Grist for the mill

In This Issue: Holiday 2017-2018

By Jaime Lewis / Photography By Jennifer Olson | November 22, 2017
0 Shares
Share to printerest Share to fb Share to twitter Share to mail Share to print

Nine years ago, my husband and I found ourselves in the pretty seaside town of Sanary- Sur-Mer in Southern France. It should have been blissful, but by that point on our trip we’d bungled timetables, endured unbearable heat, and suffered indigestion from one too many baguettes.

As we staggered off the train, heavy-laden with backpacks, an older gentleman came alongside to kindly point us in the direction of our hotel. After several minutes’ chatting, he offered to drive us to his home for Sunday dinner. With curiosity and a little trepidation, we accepted. 

There, we found his entire extended family, a home covered in pink bougainvillea, a swimming pool, and a multi-course meal that included (among other things) steak tartare, Camembert, Gruyere, Pont l’Eveque, and Roquefort cheeses, peaches in Sauternes, chocolate mousse and a freely- owing magnum of 1997 Domaine de Beychelles Bordeaux.  at afternoon, I experienced some of the richest and least-expected hospitality I’ve ever known.

Walking through our new friend’s house to depart, I noticed a poem by Victor Hugo, hanging beside the front door.

House and Home

A house is built of logs and stone,
Of tiles and posts and piers;
A home is built of loving deeds
That stand a thousand years.

May your homes be warm, flavorful, and built on love this winter season.

Jaime Lewis
Managing Editor

Article from Edible San Luis Obispo at http://ediblesanluisobispo.ediblecommunities.com/food-thought/issue-holiday-2017-2018
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60