A week in the life…


This morning I was expecting to be up and early for a new experience- giving a bike tour of the city of Rouen. On Saturday afternoon I perfected the route, out on my own in glorious sunshine, wheeling my way along the river quay, past the many boats moored there, before climbing slowly up to the prefecture and passing the church of Joan of Arc nearby.enjoying the flower sellers in the street,and the Gros Horloge,and taking a pit stop in the cool of the abbey of St Ouen, an often missed, but gem of a monument, which easily competes with the cathedral for it’s light and perfect symmetry.But at 6 this morning a great crack of thunder and the rain came pouring down. I was prepared for the eventual soaking but by 9 the clients had cancelled and I now find myself with a free day!

I was thinking what an lovely week this has been for variety, which is perhaps what makes this job as good as it is.

When I’m not in Rouen, my “office” can be found generally with a wonderful view!

On Thursday this was my office at “Giverny”, the famous home and garden of Claude Monet.Then on Friday I met a boat at Les Andelys to walk up to Château Gaillard, Richard the Lionheart’s fortress at the top of the cliff. It was tough sitting waiting for the boat to come in!Later that afternoon we took a closer inspection of a tributary of the river.

and I have Jay and Betty to thank for immortalizing it for posterity!

On Saturday I was up again at the crack of dawn to head of to the Château of La Roche Guyon, a castle that spans the centuries from its early dwelling in the year 260 with troglodyte caves dug deep into the cliffs to its 18th century extensions. We just had enough time to climb to the 12 century donjon (keep) some 350 steps above the river and to take in the view.Even if I did have considerable difficulty getting some of the clients to come down again!

On Sunday another walking tour of Rouen before heading out yesterday to the Château Vascoeuil for an evening of cocktails and music in this historic building and art centre, home to over sixty sculptures in its gardens, including several of Dali.Tomorrow I shall head off to see my favorite dogs, Bêtise and Huge, two border collies who mind the ecological lawn mowers, the flock of 100 sheep at the award-winning cider farm, Duclos Fougeray.It’s all go! But never let it be said that I don’t like heading to the office because I really don’t mind the view!

Which view would you chose to have from your office?

Tarte aux Pommes -Celebrating Autumn!


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Down at the farm, Domain Duclos Fougeray yesterday, the trees were bare of their apples. Only last week the orchards were heady with the scent of thousands of apples, Yesterday the you would have been forgiven for feeling drunk with the scent of them all in the cider sheds. Production of cider, Pommeau and Calvados was underway!

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Pommeau is a smooth blend of 1/3 Calvados (apple brandy) and 2/3 apple juice aged in oak barrels, resulting in a sherry/port-like alcohol at 18% and is for me “normandy in a glass”!

Totally delicious!

From the cosy warmth of the “degustation”(tasting) barn the conversation soon became passionate about the  perfect marriage of those drinks with typical Norman specialities, and it wasn’t long before we succumbed to the heavenly combination of a traditional Tarte aux Pommes (apple tart) with a smooth warming glass of Pommeau.

Having tried the farm’s hand-made bite-sized apple tarts, I knew I would have to learn how to make them. And then a wonderful neighbour taught me all I needed to know about this not so humble desert, and from so few ingredients, the sublime taste is worth its weight in gold.

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The farm makes its own organic apple and cinnamon purée which is heaven in a jar, but it’s easy to make back home.

Follow the recipe below to make a traditional Tarte aux Pommes with crispy caramelized pastry.

Take a pie sized circle of puff pastry, 5 Royal Gala apples or similar for the tart, and another 5 sweet apples and cinnamon to make a purée of apples. Enjoy a french moment at the local market buying some rich creamy normandy butter and reserve about 4oz for the tart. (The rest of the butter you can enjoy on a warm crusty baguette whilst you wait for the tart to cook!) and prepare a spoonful of demerara sugar.

Take a sheet of baking-paper or baking parchment. Cut to a size just larger than the size of the apple tart. Evenly brush over the surface of the baking paper some melted butter and sprinkle with some demerara sugar. Roll out the puff pastry to the size of a large dinner plate, and lay onto the buttery baking parchment. Spread over the uncooked puff pastry a generous helping of apple and cinnamon purée, and overlay with very thinly sliced sweet apples (desert).

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Glaze with a small amount of melted butter and place in a medium oven, approximately 165-170° and leave to cook for 35 minutes, or until golden brown.

Remove from the oven, and sprinkle (optional) with a little more sugar if desired and cook for a further 4 to 5 minutes. just enough to melt the sugar.

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Enjoy with  your friends, family and a dollop of thick farm cream…

or secretly by yourself at midnight in front of the glowing embers of the fire!

Don’t forget a little glass of Pommeau for total apple heaven!

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