What a small world and how lovely France is during the vendage

Whilst on my travels I had contact with Maarten Jan Meyer zu Schloctern a very old friend.  He came to La Cuisine Francaise in 1980 just out of Hotel school, we stayed together for several years, he ran the front office and I the school further  we did all the catering and the restauraunt together  Infact Maarten Jan was one of the pioneers together with myself and The guys from Party Service and Dora Ankersmit . He also had a special place in my life and still seems to be my guardian angel. It was Maarten Jan who introduced me to Patric  Bijsterveld about  3 to 4 years ago. 

He was at a vendage in Loriol du Comtat and suggested I came by . Whow that was always my dream to join a vendage I was to drive to Chateau Talaud , Domaine d' Hote Prestige . I had no idea what to expect!

Having said a fond farewell to Henk Jose and Betty I drove through the Cote du Rhone along past the Gigondas and Rasteau to Loriol du Comtat, then right on the road to Monteux, then a small sign on the left Chareau Talaud. A marvellous entrance gate which I just fitted through, up a long alley of pine trees to the chateau, then right along several hundred year old plane trees at the side of the Chateau and I parked Pattys Wagon  I was in the middle of the vineyard with vines all around . The chateau was beautiful nestling in the vineyards in the sunlight . I was speechless. A young lady came towards me so I grabbed Penny ready to jump out of the van to greet  the woman who I thought would be the owner Conny Dieters. 

I was then dumbfounded Dora Ankersmit was standing there welcoming me with a big smile . What a suprise, she was helping Conny to cook for the vendage group composed of Dutch friends and family and french locals. 

I was invited to join them for 2 days and stayed in the Blue room in the Chateau a far cry from my camper van bed. The house has a wonderful grandeur  but is yet informal just  so beautiful, so wonderfully restored,  a jewel . After a lovely cup of tea I settled in . Walked to the vineyards to greet the pluckers including of course Maarten Jan and to my suprise another well know face of Jan Dieters, He had worked with me like many young people in thier study days , he had even had his wedding lunch at LCF 25 years ago. 

A cool glass of wine and  chat  with Conny who with her husband Hein Dieters had created this very special place 17 years ago and where still running it with100% inset .

My Cuisine seemed small next to it but still so specail to me, this was just everyones dream  You must check out the web site words cannot explain http://www.chateautalaud.com And maybe even visit. A  wonderful place to stay at the gateway of the Luberon and a stones throw from Beaumes de Venise 

Maarten Jan had his wedding here  just 2 years ago, one of the other pluckers was returning having also been married here as  also the local Pharmacist 

at 5.30 the pluckers returned from the fields to be welcomed by a cool glass of Heineken and some tasty hapjes , cocktails 

Diner was served in the kitchen this night as it was cold due to the Mistral, foie gras with home made apricot confit served with  a Vielle Vigne Rasteau wine , a filet of beef prepared by Hein on the barbecue and salads and frites , followed by their version of Eton mess.

And so to bed in a bed with a canopy what a luxury

The next day the pluckers left for the fields at 8.00 returning back for lunch enjoyed in the shade of the parasols as it was so hot this day . After the lunch I was invited to join Hein to bring the plucked grapes to the Cave in Beaumes de Venise. A trip he made 5 to 6 times a day to get the grapes to the press in top condition . So interesting to be able to talk to him and hear his story. On arrival we quickly tipped the grapes into the special bin , where they where pressed then weighed and the sugar content meausured, the smell was divine.

The grape juice was transferred directly to their vat where it would undergo fermentation before it would become thier delicious Chateau Talaud rose wine I had tasted the day before. 

We had a whirl wind tour around the cave to see the wooden vats which Hein will be using for the first time this year, the restauraunt and a chat to the chef , the degustation area and tourist entre . Then off we went back to the Chateau, work had to continue for some.

I could not resist the swimming pool, like one I had never swam in dating back many centuries and situated infront of the Chateau on the edge of the vineyard. Heaven  

That night there where several guests in the chateau who thought being in the vendage was just awesome, infact one of the guest next day actually went out to help. I tried my hand but not quite good for the artheritis. Don,t make  a mistake it is tough work but good for ones mind and soul. Infact there was a discussion going , whilst emptying the grapes into the skip see photo,  to make businesses pay to help and then use that to solve thier business problems>that is Maarten Jan,s speciality. We will see maybe next year! 

One thing at Chateau Talaud the pluckers have a very special treatment and also have the chance to stay in the Chateau.

Twice a week a local chef comes into make diner for the hotel guests , that was this evening , also the last formal evening of the vendage, a present was given to the best plucker. 

We dined outside this night just magic, the food was delicious , a frothy soup to begin with a special Magnum of wine ? A bruschetta with a perfectly poached egg, asparagus, artichokes tomatoes and  cured Pate Negre type ham . Then pasta with a wonderful braised meat sauce. And a divine dessert and cheese. What a wonderful atmosphere all the young men relaxing and chatting after a hard day in the fields . I felt very priveleged as an outsider and a woman to be there.  Wives are not invited 

and so to bed

The next day Dora I I rushed out to the fields as the harvesting machine had arrived early that morning, there where not enough plukkers to finish the job. To our dissappointment we arrived as he was just finishing , but being a french man he called us to join him on the harvester and made another 2 rows . Whow I just clung on and enjoyed the experience and seeing the technique from very close by. No photo not dare not let go.

Eventually where possible this system will take over , it cost was it now 400 euros per hectare , the plukkers from France 16 euros an hour and the guest plukkers  are spoilt rotten. It is the tradition that matters to Hein and Conny but business is also business and that they know very well.

After a lunch confit de carnard and haricot I left this wonderful place resolving to return one day and maybe even rent one of their  wonderful Gites , The Orangerie is just out of this world .

On to my next experience in St Remy de Provence where i will be for the next few weeks .