On July 6, to celebrate the school holidays, I asked my eldest son to accompany me to the Lencloître Fair. I had been planning to go there for a long time, as I had happy childhood memories with my grandparents. As it falls on the first Monday of each month, I promised myself to take advantage of a public holiday or vacation (even fifty years ago, local employees did not work on fair days in order to be free to work). 'get there!). Something promised, something due... Are you following us?
10 a.m. Get information at the Tourist Office
Currently Hugo, 15, plans to become a tourist guide. So, as soon as we go to a town with a tourist office, it becomes a must. It was a good thing for us because Allan, the Lencloître stay advisor, gave us lots of advice on how to find our way during this morning.
My son took the opportunity to question him about the origin of this tradition. “ The history of the fair is closely linked to that of the city and its flagship monument, the conventual set. Lencloître has always been renowned for its priory, located in the Envigne valley and endowed with very fertile market gardening land. Antoinette d'Orléans, then in retirement at the women's convent, interceded with the King so that the first fairs could be held in 1612. From the 19rd century, they will become monthly. »
We also learn that the railway line (now transformed into Green Line) made it possible to welcome traders from Paris, while the position of the city, at the crossroads of Poitou, Anjou, Touraine and Berry, favored the arrival of several thousand visitors from neighboring departments. This is still the case today.
10:30 a.m. Lencloître Fair
That Monday, there was excitement at the fairgrounds for the resumption, after three months of confinement.
Imagine that the event had never been canceled until then since its existence!
Traders and visitors are delighted to meet again. I, who don't really like crowds, think that it is easy and pleasant to wander through the aisles. I find this place as in my memories: colorful, enjoying an inimitable atmosphere.
Hugo widens his eyes; I smile at his amazement. In fact, you can find everything on this market: pullets, cans, haberdashery, cold meats, sweets, slippers, horse saddles, summer dresses, watering cans, aromatic plants, wicker baskets... There is something for everyone!
My favorite stands? The colorful ones of the market gardeners, the historic local culture. Long live the summer collection melon, thestepping stone, apricot and tomato!
I can't resist the good-natured atmosphere of the refreshment bar either. Every quarter of an hour at the counter, a new debate begins around a drink. Groups will prefer to sit on the long tables covered with red and white gingham oilcloth, next to the large bell. When I ask my teenager about his favorite stalls, he answers without hesitation: “The chicks, the turkeys, the ponies and the Poitou donkey. His little brother would surely have approved!
12:30 Grilled eel or calf’s head?
At a time when the hangers and empty crates are returning to the trucks, a spot like no other captivates the crowd in front of the Le Champ de Foire restaurant. We approach, attracted by the aroma escaping, and discover the famous eels grilled over a wood fire, typical of this market. Let's get started! Verdict: sweeter than sardines, with a slight bitterness.
A good surprise.
Another culinary tradition perpetuated by restaurants in the city and surrounding areas: veal head with gribiche sauce. We sit on the terrace to complete the initiation rite. As imagined, it's gelatinous. Complementary, the sauce made from capers, gherkins, mayonnaise and parsley brings character to the dish. Hugo will fall back on the shallot flank steak.
14 p.m. Lencloître biscuit factory
If we spotted cheesecake and macaroné during our morning wanderings, no trace of our favorite crushed cheese. And for good reason: this other specialty from Poitou is made in a biscuit factory which has a storefront in Lencloître. Before leaving, knowing that we will please the other members of the family, we stop at the store, of course open on Mondays.
The manager welcomes us: “ The company has existed since 1974, initially in Saint-Genest d'Ambière. It was in 2006 that it moved to Lencloître, to larger and more suitable premises. ". Sandra Brion has worked for the biscuit factory for around fifteen years. Initially a simple worker, she was promoted to head of the company in 2011. Hugo is admiring, me too.
Originally, the Lencloître biscuit factory was dedicated to the traditional crushed, large and round. Over the years, the range has evolved, whether in terms of shape, size or packaging (small milk jug, sugar box, etc.). Organic pancakes have been offered since 2011. The recipe does not change: butter, flour, sugar and eggs. The good taste of simplicity.
These Lencloîtrais sweets are distributed in supermarkets in the Greater West, in delicatessens in the Ile-de-France region, in tourist offices and tourist sites in the department. I learned that the small crushed ones with fleur de sel (Ré, Oléron, Noirmoutier) monopolize the first places in sales. This doesn't surprise me because the salt gives a little extra irresistibility to the classic flavor. As an exception, Sandra takes me behind the scenes. As soon as she opens the doors to the Manufacturing section, a delicious smell immediately intoxicates me. You know, the one about the homemade cake that has just come out of the oven…
I see that everything is done by hand, apart from the kneading.
Step 1: preparing the dough in the mixers
Step 2: Detailing to Flatten and Shape
Step 3: egg yolk glaze
Step 4: cooking at 220°C
Step 5: cooling (about ¼ hour)
Step 6: packaging.
Madame Brion tells me that, when she was a worker, her favorite job was that of detailing large parts. I admit that as far as I am concerned, the additional step (tasting) definitely convinced me!
The first Monday of the month is definitely Lencloître!
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