Since we are part of the ‘animations committee’ at Loubillé, we attended the ‘setting up’ stage of tomorrows ‘Choucroute’. This involved setting out the table and chairs and to putting on a table-cloth. (A note about French tablecloths: these are purchased disposable rolls of paper-cloth quite capable of covering a 10m table in one.)

The large lumps of pork, huge sausages, and cabbage that gives the dish it’s name, were already set into a large pot on a burner, in turn on the kitchen floor. Tomorrow 6pm we shall see how this all pans out (pun intended!). One point to notice, although there is a fridge, the food was kept on the floor (in a pan and covered- silly!) and the fridge was filled with drinks, the freezer section with ice-cubes.

And then a few drinks round the bar. Just 6 of us, interestingly 3 English and 3 French, so it was good to practice our language and strangely the alcohol appeared to assist in this. I allowed Patrick to mix me a ‘pastis’ in the French way:

1. 

   A little lime
   

2. A measure of pastis
   

3. Top up with water
   

The interesting thing about pastis is that it is clear but goes cloudy when water is added. The interesting thing about lime is that it all turns a cloudy green. Pastis tastes of aniseed. I enjoyed the drink. I had only one but the effect convinces me that one is quite potent...

Au demain.