For readers who know Ginger and Nutmeg well, the following statement will not be surprising.
When it comes to pairs dancing, Ginger insists that Nutmeg leads and Nutmeg insists that someone should!
Although, they both love to dance when it comes to the classic dances like waltz, tango, salsa they are frankly way out of their element.
Are museums boring?
Treasure Hunts At The Louvre will change your mind.
Meet Daisy de Plume a native New Yorker who has lived in Paris for 8 years. She is the Founder + Creative Director of THATLou. With a background in Art History and a past in print magazine editing and writing THATLou somehow makes sense for Daisy de Plume. You can find her on Twitter, pinterest and her facebook page. Please read more about her fun company concept below.
There have been volumes written on the teachings of Epicurus, which will not be repeated here. He and his followers would meet in his garden, around 307 BC. The philosophy of Epicureanism evolved from those encounters.
In the Epicurean view, the highest pleasure (tranquility and freedom from fear) was obtained by knowledge, friendship, and living a virtuous and temperate life.
Source: Wikipedia (http://en.wikipedia.org/wiki/Epicureanism)
Lead a simple life.
The local newspaper and the affiche (poster) at the bakery confirmed that there would be a concert at the church on Sunday.
Dimanche Juillet 22
à 18h30 à L’Eglise : Pour la 6ème année
Concert gratuit de musique classique
« De L’Espagne à L’Argentine »
Flûte et avec Julie Scolnik et Olivier Pelmoine à la guitare
Organisé par Le Foyer Rural et le Comité Paroissial
It is Saturday morning in the Luberon village of Cucuron, Eric Sapet the chef and owner of la Petite Maison is enjoying a few minutes of social time over a pause-café with friends. He has a busy day ahead there is a 25-person cooking class focused on girolles (chanterelle mushrooms). And the restaurant is fully booked for both lunch and dinner.
G&N love these theme based cooking classes at la Petite Maison. Clearly, based on the number of attendees for the courses they are not alone. After five years of programming Eric Sapet has developed a loyal following.
Arriving in Cucuron, a small medieval town dating from the 11th century was a combination of hard work and chance for M. Sapet. He was classically trained in his field in Paris at l’Ecole Hôtelière. Once the scholastic course load was finished, the long kitchen hours began in earnest. He spent 11 years working his way through the ranks in some of the Grands Restaurants Parisiens including the Michelin 3-star la Tour d’Argent. The path of his cooking career wandered from famous Parisian kitchens to a Relais et Châteaux in the Ardèche before he was attracted to the popular village of Lourmarin in the Luberon, in 2005.
Tarte fine aux girolles, oeufs de caille pochés, échalotes confites
La Petite Maison was once just that – a private residence. The charming building dates from the 19th century. The restaurant is situated, in the heart of this working village, right next to an enormous rectangular etang (pond) shaded by plane trees. In 2007, the house was converted into a restaurant. An old structure in a medieval village translates into a tiny kitchen and equally small prep area. Wood paneled walls and period photos surround the dining tables adorned with crisp, white table linens and china place settings, a classic backdrop for Eric Sapet’s inventive cuisine.
The morning’s cooking class is followed by the opportunity to sample the creative menu over a long, lazy lunch – accompanied by excellent wine pairings. Nutmeg was able to borrow a few minutes of M. Sapet’s precious time to ask some questions.
Provence is a rich canvas for local products – do you have a preferred season for ingredients and produce? No, every season is intriguing with powerful, rich flavours.
In your opinion what is the most versatile ingredient? The black truffle.
What is the most critical piece of equipment in your kitchen? The high quality oven.
If you had the chance what would you change at La Petite Maison? It would be fantastic to have more prep area and a larger kitchen. The existing space is remarkably tight for a total staff of 10 people; in the kitchen and waiting on tables.
Aside from your own restaurant do you have any regional favourites that you would recommend? Yes, two particularly enjoyable places to eat are La Bamboo Thai in Lourmarin and la Bastide de Moustier in Moustier.
G&N left Cucuron after an exquisite lunch, with a few new recipes and cooking tips. The only thing missing was a hammock for an afternoon siesta.
Are you going to book a cooking class or a table at La Petite Maison?
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References:
1. La Petite Maison
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Image Credits:
1. Ginger and Nutmeg
2. Ginger and Nutmeg
3 & 4 Courtesy La Petite Maison
It is possible, that it was the thirst and hunger created by biking over the lunch hour, or maybe it was their recent trip to Italy. Regardless, both Nutmeg and Ginger both thought they had been transported from Provence to Tuscany. The hilly rolling terrain, endless vineyards, Cyprus trees, olive groves and small villages are all extremely reminiscent of Tuscany. It is no accident that the Luberon area within Provence resembles Tuscany. Roman presence in present day Provence began in 2 B.C.. The Roman rulers heavily influenced architecture and immense construction projects (aqueducts, theaters, arenas) within the region. There is documentation of organized religious activity as early as the 3rd century, in Roman occupied Provencal towns. During the 14th century, (1309 – 77) seven French Popes led the Catholic church from Avignon. Perched villages and castles in Provence created for defensive purposes are similar to those found in Tuscany.
Tuscany or Provence?
Provence.
It may not be the same garden that Frances Hodgson Burnett wrote about in her 1911 novel The Secret Garden. That garden with all its hidden corners was in Yorkshire. The Jardin de Tim is a discrete Bed and Breakfast located in Eygalières in Provence, which opened to the public in 2010.
Anticipation is what Nutmeg would call this blog post. The labour of love required to persuade grapevines to produce their fruit year after year is one for only the most patient individuals. Owning a vineyard and producing your own wine certainly sounds romantic, to those who might be desk or office-bound. However, the reality of the yearlong process is one of hard physical labour and working with what Mother Nature delivers.
Ginger and Nutmeg have certainly sampled their fair share (possibly more) of wine, while in Europe. They certainly do not pretend to be experts in the field of growing grapes, nor producing wine. There is no reason to dive into the specifics of viticulture in a blog post, as there are many experts who have written tombs on the subject. Instead, here are some ABCs around wine that will make you sound like an expert (or an idiot) and some fun facts.
Nutmeg’s “Top 10” list for Provence included a visit to the Gorges du Verdon. This magnificent area is sometimes referred to as the Grand Canyon du Verdon, due to the natural chasm formed by the river. The turquoise-green Verdon River cuts a meandering path along the steep, limestone cliffs. The length of the gorge is roughly 25 kilometres (km), and at certain points, the cliffs reach 700m (2,300ft) in height.
The Gorges du Verdon is certainly extraordinary, but the comparison to the Grand Canyon might be an exaggeration. The Grand Canyon is 446km long, 29km across at its widest point and reaches depths of 1,800m (6000 ft).
How does the unlikely combination of an Egyptian born chef and a Montana banker end up in St Remy de Provence?
In David’s own words, had they read Peter Mayle’s book before they bought the property and decrepit 200-year-old farmhouse, they probably would not have gone ahead with the transaction. The year was 1985.
