Château de Lagarde sits on the hill, about 8km from Mirepoix.  The original Chateau dates from the 11th century and was later handed to the Levis-Mirepoix family, after their support for Simon de Montfort in his crusade against the Albigensians.  During the summer the village holds night time fetes in the magnificent setting of the Chateau. The food is freshly cooked and there are plenty of dishes to choose from. We queue up at the spit roast where the veal has been roasting all day and are served with two enormous slices of meat plus a plate of frites. There are also moules, steak hache, snails in tomato and garlic sauce, all served with salad, french fries or spiced sweet potatoes (see Adrienne’s recipe) and fresh bread.  Pudding is crepes, cherry clafoutis, Ice cream, or cheese

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After the food is served, the musicians start playing for the crowd and soon many are up dancing and singing.  We meet up with friends from the surrounding villages and catch up with all their news. Around 11pm the fireworks are set off, causing the Chateau to look like  it’s on fire – stunning.  We follow the trail back down the hill to the car and drive home feeling very full up.

VRUISE NEWS

Phil and Jude leave Southampton after a short delay while the porters load Jude’s 25 cases on the ship. Phil brings his hat.

RECIPE CORNER

Please send any photos of recipes you have tried from this blog and I’ll put them up

ADRIENNE’S SPICED SWEET POTATOES

(I use about one medium potatoe per head)

4 medium sweet potatoes, peeled and cut into 2” pieces

2 tbs olive oil

2 tsp each crushed cardoman, cumin, coriander and black pepper and fennel. Just use equal amounts of the spices and mix together.  You will have plenty left over to keep for later recipes.  The spices go well with any type of potatoe or butternut squash.

Take 2tsp of the spice mix and add it to the olive oil. Put the mixture in a plastic bag.  Add the potatoes and shake to ensure they are all covered.  Leave for an hour then put the potatoes in a dish and pour the remaining oil from the bag over them.  Roast  at 190ºC/170ºC FAN for about 50 minutes. Serve them with any meat dish – particularly good with lamb or beef. 

Bon Appétit