What a summer, what a season!
First of all, I’d like to thank all of you for your support. Those who came to my retreats, those who stayed at the castle B&B, the ones of you who offered your moral and practical support.
I’m so grateful to those who fed me, those who listened to me, and especially those who said, “I never doubted for a second that you’d make it.” And yes, it’s my first solo summer at the castle and yes, I made it!
Fast forward to autumn, and before I dive into the summer wrap up, let me give you a view on the absolutely fantastic castle retreats line-up for 2027, I’ve been able to secure the fabulousest women for co-hosted stays and have a couple of new ones led by moi, here we go:
- May Arts&Antiquing: Friday 14 to Monday 17 May 2027 – SOLD OUT
- Le Chateau du Tarot: Friday 21 May to Sunday 23 May 2027 (hosted in German)
- Astrologie und Aufstellungsarbeit mit Jessi: Friday 18 to Sunday 20 June 2027 (hosted in German)
- June Painter’s Workshop: Saturday 26 June to Thursday 1 July 2027 – SOLD OUT
- Summer Sisters Creative Flow Weekend: Friday 9 to Sunday 11 July 2027
- Summer Cooking at the Castle: Friday 20 to Sunday 22 August 2027
- August Arts&Antiquing: Friday 27 to Sunday 29 August 2027
- September Painter’s Workshop: Saturday 4 to Thursday 9 September 2027 – ALL SPOTS ON HOLD
- Astrologie und Aufstellungsarbeit mit Jessi: Friday 10 to Sunday 12 September 2027 (hosted in German) – SOLD OUT
- Autumn Sisters Creative Flow Weekend: Friday 24 to Sunday 26 September 2027
- Cooking and Distilling Weekend: Friday 1 to Sunday 3 October 2027
Email me at hello@lespoissonchats.com if you‘d like to join one of those, can’t wait to hear from you.
So here’s my summer wrap! Right before the season kicked off I got away a few days to nearby Vosges, my happy place I’d return to over this summer whenever I had a chance. The Vosges is a stunning area and natural reserve with hills stretching into the horizon, smashing views and so much beauty in nature. It was all so green at the beginning of the summer! I ate an unreasonable amount of tarte myrtille, blueberry pies and had a smashing solo dinner at the Pavillion in Gerardmer. But mostly, it’s been about the drive along the Route des Crêtes, and I swear I wished it would never end.
Coming back home to the castle I welcomed my first b&b guests of the season, and it felt so good to open the castle to visitors. I realised I was in the absolute right place and working here feels so fulfilling and rich, all those people passing, their stories and, after all, their appreciation. It makes me incredibly proud to give the castle the platform it deserves to shine
Alas, I was somewhat reigned in by fate in June, when I broke my finger doing some work in the garden, resulting in 3 weeks closing shop, a forced holiday, which, in hindsight was fabulous, considered I was grounded where other people pass their vacations plus the weather was SO Provence. But back then, it was absolutely terrifying and I felt as if someone had pushed me under a train. Yet, in the end I never was one to sit around feeling sorry for themselves and I used the time off to work on visuals and created a series for Alpine Collagen Complex (corker of a product, eternal youth included), it definitely kept me afloat and looking pretty, and eventually, I was even able to laugh about my own clumsiness. At least I’d done a thorough job of it and managed to break no other but my stinky finger which, in French, is called Le Doigt d’Honneur, the finger of honour, perfect expression.
Over this summer I had so many great people here at the castle, some felt like old friends, some felt like new ones, and I’m looking so much forward to have as many of them returning to the castle next year. I was very honoured to open the castle doors to the local newspaper and was absolutely stunned at their level of professionalism. The article is touching and so well written and I loved the images the photographer took during the interview. And there are definitely more projects coming up, my lips are sealed though for some more months but I tell you it’s going to be absolutely breaking news!
Midsummer I was able to sneak away to Vosges again, probably my best short trip ever with unbelievably beautiful sunsets. I didn’t bother with accommodation this time and just used my car as a hotel on wheels, slept under the stars to the sound of the cowbells. I had a frugal dinner of apples and cheese and an obligatory tarte myrtille on the roof of the Volvo, watching the sun go down, absolutely unforgettable. The next day I discovered an exciting trail to follow with some low key rocks to climb, a little taster of the new hobby I’d set my sights on for autumn. In the midst of my injury, when the doctors warned me that my finger might become stiff, I made a promise to myself: as soon as they gave me the green light, I’d take up climbing. There you have it, as we say in my own language. Fast forward to today as I sit on my kitchen table writing, the finger hasn’t gone stiff and with a little luck I’ll be up on the rocks soon.
Then August and September came and went like an ICE train and as if things weren’t busy enough, I also decided to take in a new member of the fam, presenting Bari, the farm dog now castle boi, isn’t he gorgeous! From the very first moment, it felt as though we’d always belonged together. He wouldn’t leave my side, and so I promised him that I’ll never make him feel sorry for having chosen me.
Last B&B weekend now, before it’s time for works at the castle and some time off for myself. One last piece of news for my local folks before coffee&cake: The castle will open a pop-up café in November up to Christmas, can’t wait to see you all here! There will be coffee, and cake, and brunches on weekends, so stay tuned!
And if the apples from my orchard last (still obsessing over apples and cheese so they’re gone fast, haha) I’ll serve you a slice of Calvados infused apple and caramelised walnuts tart:
What you’ll need
Quantities rendered 3 small tarts
- Plain buttercrust for the base – here’s the recipe I used
- Crème de marrons for basting the base with
- 2-3 Apples – depending on how big they are, also opt for a variety that has a lot of acidity
- A splash of Calvados
- 1 tbsp Sugar
- 1 tbsp Honey
- A handful of crushed walnuts
- A handful of almonds
- A handful of hazelnuts
- 3-5 crushed pink peppercorns, a whiff of cinnamon, a dash of grated nutmeg and a very small spoon of fleur de sel
How to bake it
Cut the apples into cubes and toss them with the sugar, honey, spices, and a splash of Calvados. Leave to macerate for at least an hour, allowing the flavours to mingle and the apples to release their juices.
Preheat the oven to 180°C.
Toast the nuts in a dry skillet until fragrant, then set aside to cool.
Roll out the pastry and prick the base all over with a fork. Spread a thin layer of crème de marrons over the bottom, then spoon the apple and nut mixture on top. Reserve the juices for later.
Bake for 35–45 minutes, until the pastry is golden and the apples are tender.
As soon as the tarts come out of the oven, drizzle the reserved juices evenly over the top. Let them cool before serving.
How to eat it
With a generous dollop of crème fraîche, naturally, and a steaming cup of coffee, while the wind sends the first autumn leaves swirling past the window.
