…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.
Illustration from Brooke’s The Three Little Pigs, 1905