Anyway, fast-forward to my arrival to Limoges. I had a very good time surfing on a couch at Kris’ apartment in the city. As soon as I lugged my suitcase through the door I was greeted by Kris and two of his friends, who served me some food, too much wine, and a lovely cheese platter. I forgot to take a picture, but the Camembert and an abbey-style cheese were especially luxurious. The next morning I tossed around a football (the American type) with Kris and a friend, and they then drove me directly to La Ferme de Laubicherie. It really is in the middle of nowhere, and I’m not even sure if Kris found his way back. Somehow I doubt it.
Merde, did I eat well that night. The farm is also an inn of sorts, and a Belgian couple was staying for a night. Gerolf, who is Belgian himself, is the man in charge, my boss, and he is also the brewer (and I former cheesemaker, he tells me). His partner in business, Jacqueline, keeps us big boys in check and is a phenomenal (and humble) cook. That night we were served a zucchini pie, baked carrots, potatoes with bacon, chicken, the most tender and flavorful rabbit meat, a cheese plate with Tomme and Coulommiers, among others, apple cake for dessert, and some top-notch Bergerac wine from a wine-making friend of Gerolf’s. Of course, all the vegetables are from the garden here at the farm, which always makes a meal plus spécial. I polished off the night with a sample of one of Gerolf’s beers, one that I wouldn’t have thought would be my first of his selection. I tried the peach blonde ale, and it was quite full of character. Not my favorite type of beer, but certainly tasty nonetheless.
Today I helped Gerolf in the garden, cutting pumpkins, feeding the rabbits some tough zucchini, picking green beans, and clearing the retired patch of pumpkins for winter. We again hosted a (different) Belgian couple tonight and ate just as well: salad with a hard-boiled egg, scalloped potatoes, a tart zucchini dish (almost like ratatoullie), some mouth-watering lamb, another cheese platter, more Bergerac, and leftover apple cake. I love leftovers.
So, that’s what I’ve been up to. Some work and a lot of eating. I will post pictures and more details about the farm soon. Be well, do good work, and keep in touch. Like Garrison Keillor.