Here in La Belle France, there are plenty of national holidays, but Thanksgiving isn’t one of them. It’s business as usual on the fourth Thursday in November, with folks working, kids studying, and stores following regular hours—including supermarkets, where you will not find heaps of humongous turkeys and elaborate stacks of canned pumpkin and cranberry sauce. But that’s not to say that there are no “Thanksgiving” celebrations. Au contraire!
Maybe not on the day, but close to it, Americans living in France usually find a way to come together with close ones, both locals and other expats, to give thanks and show appreciation for all they treasure. To mark the occasion, Ralph and I will travel to the Côte d’Azur by train to meet up with friends and enjoy a fancy feast ensemble.
In anticipation of that gourmet event, we have been training our taste buds. Two culinary “workouts” were standouts and, curiously, both happened in a round about way. The main reason we reserved a table at the Le Saint Hubert in Saint-Saturnin-les-Apt was to meet a stranger. The grandson of close friends of close friends in California was doing an internship at the restaurant as a pastry chef. On the heels of finishing a three-year program at the Culinary Institute of America, the twenty-one year old was now completing a three-month stint under the supervision of the chef/owners, American Lise Kvar and her French husband, Eric Monteleon. We would hop over to say hello and sample his “work.”
The owners weren’t on site, but their staff couldn’t have been more welcoming and gracious, seating us in the area near the floor to ceiling sliding doors, where we marveled at the expansive Luberon valley view. Then we marveled at the lunch. Our scrumptious meal began with a fresh and flavorful cod confit, resting on a bed of thick hummous-like cream, with escarole and olives. For the main course, I ordered gnocchis à la romaine—large, thick disks made with semolina flour instead of potatoes—set on Parmesan sauce, surrounded by bright green broccoli flowerettes—delicious. Ralph opted for the filet de pintade, guinea fowl, with creamy fennel-infused polenta. Mais oui, he shared a few bites—deeply rich and yummy.
But it was the dessert prepared by our new pastry chef friend that was astonishingly fab. The chocolate mousse cake topped with toasted hazelnuts was a little piece of heaven. Together, Ralph and I polished off every delectable tidbit—truly out of this world. Hats off to the entire team, including the talented pastry chef-in-training.
Our second culinary adventure occurred due to a newspaper article and a closure. We were headed to the wine cooperative, Les Vignerons d’Estézargues, to pick up some vin rouge called Carambouille (2023) that we’d read about in The New York Times. Since we’d arrive in the area around lunchtime, when the coop was closed, we were planning on a bite in a nearby wine village. Our sights were set on a small restaurant belonging to the Bistrot de Pays group, meaning a countryside establishment offering local, fresh, homemade fare. Located in Domazan, the Bistrot de l’Hoste looked perfect from the outside—but that was all we’d see, as the owners were en vacances for the week. Switching gears, we followed an Instagram tip from food critic Alex Lobrano and headed to Saint-Hilaire d’Ozilhan (near the Pont du Gard), home to the Hôtel La Belle Vie.
The gourmet meal at a stylish hotel was far from the simple lunch we’d imagined. Though we ordered only a main dish and coffee, we were wowed by an array of delectable amuse-bouches before the meal and afterward, some sweet delights, artfully presented with care by Head Waiters Camille and Gwendoline, who is also the sommelier. The variety of canapés, which preceded the main course, were delicious, including a tartelette of fennel, almonds, and smoked fish and another of cod mousse, plus a small olive brioche. After another yummy “prelude,” Ralph and I both enjoyed the red mullet from the Med, accompanied by a fondante of fennel and potato, served with a bowl of frothy fish-based soup. Every morsel was a dream to savor. Little did we know at the time that Chef Denis Martin is Michelin-starred—he received the coveted étoile while working at The Marcel in Sète.
We finished our surprise refined lunch with coffee, which arrived with several mignardises, sweet treats: a pineapple cube wrapped in a delicate almond-based coat, pralined chocolates, and a shot glass filled with zingy apple-ginger-myrtylle-lime juice—all wow!
After that refined dining experience, we nearly forgot the purpose of our trek—Les Vignerons d’Estézargues. We looped back around to the coop, where considerate Sandrine gently informed us that we were out of luck—the 2023 wine had sold out—but alas, they had plenty of the 2024 vintage! So we bought a few bottles, as well as a couple of others that the knowledgeable sommelier suggested.
The food-and-wine-based outings delivered two days of discovery close to home. Not only had they trained our taste buds, but they also reminded us of how much we had to be grateful for. Thanksgiving here we come.
**
Wherever you are, dear readers, wishing you all the best for happiness, health, and hope.
And a très Happy Thanksgiving!
Bises,
Gayle
PS
The Wallcreeper with its striking ruby wings has been spotted nearby—just not by us—so the search continues.
PPS
I’m very pleased (and relieved) to report that, after a few machinations, Pleasures of Provence is with the proofreader, who will run it through its paces until early December. In the meantime, the cover design moves to top priority. Publication is tentatively set for early spring, and we’re cautiously optimistic that’s a realistic goal😊
Gayle Smith Padgett 