Living in France

Life in a French Village

Getting involved into village life is a never easy task, but there are ways which can help ease your way into village life. Speaking the French language is definitely one of the most important things to do. Even if you only speak a little French, do use it and your efforts will be very appreciated. The French love to hear the English try their language and many French people will agree with you, their language is “tres difficile”.

However, if you don’t speak French, do learn it, even if you know only a few words or phrases, it will be a start. Of course when you start to speak French, they will be delighted and the French will think you are fully conversant in their language – there will be times when you will be amazed they are talking to you, but you have no idea of what they are staying. You must not assume that your neighbours don’t speak any English, many French people know a little English, and some speak English very well. The French tend to be perfectionists about their language, but do tend to hesitate to speak anybody else’s language badly. However, as you are an “entranger” you will be permitted to murder their language, and they will applaud your efforts. See our everyday phrases and how to say the French alphabet, which will be useful for spelling your name when you are on the phone.

One way of making French friends and start integrating into the village life is to start going to the “Boulangerie and Boucherie” at the same time each day, so you could for instance get your bread every day at 10.00am, and perhaps visit the butcher every Saturday at 11.00am. This way you will see the same people and you will be recognised, it is also a good way of using your French. Purchasing “un pain” in France can take the average person quite some time when walking in the village, stopping off chatting to friends and acquaintances. Throughout the year, many French villages have various fetes, lotto’s and markets, it is a good idea to become involved in the village activities and be seen at the events.

The French Love For Food

The French are passionate about their food as they term it La Gastronomie.

There are many French dishes which are specialised to various regions of France, one of the French famous dishes is Cassoulet and each region has their own variation on it, but equally they are all very passionate and proud of their version.

There are so many different regional varieties of cheese to be consumed in France, you are spoilt for choice. Camembert is France’s national cheese, but equally there are many cheeses to choose from which could also have the title. Producing a cheese board will not be difficult, the only difficulty you will have is choosing what cheese to put on your board.

A Classic Cheese Board

• Camembert is France’s national cheese, if there is one… It is simply made of cow milk, and tastes far better when creamy, so let it outside of the fridge for a few hours before serving so that you make it softer.
  
• Brie cheese could be commented the same way.
  
• Goat's milk cheese: this is excellent and will be the allied of most good red wines because it brings out their flavour. Goat's milk cheese can be very dry, fresh or creamy; prefer a medium dry one.
  
• Ewe's milk cheese: Roquefort is our most famous, but we have many others in
  France which can be hard or soft cheese. The flavour is very authentic but sometimes too powerful for "non-initiated" people. Be aware too that it can spoil some very good red wine for the same reason.
  
• Cooked cheese: There will be people who love a cooked cheese on a cheese board and you always need to have one present for those who do like it. It is not a tasty cheese.
  
• Fromage frais: just as above, many people are fond of fromage frais and appreciate to have this choice on your cheese board or just by itself
  after a heavy meal.
  

French Wine

France is world famous for its wines, although in recent years it has suffered much competition from the New World and South America. However, for really great wines, France remains the destination. For most of us, however, these great wines are beyond the reach of our pockets.

Much has been written about French wines, from Alsace to Bordeaux, via Champagne, Chablis, Burgundy and the many other Appelation Controlées, as well as the Vins du Pays which are steadily improving in quality.

Here, we introduce you to the wine of the Bugey. The bugey is a small area of the département of the Ain, nestling in the bend of the River Rhône between Lyon and Geneva. The main town is Belley, birthplace of the famous french food writer Brillat-Savarin.

The area is semi-mountainous, reaching 1500m (5000 feet) at it's high point, Grand Colombier. Vines are grown to about 450m altitude, and the steep slopes ensure plenty of sun for ripening.

The traditional grape variety of the area is the Altesse, used to produce the wine known as Rousette, a nearly dry and fruity white.

Chardonnay is much grown, and produces a dry and fruity white, with variations from one grower to another. The chardonnay is also used to produce a sparkling wine, known as Montagnieu, after the principal village of its production. Made by the méthode traditionnelle, like champagne, it is a very good alternative to its vastly more expensive cousin.

The native red wine is the Mondeuse, a dark, intense peppery wine ideally suited to drinking with game, preferably a civet of locally shot sanglier, wild boar.

Other reds are produced, notably Pinot (which is the grape variety of Red Burgundy) and Gamay (the grape of Beaujolais). Both wines are light and fruity.

Travelling stills still enable people to distil their own digestifs - mostly from pears and plums, as well as the ubiquitous marc, made from the skins and pips of the grapes after pressing.