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At the French House Party the pigeon has priority

Thursday, 5 July 2018 Marc d'Entremont

Sure Moira Martingale, the doyenne of the French House Party, wants her guests to relax. Yes the conversation among the international gathering of participants is often scintillating. Yet when you’ve just prepped your pigeon and are reaching for the brandy to marinate, neither hand is on a notebook or adjusting the voice recorder – the pigeon rules.

As a travel journalist I like capturing the thoughts of others to illuminate articles. Yet as a chef, the pigeon held my full attention.

French House Party culinary workshops are not cooking demonstrations. They are hands-on learning experiences working alongside award winning chefs. The multi-course lunches and dinners guests enjoy are the dishes they are preparing.

Moira Martingale, British novelist, transformed her eight-bedroom en suite villa, Domaine St. Raymond, outside the UNESCO World Heritage City of Carcassonne into the French House Party over a decade ago. Small group workshops (approximately 10 guests) are offered in singing/songwriting, creative writing and the culinary arts. The experience is all-inclusive with the workshop fee covering room, meals, wine, snacks, excursions and the villa’s facilities that make this a five star party (pool, tennis, bike riding…ask Moira.)

The pigeon is still in my hand. There are seven procedures in creating Chef Robert Abraham’s Young Lauragais pigeon with sweet clover, confit of shallots, carrots and honey. It was worth every time-consuming step and even better when paired with a Domaine Le Fort Malepere.

Young Lauragais pigeon with sweet clover, confit of shallots and grilled foie gras

Yet despite popular assumptions, French cuisine is rarely as complex as the pigeon. French recipes do not all ooze with butter and cream. They’re light, fresh with an emphasis on taste, texture and presentation.

Whereas it may not be easy to find pigeon in the local market, smoked haddock is in many fish markets or, as a last resort, in the refrigerated packaged fish section of larger supermarkets. If time does not allow for making the fresh buns, a good quality bakery will have a selection of soft buns – do not use a hard roll.

Chef Robert Abraham’s Smoked Haddock Burger with lime cream

A light, savory alternative on a warm summer day.

Ingredients for 6 servings:

Buns:

400 gr (14 ounces) bread flour
1 egg
20 gr (4 teaspoons) sugar
7 gr (1 teaspoon) salt
25 cl (8 ounces) warm milk (43°C/110°F)
12 gr. (1¾ package) active dry yeast
40 gr (3 tablespoons) soft unsalted butter
golden or black sesame seeds

Preperation:

Warm the milk, remove from heat and add the yeast.
In a mixing bowl slowly blend the flour, sugar, egg and salt. (Either use a mixer with a dough hook or stir by hand)
Add the milk/yeast mixture and the soft butter slightly increasing mixer’s speed (or stir harder).
Knead the dough in the mixer for approximately 5 minutes, or remove to a lightly floured board and knead by hand. Either method the dough should be smooth and springs back when lightly indented by a finger.
Cover the bowl with a slightly damp cloth and allow it to rise for 50 to 60 minutes.
Weigh out balls of dough: 50gr/2 ounces for small rolls, 90gr/3 ounces for large.
Place on a baking sheet and cover with a cloth. Allow to rise 60 minutes. Brush lightly with an egg wash (1 egg white/1 teaspoon water beaten) and sprinkle with sesame seeds.
Place a pan of hot water on the bottom rack of a preheated oven and the baking sheet on the middle rack. Bake at 180°C/350°F for 10 – 15 minutes until golden brown.

Shallot Confit

4 shallots
10 cl (3 ounces) white wine
5 cl (1½ ounces) apple cider vinegar
1 teaspoon sugar
1 teaspoon honey

Preparation:

Peal and chop the shallots.
Place in a saucepan with all the ingredients.
Cook on low heat stirring occasionally until nearly all liquid is evaporated.

Lime Cream

Zest from 2 limes
1 teaspoon salt
25 cl (8 ounces) heavy whipping cream

Preparation:

Heat the cream with the lime zest and salt until cream just begins to steam.
Turn off heat and infuse for 30 minutes. Chill in refrigerator 30 to 60 minutes.
If you are familiar with a siphon, add the strained cream and follow directions. If not familiar with a siphon, whip the chilled cream with a beater until soft peaks form just before serving the burgers.

Haddock

400 – 450 gr (14 – 16 ounces) smoked haddock fillet
25 cl (8 ounces) milk
handful of mixed fresh herbs – dill, parsley, basil, lemon thyme

Preparation:

Using a fish fillet knife – and I’d recommend gloves if not used to slicing potentially slippery fish – thinly slice wide haddock no larger than a couple inches in size.
Heat the milk with the herbs until steaming. Add the haddock, reduce heat and gently poach for 10 minutes. Drain.

To serve:

Cut the rolls in half, lightly brush with extra virgin olive oil, return to baking sheet and heat for 5 minutes.
Place a roll on a plate and spread with a little lime cream, a dap of shallot confit, some haddock slices, more lime cream and then top with the bun.
You may garnish with baby greens, drizzle of oil, sprinkle of sea salt and a dab of lime cream.

smoked sliced haddock wrapped for future use

There are several steps, but the buns can be made earlier in the day or store bought. The confit and the lime cream could be made a day in advance, just do not whip the cream until ready to assemble the burgers. The haddock can also be prepared a day in advance, arranged on plastic wrap in single layers and refrigerated.

At the French House Party creativity not time is of the essence. With two 3-hour workshops sandwiching a delicious lunch, the pool is inviting at the end of the day. A relaxing multi course dinner that you worked on will top the evening with scintillating conversation, laughter and remind you that, yes, you are a guest at a French House Party.

Pyrenees Mountain view from the French House Party

When you go:

The 2018 schedule of the French House Party runs from May 5 through October 1.

The French House Party, Domaine St. Raymond, is less than 50 miles (77 km) southeast from the Toulouse-Blagnac Airport and the rail station Gare de Toulouse-Matabiau. The Gare de Carcassonne is 16 miles (27 km) west. Transportation is provided for guests arriving by air or train from either Toulouse or Carcassonne to Domaine St. Raymond.

Contact:

Moira Martingale, French House Party, Domaine St. Raymond, 11150 Pexiora, Languedoc, France.
Tel: +33 4 68 94 98 16
Email: enquiries@frenchhouseparty.co.uk

The French House Party: http://www.frenchhouseparty.eu/

Location: http://www.frenchhouseparty.eu/about-us/location/

Course dates: http://www.frenchhouseparty.eu/how-to-book/course-dates/

Disclaimer: the author was a guest of the French House Party for three separate workshops – Song Writing with Dean Friedman and two Gourmet Explorer courses.

Recent French House Party articles by Marc d’Entremont

Being Creative at the French House Party

French cuisine demystified at the French House Party

A French House Party for the intellectually curious

Moira Martingale, Ph.D., châtelaine de Domaine St. Raymond et French House Party

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Escape to the Greek beach island of Ammouliani

Monday, 2 July 2018 Marc d'Entremont

The sun glints off white sand and aqua water as I walk down the stairs to Alikes Beach. One of five major beaches on Ammouliani Island, Alikes Beach is so beautiful it’s as if a giant pool boy to the gods cleans the crystal clear Aegean Sea rock free for feet to walk on a soft sand floor and swim in pristine water.

View of Amoliani town with Mt. Athos in background

I can assume that the god’s may have favored Ammouliani Island and wanted it for them. Its wide crescent white sand beaches are fringed with lush vegetation, wild flowers and craggy wind and wave formed rock outcroppings. The topography is gentle yet with hills of enough elevation to provide beautiful views of mist shrouded sacred Mt. Athos. Mysterious of all, rarely did a human live on Ammouliani Island for thousands of years.

Fisherman fixing a fishing net on Ammouliani Island

For most of the past millennium Ammouliani was the property of Vatopedi Monastery on Mount Athos. It was used for fishing and farmland to provide for the monastery – one of 20 vast Greek Orthodox complexes on Mt. Athos. Only a few men ever lived there until 1925.

The disastrous aftermath of the First World War and upheaval caused by the collapse of the Ottoman Empire led to an unprecedented repatriation of ethnic groups between Greece and former Ottoman lands. Vatopedi Monastery ownership of Ammouliani Island ended in 1925 with the establishment of villages for Greek refugees.

Five hundred full time residents live on this tranquil island with great beach bars, small hotels, daily fresh seafood and relaxing restaurants. Summer tourism swells the population many times, but enough business remains open year round to attract winter visitors.

Less than two square miles in area and an easy 65 mile car or coach bus drive from Thessaloniki, Ammouliani is the only inhabited island of Central Macedonia and the Halkidiki peninsulas. It is located in the Gulf of Mount Athos two miles off the coast of Athos peninsula. In summer ferry service for the 10 minute ride from Tripiti on the mainland is regular and often. In winter the schedule is less frequent and subject to weather.

One permanent resident with a year round business is Sissy Neofitidou of Kastalia Hotel. Sissy is a calm driving force for tourism on the island. She was also my guide during my stay.

Kastalia Hotel, one of several properties owned by Sissy and her family, is typical of the comfortable accommodations found on the island. The well-appointed rooms have kitchens making them convenient apartments for extended island stays. Breakfast in the attractive split-level lobby is bountiful.

Located in Amoliani town, the ferry port, Kastalia Hotel is conveniently situated for hiking and biking. Alikis Beach is a mere ten minute stroll from the hotel. Amoliani town is a charming Greek island village of classic white stucco and blue shuttered houses, shops, the center for bike rentals and boat excursions as well as waterfront restaurants and relaxing bars.

Since many of Ammouliani Island’s first residents were Greek refugees from islands and towns on the former Ottoman Empire’s Turkish Aegean coast, they brought with them hybrid Near East Hellenic traditions and dress. The large stone paved old town square and its ecclesiastical buildings were constructed in the 19^th century when the island was owned by the Vatopedi Monastery. Its Byzantine icons from Asia Minor venerated in the Church of Panagia are particularly prized.

Folklore Museum (far right: medicinal tonic made with olive oil infused with spathohorto (sedge) – specially good for wounds) and digestive ailments.

The Folklore Museum, housed in a 1907 stone former monastery building in the old town square, is a living museum. The crafts and recipes of the past are practiced by members of the Cultural Association of Ammouliani and passed on to the next generation. Mrs. Marigo Vasiliou is an expert baker of amigdalota a traditional almond pastry formed into flower shapes, baked and served at weddings, christenings and name days. She demonstrated her skill on a Jamie Oliver TV show.

There is nothing complicated with the recipe for amigdalota cookies: finely ground almonds, sugar, eggs and almond extract. Sounds like marzipan but not as sweet. The skill required to form the delicate dough into intricate baked flowers takes years of training.

Mrs. Vasiliou demonstrated her art at the Hotel Erotokritos, owned by her daughter. The Erotokritos sits high on an island hill with panoramic views of the Aegean Sea and Mt. Athos. I was treated to what I can only describe as a Greek version of High Tea – a late afternoon treat of coffee and homemade desserts.

A buffet of classic Greek dishes and fresh Aegean seafood is available at any number of island tavernas. With an island as small as Ammouliani many are on the waterfront. At Taverna Tzanis you choose your fish from a market display of dozens of choices. A succulent grilled sargos fish with fresh lime juice was refreshing.

Taverna Glaros, another fine choice, continues the Greek love of having a number of small plates to share among guests. Cheese stuffed zucchini blossoms, fried fish balls, stuffed grape leaves, a variety of salads, raw anchovies marinated in vinegar and oil and wild sea greens gathered from the craggy rocks along the shore are just a few selections from island menus.

For a relaxing nighttime venue Dimitrias Boskos has created Aelia Summer Cocktail Bar on the Amoliani town waterfront. The American generated cocktail revolution has been slow to catch on in Europe, but Greeks have rapidly developed expertise in this art. Besides the quality cocktails and attractive modern multi-level seating on the waterfront, this being Greece, a meze (tapas sized small plate) is served with drinks.

Ammouliani Island is justifiably known for its beaches. They all have seasonal beach bars that make the experience more enjoyable. On Alikis Beach, the island’s most famous, Savana and Canteen «O Spiros» serve tasty burgers and Greek classics both on their covered terraces and under their beach umbrellas.

Mainos, the grandfather of current family owner Kostas Voutsac, founded Savana Beach Bar & Grill in 1967. Mainos started selling orange juice and candy from baskets by walking the streets of the island. Sissy remembers as a child waiting for him on his daily circuit.

Kostas Voutsac, Savana Beach Bar & Grill

In 1967 he secured a lease on a prime location at a major entrance to Alikis beach and within a 20-minute walk from town. He opened a taverna. Taking advantage of the beach for umbrellas and the rocky hillside for panoramic views of Alikis Beach, Mainos’ children renovated Savana into the beach bar in 1995. Its unique design takes full advantage of lush vegetation, rocks, wood and multi level seating made possible by the hillside.

Sissy, Mainos and Marigo are metaphors for Ammouliani Island. They work hard to create two square miles dedicated to effortless relaxation. The gods must have favored Ammouliani Island – its aura is timeless.

view of Alikis Beach from Savana Beach Bar & Grill

Disclaimer: The author was a guest of Ammouliani Island tourism and the businesses mentioned in this article. All opinions are the author’s. Arrangements were facilitated by Pass Partout Tourism Marketing, DMC, Thessaloniki

Traditional bar/cafe on the old town square since 1932. In the 4th generation with many original furnishings.

Traditional phyllo desserts at Hotel Erotokritos

Savana Beach Bar & Grill climbs up the hillside on one end of Alikis Beach

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Pride: pink peso power in Puerto Vallarta

Tuesday, 19 June 2018 Marc d'Entremont

It’s not like the gay community has had to hide in a Puerto Vallarta ghetto. It has been welcome ever since Puerto Vallarta attracted Hollywood artists in the 60s and 70s. So the 6^th annual Puerto Vallarta Pride festival is as much pride in this city as in being gay.

Puerto Vallarta view from El Centro to the Romantic Zone

Being the gay friendliest city in the Western Hemisphere has advantages. Few care. There’s little stereotyping in this family friendly vacation destination.

There is a center of gay life in the city. The historic zones of El Centro and Emiliano Zapata (aka the Romantic Zone,) and they have many of Puerto Vallarta’s best restaurants, shopping, bars and nightlife but for all tastes. The general acceptance may best be summed up by the participation of the city’s policeman and mayor in the Pride 2018 parade.

If LGBT life does not have to hide it’s because Puerto Vallarta is a paradise, as its tourism logo proclaims. Yet despite civil unions nationwide and same-sex marriage approved in Mexico City, the country has one the highest homophobic hate crime rates on Earth. It’s comforting having the police part of the Puerto Vallarta Pride 2018 parade.

Invited by EnRoute Communications along with a small group of travel writers, we had a personal view of not just what makes Pride work but Puerto Vallarta tourism thrive. In 2017 over 24,000 participated in the weeklong festival. Simple math proves the economic impact of the “pink” peso.

Highlights of Pride 2018

The Pride 2018 Parade sauntered down the Malecon on a typically beautiful Puerto Vallarta evening with the sun slowly setting into the Bay of Banderas. Floats from dozens of gay-owned businesses, local organizations and participants just having fun where watched by all on the city’s waterfront.

The Fiesta en la Calle street party took over the heart of Emiliano Zapata – Boystown – stretching down Calle Cardenas. The nighttime party was a blur of sound, music and bodies as the bars and businesses of Boystown spilled into the street. With laser lights and sweet abandon the city celebrated a freedom not available to all.

Mantamar Beach Resort and Club is one of many gay friendly/owned luxury hotels in Puerto Vallarta. Located at the end of wide white sand South Beach (south side of Playa de los Muertos), Mantamar hosted two major events during Pride, the Big Top Party at Sky Top Bar and the White Party. Popular gay DJs in the international circuit kept energy flowing both high up on the Sky Top Bar and on the beach for the culminating White Party (white clothing…)

Big Top Party at Sky Top Bar, Mantamar Beach Resort

Puerto Vallarta, as a municipality, turned 100 years old in 2018 appropriately during Pride Week. Celebrations continue year long including a series called 100 Tables to Celebrate 100 Years. These events invite local businesses to display their products in a festive atmosphere.

Parque Lazaro Cardenas, recently decorated with extensive mosaics by the artists of Tile Park PV, was the site for gay businesses to show their stuff. From restaurants offering sushi to the best leather halter, the power of the “pink” peso was evident. Celebrity underwear designer Andrew Christian, who owns condos nearby, presided over a live display of his latest creations.

100 Tables to Celebrate 100 Years marketplace w/ Andrew Christian

Sapphire Beach Club, also on South Beach, offers fresh, inviting food especially at breakfast. The open-air restaurant easily captures the cool Bay of Banderas breeze. The absence of canned music means the waves provide relaxing ambient sound to compliment refreshing cocktails.

Madregal is a new addition to Puerto Vallarta’s enviable culinary stable. Oscar Moran, who owns Oscar’s on the Rio Cuale, has created an Oxacan influenced menu. This southern Mexico state is known for unique preparations of a wide range of produce, meats and cheese. I did not see chapulines (grasshoppers) on the menu?

No Puerto Vallarta restaurant can ignore the abundant sea life in the Bay of Banderas. For Chef Fernando Sánchez Aceves fish and seafood intermesh creating the imaginative fusion of cuisines for which Puerto Vallarta’s known.

Pickled vegetables with vinegar and chili at Madregal

A creamy gazpacho with shrimp and citrusy seafood ceviche were refreshing on a warm late May evening. Pickled vegetables with vinegar and chili, lentil salad, guacamole and a salad with Oxacan cheese displayed the diverse abundance and ingenuity in Mexican vegetable cookery.

Madregal has an extensive mezcalito list – cocktails made with smoky mezcal, a distillation of the agave plant and aged in wood barrels. Smoke, quite literally, has become a popular cocktail ingredient. Madregal infuses a glass with smoke from a burning fresh rosemary sprig and rims the glass with smoked salt before pouring the cocktail giving the drink a smoky boost.

Mexcal Cocktail w/Rosemary Smoke, Madregal

Garlands del Rio is a boutique luxury bed and breakfast on the Rio Cuale in Emiliano Zapata. Seventeen individually designed rooms surround a courtyard with pool that captures the river’s cooling breeze. The Rio Cuale forks around a narrow islet, Isla Cuale, before emptying into the Bay of Banderas. Isla Cuale is a mini jungle paradise in the middle of Puerto Vallarta – combination park, restaurants and crafts market.

Garlands is fully equipped 21^st century hotel with WIFI in all rooms and Flat Screen TVs. The atmosphere though is that of being a house guest in a mansion townhouse. Breakfast is served and you can enjoy a poolside drink.

Garlands del Rio Boutique Bed & Breakfast w/the group NOA performing a unique guitar duo

Garlands del Rio hosted the journalists of Pride 2018 at a riverside reception and dinner. A chilled shrimp and vegetable plate along with local wine followed guacamole and margaritas on a humid evening. A tropical setting, on a tropical evening with tropical food in the Romantic Zone does fit the logo Puerto Vallarta – Welcome to Paradise.

Vallarta Adventures explores the unique biosphere of the Bay of Banderas from it’s fleet of luxury yachts. On a trip hosting the Pride 2018 journalist, we leisurely floated along the coast of Puerto Vallarta, sipping marguerites, to the protected bird sanctuary of Los Arcos. The wave carved steep rock islets south of Puerto Vallarta are a scuba divers dream.

Many tour boats stop at Los Arcos but it never seems crowded. Vallarta Adventures is well equipped with all gear necessary for a safe scuba experience. Fishing is available in other locations during the cruise.

The beautiful, warm clear water of the Bay invites swimming, paddle boarding or just floating. Yet lunch did interfere. A sumptuous and artistic “bento box” (form follows function on a gently swaying sailing yacht) of salads made perfect sense in all respects.

Vallarta Adventures on the Bay of Banderas

Vallarta Adventures provided an experience of Puerto Vallarta that could only be had from accepting the naturalness of the sea. Pride 2018 provided an experience of Puerto Vallarta that could only be had from accepting the naturalness of human life. Economic stats prove that per capita an international gay tourist spends US$1,700 on an average trip compared to $760 per hetero tourist – the power of the pink peso. It’s nice to have it all in one place.

Pink Power at the White Party, Mantamar Beach Resort, Pride 2018

Disclaimer: The author was a guest of Pride 2018 including the businesses and events mentioned. Arrangements were facilitated by EnRoute Communications, New York City

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Where Greek Gods vacationed

Tuesday, 29 May 2018 Marc d'Entremont

Delos was firmly established as a spiritual center by at least 2,000 BC. Apollo was born on Delos, but the island did not need Apollo’s stardom even in antiquity. At its zenith in the 8^th and 7^th centuries BC, Delos was the wealthiest city in the Hellenic world.

Known for its agricultural abundance, Dionysus, god of wine, theater and love, is the protector of Naxos Island and the Small Cyclades. The island provides much to make the god’s stay comfortable.

approaching Little Venice c.13th century, Chora, Mykonos

It was on Mykonos that the young Zeus defeated the Titans, emerging as King of the gods…than the Golden Butler arrived…

read more in the Hellenic News of America

Naxos, Mykonos, Delos: divine vacations in the Cyclades

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Incanto excites Puerto Vallarta with Greater Tuna

Friday, 27 April 2018 Marc d'Entremont 1 Comment

After over 35 years Greater Tuna is firmly rooted in the regional theater circuit. Written in 1981 by Jaston Williams, Jow Sears and Ed Howard, it deals with the small town everyman. Relying heavy on comedy, it can too often fall into the trap of parody.

Ron Spencer (left) Tracy Parks (right) as Arles Struvie and Thurston Wheelis

Ron Spencer as weatherman Harold Dean Lattimer

Yet in the accomplished hands of Incanto Theater’s Ron Spencer and Tracy Parks the deftly crafted script bristles with pathos. Greater Tuna is a current day Everyman, that seminal play of the early Medieval Era. From the pain of Bertha Bumiller, clueless Harold Dean Lattimer, sociopathic Pearl Burras to the one character that has, perhaps, found inner peace, Jody Bumiller, Greater Tuna pulls at the heart as often as causes uncontrolled laughter.

Parody and comedy are classic devices in theater and human life to both cover and highlight inner inadequacy. The “3^rd smallest town in Texas,” Greater Tuna is, of course, our town. It’s where we live; it’s inside our heads.

We belly laugh as OKKK DJs, the play’s anchors, Arles Struvie and Thurston Wheelis tell us the town foibles and at a variety of eccentric characters that float in and out of the play. Yet it’s human drama, especially the Bumiller family that causes the audience to be drawn into emotional periods of silence.

Ron Spencer as reporter Chad Hartford w/Tracy Parks as Bertha Bumiller

Incanto’s Tracy Parks sensitive portrayal of Bertha Bumiller creates what could be a drag parody – the hair alone – into a poem to aloneness. There are few human feelings more devastating than feeling alone when among many.

Through Ron Spencer, teenager Charlene Bumiller’s ineptitude at cheer leading and profound disappointment at her failure to make the team speaks to all that have ever bullied or been bullied.

Greater Tuna is a daunting performance for the two actors that play nearly two dozen characters – not to mention the costume changes. Ron and Tracy’s split second timing controls the rapid flow of both comedy and our emotions. One second you’re laughing and then realize what a terribly racist comment Ron’s Vera Carp just made or how chilling Tracy’s dog-phobic Pearl Burras would be to have as a neighbor. Stanley Bumiller – fresh from reform school – will survive through street smarts, but we will not be aware of that until we stop cheering. Then we’ll cringe.

The tight script flowed effortlessly during the first act as the DJs, eccentric vignettes and the drama of the Bumiller family unfolded intermeshed as a tableau. Unfortunately the authors, not the actors, wrote the first half of the second act with less cohesiveness being too dependent on eccentric vignettes. It seemed a bit disjointed but soon the Bumiller/Burras saga returned and united the action.

Dogs are an important character in Greater Tuna – all pantomimed. They’re loved, tolerated and murdered. Just like humans. They’re the innocents.

Ron Spencer created two dog-centric characters through humor and pure acting talent that many would dismiss – “eccentric” Petey Fisk and a “troubled boy” Jody Bumiller – that allowed me to leave the theater hopeful. Although a modern day slaughter of the innocents just might irreparably break Petey’s heart, it will not be before he struggles to the bitter end. Yet if Jody is allowed to nurture his innocents, his soul may survive.

Tracy Parks as Bertha Bumiller & Ron Spencer as Jody Bumiller

Greater Tuna is everyman; it’s also a comedy. Yet as in all good theater it stirs the heart.

When you go: After a successful 2017/2018 winter run, Greater Tuna is back at the Incanto Theater every Wednesday at 8:00 pm for summer 2018. Incanto is a full service cafe and bar on the beautiful Rio Cuale in Puerto Vallarta. Dining is available either along the river or at your seat in the theater.

Incanto Cafe and Theater, Puerto Vallarta & set for Greater Tuna

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French cuisine demystified at the French House Party

Thursday, 5 April 2018 Marc d'Entremont 1 Comment

A few miles outside Carcassonne a convivial international group of culinary enthusiasts introduced themselves over coffee and pastries. Sitting in the poolside garden of Domaine St. Raymond they could already feel both the relaxation and excitement, which is the hallmark of French House Party residential workshops. Of course a shockingly blue sky and the yellow sunflower fields of the Languedoc provide a perfect foil for creativity.

Domaine St. Raymond sits among gently rolling hills of golden wheat and sunflowers. A 14th century church, within view in the village of Pexiora, overlooks this agrarian scene. The nearby medieval UNESCO World Heritage city of Carcassonne welcomes throngs of visitors inside its fortified walls. Within this bucolic setting, small groups of intellectually curious travelers gather for all-inclusive creative residential workshops in southern France’s Languedoc.

Yet the creative process is nebulous. It has always been a balance of inspiration and technical skill. For discovering this balance British born Moira, Ph.D., author, and devotee of French cuisine, created the French House Party at her villa, Domaine St. Raymond.

The early 19th century stone farmhouse – restored into a spacious villa with eight individually decorated en-suite bedrooms – becomes a salon for like minded guests who delve into residential workshops focused on creative writing, songwriting with Dean Friedman, the arts and gastronomy with acclaimed French chefs. The French House Party workshops are serious endeavors but without pressure to perform. Although the pool is inviting, it’s that lack of pressure that energizes participation.

The ambitious Gourmet Explorer cookery courses brought together Michelin star French chefs Robert Abraham and Jean-Marc Boyer. From making foam from rocket to preparing young pigeon, the group was immersed in hands-on learning of both classic French and cutting edge culinary techniques. Dishes prepared during the culinary workshops become lunch and dinner.

Successive articles will illustrate some of the imaginative recipes these two chefs taught the group. On this first evening Moira and Chef Robert Abraham created a true dinner party by having prepared most of the dishes in advance. The group had an enjoyable experience making some canapés before sitting down to a superb French meal with wines from Domaine Le Fort.

Canapés

Parmesan marshmallows
Cookies with black olives and shrimp
Cheese straws
Tartar of smoked salmon and avocado
Large raw fava beans shelled, cut in half and sprinkled with sea salt

Dinner:

Mussel curry soup
Sea Bass with mango
Lamb with lamb reduction sauce and potatoes au gratin
Brioche French toast with stewed cherries
Assorted cheeses

The cookies with black olives and shrimp were particularly interesting given both the flavor of the main ingredients in the texture of a cookie.

Ingredients:

3 to 4 ounces cooked, chopped shrimp
3 Tablespoons grated gruyere
1 egg yolk
6 chopped black olives
2 Tablespoons flour
2 ounces butter, cut in small pieces
1/3rd teaspoon yeast
pinch of chili powder

Preparation:

Mix the flour, gruyere and yeast in a bowl.
Add remaining ingredients and mix with a wooden spoon until well combined.
Drop by heaping teasoon size cookies on a parchment paper lined baking sheet. Rest for 15 minutes.
Bake in a preheated 350° oven for 15 minutes.

Dinner (clockwise) Sea Bass with mango
Lamb with lamb reduction sauce and potatoes au gratin
Brioche French toast with stewed cherries
Assorted cheeses

Dean Friedman’s four-day summer singer/songwriter workshop at the French House Party provides a stimulating opportunity to discover, or rediscover, internal creative skills. Like all good teachers, Dean wants to draw out these skills from each participant. “I don’t profess to be able to write other people’s songs,” he states simply. Individuality is important.

Creative writing workshops are conducted by British author and “writers’ writer” Sarah Hymas. Poet, performer and coach, Sarah leads workshops for both beginners and writers already working on a project. For many of the creative courses available at the French House Party, groups can arrange workshops outside of the published schedule. Domaine St. Raymond is also a favored destination for international business retreats.

The French House Party’s all-inclusive tariff allows guests to focus energy on creativity. Multicourse lunches and dinners with wine follow a poolside French buffet breakfast of pastries, cheeses, fruits, granola, yogurts and charcuterie.

Workshop time is interspersed with excursions to such local attractions as exploring Carcassonne, the market in Revel, which has operated every Saturday since the 13^th century, wine tastings and dining at area Michelin Star restaurants.

Even with the physically more challenging cooking courses held in the spacious, modern, professional kitchen, free-time activities revolve around a swim in the pool, tennis, billiards, table tennis, a book or CD from the library, biking in the French countryside or simply napping. After all, this is a French House Party.

after dinner coffee at Domaine St. Raymond

When you go:

Please click the link for the 2018 schedule of the French House Party

Disclaimer: the author has been the guest of the French House Party for three separate workshops – Song Writing with Dean Friedman, Gourmet Explorer and Gourmet Explorer Advanced.

Pyrenees Mountains from the French House Party

You can read more articles by Marc d’Entremont at:

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culinary tourism, Cultural Sites, European Travel, Food, Greece, Historic Sites, Hotels, Restaurants and hotels, Travel, Travel and Food, UNESCO World Heritage Sites, Wine tourism

Serres and Kilkis: Greek legends in Macedonia

Tuesday, 3 April 2018 Marc d'Entremont

When your cities can trace their histories back 4,000 years and they’re located in fabled Macedonia – land of Alexander the Great, Aristotle and Mount Olympus – “legendary” is not an inflated superlative.

Divided into three sections, Central Macedonia is the location for not only Thessaloniki and Halkidiki, but to the more northerly cities of Serres and Kilkis both steeped in history, natural beauty, wine and fine dining.

meze at Ντοματα (Tomato) Restaurant, Serres

Read more in my travel column for the April edition of the Hellenic News of America…

Legendary Central Macedonia’s Serres and Kilkis

https://hellenicnews.com/2025/11/25/legendary-central-macedonias-serres-and-kilkis-2-2/

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A French House Party for the intellectually curious

Tuesday, 6 March 2018 Marc d'Entremont 1 Comment

Set in the gently rolling farmland of the Languedoc, Domaine St. Raymond sits in tranquility amidst its own lush gardens. The restored 19^th century stone barn is home to the acclaimed French House Party, a unique villa for a unique gathering of intellectually curious travelers. From May into October, the French House Party offers participatory creative workshops in culinary arts, singing/songwriting and creative writing.

Jean-Marc Boyer’s shrimp with vanilla and tarragon

I’ve been fortunate to be invited three times to the French House Party to experience and write about its workshops – twice for culinary arts and once for singing/songwriting. At her villa, Moira Martingale, novelist and Ph.D., excels in providing an ideal atmosphere for relaxation so necessary to the creative process. Besides the swimming pool, tennis court, bicycles and other entertainment options during free time, Michelin stared chefs of the area frequently provide the food for guests at Domaine St. Raymond.

Michelin star French chefs Robert Abraham and Jean-Marc Boyer at the French House Party

The culinary arts series for beginners to advanced cooks is taught by Michelin stared chefs and range from a few days to over a week. It’s serious training both morning and afternoon (2 to 3 hour sessions each) and in almost all cases one’s work becomes lunch and dinner accompanied by the wines of local Domaine Le Fort. Besides being 20 – 30 minutes from the UNESCO World Heritage Site of medieval Carcassonne, the workshops may include excursions to area restaurants and for culinary arts to Domaine Le Fort and the Revel Market.

Domaine Le Fort

Le Fort Winery has 45 hectares planted in (reds) pinot noir, malbeck, cabernet sauvignon, cabernet franc and syrah. (whites) chardonnay, viognier, muscat Blanc à Petits Grains (a white wine grape of Greek origin that is a member of the muscat family) and Riesling. Then there’s Gewurztraminer, a class of its own.

Thomas Pages is the 3^rd generation of the Pages family to oversee Domaine Le Fort. His grandfather turned the centuries-old family farm into a commercial winery 25 years ago. His father modernized and expanded the hectares under production. With a degree in agronomy and family experience grandson Thomas is well prepared to continue pushing the limits of quality of Le Fort wines.

Many of their wines are aged in oak barrels and are moderately priced – especially considering the quality.

I must admit that I’ve not traditionally been a fan of gewurztraminer or riesling wines. Growing up in America the latter half of the 20^th century when wine imports were limited, the German varieties available were wines that simply were too sweet for my taste. It took later experiences traveling to Europe to discover that there are dry gewurztraminer and rieslings.

Although new to making gewurztraminer, Domaine Le Fort’s had a nose of early summer flowers, flowering herbs and a hint of lime zest. In the mouth the citrus notes were pronounced along with hints of mango and juniper. The finish left a clean dry feeling in the mouth and throat.

The Riesling had little aroma for the nose. That’s not a problem since hints of clean fresh air are always pleasant. The palate was quite surprised when it tasted notes of petrol at first sip that quickly dissipate into green apples, currents and fresh figs. Not as dry as the gewurztraminer, the flavors continued into the throat.

Chardonnay has also not been a favorite of mine, but Domaine Le Fort ages theirs in oak, which balances the sweetness of the fruit notes I find annoying in chardonnay. The oak does add subtle aromas for the nose of fireplace smoke in the distance when outside walking, honey and summer flowers. In the mouth these aromas smoothly blend and finish in the throat.

Rosé in oak also continued my education into the world of dry fermentations of this too often sweet wine. The oak imparts a lighter aroma than for the chardonnay but with hints of cranberries and raspberries. In the mouth the light oak tempers the sweetness of the fruit and adds a punch that most rosés don’t possess. The finish is surprisingly dry as the flavors dissipate in the throat.

Domaine Le Fort started growing malbeck grapes ten years ago. This grape that’s strongly identified with the fine malbecks of Argentina takes on a different character in southern France. The aromas to the nose were the traditional rich full flavors of ripe berries and sweet tobacco. In the mouth these notes were accompanied by a surprising sense of spice – freshly ground pepper. That added to the taste like freshly ground pepper on strawberries. The finish was still dry extending the flavor notes far down the throat. Its character is different than in Argentina, but a fine addition to malbec vintages.

Revel Market

For over 900 years the market in Revel has been in continuous operation every Saturday. Revel, in the Haute-Garonne in southwestern France, is about an hour from the French House Party and Carcassonne.

The halles (food market) is in the middle of the medieval town of Revel surrounded by arcaded buildings, some still the original half-timbered ones. Food vendors are under the roof, and miscellaneous items are on streets radiating from the central square.

The halles is the most notable feature of Revel in its central square. The 14th-century partially covered building is supported by massive wooden pillars and beams topped by a distinctive bell-tower.

The variety of foods available is overwhelming. From fresh black truffles to white asparagus, duck livers in tomato sauce to snails in garlic and parsley, the market requires a lot of self-control not to overbuy. It also highlights the abundance of agricultural products of southern France.

bread, sausage, fruit & cheese – perfect

It takes awhile to comprehend that every Saturday for 900 years foodies have been coming to this site for the finest ingredients. Although it was my third experience, it takes time as well to comprehend the cocoon of serenity that Domaine St. Raymond provides for the creative activities of the French House Party. The 21^st century isn’t about serenity, but that doesn’t stop Moira Martingale from ignoring that restriction. Within that cocoon an international gathering of the curious will share, learn and dine on fine food.

When you go:

The 2018 schedule of the French House Party runs from May 5 through October 1.

Contact:

Moira Martingale, French House Party, Domaine St. Raymond, 11150 Pexiora, Languedoc, France.
Tel: +33 4 68 94 98 16
Email: enquiries@frenchhouseparty.co.uk

The French House Party: http://www.frenchhouseparty.eu/

Location: http://www.frenchhouseparty.eu/about-us/location/

Course dates: http://www.frenchhouseparty.eu/how-to-book/course-dates/

Disclaimer: the author was a guest of the French House Party for three separate workshops – Song Writing with Dean Friedman and Gourmet Explorer Advanced.

You can read more articles by Marc d’Entremont at:

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In the navel of the world, Delphi, Greece

Sunday, 11 February 2018 Marc d'Entremont 1 Comment

With the view from my room at Iniohos Hotel & Restaurant, Delphi, 700 meters/2,300 feet up Mount Parnassus, overlooking the Pleistos Valley and the Corinthian Gulf it’s no wonder the Oracle of Delphi could glimpse the future!

Yannis Papathanasiou, second generation owner of Iniohos, is as equally fascinated as I with the interplay of ancient regional culture and history with the development of the region’s food. He decries the weakening of traditional food making techniques and availability of such products as cheese from Crete using an enzyme from fresh figs, and natural yeast made from boiling grapes to syrup creating natural yeast used in their breads.

Yannis shares a feeling frequently expressed to this well-Greek-traveled journalist that Greek tourism in general has not concentrated enough on developing local tourism that cover these interest – popular culture/”people culture,” the history – not simply ancient – and local foods rarely found outside of the region.

Shortly after lunch, Yannis was off to food markets in Athens – 200 plus mile round trip – to pick up special ingredients from trusted purveyors and special spices from India. He didn’t arrive back until well after midnight. India?

A lunch of flaky spiral spanakopita, local grilled smoked sausages, tomato and feta salad all seemed very typical for a traditional Greek restaurant. Yet then an aromatic plate of Indian squash and peppers arrived. The executive chef at Iniohos is from India, and there’s a reason.

Delphi was a magnet for the entire pan-Hellenic world beyond what we now know as Greece. It was always an international city bringing together believers in the Pantheon. Today tourists from China, India and Japan flock to marvel at Delphi – as well as many other ancient Greek sites. After all, at one time all these regions were contemporaries – allies and enemies – always tied by the commerce of the great trade routes.

Hotel Iniohos sits high on the steep Mount Parnassus hillsides in the heart of Delphi. Delphi’s founding is shrouded in mist dating from the 1400s BC. Yet by the apex of the classical era (600s – 400s BC) and even into Macedonian and Roman empire days Delphi held an unparalleled position – and earned great wealth – within the belief system of the Greek pantheon. Considered the “navel of the world” to ancient Greeks Delphi was more important than the gods’ home of Mount Olympus. Delphi was their Vatican.

Greek city-states kept treasuries at Delphi to pay for services

Pythia, the honorary name given to the Oracle of Delphi, held sessions from the stunningly positioned Temple of Apollo. There is evidence of volcanic fumes that seep up from deep in this tectonic active region that may have induced euphoria, even hallucinations. The Oracle’s pronouncements on the petitions and predictions asked were often cryptic – almost rants – and open to wide interpretations. Yet listened to with baited breath and frequently followed with auspicious outcomes.

Delphi was more than just the Oracle and became a commercial religious city of pilgrimage. Temples, sanctuaries, a vast theater with panoramic views of the valley and sacred springs dot the site.

The Thelos at the Sanctuary of Athena (4th century BC) in Delphi is iconic. It was often the first temple many pilgrims saw when entering the vast complex of the Oracle. Considered in its own day a masterpiece of Greek architectural symmetry and polychrome decoration it had 20 outer and 10 inner marble columns. Devotees of Athena still come to pay homage and pray to the goddess.

The ancient site of Delphi – a mere 20-minute walk or short taxi ride from the center of town – is extensive and built on the hills of Mount Parnassus, so walking within the site is essential. There is a modest admission charge to the main complex – the Temple of Apollo – including the excellent Archaeological Museum of Delphi. There is no admission charge to enter the Thelos at the Sanctuary of Athena, which is another easy 20-minute walk down the hill. You do want to see it all so allow yourself at least 3-hours.

treasures at the Archaeological Museum of Delphi

The modern Archaeological Museum of Delphi caps this UNESCO World Heritage Site and is recessed into the mountain constructed of the same honey colored marble as the temples. Much of the art were gifts from around the pan-Hellenic world to the Oracle and priests of the temples, or burial objects for those fortunate enough to be interred in this sacred land. It’s superbly arranged in chronological order from 2,000-year-old bronze figurines to the eerily beautiful statue to Antinoos (2nd century AD). This remembrance to a tragic gay love story is sculpted in marble smooth as wax with rivulets of hair delicate and life-like.

On the morning I walked the grounds of the Thelos at the Sanctuary of Athena, a group of women – not a staged event – were dressed in modern versions of ancient robes chanting and meditating to the goddess Athena. It seemed strange at first. Then it all became real; they were giving thanks at the navel of the world to mother Earth.

When you go: Modern toll-roads and many bus companies connect Athens with Delphi.

Disclaimer: the author was a guest of Iniohos Hotel & Restaurant. Travel arrangements were made by the MTCgroup

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Ermionida and pomegranates intertwined

Thursday, 25 January 2018 Marc d'Entremont

It’s appropriate that an ancient fruit should have a close relationship with an ancient town. Both the pomegranate and Ermioni have been part of recorded history for millennium. Situated in the southeast Peloponnese, the Kranidi region of the Peloponnese is an agriculture powerhouse for Greece especially olives & pomegranate.

The annual Pomegranate Festival in Ermioni held the end of October featured delicious juices, liquors, the seeds, pomegranate inspired art and of course the fruit itself.

One of the more fascinating parts of the Festival were the cooking demonstrations by chef’s from the local area. One dish in particular caught everyone’s attention…

Buckwheat with Pomegranate and Cream

Follow the link for the recipe: https://hellenicnews.com/pomegranate-ermioni-youth-intertwined/