Mushroom time in the South of France

We just love the new season Mushrooms that can now be found at the local markets and supermarkets, not only do they taste good but they look pretty too. I was once asked to go mushroom gathering but the 5 am pick up time put me off! However the only reason that you need to go so early is to get there before everybody else! The locals know exactly where to go but it is TOP SECRET. If you are a hiker/walker and get to far out places then you may just stumble across some great Mushrooms, that is unless you get shot by the hunters, but that is another story…

The French are great at foraging for food, Wild Asparagus, Truffles, Garlic and Mushrooms, whilst Brits can be a little apprehensive as a conscious nagging thought keeps popping up “is it poisonous?” well if in doubt you can take the mushrooms to the Pharmacy and they will tell you if you if they are safe. I always thought this was just a myth, but last year I saw a British lady with a plastic bag full of mushrooms walk into the Pharmacy, before she even got her words out there was an outcry from fellow customers  “Non ce n’est pas possible, jamais mettre les champignons dans un sac plastique !”don’t put mushrooms in a plastic bag! I never did find out if they were edible or not.

The most popular mushrooms here in the South of France are; Cepes, Girolles, Oronges and Morilles.

So if you have foraged or bought your mushrooms here are a couple of our favourite recipes.

Barbecued Cepes

A really easy recipe only 20 minutes preparation and 8 minutes cooking time.
Ingredients:
750g of very fresh cepes, 1 small clove garlic per mushroom
2 tablespoons of olive oil,1 bunch of fresh parsley, salt and pepper.

Carefully clean the mushrooms, by wiping them with a damp cloth, heat the barbecue (or grill) the best results are from a traditional bbq using old vine cuttings "sarments". Peel the garlic clove and make a small slit in each mushroom and insert the clove of garlic if they are too big just cut the clove in half. Brush with olive oil and season with salt and pepper.
Place mushrooms on the grill or BBQ and grill for 7-8 minutes, turning regularly. Whilst they are cooking, wash and chop the parsley.When the mushrooms are cooked, sprinkle with the parsley and serve immediately whilst very hot.


Wild Mushroom Fricassee

Wild Mushroom Fricassee

30 minutes of easy preparation, cooking time 25 minutes.Serves 4: 
700 g mushrooms (Cepes , Oyster, Girolles or any that you can get your hands on...), 
2 small shallots, 
10cl of white wine, 
15cl of cream, 
1 small bunch of parsley, 
3 tablespoons of olive oil, salt and pepper.

Clean the mushrooms carefully with a soft brush or damp cloth (do not wash). Remove the earthy part of the stem, if some mushrooms are large, cut into pieces. Peel and finely chop the shallots and parsley.Heat the oil in a large frying pan. If using Cepes add these first and cook for 5 minutes over medium heat, then add the other mushrooms and fry for another 5-6 minutes.
Add the shallots and parsley and cook for another 2-3 minutes. Pour over the white wine, and reduce until dry then add the cream, season with salt and pepper. Simmer over low heat until there is just enough cream to coat the mushrooms (6-7 min). Adjust the seasoning. Serve immediately.

Why not visit one of our lovely villas in the South of France and try your hand at mushroom picking, or just visit the fantastic local markets and buy them fresh along with many other great local produce. South France Villas

This beautiful large holiday rental in the Haut Languedoc Natural park is perfect for lovers of total tranquility and escapism, or those who prefer the outdoors as the local walks and hikes are spectacular. A great place to try your hand at mushroom picking, take a picnic and make a day of it.
This Languedoc holiday house sits within a 700m2 garden, has a kidney-shaped pool and is totally private, standing alone amidst stunning mountainous scenery and overlooking ancient Château ruins. Idyllic! 40 minutes from the city of Montpellier, plus the South of France sandy beaches are only an hour away.

South of France Villa for lovers of total tranquillity and escapism 

Best Languedoc Restaurant in the Summer - L’Auberge du Presbytère

L’Auberge du Presbytère is a gourmet French restaurant not far from the village of Vailhan, at the centre of the Herault department. The restaurant overlooks the lower lake of the Barrage (dam) des Olivettes and from the terrace you have a spectacular panoramic view of the Massif Viel Castel.

The produce is always fresh and mostly local, and the chef Baptiste uses seasonal produce in imaginative and delicate ways. Saffron, basil, red quinoa, green beans, celeriac and courgette feature alongside delicious meats and fish.

They offer a selection of fine goats cheese from the Mas Rolland farm very close by in Montesquieu as well as a seasonal cheese selection; both accompanied by sucrine lettuce and hazelnut oil. Wild peach, blueberries, redcurrants and prunes are used in a range of inventive desserts and they serve an extensive list of regional wines.

Baptiste and Marine manage to maintain simplicity whilst introducing many different flavours to their dishes. It works; the salmon Carpaccio was perfectly cut and served fresh without seasoning, allowing the anchovy and parmesan sauce (served artistically beside the fish) to complement but not overpower it. The saffron sauce was full of flavour and the light, succulent courgette added refreshment to the dish. The end result was a truly flavoursome and fresh.

Their presentation is smart and simple, yet not too refined (portion sizes are spot on). Spiralled metal chairs and a simple green and white colour scheme fit effortlessly with the historical beauty of the church and the abundance of greenery surrounding it.

We arrived as the sun was beginning to set behind the mountain, casting a low, warm light on the whole restaurant. It was so tranquil to sit facing the stunning valley from the terrace. What’s more, the service was quick and friendly and Baptiste served the amuse bouche to each table, beautifully describing what we were about to savour.

        

Our conclusion: for locally-sourced, imaginative cuisine in a beautiful, serene setting with service the way it should be, the price is good.

Don’t forget to walk around Vailhan before or after your meal; see the Dam and lake des Olivettes and take the winding road between the mountains- past vegetable gardens, churches and flower-lined pathways from the village to the restaurant.

Stay in the nearby Chateau St Marthe - it is only 15 minutes drive from the Auberge de Presbytere and has it's own private tennis court, large pool and a beautiful nature park as well as fantastic views over the surrounding vineyards - pictures below:

What to do in the South of France? - Wine tasting!

There is a reason the South of France is renowned for its wine…

Vineyards cover a vast area of land in the South of France. The Languedoc Roussillon region makes up 40% of France’s total vineyard area, which is evident when walking, cycling or driving around the region. Long hours of summer sun create a hot, dry climate which is perfect for grapes to ripen well and quickly.

Almost anything can be grown in the Languedoc region, and is. Provence is well known for its very pale, light and refreshing rosés. The Southwest is extremely diverse and venerable in wine-making and there are many grape varieties which can only grow here.

Certified organic “bio” wines (meaning organically produced from A to Z, from the vineyards to the processing) are now produced in the South. The Domains listed below all worked hard to offer lines of fully organic wine.

 Know the lingo:

• Domaine- an estate which produces wine
• Vigne- vine or vineyard
• Cave/caveau- storage cellar for wine

Sylva Plana- 04 67 93 43 55

Sylva Plana is a welcoming and modern Domaine in Laurens. There work a small team of ambitious individuals who, despite their success are very happy to talk to you and show you around. Régisse orchestrates the wine production in all its stages and can tell you about the different processes and grapes.

Wine-inspired modern artwork is displayed and sold around the Caveau and in the shop (look out for Jane Appleton’s work).  The shop also stocks a wide range of other produce, including foie gras at only €5, confit de volaille, terrine au piment d’espelette and confit d’ognions.

Sylva Plana also have a café and restaurant on site with a large outside seating area. You might find yourself eating vegetables and fruits from the chef’s very own potage (vegetable allotment)!

Our pick: under the recommendation of Régisse, the ‘Songe de l’Abbeye’ (made up primarily of Syrah, Grenache, Carignan and Mouvèdre grapes) is a dark, fruity and full-bodied red wine that he buys. Perfect with red meat, chocolate and mature cheeses.

Château de La Liquière -  04 67 90 29 20

Château de La Liquière also has a modern feel when you step into the caveau, with bottles beautifully displayed on curved racks complementing the spiralling stairs. However, if you turn your attention to the detail of the foundations of the building, you will notice authentic stone floors beneath you, and around a corner the original caves with old, damp walls which smell of nothing but a wine cellar! Large shelves also display a variety of local products for sale including honey, tapenade, fleur de sel, fine olive oils and vinegars and even aubergine caviar!

The Vidals are a family of winemakers, the business started in 1960 and still run by them today. They strive to “remain faithful to our terroir and our country origins” whilst making better and better wines each year. They use organic manure and aim for perfectionism, handpicking harvest with great care.

Our pick: try their light, white flower and citrus white wine, Les Amandiers, or even Les Amandiers rosé with raspberry, redcurrant and crème caramel aromas.

Don’t miss: 

Cave de Roquebrun - 04 67 89 64 35

This is a great cave for wine tasting and gourmet local products! It sells some of the best wines known to the region.

Check out our article on Le Chameau Ivre - Where to Drink for a taste of what this is all about!

Our video featuring all of these wine Domains and more!

Did you know?

In the late 19^th century, the French government commissioned Louis Pasteur to study the French wine industry in order to decipher what was plaguing the wine. Understanding the role oxygen played, as well as the processes of yeast and fermentation was indispensable, and those same techniques are still used today, although aided by modern machinery. 

Leftover impure sediment can be used as a raw material in products such as lipstick.

Where to drink in Beziers? - Le Chameau Ivre (The Drunken Camel)

This fabulous Béziers wine bar is an absolute must. It is very popular, as the owner, Philippe Catus, is a highly renowned wine merchant. Le Chameau Ivre has at its disposal 3500 different wines.


The walls of the interior are completely hidden because of the huge number of wine bottles stacked in elegant wooden racks surrounding the entire space. Although the bar is situated in the centre of town, when sitting inside you feel as though you could be in the wine cellar of a noble Domaine. There is also a very pretty outside seating area with high chairs and tables and large white summer parasols. Occasionally live bands are hired to play at weekends.

Not only does it offer an extremely wide range of delicious wines but it also harbours some of the best tapas in Béziers. At the centre of the boutique sits an island where you can see the tapas being prepared.

Here a just a few examples of these tasty aperitif nibbles to give you an idea of the quality:
On the spot they slice very thin pieces of mouth-watering, organic “jambon Serrano” right off the leg, which hangs in a very authentic French style.

They serve a delightful assortment of black and green “tapenades” that are brought to you with fresh, daily-baked “pain au levain”. (Sourdough bread)
Lunch and dinner menus are also available at very reasonable prices (lunch 10€, dinner 15€).

For those of you who have not quite reached the status of “wine-connoisseur”, luckily enough the owners and other staff working there have. They will give you great recommendations depending on what you are eating or even on your mood!         
                                                         
Contact

04 67 80 20 20
15, place Jean Jaures 34500 Beziers

Closed every Sunday and Monday

La Vie en Rosé - Wines of Southern France

THE ROSÉ WINES OF SOUTHERN FRANCE ARE SOME OF THE BEST IN THE WORLD - NOW IS THE TIME TO BOOK THAT HOLIDAY AND COME TRY THEM FOR YOURSELF.

The recent rain followed by glorious sunshine means conditions have been ideal for the vineyards to get a favourable start to the growth spurt, the countryside is gloriously green with flourishing vines as far as the eye can see - the life blood of the Languedoc and Provence begins anew.

To savour that delicious pink nectar, two lovely stone built properties in the portfolio of South France Villas, offer you the perfect base to sample the delights of regional Rosé wines.  

In the Languedoc, close to Beziers, HE086A Bastide Pinede - a fabulous traditional stone built Bastide, with a contemporary interior, private pool and large garden, sleeping 8 in 4 en suite bedrooms, is perfect for that family holiday.  In this area the Wine Domaines of  Le Rosé de Bessan, Domaine La Baume and Les Crus Faugeres are all easily accessible for tastings.

HE086A Bastide Pinede

If you want to discover more why not let the experts take the strain and contact Languedoc Wine Tours  to book your place on one of their various programmes.

In Provence, VR014A Bastide des Vignes, a lovingly restored barn, renovated by the Owners with passion, offers 5 bedrooms, amazing interiors with stirking bespoke art, pool and extensive gardens - an oasis of tranquility.

This Bastide nestles amongst vines, which are part of Domaine de Rimauresq.  Rimauresq is a 'Cru classé, which produces Cinsault, Mourvedre and Tibouren for their rosés - it is one of the most prestigious vineyards in Provence and their 'R' logo is appreciated worldwide.  The vinery is a mere 15 minutes away from this stunning property.  From here access to the Routes des Vins is easy where you can taste the delights of Cote de Provence, Bandol, Coteaux Varios and Coteaux d'Aix en Provence.

VR014A Bastide des Vignes

Provence rosés are amongst the best in the world, Their pale rose petal colour, delicate aromas and explosion of sun filled fruit on the palate make them a perfect accompaniment to all dishes or ideal for that aperitif! 

Rosé is possibly one of the oldest known types of wine in the world and there are three major ways to produce rosé wine - skin contact, saignée and blending. 
So, enough of the lecture, time for some practical, simply contact South France Villas who will be delighted to book you a property so you can enjoy your personal "voyage a vin".

Skin contact - black skinned grapes are crushed and the skins allowed to remain in contact with the juice for a short period, normally 1-3 days, the longer they are left, the more intense the colour of the final wine. 

Saignée (the French word for bleeding) - when the winemaker desires to impart more tannin and colour to a red wine, some of the pink juice from the must can be removed at an early stage in what is known as the Saignée and this can be fermented separately to produce rosé.

Blending - the simple mixing of red wine to a white wine to impart colour. This method is discouraged in most wine growing regions, especially in France, where it is forbidden by law, except for Champagne, but most producers use the Saignée method.