Foothills of the Pyrenees, Southern France ... August, 2015 ... Days 4 and 5

Day 4, August 22, 2015 … After a leisurely morning, we drove into L’Isle-en-Dodon for lunch as the bride and her party took over the house with their makeup, hair styling and lunch! After driving around a bit, we found a restaurant that didn’t look like much from the outside, but was really very nice once inside.  We walked back to the terrace and from there proceeded to determine what was on the menu … Bob struggling with his French; the waitress not knowing a word of English!  After a few minutes of this, in walks three American friends of Philippe that we met at the manor who also speak French … so between the five of us, we thought we had it all figured out.  Surprisingly, the entrées weren’t exactly what we thought, but very tasty nonetheless … and so, so much food!  What has been an eye-opener for me, however, is how much the French use and prepare all parts of the animal to eat … such as the tongue, head, kidneys, belly, pig skin, etc. … which I remember my grandmothers and mother doing as well but which would be repulsive to most Americans today!

The wedding was very beautiful.  The priest was actually a friend of Chris’s from Marquette, and the Mass combining both American and French customs was unique and enjoyable.  As with most weddings, the stress of the last few days had melted away with everyone now laughing and enjoying the festivities!  The couple was greeted with a shower of rose pedals as they exited the church where they then greeted guests. After that they got into a decorated 1940s era Citroen … the pride of France after WWII and the awe of all of us there!

The reception was at another Chateau … four tables of appetizers, wine and champagne were the openers in the front courtyard.  The rest of the evening’s festivities were inside the old, simple yet very comfortable Chateau.  A baguette greeted us at our place setting, bottles of wine and champagne (real French champagne!) were a constant on the tables all night long, and the four-course meal lasted about 4 ½ hours!!!

The traditional French wedding cake consists of cream puffs all piled up in a tee-pee shape, then drizzled with a caramelized sugar glaze.  It was delicious! They also had what I was told was a more American type cake … but it wasn’t “American” to me … lots of layers of a some type of cake and cream or pudding or … whatever, with a flavored hard frosting. It too was very tasty.  Philippe gave a wonderful speech, sending  Anais and Chris off on their life together … it was very humorous and touching.   By 12:30 a.m. we were very “wilted” and were about the first to leave.  The dancing was just about to begin! I understand French weddings end when they end … often in the wee hours of the morning!   We certainly are glad we made this journey to celebrate this event!

Day 5, August 23, 2015 … Arose to help Jeanette make the rice salad for this afternoon to continue the wedding celebration.  Tents, tables and benches were set up, the Sangria came out, the two lambs

have been roasting since 7 a.m., the fresh tomato salad is made and the bean cassoulet made with sausage, pork and duck has been cooking in a very large iron pot over the fire in that large fireplace in the living room for several hours.  Many hands have been scurrying around to help prepare for the 70+ guests here this

afternoon. Around two o’clock we sat down to lunch, eating each course with delicious nutty or fruity buns and wine labeled especially for this day for Anais and Chris! Another leisurely French culinary delight while visiting with many new and a few old acquaintances!

The rest of the evening and spent saying goodbye to those who are departing for so many different places, and enjoying the sunset while sitting at the pool side drinking French wine, laughing and conversing with the family members … and also helping out with cleanup, dishes, etc.  This is good!!  I was touched that Philippe’s sister gave me her book of paintings … she is a very talented artist of abstract paintings.  I do wish we had planned to stay another day … but it’s time to pack and be ready to leave early tomorrow.