CHATTERBOX - Lochwinnoch Online

Beaujolais Night in the Beauvaisis
It's hard work but someone has to do it: Beaujolais tasting in
Fouquenies, in the Beauvaisis (The area around
Beauvais). After all, it's that time of year again when the
French wine marketing machine kicks into action and the
arrival of the Beaujolais Nouveau is lauded throughout the
world. It's a bit like Burns' Night actually, but with Beef
Bourgignon or Pot-au-feu (beef and vegetable stew) instead of
Haggis. All the dlights of the kitchen had been lovingly
prepared by the ladies of Fouquenies, whose reputation for
delicious cuisine is now well-known in Lochwinnoch.
Once again, our friends in Fouquenies rose to the occasion and
staged an entertaining soiree, with Disco, 3-course dinner and
much dancing between courses. Due to having had a late night
the day before, I baled out around midnight but apparently the
festivities continued until after three o'clock. That's dedication
for you!
I'd like to mention here that there is going to be a Burns Supper
in Fouquenies over the weekend of 22nd -25th January 2011, to
be conducted by ourselves with some participation by our
Fouquenisien friends. From his performance on the dance
floor on Beaujolais night, I can confirm that Michel Dubert is
already rolling his 'r's very well.
Ryanair recently had VERY cheap tickets from Prestwick to
Paris Beauvais for the above-mentioned dates, and we already
have a contingent of 12 from Lochwinnoch and surrounding
areas warming up their instruments for the occasion. If you'd
like to take part in what has become an informal twinning
arrangement between Scotland and France, email me at
18
rory905@hotmail.com for more details. We will be
accommodated by our host families there, so the only cost for
accommodation would be a suitable gift for your hosts. One
word of warning, however: previous participants have enjoyed
the visits so much that they have become addicted and now
find themselves crossing the channel or welcoming their new
French friends on a regular basis!
Recently I found myself engaging in some cross-border
activity. I went from the area of the OIse to the area of the
Somme, but still within Picardy, in order to visit my favourite
lunchtime restaurant, the Cafe de Paris in Poix de
Picardie. For the avoidance of doubt, Poix is pronounced
'pwa' . There, I rediscovered the joys of the leisurely 3 course
lunch. My first course was home-made pickled herring, but I
wasn't quite prepared for the arrival of a couple of monster
fish, complete with heads, tails and everything but their
scles. They actually overhung the plate and looked so fresh to
the extent that I expected them to flick their tails and make a
break for freedom in the nearby River Poix. Next was a
delicious home-made stew of Guinea-fowl in a mushroom and
white wine sauce, with just enough room on the plate for the
green beans and chips which accompanied it. Realising
Scotland's pride was at stake, I boldly ploughed my way
through this veritable banquet, with the occasional sip of
Cotes du Rhone to assist with its digestion.
All the while, the two serving staff (the 'Patron' and his young
female assistant) seemingly sprinted from kitchen to table,
client to client and then back to the kitchen again to ensure
that no-one had to wait over-long for their next course. It was
like a little piece of theatre that helped to make the dining
experience all the more enjoyable.
I was beginning to doubt if I'd manage the 'Ile
Flottante' (meringue on light custard known as creme
Anglaise), but it proved to be of such a floaty lightness that I
need not have feared it at all. Finally, to combat the soporific
effects of such a delightful repast, I had a strong back coffee to
fortify me for the rest of the afternoon. The bill for this was
around 12 pounds (Actually 15 Euros) and it was the best
investment I could have made of such an insignificant sum.
It just goes to show that it is possible to create popular,
affordable, delicious and nutritious meals even in the face of
rising prices and recession. Never fear, mes amis, I intend to
keep you informed of other recommended eateries. As I said
at the begining of this article: It's hard work but someone has
to do it.
A bientot, chums. More next month.
Ronnie McCorrisken