notes of the tapées pears.

Maison de la Poire Tapée

Get away from it all around Rivarennes

The House of the Crushed Pear in Rivarennes

Step through the gates at 1 Chemin des Écoliers, where the Maison de la Poire Tapée welcomes you from April to September. In this completely redesigned space, let yourself be guided by a subtitled video that traces the journey of this exceptional fruit.

As you explore, admire the traditional tools and the wood-fired oven, reconstructed thanks to the Mission Stéphane Bern. In the adjoining heritage orchard, rare varieties such as the ‘Curé’ and ‘Colmar’ keep the tradition alive. Don’t miss the tasting session at the end, where tapées pears are showcased in all their forms, from dried fruit to artisanal jams.

A visit to the shop will allow you to take home these gourmet treasures, crafted by local artisans who keep this unique Touraine speciality alive.

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Where can you try this local speciality?

Among the restaurants specialising in poires tapées, do pop in toL’Epine (Azay-le-Rideau) or Au Martin Bleu (Tours).

You should also visit Maison Hérin, which features a cave-like dining area.

The tourist information centres in Azay-le-Rideau and Chinon also offer these culinary treasures. For a unique experience, take part in the guided tastings organised every Friday during the summer season by local artisans.