Hello Les Grandes Vacances! It’s the summer holiday season here in France, probably the second major event in the year, next to Christmas, and definitely as sacred and venerated! It’s a wonderful time, as things perceptibly start slowing down from now on, and there’s a pointed leisureliness in the air in the afternoons. It can be a little strenuous at times, when you have important things to get done, which incidentally we do and I’ll soon tell you more about it because I’ve got beyond exciting news for you (eek!), but I admit there’s an irresistible allure in the country coming to a standstill around the end of July.
And even if these days naturally are the busiest of the year for me – when I get up in the morning it just doesn’t feel so, sitting outside in the morning sun with my cup of tea, excited for what the day will bring, the kind of holiday feel when you’re not decided yet whether it’s going to be a beach day or if you go cultural.
Also we’ve been having the splendidest of splendid summer weather as of late, afternoons filled with a dip in the pool (merci to our neighbour for letting us use it) and Affogato Napoleonato galore. Evenings that stretch long into the night, conversations, laughter, wine, cheese, more wine.
We’re now completely sold out for the 2025 season including the 23 August retreat, which is absolutely fantastic! I’m still working on the 2026 lineup, if you’d like to join next year or come as a private group for a chateau culinary experience please get in touch with so I can put you on the shortlist!
Can’t wait to hear from you! And now to another summer staple we have on repeat: fresh rillettes de truite, sort of a trout bread spread so tasty that you’ll definitely make a dinner of this apero treat.
What you’ll need
- 1-2 fresh trouts
- Water, a bay leaf, thyme and a slice of lemon for poaching the fish
- A tablespoon of creme fraiche or sour cream
- A generous handful of chopped fresh herbs, including parsley, fennel herb and tarragon (be careful with the latter, if you take too much it will all go taste soapy)
- 1-2 wedges of pickled lemons
- A couple of capers, take wild garlic capers if available
- A small shallot, finely chopped
How you make it
Bring a pot of water to boil with the bay leaf, thyme and lemon. Let it cook for a couple of minutes and then add the fish. Cover with a lid, turn off the heat and let sit for 10 minutes. Strain and let the fish cool in a separate dish.
Once the fish has cooled out, take it apart, discarding everything except the fillets. Pull the fillets into small bits, either with your hands or with a fork, and place in a bowl. Add the rest of the ingredients and mix. Cover and let sit in the fridge for at least 3h before eating.
How to eat it
Serve with a crispy slice of fresh baguette and a glass of chilled dry burgundy white, a perfect early evening summer snack.
Les Poissonchats 