LE SUN Cook it the French way - Languedoc & Provence with Renestance - Languedoc Sun
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FREE
LE SUN
Languedoc & Provence
2020
N°79
with Renestance
Cook it the
French way
Meet the team
Laurence Boxall, Le SUN Publisher, Directrice de la publication
Laurence was born in Alès. She left after her studies to be an au pair in London. She visited
Glasgow for a week end and stayed for 2 years. After returning to Montpellier for five years,
she finally settled in Bracknell where she was working in an IT company. She came back
to France when her twins were toddlers, created Le SUN in 2006, and since then has been
revelling in discovering her region. She recently launched cooking classes (see page 31).
& April 2021
Dennelle Taylor Nizoux, Renestance President & Founder
Dennelle lived in France since 2000 and adore the South of France, which in many
ways reminds her of her native California. After working in management for 15
years in a global telecoms company, she became interested in helping people retire
to France in 2013. She completed a French Bachelors in Real Estate, and launched
Renestance in 2015. With her bilingual team she has been expanding services ever
since to cover everything one needs to live out their French dream life.
Nicole Hammond, Renesting Consultant
Nicole is a bilingual Brit from Cambridge who has been living in the Languedoc since
2002 and runs the largest group on Facebook of English-speaking women in the
region (Ladies in Languedoc). She knows how to get things done and can find the
key contacts, having worked in real estate, managed two businesses of her own, and
enjoyed raising a family.
& April 2021 Jennifer Rowell-Gastard, Renesting Consultant
Jennifer is a bilingual American from Vermont who’s been loving her life in the
Languedoc since 1998. She is passionate about sharing her knowledge and allowing you
to discover all of the scenic, cultural and culinary wealth of our region. She’s also a
qualified French and English teacher.
Isabelle Martinez, Renesting Consultant
Isabelle is French but lived several years in England before returning to the Languedoc. She’s
worked in international business and real estate and recently began helping Renestance
Discussion topics include: clients in the greater Béziers area.
Financial issues and Taxes + a special session for Americans Alexandre Nizoux, Chief Technology Officer & Co-Founder
Immigration/residency issues + a special session for Britons Alexandre is originally from Normandie and has been living in the Languedoc since 2010
after spending ten years in Paris. He was bitten by the technology bug at a young age
Healthcare in France and has worked and played on computers every day since. He manages the website and
Merci de ne pas jeter sur la voie publique
Private Insurance systems that keep Renestance running.
Purchasing Property
Renting (and letting) Property Le SUN, Villa Romana, 23 rue Richard Wagner, 34970 Lattes, France
+33 (0)6 85 54 68 87 contact@languedocsun.com www.LeSUN.fr
French language & culture tips Published by Association Languedoc News. Dépot légal à parution ISSN 2257-4859 All material copyright©2020
Advice from current Renesters The Publisher cannot be held liable for any loss or damage suffered as a result of information herein, nor accept responsibility for views expressed
by contributors and advertisers. L’éditeur décline toutes responsabilités pour les textes et publicités insérés qui n’engagent que les annonceurs.
La rédaction n’est pas responsable des points de vue exprimés dans les témoignages. All photos : dr
Le SUN 2020 3
Summer Quaffing Perrier
When the cicadas start to hum from dawn to dusk, people here in the south of France turn to Hanno was the youngest of Hannibal’s elephant support team in 215 BC. Seeking water near a
dry rosés. Beautifully coloured, ranging from salmon pink to pale ruby to an opulent rose petal, small Languedoc village, later to be known as Vergèze, his spade broke through into a spring of
these refreshing wines are lavish with notes of berries and structured enough to pair with food. beautifully clear, but bubbly water. Perrier had been discovered!*
R L
osé is not a blend of red and placed in another vat, cooled to years.They are great with shrimp ater the source was of prime Only then did he concentrate on in 1992 and it is now the premier
white wine. It uses red grape 12°C, and fermented like a white and other shellfish, cold meats, importance to the Romans France. By 1933 production was brand in their global stable of some
varieties and is made as a wine. The wine is then allowed to and anything grilled (sausages, who so badly needed water 19 million bottles, of which 10 73 brands in 120 countries.
white wine. ‘go dry’, all of the natural grape halibut, pan-seared fish). In the that they built nearly 50km of million were exported. After the Mike Worsam
sugars are consumed by fermenting south of France, rosés are often waterways, including the Pont du neglect of the Second World War
In the method most often used here, yeasts. A good rosé will have a nice associated with salads, especially Gard, to serve their needs. the plant was modernised and sales *The historical accuracy of this
when the grapes are harvested, acid balance with delicate fruit salade niçoise. With one of our rocketed to 150 million bottles! In claim is not guaranteed. But
their clear juice (or must) is slowly flavours (strawberry, raspberry, gorgeous summer sunsets, there’s Not a lot happened from then until 1950 the plant was increased from Hannibal was the first to record
coloured by their purple skins peach, pear and even tropical fruit nothing better! 1863 when Napoleon III certified 64,000 to 280,000 sq.ft. Known as the presence of the spring.
during maceration (4 to 24 hours). and flowers), followed by a crisp that the water was from a natural the ‘cathedral’ this plant is now an
Upon reaching the desired colour, a mouth feel. Rosé wines are best Tina Gassier spring. In 1894 the spring, was entirely DIY operation. Everything
part of the juice is separated from served slightly chilled (not iced) www.michelgassier.com leased, with a purchase option, to a from design, to glass bottle making,
the skins: this is ‘la saignée’. It is and should be consumed within two Château de Nages, Nîmes local doctor… by name Perrier. to filling machines are in house
- and Perrier have developed a
Perrier devoted himself to the secondary market in the design of
spring. His intention was to packing machinery.
Gariguette strawberry conquer the French market, and he
perfected a glass bottling system to Beginning in 1954 Perrier began
L
onger days and balmy tangy flavour, it is favoured by ship the water. Holding three times acquiring other water brands, and
temperatures tempt us into the the great French chefs throughout its volume in carbonation this was diversified to secure the lead in
countryside where young, wild France, both in traditional desserts a major achievement. By chance he the soft drink market. Amongst
asparagus, leeks and salads mingle and more ambitious sweet-and- met St John Harmsworth. Brother other acquisitions it became the
with the scent of herbs and wild sour dishes. The best place to buy of the founders of the Daily Mail Pepsi-Cola distributor for France.
flowers. One of the great delicacies Garriguettes is at your local market and Daily Telegraph he decided Within twenty-five years Perrier
of this period is the Garriguettes or in the Halles, the covered markets; to abandon all other activities had blanketed the French
strawberry which grows in the sparse, a visit is a pleasure for its wealth and concentrate upon the water. and European markets.
dry, stony countryside around Nîmes and variety of choice. For anyone His strategy was to convince the
from spring until early June. Famous interested in the serious art of food, British army in India of the unique In 1976 Perrier
for both its sweetness and subtle this is a must! qualities of his Indian-club shaped entered America.
bottle. This achieved he went on to In 1988 they
conquer the other British colonies. sold 300 million
Salade niçoise
In due course he secured a Royal bottles there.
Warrant. Nestlé acquired Perrier
Ingredients for 6
• 10 tomatoes • 1 cucumber
St�awber�� mojito mocktail
• 20 green beans • 2 green peppers
• 1 garlic clove • 6 small white onions
• 3 hard-boiled eggs • 6 basil leaves, chopped
• 12 anchovy fillets • 100g of black olives Ingredients for 1
• handful of capers • olive oil, salt and pepper • 1 can Perrier lime • ice
• 4 sliced strawberries • 1 strawberry
Preparation • 1 lime slices • 5 Mint leaves
• Cut the tomatoes in pieces. Cut the eggs into quarters. Cut the anchovies into chunks. Peel the
cucumber and finely slice it. Cut the green peppers and the onions into thin rings. Preparation
• Cut the garlic in two and rub the sides and bottom of a large salad bowl with it. Toss all the • Put 4 sliced strawberries and mint leaves in a glass and crush
ingredients into the bowl. them until the fruit is broken up and the leaves are bruised.
• In a separate bowl, mix 6 spoonfuls of olive oil with the basil, pepper, and salt and pour over Add ice to glass. Pour Perrier lime over ice. Add lime slices and
salad. Refrigerate before serving. he last of the strawberry slices to the drink. Garnish with fresh mint and a strawberry.
4 Le SUN 2020 Le SUN 2020 5
J’ai mis les pieds dans le plat A fishy tale
I put my foot in it Karen wrote recently “Do you have a list of the fish for sale in the markets here with the English
name alongside? I have most of them, but some of the more obscure do elude me. And this is not
Thanks to the success of our Best Blunder Competion, we thought you might like to read a the first time we have been asked, so Le SUN has put together a comprehensive list, along with a
couple more. Let’s hope you never find yourself in the same situation. Make sure you know how tempting recipe, both of which we hope you will enjoy.
to pronounce cerise and that you are not a victim of faux-amis.
Un anchois anchovie De la morue salted cod
Photo: Ludovic Rousset
Une anguille eel Une palourde clam
M
y friend Alison has been in France with her family for Un bar sea bass Un poisson-chat catfish
five years, and I am in awe of how well she has Un fillet de cabillaud cod filet Une raie skate
adapted, not least her command of the language. Une crevette grise shrimp Un saumon salmon
It has enabled her to go into her younger son’s
Une crevette prawn Une sardine sardine
school and tell the children about various British
traditions. Last December she told them all about
Une langoustine Dublin bay prawn Une sole sole
how we Brits celebrate Christmas, bringing visual Une langouste rock lobster Un thon tuna
aids, including samples of various festive foods. She Un homard lobster Une perche pike
described in some detail what ingredients go into Un espadon swordfish Une truite trout
Christmas pudding, mince pies etc and at the end Un filet de flétan halibut filet Du colin coley
invited the children to tuck in. To her astonishment Un hareng herring Un filet de panga panga filet
all the children sheepishly declined the mince pies, Une huître oyster Une rascasse scorpion fish
unlike all her previous offerings.
La lotte ou la baudroie monkfish Un congre conger eel
On the way home, somewhat crestfallen, she asked her
son Sam what had gone wrong. “It would have helped”,
Une moule mussel Un Saint Pierre John Dory
he replied, “if you hadn’t told them you put mouse in them.” Un maquereau mackerel Un muge mullet
Alison went through the ingredients and came to cerises, and was Un merlu hake Un rouget red mullet
told in no uncertain terms by her 7 year old that she had not said cerises, she had said Un merlan whiting Un grondin gurnet
souris. No wonder they gave the strange gâteaux anglais a wide berth! David
Bour�ide sétoise
I
had just arrived from my small Languedoc village to be an au
pair in London. After being shown around the house my nice English host
left me in charge to make myself at home. 4 o’clock arrived, it was time Ingredients for 6
for my hot chocolate. To my great surprise I discovered a special tool to • 6 monkfish tails • 2 carrots
warm up the milk. It wouldn’t stop, however, when • 2 leeks • 1 celery branch
the milk boiled and the contents went all over the kitchen. I learnt about • 2 lettuce hearts • 1 onion
kettles and tea in the UK in this unconventional way! • 1 clove of garlic • thyme and laurel
Then I found a croque-monsieur machine called a toaster. All I had to do
For the Aïoli:
was to lie it on its side and I could just fit two slices of bread
• 1 egg, vegetable oil
with cheese and ham inside. Off course, this wasn’t so good when the cheese
• 10 strands of saffron
had melted inside, and once again I was cleaning up the kitchen!
• 1 clove of garlic
Laurence
Preparation
• Chop the carrots, leeks, lettuce hearts (or a small chinese cabbage), onion, celery and garlic.
M
y homeopathic doctor invited me to dinner • Place everything with the thyme, laurel and a couple of soup spoons of olive oil in a large pot.
with friends who practice yoga and organic Simmer for 20 mins. Make the aïoli on the side.
gardening. I did not have time to make a ‘bio’
Aïoli: mix together 1 crushed garlic clove, 1 egg and the saffron in a deep bowl. Add the oil slowly,
salad or anything, so I stopped at Lidl and bought
whisking constantly until consistent.
some wholesome cookies. When I arrived and made
my evening’s contribution I stated with glee ‘‘Il n’y a • When the vegetables are cooked, add the monkfish tails and cook for a further 10 mins. Grill
aucun préservatifs* dedans”. They all cracked up and some slices of bread and lay them on the bottom of a serving dish along with the monkfish. Mix the
said that they were happy that the cookies weren’t aïoli with the vegetables and coat the fish. Serve hot.
rubbery! Elizabeth Wine recommended with a Bourride: a chilled white wine such as Corbières or a Côteaux du
* un préservatif in French is a condoms Languedoc, a Picpoul de Pinet or a Costières de Nîmes.
6 Le SUN 2020 Le SUN 2020 7
L’asperge
For the past seventy years the south of France has cultivated asparagus
and it now comes first in European production. Ten varieties of asparagus
are produced in the south. Production has diminished in the last few
years due to the high cost of employment in France. Competition from
China, and even Peru is more and more in evidence. However, where
‘Asperge d’Oc, Sauvageonne’ is found on the label, consumers can rest
assured that the product has been freshly picked the day before and
hasn’t travelled the long distances which, apart from anything else, are
���������������������
so expensive in energy.
����������������������������������
I
t takes two years of preparation been gathered. Owing to the European
before an asparagus bed is ready. directive, asparagus spears can only be
The temperature of the soil must be sold if completely straight. �����������������������������������������������
at least 12° for the plant to grow. Grafts
(griffes) are placed in trenches 20cm Asparagus, from the same family as onion ��������������������������������������������
deep (around 3 cuttings to a metre) and garlic, is rich in vitamins A, B and �����������������������������������������������������
which double, even triple, in size with PP, phosphates and magnesium. It is a
time. Each graft can go on producing for diuretic, a depurative and even a mild �������������������������������������������
twenty years, but generally speaking a laxative.
bed is only cultivated for 9 years.
Gathering asparagus is a long and ����������������
Two kinds of asparagus are produced in backbreaking task. It needs skill and
the Gard. The chunky white or purple a good eye. Although more expensive ����������������������������
asparagus, grown on the sandy soils and than its foreign counterparts, asparagus
which is so highly prized by Parisian and from the Gard excels in taste and �����������������������
Swiss restaurants stays white only while freshness. Peel the white asparagus as
underground, and is gathered as soon as you would potatoes, starting 2cm below ������������������������
www.csfprovencegard.com
a tiny bump or crack, hardly discernable the head.
to the naked eye, appears in the sand �����������������������������������
beneath its plastic protection. As soon You can cook them upright in boiling
as it sees the light it begins to turn water with the points above water level
purple. The green asparagus grows on a (ten minutes for green, 20 minutes for ���������������������
heavier clay soil. It is gathered while the white) until tender. To many the best way
heads are firm and great care is taken to eat them is simply cold, dipping them �����������������������
not to damage them. Green asparagus into a good vinaigrette as an artist dips his
continues to grow after the crop has brush into his paint - and just enjoy! ���������������������
www.csf-languedoc.com
�������������������������������
Crème d'asperges glacée �����������������������
Ingredients for 6
• 2 bunches of green asparagus �������������������������������������������������������������
• 1 cooked potato • 1.5l chicken stock ���������������������������������� ���������������������������
• 10cl of crème fraîche • salt & pepper ��������������������������������������������������������������
�������������������������� �������������������������������������
Preparation
• Cut off the hard ends of the asparagus and cook them ������ � ������������������������������������
in the stock for 5 mins. Mix the asparagus and the potato
with the stock. Pass the mixture through a fine sieve. ������� ��Ž������ � ���������������������������� �������������������
• Add the crème fraîche and season. �
• Leave to cool, and place in a refrigerator for at least an hour.
8 Le SUN 2020 Le SUN 2020 9
How will Brexit affect your life in France?
Whatever your situation, Renestance can help!
Whether you’re considering the move, are half-way here, or wondering if you’ll be able to
stay, Renestance can help you with:
• Finding a long term let
• Purchasing a property
• Setting up a business
• Helping with vehicle and driving license transfers
•
•
French health system
Setting up a bank account
Seminar on Saturday 25 April 2020 - Montpellier
• Registering an all important ‘France Connect’ ID Wondering how to turn your French dream life into reality? Whether you’re already living in
• Putting you in touch with other English-speaking professionals France or still dreaming of it, this full-day seminar will cover all the key information to make
• Finding your social circle your life in France a success!
• Getting up to speed with French language & culture
Professional experts will present on:
We have helped lots of non-EU citizens settle in France, so there’s no need to worry. Visit our website or
send us an email at contact@renestance.com to discuss your project. • Financial, tax, and Insurance issues • Healthcare & Social Security
• Property: Search, Purchasing, Renting, Letting • Immigration/Residency issues
• French language & Culture • Those who’ve done it
Test your French!
• Special tax session for Americans • Special Brexit session for Britons
Find the right idiomatic expressions below The sessions will be highly interactive, allowing you to get answers to the
questions that matter most.
Useful expression Manquer le coche 1 a I always keep my word You will also have the opportunity to reserve one-on-one slots with the experts
Ça me dit quelque chose Motus et bouche cousue 2 b It’ll all work out to discuss your specific situation.
1h-2f-3d-4j-5a-6i-7e-8c-9b-10g
Arriver à la bourre 3 c It’s as plain as day
That rings a bell C’est dans la poche 4 d To be late Register now via www.renestance.com/shop/categories/events/rns-events-2020/
Je tiens toujours ma parole 5 e Heads or tails? or send an email to contact@renestance.com
Language tip If you miss this year, you will need to wait until April 2021!
Mettre son nez partout 6 f To keep a secret
Tout à l’heure Pile ou face ? 7 g To have a lot on
in a moment/a little Cela saute aux yeux 8 h To miss out on something
Ça s’arrangera 9 I To be nosey Real Estate & Real Life Tours
while ago
Avoir du pain sur la planche 10 J It’s in the bag
(depending on tense) Have you heard about some nice places in France but still haven’t decided
------- Bless you! 1 a Ça a coûté la peau des fesses where to settle? Once a year we organize full-day group tours to give you the
1c-2e-3a-4d-5b
A tout à l’heure Let’s get back to business 2 b Ça passe ou ça casse inside scoop on seven of the most popular areas in the Languedoc for expats.
It cost an arm and a leg 3 c A vos souhaits !
see you later Straight from the horse’s mouth 4 d De source sûre Your bilingual guide will provide insider tips to life in those areas (which
It’s sink or swim 5 e Revenons à nos moutons bakery has the best croissants, how to get around, where do the Anglos hang
out, etc). We will visit typical properties for rent or sale and meet with an
Faux amis - some of those false friends to confuse you expat living there. You can use the written report on the property markets
for future reference.
Choose the correct definition
1 Reporter 3 Caution 5 Marmite 7 Parcelle Lunch and transportation during the day is included. Group size is limited to
1a-2b-3a-4b-5a-6b-7a-8a
a) to postpone a) guarantee a) cooking pot a) piece of land ten. For more information, send us an email at contact@renestance.com or
b) to inform b) prudence b) savoury spread b) present book on the same webpage as above.
2 User 4 Un slip 6 Ceinture 8 Laid *We also organize private, insider scoop tours all year around so don’t
a) to use a) petticoat a) a hundred years a) ugly hesitate to contact us anytime.
b) to wear out b) underpants b) belt b) bed
These games brought to you by kind permission of P-O Life magazine in the Pyrénées-Orientales
RENESTANCE www.renestance.com +33 (0)411 932 599 contact@renestance.com
10 Le SUN 2020 Le SUN 2020 11
Lifeline Support
If you’re waging a war with the French administration on many
fronts, you may need Lifeline Support. This is basically a flexible
block of our time that you can use for whatever issue is bugging
Ebooks and Blogs you. Examples include: helping you set up Internet service, going
to the bank with you to translate, making medical appointments
We’ve done the digging for you for you, drafting correspondence in French, researching insurance
policies, accompanying you to buy household appliances, etc.
We’ve spent much of the past few years ferreting out answers to
specific queries. We’ve scoured official French sources. We’ve scrubbed Consulting
English portals, forums and websites. We’ve compared it all to make sure
If you’re at the information-gathering stage of a big project, say a move to France, we’ve got a service just
the data we documented was the most up-to-date and accurate.
for you. It’s called a Migration Consultation and consists of a 20-30 mins coaching call/Skype plus a written
In addition, Dennelle invested a year of her life to complete a French report. Your Migration Plan summarizes the consultation, lists the recommendations for next steps, and adds
Bachelors degree in Real Estate in 2016. So that endeavor increased our knowledge any detailed information you need to proceed. The rate for this entire service is €75, including tax.
base with loads of course materials and research on French property law, financing, taxation, and
inheritance.
At one point we got smart and started compiling all this intelligence into reports on French life. Regional Discovery
These reports are packed with detailed information on: Renestance put together the Regional Reconnaissance trip to help you determine the best place for you
to build your nest in France. It’s a tailored service to make sure you don’t waste time in areas that don’t
• Healthcare • Renting Property • Residency & Nationality correspond to your criteria. The package includes helping find accommodations for your stay, VIP arrival
• Driving & Vehicle • Buying Property • French life and culture service and private, insider-scoop tours of your top locations.
• Finances • Starting a small business
Take advantage of our knowledge of the area and discover local treasures with insider orientations and
off-the-beaten track excursions. Leverage our experience in tourism by including excursions to other
They contain detailed and actionable information with contact details, links, sources, tables and
regions in France or even to other countries.
flowcharts. Some modules walk you through a process step-by-step, like importing a vehicle or applying
for a Carte Vitale. Before the final drafts, English-speakers from all over the world edited the reports.
Who knew there were so many variations on the English language?! We finally settled on an English that
everyone understood.
EBOOKS can be bought directly from www.renestance.com shop
Let us help you
You’re certainly more empowered once you have reliable information, but sometimes that’s not enough.
You want to talk to a real person about your specific challenge then we meet you in person. Call on
Renestance’s bilingual experts for personal consulting or hands-on assistance with:
French Administration
Whether you’ve gone to battle with the French administration and
lost, or would rather not go in the first place, Renestance can be your
mercenary. Our Standard service is available throughout France and
provides email and phone support including help with form-filling,
arranging certified translations, collating all necessary documents,
ensuring that you submit a complete application, making inquiries on
your behalf and follow-up on any additional requests for information
you might receive.
If you’d rather relax, have us take it off your hands, and if you live in the Languedoc area, you can opt for VIP New Nest Package
the VIP service level. In addition to the thorough service provided at the Standard level, we would meet If you’re ready to take the leap and build your nest in the south of France, the VIP New Nest Package is
you in person and go to the appropriate administrative office on your behalf (where possible). the ultimate solution. It starts with unlimited pre-move consulting, includes all the essentials in terms of:
house-hunting; administrative, financial, and health setup; French fluency guidance; social connections. Your
We have services set up for each of these: Renestance consultant provides personal accompaniment throughout your whole first year to make sure you
settle in easily and truly live out your French dream.
• Residency (Titre de Séjour, FR nationality)
• Health coverage (PUMa/Carte Vitale) • Vehicle import/purchase/registration RENESTANCE www.renestance.com +33 (0)411 932 599 contact@renestance.com
• Driver’s license exchange • Micro-Entreprise setup (Standard service only)
12 Le SUN 2020 Le SUN 2020 13
What is a Chasseur Immobilier and why you Cancer Support France Provence Gard:
would need one? Urgently looking for help
Renestance is a fully licensed Chasseur Immobilier, and if you are considering buying a piece of
France to make your dream life come true, you’re just in time!
Cancer Support France Provence-Gard, as part of the national CSF network, is here to help English-
Speaking cancer sufferers residing in Provence and the Gard face the emotional and practical
issues as well as providing support for their loved ones.
The help offered is free-of-charge and complete confidentiality is guaranteed. All CSF volunteers receive
training applicable to the services they are involved with. This is especially important for Active Listeners who
are in regular contact with specific "clients" and are often faced with difficult and emotional situations.
Our sister Association CSF Languedoc does the same in the rest of the Languedoc.
To be able to continue to offer these services
What do I need to know about chasseurs but more and more are to buy in France. You benefit from we urgently need more volunteers
buying property in France? joining the ranks as their value support and coaching on the entire
becomes acknowledged. move/lifestyle change, not just To learn more about what you could offer
There is no Multi-Listing Service advice on the property. (As you
in France, so the agents are Benefits include: may know by now, Renestance has a or to see how you could contribute to
working for the seller in 99% of team of re-nesting experts to help this important work, please go to our website at
the cases. If you want to visit a Your agent works for you, not the you settle in comfortably!) www.csfprovencegard.com
property sold professionally, you seller, and has your best interests at or contact our President, Tim Forster 06 66 98 43 76
must go through the agent who heart. They will take considerable You’ll enjoy exceptional customer
or tim.csfprovencegard@gmail.com
has the sales mandate. While there time upfront to understand your service — pay nothing until
can be pleasant surprises, these personal situation, goals and finalizing the purchase, and the Your help will be a ray of hope to people touched by cancer
professionals are not known for criteria for your dream home. support continues after you get as testified by many on the CSF website.
their responsiveness. the keys.
Structural surveys are not typically You can feel confident in
Making your French dream life
Crêpes (French pancakes)
done prior to sale. There are many understanding the essential
information, explained in English.
a reality
other diagnostics done (up to 10
depending on the property) that This is key to sidestepping mistakes Purchasing property is always a big
the seller must obtain on the that could cost you time and money. deal, even in your home country Ingredients for 6
Your licensed agent is bilingual and — there are many decisions to get • 200g flour • 2 eggs
presence of health and safety risks.
trained in negotiation so has a better right to avoid costly mistakes. In • 1/2l milk • butter to grease the pan
If you as the buyer want to have
chance of reaching a lower buying a foreign country, the unknowns • 1 tsp oil and a pinch of salt
a structural survey done, it would
be at an extra cost. price with the seller. and opportunities for missteps Preparation
increase significantly, particularly
• You need to use a non-stick pan and a ladle. In a bowl put all the ingredients together and mix well
To prepare for these and many other You save time, because you’ll if you don’t speak the language
with a blender. The consistency of the batter should be like a thick syrup.
important differences that come know the process and timelines fluently.
into play, one option (particularly and will only visit properties with This is why it’s important to hire • The pan must be quite hot before you start cooking the crêpes. Brush your pan with a little bit of
good if you live far away) is to hire real ‘dream home’ potential. a bilingual professional who has butter (with a kitchen paper and do it between each crêpe).
a licensed house-hunter (Chasseur your back. • Using the ladle, pour some batter into a frying pan. The batter is spread evenly over the cooking
Immobilier), to guide you through You can optimize your time on the surface of the pan. Cook until you see a tiny bit of crisping around the edges. Using a spatula, you flip
the buying process. Only a handful ground with a reconnaissance trip, www.renestance.com the crêpe and cook the other side.
of licensed French agents are if you haven’t yet decided where or call us on +33(0)4 11 932 599
14 Le SUN 2020 Le SUN 2020 15
Delicious Provence Keep your cool!
There are plenty of delicious sweet treats to be found in
Provence. The manifold patisseries and confiseries are like
jewels in the high street, their windows piled high with tempting
Golden rules for making a joint insurance claim or
constat amiable after a road accident HELP!
sugary creations. Aside from the pain au chocolat and brioche
that you might expect to find, there are luxuries such as candied
If you fill in the form
wrongly it is difficult for
I’m on holiday
fruit, marshmallows in pastel colours, macaroons in every colour the insurance company to Holidays are for relaxing and
and flavour, meringues, luxury chocolates. Many of these eye- understand the situation
cleary and they will then
having fun but sometimes
catching products are traditionally crafted by skilled artisans,
make each party pay 50-50 accidents happen and if they
and many have stories attached to them.
however much the other do, you need to know what to
party is in the wrong. do and who to call.
O
ne such confectionary is factory is Aix-en-Provence and that come to the abbey for candle When an accident
the calissons d’Aix. The began distributing his sweets in mass. The founder of the bakery, happens there is no point The essential numbers
gastronomic emblem of Aix- France’s major cities. His purpose- Monsieur Aveyrous, is said to have in trying to prove who was
en-Provence, calissons were said built factory in the centre of Aix settled on the distinctive canoe in the wrong. The aim of 17 Police
to be created for the wedding of is now considered an important shape for his biscuits to represent a constat is to put down 18 Pompiers fire/accident
Roy René and Jeanne de Laval, and piece of the city’s architectural the boat which carried the saints clearly the facts on paper.
the name comes from calin, the and cultural heritage. to the shores of Provence. It’s for the insurance 15 Samu (urgent medical)
French word for cuddle. companies to decide who 112 European Emergency
The sweets are made in Navettes have a pale golden was at fault. 114 Emergency text
three layers: the first is "The recipe for the navette is a colour and can be flavoured
rice paper; the second is a jealously guarded secret, only with orange blossom, giving Each driver must fill in their own form. Verify details and 3939 Allo Service public
candied melon and almond them a delicate and unique if you aren’t superstitious you can have one ready filled in
known to the three families to
paste; and the final layer taste. The aroma is instantly and kept in the car. Useful Vocab
is royal icing. The sweets have owned the bakery since its recognisable to those who have
are made in moulds which founding, over 200 years" tried navettes, and it draws in In the case of an accident abroad or involving a foreigner HELP
give them their distinctive those who have not, eager for the claim form covers all Europe. Even if it is in a different • AU SECOURS - A L'AIDE
leaf shape. their first taste. language it has the same meaning. You can use your own
Another provençal treat with a long model to complete a foreign one. sunburn
During the 18th century, many Swiss history is the navette biscuit. They With so many local sweet • un coup de soleil
people came to Provence, bringing are created in the oldest bakery in specialities, it is little wonder You have five days to send your claim to your insurance to faint
their confectionary know-how Marseille, Le Four des Navettes, that the people of Provence company. Don’t forget to write on the back where your car • s’evanouillir (tomber dans les
with them, and the region quickly founded in 1781. Situated across traditionally eat thirteen desserts is available for an assessment. pommes)
became the capital of gourmandise the road from Saint Victor abbey, at Christmas, to represent Jesus
because of the large proportion of high on the hill above the Vieux and the twelve apostles. A claim form is required for every car involved. Therefore, to feel dizzy
skilled confectioners in the area. Port, the bakery is in an ideal if you run into a car and someone runs into you from behind • avoir la tête qui tourne
In 1874, Léonard Parli opened his position to supply the pilgrims Jane O’Donoghue two claims must be made. to have a temperature
• avoir de la fièvre
When you are filling in a claim form, remain as objective
to be stung by a jellyfish
as possible. Even if you feel certain about the speed, this
Nave�es de Marseille can only be confirmed by radar.
• se faire piquer par une méduse
to fall over
Ingredients for 16 If you feel you are making no headway with the other • tomber - faire une chute
driver and before things get out of hand, call the police or I feel unwell
• 500g Flour • 200g sugar
the gendarmes (112 on your mobile). Do the same if the driver
• 50ml olive oil • 3 tsp orange blossom water • je ne me sens pas bien
refuses to sign your claim, but make sure you note the number
• 2 eggs • 1 tsp orange extract to be stung by a wasp
plate in case he takes off before the police arrive.
• A little bit of milk • 1/4 tsp salt
• se faire piquer par une guèpe
Preparation Take a photograph of the two cars including the number the mosquitoes
• Beat the eggs and sugar until fluffy. Add the salt, Orange blossom water, orange extract and olive plate of the other car before either have been moved. • les moustiques
oil. Add the flour slowly, then mix and turn dough into 16 equal parts. Roll dough into 10 cm long
However upsetting, keep your cool and remain polite. an allergic reaction
sausage shapes, pinch the ends and cut it along the middle with a knifeand brush with milk. Bake at
180° for 20 mins until golden. Leave to cool. Filling in a form needs calm. • une réaction allérgique
16 Le SUN 2020 Le SUN 2020 17
Pink Oysters by Vincent Mallard
As one of the major players in the Mediterranean shellfish business, Médithau has always based
its reputation on quality oysters and mussels fished from the Bassin de Thau. That is until now.
For the past few years, the company has put into place a particularly innovative and bold
production procedure which has resulted in the cultivation of an oyster unlike any other:
the pink oyster.
I
n order to provide a high quality beautifully jagged, their pearly innovative methods.
oyster that differentiates itself insides are immaculately white,
from any other, Médithau’s CEO they have plenty of flesh and their With a concern for sustainable
Florent Tarbouriech had the idea of shells display a bright pink, caused development, Médithau are sharing
recreating the natural tidal flows of by their exposure to the sun, which their new techniques with partner
the Atlantic but in the Etang de Thau. is totally unique. They have a slightly companies in the shellfish industry
Traditional oysters are immersed salty flavour which is almost sweet who are based in the Bassin de Thau
in the lake and are continually fed and are somewhere between soft by training them how to produce pink
but Spéciale Tarbouriech ® oysters and crunchie. oysters in only two years.
— as the pink oysters have
become known — are glued Locally born and proud of his
to a rope which, with the help "Exposure to the sun results heritage, Florent Tarbouriech
of solar power, are regularly in a beautiful pink colour couldn’t envisage his pink
lifted and brought out of the and a pearly shell" oysters being enjoyed
water, thus creating a tidal exclusively at Michelin starred
effect without damaging the tables so he now offers a
surrounding environment. It is well known that professional chance for everybody to taste them
restaurant owners, especially in at the St Barth’ in Marseillan — an
These daily water movements are France, cannot be fooled and very old stone building formerly used in
precisely programmed according to quickly the pink oyster has become the shellfish industry which has kept
varying criteria such as sunlight and a regular feature on the most all its character and charm. Coming
temperature and are the result of prestigious menus. The challenge to taste oysters here is a moment
years of studies and observations. that Médithau face now is to respond of relaxation, sampling the taste of
The conclusions of these tests well to this rapid success and adapt the the sea, sipping a glass of carefully
merit the research and work invested. cultivation to satisfy an ever growing selected wine whilst dipping your
After three years of cultivation the demand. Unsurprisingly, even here, feet in the cool sand of the lake
Spéciale Tarbouriech ® oysters are yet again the company are using — who could ask for more!
Tuna tar�are with avocado and wasabi purée
Ingredients for 4
• 1 ripe avocado flesh • 1 tbsp lime juice
• 1/4 tsp wasabi • salt
• 1 tbsp lime juice • 1 small onion, finely chopped
• 1 tbsp soy sauce • 2 tsp olive oil
• 1/2 tsp wasabi • 450g very fresh bluefin tuna
• 2 tsp roasted sesame seeds • grated zest of 1/2 lime
Preparation (25 mins)
• In a bowl, mash the avocado with the lime juice, olive oil and wasabi paste. Season with salt. Cover and
refrigerate. In a large bowl, combine the onion and soy sauce, add the tuna finely chopped and combine
gently. Season with salt. On a cold plate, gently press the tuna at the bottom of a cookie cutter. Repeat
with three more plates. Top with a dollop of the purée. Sprinkle with sesame seeds and lime zest. Garnish
with rocket salad. Drizzle with olive oil.
Tip: To serve as an appetizer, spread the avocado and wasabi purée on toasted bread slices. Top with
the tartare and garnish with salad.
18 Le SUN 2020 Le SUN 2020 19The Royal tree
The most common Olive (Olea europea) is a hardy tree, cultivated since antiquity for its
hard wood and versatile fruit. Although it adapts well to different kinds of soil, our ancestors
planted them on dry, stony hillsides and terraces, often in groups of fives, but it is common
practice nowadays to plant them like a fruit orchard in long, regular lines, or even isolated in
the middle of a lawn. What the olive hates most is to have its roots in stagnant water, so as
long as the ground is well drained any scheme is possible.
T B O U T I Q U E
he best time to plant an Olive is light and air, especially in the centre. Care
after the last frosts around needs to be given to the tree’s shape,
the end of March or so any vertical branches should be
early April. It is important removed as well as those that cross vintage - fripe - designer pop ups
to water the tree regularly each other. Always eliminate last
NEW
and thoroughly the first year, year’s fruitbearing branches, they
especially in the summer will not produce again. Cut these
months when a young tree branches right back to the old concept store
will need about fifteen wood otherwise small ‘eyes’ will
litres a week. form, and sprout wispish branches « mindful shop movement »
in their turn.
Make a shallow dip around the
vêtements sélectionnés
tree to ensure that there is no Some olive varieties are more boutique femme / homme
waste. If you are planning to plant a susceptible to the cold than others
large number of trees, remember to mix but below – 13°/15° the tree will usually toutes tailles
the varieties to encourage pollinisation. It is die. You can have a surprise, however. After
important to find out what varieties are the terrible winter of 1980 when the Gardon
suitable to your particular area or they and other rivers froze, trees whose bark was
may not thrive. heard to split from the cold grew back from
the base. If your Olive looks dead, cut the tree
In order to ensure that there is good right back to just 5cm from the ground and
photosynthesis there should be a healthy there is a chance it will recover.
leaf growth, but not enough to obtruct Eric Odin
Pissaladière Olive loaf
Ingredients for 6 Ingredients for 6
• olive oil • 4 eggs
• 1 pizza base • 200g flour
• 12 anchovies • 1/2 cup sunflower oil
• 4 onions, finely sliced • 1/2 cup water
• 20 pitted black olives • 1/4 cup white wine
• 200g cubed gruyère
Preparation • 1 tin pitted green olives
• 1 pack levure chimique
• Preheat the oven to 190°.
• Heat the olive oil in a heavy-based frying pan, Preparation
then add the onions and sweat until they are very
• Preheat the oven to 180°.
soft, lightly golden and translucent. Then pile
them on to the base, making a thick layer. • Mix the eggs, flour, oil, water and wine
together with a blender. Gently add the
• Scatter the black olives and anchovies over the
olives and cheese.
onions. Cook for 15 mins, until the base is golden
brown around the edges. Serve immediately. • Place in the oven in a non-stick cake tin. instagram : brad_boutique_mtp / facebook : brad boutique
Cook at 180° for 45 mins.
w w w. b r a d . b o u t i q u e
20 Le SUN 2020 4 rue du Faubourg du Courreau - Montpellier - Ouvert du mardi au samedi 11h-19hLe SUN 2020 21Languedoc fortified wines Two new offices in the Occitanie Advertorial
In the 13th century, Arnau Da Villanova (1235-1313) discovered the process of fortifying wines.
He managed to keep a high quantity of sugar in his wine by massive addition of alcohol
for Blevins Franks
during fermentation. Since then, this process has been adopted in Languedoc, especially in 1 rond-point de Flotis, Bâtiment IV, 1er étage
Blevins Franks’ Partner, Thomas Marron, explains how 31240 Saint Jean
Frontignan. Usually, fortified wines (Vin Doux Naturel) in Languedoc are made of the grape an increase in demand for strategic tax and financial
variety muscat à petits grains. The most famous AOC (Controlled Origin Area) for fortified planning has led to the opening of two new offices in
wines being Muscat de Frontignan. There are other AOC producing fortified white wines the region.
such as Mireval, Lunel, and Saint Jean de Minervois. Languedoc is the birthplace of fortified
wines because of its climate and soil which permit a high level of ripening in terms of sugar For over forty years, Blevins Franks has been the leading
concentration. tax and wealth management adviser to British nationals
living in Europe, with advisers based in France for
W
hen the harvest begins, grapes added (5% to 10%). The alcohol kills the last 25 years. In 2016, local Partner, Tom Marron,
must have a minimal potential yeast, fermentation stops, and the increased accessibility to clients in the Occitanie
alcoholic degree of 14% vol. wine is left with plenty of sugar. By region by establishing an office in Béziers – a relative
Vines are harvested exclusively by hand regulation, fortified wine must contain midpoint on the Languedoc coast (roughly equidistant
because injured grapes cannot take the a minimum of 15% vol. of alcohol and
from Perpignan, Montpellier and Carcassonne).
effects of skin maceration. In the cellar, 110 grammes of sugar.
grapes are separated from the stem by
O
means of a stemming machine. Fortified wines of Languedoc are very riginally from Chester, Tom graduated in Law of Maureilhan; and a brand new office in Saint-Jean
aromatic and sweet because of the from the University of Bristol before joining near Toulouse.
They are then conserved in a tank grape variety Muscat à petits grains the tax and financial services industry. After
where juices and skins stay in contact and the winemaking process. some time advising private clients in both the UK and “We are in favour of controlled expansion and growing
for 4 to 12 hours to extract aromas Switzerland, he decided to relocate with his young gracefully”, adds Tom, “and it was a natural next step
contained in the skins. The aromas are flower scents; rose, family to Béziers. for us to open these new offices – more space for client
some citrus like lemon and grapefruit, meetings and a greater reach across the region”. What
Grapes are pressed in a bladder press fruits such as lychees, pineapple, “Advice is at its most effective when it’s face-to-face”, might be the issues facing clients in the next decade?
(the mildest for white grapes) in mango and apricot. In Languedoc, Tom explains, “so we opened the office to show we “Quality cross-border investments, pensions and estate
order to obtain a must without skins. especially in Frontignan, people drink are physically here for our clients rather than liaising planning has always been critical for expatriates”
Alcoholic fermentation will take place fortified wine as an apéritif. The best with them at a distance. Proximity is an important states Tom, “but now that the ‘Automatic Exchange
but it is better to use selected yeasts. way to appreciate it, however, is to part of understanding our clients’ situations.” One of Information’ is creating a greater degree of scrutiny
The must is yeasted at a temperature of drink it with foie gras, with cheeses might anticipate that the 2016 Brexit referendum from tax authorities worldwide, professional advice
20°C and yeasts turn sugar into alcohol. like roquefort, or with a dessert. would result in a slowing of demand for advice. “The on correct and proper tax planning is of paramount
At half-fermentation with 110 to 120 M. Sourina opposite has been true”, says Tom. “We’re finding importance”.
grammes per litre of sugar, alcohol is Domaine du mas de Madame more than ever that clients and prospective clients Contact Tom +33 (0)6 14 24 61 29
are enquiring about advice. For many people, the www.blevinsfranks.com
whole issue has brought up a number of questions
Zéze�es de Sète
about timing and taxation, and with our team of
cross-border tax-specialists, we are well-positioned to 580 Chemin de Quarante, 34370 Maureilhan
answer those.” In 2018, the company recruited Henry
Ingredients for 20 Oppong from HSBC in London as the new Private Client
L’abus d’alool est dangereux, à consommer avec modération
• 200g sugar • 500g flour Manager for the region. Henry lives near Toulouse and
• 20cl Muscat • 20cl olive oil regularly commutes to Béziers to work alongside Tom
• 75g brown sugar in providing support and advice for existing clients.
• 2 packet vanilla sugar “The addition of Henry to our team has been really
• 1 packet levure chimique/yeast well-received by our clients,” notes Tom, “and it
made sense to give Henry a permanent office in the
Preparation Haute-Garonne to improve access for our clients who
• Preheat the oven to 180°. Mix the oil together with Muscat, sugar and live closer to that area, including those in the Tarn,
vanilla. Mix together flour and baking powder. Add to the previous mixture. Aveyron and Ariège departments.” Blevins Franks starts
Your dough must be soft and homogeneous. 2020 with two new offices – the original Béziers office
now replaced by a larger one in the nearby village
• If it is too sticky, add a bit of flour. Divide onto 20 small portions. Keep
in the freezer for 5 mins. Shape each biscuit into thin fingers, thiner at
both ends. Blevins Franks Group is represented in France by the following companies: Blevins Franks Financial Management Limited (BFFM) and Blevins Franks France SASU (BFF). BFFM is authorised and regulated by the Financial
Conduct Authority in the UK, reference number 179731. Where advice is provided outside the UK, via the Insurance Distribution Directive or the Markets in Financial Instruments Directive II, the applicable regulatory
• Roll them in brown sugar and bake for 15 mins. They must remain golden. system differs in some respects from that of the UK. Blevins Franks France SASU (BFF), is registered with ORIAS, registered number 07 027 475, and authorised as “Conseil en Investissements Financiers” and “Courtiers
d’Assurance” Category B (register can be consulted on www.orias.fr). Member of ANACOFI-CIF. BFF’s registered office: 1 rue Pablo Neruda, 33140 Villenave d’Ornon – RCS BX 498 800 465 APE 6622Z. Garantie Financière
et Assurance de Responsabilité Civile Professionnelle conformes aux articles L 541-3 du Code Monétaire et Financier and L512-6 and 512-7 du Code des Assurances (assureur MMA). Blevins Franks Tax Limited provides
taxation advice; its advisers are fully qualified tax specialists. This promotion has been approved and issued by BFFM.
22 Le SUN 2020 Le SUN 2020 23La baguette: central to French Life paper bags so you can carry Bread expressions in the Du pain bénit (blessed bread)
by Dennelle Taylor Nizoux, Renestance it without touching the crust. • ‘C’est du pain bénit’ would
If you get the urge to nibble French language imply that something is a great
the end of the loaf on the way opportunity.
There are a few icons that immediately identify as French, and one is most certainly a home — and who can resist? Commencer par manger son pain
baguette! A stick of baked dough is at the very heart of the national culture: France has the —the heel is called le quignon blanc Partir ou se vendre comme des
highest density of bakeries in the world, and approximately ten million baguettes are sold in in the southern half of the (start by eating the bread white) petits pains
France every year. country and le croûton in the • To start with the easiest tasks first (to sell like little breads)
northern half. • Something is selling very well.
Avoir du pain sur la planche
L
ong loaves of bread have Serving your (to have bread on the plank) Ne pas manger de ce pain là
Buying your baguettes
been baked in France since baguettes • This means you have a lot of (to not eat this kind of bread)
the reign of Louis XVI. The The word baguette is feminine things to do, a lot of work. In the • ‘Je ne mange pas de ce pain
word baguette means a stick so ask for une baguette. A At home, baguettes are very 19th century bakers used to prepare là’, is what you can say when
or baton. In 1920, a law was traditional baguette is called a rarely cut on a chopping and stock bread on a plank so it you choose not to participate in
introduced restricting the baking baguette tradition, a baguette board. You will usually see a meant to have enough (bread) to something you consider immoral.
hours to 4am-10pm, making it normale, or a baguette à French person cutting them survive in the future.
difficult to produce enough fresh l’ancienne. ‘in the air’ or tearing pieces Ça ne mange pas de pain
bread in the mornings. A faster- off by hand! Long comme un jour sans pain (this does not eat bread)
baking solution was needed, If they ask how you like your bread (long as a day without bread) • This means it doesn’t require much
hence the shape of the baguette cooked, say “bien cuite” for well- If pieces are cut, they are • This means something is very long effort, cost or risk. In the middle
we have today, which allows the cooked and crusty and “pas trop usually about 5 cm wide. and boring – a day without bread ages, bread represented a large part
maximum amount of dough to cuite” or “bien blanche” for Bread is served alongside would be considered a difficult day. of the family food budget.
be cooked whilst also producing under-cooked and soft. savory dishes and never on
a thick crust. side plates. Pour une bouchée de pain Boy, writing this piece has made
Baguettes usually cost between (for a mouthful of bread) me hungry! I feel lucky to have
There are baguette rules too, 0€50 and 1€30. Boulangeries are Many newcomers are surprised • In the 17th century bread was fresh French bread daily, as it’s the
a standard baguette has a busy places and may not have to see it placed directly on the inexpensive so this expression main thing I miss when traveling.
diameter of about 5-6 cm and change for large bank notes, so table to the upper right-hand implies buying something very Hopefully you can go grab a
its length is 55-65 cm. it’s polite to try to pay with close side of the dinner plate. cheap, worth almost nothing. baguette right now, too.
to the exact amount.
The French bread law
Apart from baguettes, other
Bread is such an important part French bread types include the
of French cuisine/culture, laws boule (ball), couronne (ring
up until 2014 prevented all shaped), the flûte (same length
bakers in Paris taking summer as a baguette, but either twice
holidays at the same time. And
every village in France must sell
the width or half, depending on
the region), the batard (a shorter
Pain perdu (lost bread)
bread. If there is no bakery in baguette) and the ficelle (long, Ingredients for 4
a village – a store, post office thin loaf). Un pain is made with
or sometimes even a van, will the same dough as a baguette • 1 day old baguette
display a “dépôt de pain” sign, but will be a different shape. • 3 eggs
signifying that bread is brought in Pain de mie is a rectangular loaf • 120cl milk
and sold from somewhere else. of sliced white bread, like the • 20g sugar
kind you would find in a store. • 80g butter
In 1993, the French government
passed a new law called the If you prefer not to eat white Preparation
Décret Pain. The law states bread, many boulangeries also
• Slice your baguette into cut into 2,5cm slices set aside. In a shallow bowl whisk together the
that traditional baguettes have sell wholemeal breads (pain
eggs, milk and sugar. Place bread in the bowl to soak for at least 6 mins (3 mins on each side).
to be made on the premises complet or pain aux céréales),
where they’re sold and can only rye bread (pain de seigle), • Heat 1 tbsp of butter in a large non-stick pan. Place soaked bread in pan, be careful not to
be made with four ingredients: sourdough bread (pain au crowd them so they can brown. Once browned on 1 side, flip them on the other side and cook
wheat flour, water, salt and levain), gluten-free bread (pain for another 1 to 2 mins until golden brown.
yeast. They can’t be frozen at sans gluten) and even a sweet
any stage or contain additives or bread called brioche. • Remove from a pan and sprinkle sugar on both 2 sides.
preservatives — which also means
they go stale within 24 hours. Baguettes are usually sold in
24 Le SUN 2020 Le SUN 2020 25You can also read
