ime for a Libyan meal at the chateau! I accompany Naser to the boucherie in La Flèche to purchase the meat for his Libyan Rozz bil Khalta (Oriental Rice with Nuts). I can’t imagine the meat from the leg of the lamb being suitable for a casserole but he is determined. And I’m …
imply can’t believe I’m digging into the bottom of my suitcase for a looking for a scarf while Edmundo’s proclaiming he could have travelled with a carry-on. This is the middle of June and it is only sixteen degrees . . . cold and wet in the middle of the French countryside. And the weather …
enny’s Paesenella might be an Italian dish but yesterday’s old baquettes soaked in the juices of the best red tomatoes with olives, gherkins and red onion added tastes equally as good here in the chateau in the French countryside. Authentic ‘French’ touches are added with the rustic pate de vignerons, local cow-milk cheeses, …
here’s the old key to the chapel down in the forest? James tells us we must say hello to the Baron, René-Ferdinand de Chaubry, lying there in the crypt, or else he’ll rise in the mist of the night to haunt the chateau. ‘The Baron’ played a significant role in the history of …
reetings from France! Such a long day behind us! Rising in Santiago at 5am and not getting here to the Chateau in the French countryside until 8pm makes us all hungry. Our Château d’Oyré is of ‘fairytale’ proportions, sitting as it does at the end of a long tree-lined drive outside the village of Clermont-Créans …