Skip to main content

The colour Bordeaux ..

Photo: Rodney Smith

Hope that you all had a fabulous weekend, here it was hot and sunny and the forecast is for more lovely sunshine.

The shutters have all had a base coat and some have had one coat of top coat but it is a long process and the paint is taking a while to dry.

Yesterday Mr FF put the new front door in which looks oh so lovely as it is the colour of bordeaux wine and is actually called "Bordeaux" and it really sets off the white stone exterior of the house.

As most of you already know, the house that we are working on, "Maison No. 20" is set in a 14th century medieval village which means that there are strict laws governing what you can do to your house and there is a list of approved colours that you must use when painting the facade of your house.

I promise that when it is finished I will post some "before" and "after photos".
Bon semaine,
Leeann x


  1. Hi Leeann,

    Bordeaux sounds like a fabulous colour. Can't wait to see the before and after photos of Maison No. 20. Do you have another project planned after all the work is completed? Would love to know what's next on your list! Leigh

  2. The muscle tone in your arms must be fantasic with all this painting...cannot wait to see photos. I have tagged you for a Heart photo!!!

  3. The colour of the door sounds wonderful.....can't wait to see it :)

    Enjoy the sunshine :)

  4. Oh the colours of Bordeaux are beautiful. Your front door sounds fabulous and I cannot wait to see some photo's. Ax

  5. Absolutely fantastic photo! Looking forward to seeing the Bordeaux door photos....and did you have a glass of the paint's namesake afterwards?

  6. I could only dream of living in a french medieval village. I did visit St Paul De Vence many years ago and was overwhelmed by the beauty. I too am looking forward to seeing your photos. Julie

  7. Sounds gorgeous-can't wait to see. Are you keeping the original hardware? I love door knockers and door knobs-just curious.

  8. Hello,

    We have restored the orginal door pull and I am now on the hunt for an antique door knocker and handle which is not as easy as it sounds as these command crazy prices as everybody wants one!

    As for the glass of Bordeaux, I love the wine from St Emillion so we will wet the baby's head so to speak.

    Leigh, as far as another project is concerned I am sure that there will be another one but our focus is to get this one completed asap and although we have finished the 2nd apartment we still have the ground floor to go so think that this one will keep us busy until Christmas. We would like a place near the water so I think that the next project will involve water in some form.

    A bientot,

    Leeann x

  9. I can't wait to see the before and after photos

  10. Oh sounds so lovely. I can't wait for photos too!

  11. I like your new blog style. a plus...

  12. HI Leeann,

    Look forward to seeing the before and after, of the shutters ~ bordeaux is such a lovely colour.

    Have a great week

  13. Thank you Leeann! I'm looking forward to see the photos of your maison no.20 and of the bordeaux door!
    Have a nice day!

  14. Rodney Smith - a true genius! I remember painting shutters once many years ago & so I dip my hat to you, they were an absolute pain! Thank you Leeann for your beautiful message of care & support - I appreciated your kindness immensely.
    Millie ^_^


Post a Comment

Popular posts from this blog

French food Friday...Honey Lavender Icecream

I first tried this in Provence and loved the combination of the lavender and the honey.

For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.

By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.

Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning


1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream


1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add som…

a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

French Food Friday.....

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....

About Poires Belle Hélène

This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

About Poires William liqueur

A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at…