Le Journal Newsletter
September 14th, Vol 8
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| Random Fact! |
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Director Nora Ephron's adaptation of the two bestselling memoirs: Powell's Julie&Julia and 'My life in France' by Julia Child and Alex Prud'homme is in cinemas now! A must-see!
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| Greetings! |
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Although we seem to have missed the summer weather.
This months we start to plan for autumn - mini breaks, some economic gardening, a bit of theatre and YES "time to stop kissing".
Next month we are off skiing in Sandyford (Dublin) all the way to the black slopes (no kidding).
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| Stop Kissing |
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It's as common as seeing a person carrying a baguette or drinking an espresso while standing at the bar of a neighborhood café, la bise. But now, now la bise, the cheek-to-cheek pecks that the French use when saying hello or goodbye, has come under pressure as a result of the global swine flu threat. Even though there have only been three (possible) swine-flu related deaths reported, the French Ministry of Health is alerting people they need to stop kissing. And they mean it even though it goes against the grain of French tradition.
Some are wondering how and if the French will be able to kick la bise habit-and habit it is. Most Parisians will kiss twice, once on each check, and usually the right cheek gets served first. I hear that overly enthusiastic students may kiss four times. But if you kiss three times, people will ask if you're Belgian. This is not a compliment, though better to kiss too much than not at all, right?
Karen Fawcett's full article is here
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| Thinking of an Autumn break? |
Our Favourite Rental this month is: 
Prestige 2 bedroom apartment in Cannes with Large balcony overlooking lanscaped gardens and sea view. Ideally suited for an Autumn break with it's close proximity to the beach and a mere stroll to the centre of Cannes with all the wonders available in this beautiful city.
School midterm break available is on first come first served basis. Prices from €500 per week, all inclusive!
If you're interested, please call or text Shauna on 353 86 150 4026
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| Flight Watch.... |
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As we head into Autumn flight prices have become very reasonable again. Look at what we found.....
Aer lingus:
From Dublin: Paris: €0 (29th Sept) 
Nice: €44.99 (22th Sept)
Lyon: €24.99 (29th Sept)
From Cork: Paris:€14.99 (23th Sept)
From Belfast: Paris:€0 (28th Sept)
Ryanair:
From Dublin: Paris-Beauvais:€2.99 (22nd Sept)
Carcassone: €49.99 (21st Sept)
Nice:€29.99 (21th Sept)
From Shannon: Paris-Beauvais:€2.99 (22nd Sept)
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| What's in the Economic Garden? |
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You wouldn't expect gardeners to be talking of green-shoots in the Autumn but business can sprout anytime.
Recent economic data from France signals a bottoming of the recession and the appearance of green shoots. On one of my last trips to France (Paris & the South) it was obvious that recovery signals are apparent.
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Did slashing VAT on many foods boost restaurant business... table bookings looked strong.
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Rental bookings appear to be on the way-up. The French holidayed at home this year and it looks like many Europeans flocked to France (was this instead of more exotic, costly destinations?).
But not all things green are shoots. There's moss still around, French unemployment is still high. While middle-class France appear to be investing in property, it will take a lot more to get the main population taking responsibility for their financial future.
While the French tend to borrow fixed rate loans, overseas buyers tend to go for variable rates. Many Irish buyers used equity release on tracker mortgages to buy overseas. With interest rates at or near their bottom it's now time to start looking at 'hedging' your bets on your current variable interest rates. Why not look to purchase an 'Interest rate hedge' as a stand alone product without interfering with your variable (hopefully tracker) loan.
To find out more click here giving me your contact details and i will talk to you about hedging options.
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| Wine Lover |
Jean - Claude Boisset Bourgogne Pinot Noir 2006, 13% abv 
Pinot Noir owes its fame to its native soil of Burgundy, where it is the only variety used in practically all red wines. Furthermore, the region's temperate climate suits it down to the ground - it is no lover of hot, humid weather. The Côte de Nuits and Côte de Beaune produce what are without doubt the greatest Pinot Noir wines in the world.
This wine is aged in oak for eighteen months and has a lovely nose of ripe red fruits and a good balance on the palate with tannic support already evident but fairly subtle. This wine is ready for drinking now, but will retain all its qualities for at least 8 years.
Food Pairing: Bourgogne Pinot Noir is suitable with white meats in sauce such as veal cutlets in cream, or spit-roasted rabbit.
This wine retails at €19.75 and is available at The Wine Boutique.
Louis Jadot Meursault, Cote de Beaune 2006, 13.5% abv 
Meursault is the centre of the four communes (Meursault, Blagny, Chassagne and Puligny) comprising that part of the Côte de Beaune known as the 'Côte des Blancs'. Named for the quality and predominance of its white wines, Meursault's vineyards are the most extensive of the Côte de Beaune.
This Meursault is from 100% Chardonnay which is fermented in wooden barrels and aged for 15 months in barrel before bottling. This white wine has a fragrant, ripe, full fruited bouquet which follows through to the palate with a supple texture and distinctive hazelnut and spice characters which carry into a persistent finish of great finesse.
Food Pairing: Meursault is rich enough to match foods like fish in a cream sauce, shellfish, poultry with cream and white meat.
This wine retails at €44.00 and is available at The Wine Boutique.
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| Food lover |
We're all so busy these days but we still want great food. So here's a gorgeous mushroom soup recipe that can be made in 15 minutes. Bon Appetit! 
Ingredients:
- 1 onion, diced
- 4 tablespoons butter
- ¾ lb button mushrooms, chopped (preferably Porcini)
- 4 teaspoons all-purpose flour
- 1 cup beef stock
- ½ bay leaf
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups half and half
Preparation:
- Melt butter over medium heat and sauté the onions and mushrooms for 5 minutes.
- Stir in flour and cook for 1 minute.
- Add beef stock, bay leaf, salt, and pepper.
- Simmer for 3 minutes and then remove bay leaf. Add half and half, warm through
- Serve hot.
Makes 8 servings.
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| Petite Amie |
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Salut!!
Well I'm back home to Ireland and missing the warmth of France!
It was an amazing summer but now it's back to the reality's of work, college and clubbing- it's a hard life but somebody's gotta do it!!
So with the Dublin Fringe festival on I've been enjoying the shows. The amazing Le Clique is back for it's third and final year! It's a show not to be missed. I also went to see 'The Infant' who's leading role is named 'Samedi' (the french for Saturday) and all I can say is....wow... A funny cast and a hot guy with a french name! what else could a girl want!
Starting to plan a few breaks away to Cannes over the next few months, a week here and there. I can't wait to go back....
Well until next time...
Do do!!
Ta Petite Amie.
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