Skip to main content

Some French Easter Facts

Photo courtesy of Epicerie de Charles

In France, church bells stop ringing on the Thursday before Good Friday and do not ring again until Easter Sunday morning. The reason for this is that all the bells are supposed to fly to the Vatican carrying with them the grief of those who mourn the crucifixion; then these flying bells (cloche volant) return on Easter Sunday bringing with them lots of chocolate and eggs.

Another French custom is a contest of rolling raw eggs down a gentle slope – the surviving egg is the victory egg symbolising the stone that was rolled away from Christ’s tomb. Kids also throw eggs in the air – the first one to drop theirs is the loser who must pay a penalty.
L x

Comments

  1. I didn't know that....about the churches in France- the reverance is astounding!

    ReplyDelete
  2. So interesting about the bells! I had no idea. I just love this post and I love your blog! It is fantastic!
    xoxo
    Judith~

    ReplyDelete
  3. félicitations pour votre blog, il est raffiné et vous avez si bien repris tous les aspects de la France qui font son charme !... je suis le directeur de l'épicerie de Charles, c'est ainsi que j'ai trouvé votre blog grâce à) la reprise d'une de nos photos... bravo et continuez !
    Emmanuel NAUWELAERS

    ReplyDelete

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



Ingredients:


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

Method:

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…