Le Mans Christmas Market 2011

Le Mans Christmas Market

Le Mans Christmas Market and many other festive celebrations are now in full swing and the Market will run daily until Christmas Eve. The Le Mans Christmas Market village is located in Place de la République and as well as dozens of artisanal produce and craft stalls it includes a number of animations, among them a model train display.  Naturally, Father Christmas is also in attendance – in his “chalet” rather than his grotto, though.

In the old town of Le Mans – the Cité Plantagenêt – Les Nuits des Chimères returns with its wonderful “son-et-lumière” show of light projections on various buildings at nightfall.  The Christmas Nuits des Chimères  can be seen from 17th December until New Year’s Day.

From 16th to 18th December there’s a special Christmas Market of pottery and ceramics at Place de la Sirène  between 9 a.m. and 7 p.m.

From 16th to 22nd December there is an Artists’ Market in Place de la République.

These are just a few of the events – there are also concerts and other entertainments planned throughout the Xmas hoilday period.  Download the full programme of Christmas Events for Le Mans “Fête Noël“.

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Mulled Cider With Calvados & Spicy Baked Apples

It’s been chilly here – in fact, it was ten degrees below last night! At times like these it’s nice to have something to keep us warm inside – you’ve probably tried mulled wine (red wine, sugar and a sachet of spices heated and drunk warm) but have you ever had hot mulled cider?

Hot and spicy, mulled cider is a great alternative to the usual winter warmers. It makes a perfect drink on return from a walk in the snow, to sip in front of a crackling log fire on a cold winter’s night, or curled up on the sofa in front of the telly – any excuse, really! And unlike other winter drinks such as mulled wine, eggnog or rum toddy, it needs no added sugar unless you have a sweet tooth.

Here’s the recipe – go on, enjoy!  And while you’re on, why not try super-quick, easy-to-make spicy baked apples?

Mulled Cider With Calvados

Ingredients (makes about a litre)

• Half litre dry cider
• 125ml calvados (apple brandy)
• Half litre apple juice
• Thinly pared rind of one half lemon
• 2 sticks of cinnamon
• 6 cloves

Directions

1. Put the cider and apple juice in a large pan, together with the lemon rind, cinnamon and cloves.
2. Bring to simmer, without allowing the mixture to boil, for 10 minutes.
3. Add the calvados.
4. Sieve or otherwise discard the cloves, cinnamon and lemon rind.
5. Taste, adding a little extra sugar if you think it needs it.
6. Serve in heat resistant glasses or cups.

Spicy-baked Apples

What about spicy-baked apples as a quick and easy accompaniment for supper?

For Two:

• 2 apples
• 2 tablespoons brown sugar
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2-3 tablespoons dry cider

Directions

1. Core the apples.
2. Mix the brown sugar, cinnamon and nutmeg in a bowl.
3. Spoon the sugar mixture into the apples and pour cider over.
4. Place the apples in a deep casserole dish and cover.
5. Microwave for 3 1/2 to 4 minutes or until tender.
6. Let the apples sit for a couple minutes before serving.

To serve, top the apples with cream or pour over some mulled cider.

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Reveillon 2009

Couronne de Noël

Soon time for the second “reveillon” of the season! A “reveillon” is not just “the night before” or a party.  It is really a family meal that starts in the evening and goes on into the small hours of the following day; and at this time of year the French celebrate first the “Reveillon de Noël” (Xmas Eve) and then the “Reveillon du Nouvel An” (New Year’s Eve), which is also known as “la St Sylvestre” as 31 December is the feast day of St Sylvestre.

In this part of France Xmas Eve is usually celebrated at home with a family meal, usually rounded off with a sickly sweet, buttery cream sponge cake in the shape of a log – the “bûche de Noël”.  This is sometimes followed by a lunch out at a restaurant on Xmas Day itself, for those who can face it after the night before.

New Year’s Eve, however, is frequently celebrated with a night out at a restaurant, and all the local eateries have been advertising their special St Sylvestre menus for several weeks now. Seafood features heavily – especially oysters – and often there is some form of entertainment laid on. If you can get a noise out of an accordion then you’re guaranteed a gig at this time of year.  if it’s a recognisable tune, even better (see below).

Incidentally, here’s a traditional French New Year song, belted out to exactly the same tune as “Auld Lang Syne” and with just the same sentiments.  Did Burns, who penned Auld Lang Syne, and who was a known Jacobite with French sympathies, get his inspiration from the French version, or vice versa? I’d be interested to know if anyone has the answer.

Meantime, Happy New Year and Bonne Année!

Faut-il nous quitter sans espoir, Sans espoir de retour? Faut-il nous quitter sans espoir De nous revoir un jour? Chorus (see below) Les vieux amis du temps passé, Se sont-ils oubliés ? Alors que nos cœurs ont gardé L’amour du temps passé ? Chorus Formons de nos mains qui s’enlacent, Au déclin de ce jour, Formons de nos mains qui s’enlacent, Une chaîne d’amour. Chorus Amis, unis par cette chaîne, Autour du même feu ; Amis, unis par cette chaîne Ne faisons point d’adieux. Chorus Car l’idéal qui nous rassemble Vivra dans l’avenir, Car l’idéal qui nous rassemble Saura nous réunir. CHORUS Ce n’est qu’un au revoir, mes frères, Ce n’est qu’un au revoir ! Oui, nous nous reverrons, mes frères, Ce n’est qu’un au revoir. ou Au bon vieux temps mes chers amis, Au jours du bon vieux temps, Buvons un verre maintenant, Aux jours du bon vieux temps.

Must we take leave without hope, Without any hope of returning? Must we take leave without hope Of seeing one another again? Chorus (see below) Old friends from times gone by, Are they forgotten? As long as our hearts keep safe The love of times gone by? Chorus Let’s make from our clasped hands At the end of this day, Let’s make from our clasped hands A chain of love. Chorus Friends, linked by this chain, Around the same fire; Friends, linked by this chain Let’s not make it a final farewell. Chorus For the spirit that brings us together Will live in the future, For the spirit that brings us together Will reunite us. CHORUS It’s only “see you soon”, brothers, It’s only “see you soon”! Yes, we will see each other again, brothers, It’s only “ see you soon”. or To the good old days my dear friends, To the good old days Let’s drink a glass now, To the good old days.

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Xmas Beer in France

Bière Noël

“En été, brasse qui peut … en hiver, brasse qui veut” is a saying that roughly translated “Brew in the summer if you can, brew in the winter as you will”.

The old adage reflects the difficulties faced by brewers of yore – in summer, other work demands, storage of grain from the year before and controlling the temperature crucial to the fermentation process made brewing beer difficult.  Consequently, the start of the traditional beer brewing period in Northern France was September 29, Saint Michael’s Day.   This was the date when the barley harvested that year could be relied on to be sufficiently sprouted, or malted, to begin brewing.  The brewing season then went on until St George’s Day, April 23.

The earliest brews, straight after harvest in September, enjoyed the cooler temperatures of autumn to mature gently for several weeks and came to full maturity around Christmas: this was is the origin of Christmas beer.

Originally, brewers used to have enough of this beer only for their immediate family and most valued customers at the Xmas holiday.  Now that advances in technology allow brewers better to control fermentation, Christmas beer is available in quantities for everyone to enjoy.

However, Christmas beer is still only on sale in France from mid-November to late December.  Hurry to get it before it is too late!

Christmas beer is nowadays made from the best blend of malts: pale malts, which give it strength, and roasted malts that give it color and taste. It is slightly stronger and more aromatic than other beers because of its rich raw ingredients: the breweries these days generally also add to their Christmas brew extra spices like cinnamon, coriander, ginger and honey.

What is it like?  From extensive experiments and tasting, I can tell you that:

• To look at, it is anything from dark amber to brown in colour with a thick, soft and dense head
• To smell it is very fruity, with complex aromatic notes – frequently cinnamon
• To the taste, it is rich, fruity with caramel tones
• In strength it is a little higher in alcohol content than many standard beers at around 6° (but up to 9°).

A consommer avec modération!

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Xmas at Carrouges

Following their success in previous years, there will be more “Visites-chocolats” at the Château de Carrouges one Sunday each month during winter 2008-2009.  Aimed at children from 5 to 12 years of age accompanied by parents, a guide in costume gives a tour of the château with a commentary designed for a young audience and ends with hot chocolate drinks by an open fire in one of the apartments.

Information and bookings telephone 02.33.27.20.32

Dates:

• 21st December 3.00pm
• 15 February 2009 3.00pm

In the nearby Maison du Parc Normandie-Maine there is a special Winter Marketplace open until 23rd December, 10.00am to 12.30pm and 1.30pm to 6.00pm, selling gifts and wares from 50 producers – ceramics, sculptures, chocolates, liqueurs, books, games, local produce …

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