Panier of Plenty

Three Little Pigs

…a great big fire, and a portable bread oven – et voila, the
fête can begin. We joined locals and guests in the village
salle des fêtes for an evening of Breton music (violin, and a
type of small wooden accordion, with traditional dances) and
‘cochons au four’ offered by a neighbour. There were bergers
(shepherds, and shepherdesses) and bûcherons (woodcutters)
amongst the crowd that livened up the heart of our tiny commune
– the large open fire providing a generous amount of warmth
as fresh bread (fougasse, raisin and rustic loaves) baked outside
in the metal and brick cylinder oven that arrived on a trailer.
The pigs were cooked with sprigs of rosemary, potatoes and pumpkin
– just like the roast dinners that used to be reserved for Sundays.

P.S. B.Y.O. couteau – the French essential, a Laguiole or Opinel
in the pocket was invaluable for cutting chunks off a ‘tomme’
of cheese from the mountains.

For bread, cheese or mushrooming

For bread, cheese or mushrooming

Illustration from Brooke’s The Three Little Pigs, 1905

This entry was published on December 9, 2012 at 1:02 pm. It’s filed under Country Life, Country Living, Cuisine, Culture and Arts, Europe, Expat, Fête, Food, Forest, France, French Culture, Home, La Vie Quotidienne, Languedoc Roussillon, Leisure, Life, Lifestyle, Music, Pyrénées, Rural Life, Seasons, South of France and tagged , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Three Little Pigs

  1. mesarapugs on said:

    Sounds incredible! Love the drawing x

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