Heritage and gastronomy in Pérouges
The Industrial Revolution at the beginning of the 19th century sounded the death knell for this prosperity. The people of Pérouges moved down onto the plain to be nearer to trains and the new textile factories. At the bottom of the fortified hill, the town of Meximieux sprang to life while Pérouges died…
Pérouges a medieval fortress
The medieval houses were abandoned and it was not until the early 20th century that a conservation committee encouraged by President Edouard Herriot undertook the restoration of this little gem of the Ain region. One by one the houses recovered their elegance, still in keeping with tradition. You will see, it’s easy to believe you are really back in the Middle Ages !
Start your visit at the upper West Gate, the last remaining vestige of the double fortified wall which surrounded the village. Go along the Rue des Rondes down to the lower gate. On the way you will go along the Place du For where there is a well with a lovely poem engraved on one side. The lower gate bears the scars of the only battle the people of Pérouges took part in and which they won. A stone plaque bears the words « Pérouges belongs to its people, an impregnable town which the cheeky Dauphinois wanted to take, but couldn’t manage it. They carried away the gates, hinges and door studs and tumbled down with them all. May the devil take them ! »
Now go towards the centre. The Place du Tilleul is the heart of the village and home to a very fine ‘Halle des Artisans’ (craftsmen’s hall) opposite the Hostellerie. Notice the elegant sundial before turning into the Rue des Princes, the main street, where weavers, metalworkers and other craftsmen used to live and work, opposite the Maison des Princes where the local chatelain resided. On your way back to the upper gate, stop off at the 15th century church dedicated to Saint Mary-Madeleine.
Before leaving the village, don’t forget to taste the delicious Tarte de Pérouges, made from a secret recipe which is passed on secretly : 100g butter, 1 egg, rind of 1 lemon , pinch of salt, 25g sugar, 1 cube fresh yeast mixed with water, 350g flour. Mix all the ingredients together to form a dough. Knead and leave to rest for an hour at room temperature. Roll out the dough into 2 rounds. Sprinkle generously with butter and sugar. Bake in a very hot oven for 7 minutes. Enjoy while piping hot ! Delicious !"
