A Wedding in France . . . July / August 2004
ACTIVE LINKS TO APPROPRIATE WEB SITES. JUST CLICK ON ANY ONE OF THEM!]
It's the height of vacation season . . .
At this time of year, each and every one of our members is busy providing their guests with fine accommodations, copious breakfasts and, in some cases, memorable dinners. Because of this, and especially true of the properties without additional staff, you may not get an instant response to your request for room availability or other information.
We first suggest that you contact them by email (only a few must be contacted by phone or fax for lack of an email address) from our web site. You will find their email link on the first page next the photo of their château or manoir. By doing so, you are also copying au Château, so we know immediately about your request.
At one time, we were following up on all requests to be sure that the property owners or their agents responded, but there are far too many inquiries now for us to continue to do so.
Instead, if you don't receive a timely reply (please allow 2 or 3 days), simply send us an email, and let us know. We will make every effort to obtain a response for you. Please be assured that the members of our web site are not ignoring you! They do their very best to respond as soon as they are able.
Remember, we are here to help: contact us at email@example.com with any of your questions or concerns at any time.
lavender fields, olive groves and vineyards of Provence is
business benefit from sponsoring a future newsletter?
Perhaps a Wedding in the Chapel . . .
Several of our members have family chapels on their estates -- many dating back hundreds and hundreds of years. Although most are reserved for private family use, there are a few among them that are available to guests for weddings.
When you visit one of the châteaux on this web site, even when the chapel is restricted in its use, your hosts may still be happy to take you into the chapel to visit -- your opportunity to see something quite traditional in château life in past centuries, as a family chapel was used, often many times each week, for prayer and Mass and in some cases was the site of interment (enterrement: burial) of family members.
Remember, a château does not have to provide a chapel for a wedding. Their large parks are perfectly suited to garden weddings. Such weddings are available at Château de Canisy, Château de Garrevaques, Le Prieuré au Château de Biron (wedding receptions), and Château de Saint Michel de Lanès, and perhaps many others if you make a special request.
If you are interested in holding a wedding or perhaps renewing your wedding vows in a château chapel in France, you may want to consider one of the following special places:
Crazannes, Lezhildry copyright 2002-2003 Cold Spring Press;
News from France . . .
We want to be sure you are up-to-date on some of the most recent news from France that affects travelers, thus this feature.
Speak English and Moving to Paris?
Where do English-speakers who’ve moved to Paris find out about the pleasure, opportunities and nuances of living in France? For 34 years, thousands of them have gone to Bloom Where You’re Planted (BLOOM), a newcomers’ orientation program dedicated to giving English-speakers practical insights and thoughtful guidance on daily life in their new French home. BLOOM is a project of the Women of the American Church of Paris.
Taking place on two consecutive Tuesdays, October 5th and October 12th, BLOOM offers newly-arrived English speakers of all nationalities and affiliations a crash course in cultural transition. For many years, BLOOM has assisted men and women in adapting to their new life while providing an opportunity to meet new people and start new friendships. Both full-day seminars will be held at the American Church in Paris (65 quai d’Orsay, 75007 Paris).
BLOOM Where You're Planted covers such subjects as: adapting to change, accessing healthcare, cultural information and activities, tips for daily living, community involvement, children's activities, and enjoying France through food, travel, and fashion. Childcare is available.
Participants are encouraged to register early for a discounted fee! Pre-registration is possible until September 30th. After that date, you can register at the door. For registration forms or more information, send an email to firstname.lastname@example.org.
French Quiz 39
Can you match
these recent and no-so-recent non-fiction books
1. Two Towns in Provence
A Louis-Bernard Robitaille
You will find the correct answer at the end of this newsletter.
Village View: Sainte Marine, Brittany
Summer is a wonderful time to be
in Brittany --
[Photo: Cold Spring Press copyright 2003-2004]
A Sponsor of Our Newsletter. . .
Visit the romantic canals
of Burgundy or spend a few nights
[For information about sponsoring a future newsletter, contact us at email@example.com]
French Quiz 40
Shopping in France: Match the items with the region
(1) ceramic ware
You will find the correct answer at the end of this newsletter.
Speaking of Shopping . . .
The marvelous Château de Canisy, luxurious and grand, is a member of our web site. We hope you will visit them both virtually and in reality very soon.
But, if you are in Paris and are interested in bargain hunting and shopping in little known (by tourists) antiques shops or want to locate the best finds at the Paris flea markets, perhaps you should get in touch with the Canisy connection!
Count Denis de Kergorlay and his wife are the proprietors of Château de Canisy and the Count's first cousin, Elisabeth de Kergorlay, a Parisian woman with taste and style, is the owner of and collectibles expert at So French, a fine- and decorative-arts shopping service based in Paris.
With a respectable background as a former associate at Christie's Paris and coming from a family that truly knows how to locate a fine objet d'art or two, Elisabeth or one of her expert staff members will take you on a shopping run next time you are in Paris. To quote their web site, they "will escort you throughout the city and will organise private visits to the hidden studios and workshops of . . . artists and craftsmen, not usually accessible to the public: silversmiths, leatherworkers, embroiders, glassblowers, fashion and furniture designers, jewelry and fabric creators, to name only a few."
Visit the So French web site at http://www.sofrench-paris.com. And follow up with a direct contact by Email at firstname.lastname@example.org, by phone at 33 1 53 75 22 53 or by fax at 33 1 40 76 06 51. They will quote prices depending upon your desired itinerary.
Dessert Recipe: Soufflé au Citron
With summer upon us, a light, cold dessert seems appropriate, so we are bringing you this recipe for Lemon Soufflé -- not cooked but refrigerated!
You will need 5 eggs, 1-1/2 cups granulated sugar, the juice of three large lemons (about 3/4 cup), the rinds of those lemons (grated), 1/2 cup water, 1 separate teaspoon of sugar, 2 packages unflavored gelatin, pinch of salt, 2-3/4 cups of heavy cream, 1/8 teaspoon cream of tartar, 1/4 cup toasted ground almonds, 2 tablespoons crushed pistachio nuts, a 1-1/2 quart soufflé dish.
Prepare the soufflé disk with a collar of waxed paper that has been coated with vegetable oil and dusted with sugar (do not use butter -- use oil), securing the collar around the outside of the disk with string so that it increases the height of the sides by about 1-1/2 inches. The oiled and sugared side of the collar faces inward.
In a small saucepan containing the water, sprinkle the gelatin to soften, add the teaspoon of sugar and stir over low heat. Allow to cool once it is completely dissolved.
Separate the egg yolks from the whites, and set the whites aside. Beat the yolks with the 1-1/2 cups of sugar and grated lemon rind, then gradually add the lemon juice, still beating until the mixture becomes the consistency of mousse. Be sure to beat enough to reach this consistency. Add the cooled gelatin to this mixture and combine completely. Partially whip 2 cups of the heavy cream and fold it in. Set aside.
Beat the egg whites with the salt and cream of tartar until you have stiff peaks. Fold into the lemon mixture and turn all into the prepared soufflé dish. Chill in the refrigerator until completely set. Remove the soufflé from the dish and coat the sides with the ground almonds. Fully whip the remaining 3/4 cups of heavy cream as a topping and sprinkle on the crushed pistachios. Serves 8. Bon appétit!
Note: Be aware that this recipe is not cooked and, therefore, the eggs used in it remain raw. It is strongly suggested that you use very fresh, preferably free-range eggs. If you have any hesitation or doubts about a recipe using eggs that remain uncooked, please remember that the ultimate decision about preparing this dish is always yours.
[Recipe courtesy "French Cooking",
We hope you
au Château News.
[The answer to Quiz 39 is 1D,2G,3F,4A,5C,6H,7B,8E and to Quiz 40 is 1f,2g,3e,4c,5h,6a,7d,8b.]