RESERVE NOW
The winter months are generally our busiest reservation period and this winter is no exception. After a couple of cautious years, Americans are once again traveling to France and other European destinations. And that means flights and rental properties are filling up fast.
Contact us now to reserve your vacation home in France. Visit www.athomeinfrance.com.
ST-REMY ON SALE! Take advantage of great savings at one of our most popular homes in the center of picturesque St-Remy de Provence. Walk to restaurants, caf�s and one of the best open-air markets in the region. Due to construction taking place at a neighboring property, rental weeks still available are on sale at a whopping 50% discount. If you'll be out touring during the day, the disturbance should be minimal. 3 bedrooms, 2 baths for 6 people. Ref. AH42
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Grimaud Farms specializes in Muscovy duck products, including duck confit. Most readily purchased in fine markets throughout the west, it is available through a network of food specialty shops, mail order catalogs and online stores. Your local butcher may also be able to order it for you. www.grimaudfarms.com
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COUNTRY CHARACTER
Many of our favorite properties are located in the French countryside. Here you'll enjoy your own personal oasis with wonderful views, spacious gardens, outdoor dining and lounging furniture, swimming pools, privacy and calm. And most country homes are not isolated. They're within short driving distance of charming villages and towns with shops and services. Make one of these your next home in France! |
St-R�my - this 18th-century farmhouse is set just outside the lively and historic town of St-R�my in a lovely garden with pool. Classic furnishings, 3 air conditioned bedrooms, 1-1/2 baths, for 6 people. Ref. AH78
Le Colombier - nestled in the Luberon valley near the village of M�nerbes, this 18th-century bergerie is close to Gordes, Bonnieux and all the scenic hilltop villages. Its beautiful wooded grounds include a pool with stone fountain. Inside, you'll find great Proven�al style and flair. 3 bedrooms, 2 baths, for 6 people. Ref. AH33
St-R�my - your own private two-acre park with pool and views of the church tower of 12th-century St-Paul de Mausol� await you at this beautiful home located just outside St-R�my. Handsome d�cor with 3 bedrooms, 3 baths, for 6 people. Ref. AH41
Bonnieux Vue - from this traditionally-built stone house, take in panoramic views of the Luberon mountains and valley from the terrace of the cascading swimming pool. It's just a short drive to the picturesque village of Bonnieux as well as other villages and larger towns. Colorful d�cor, 3-4 bedrooms, 3 baths, for 6-10 people. Ref. AH28
Maillane - you'll be perfectly positioned near the village of Maillane and close to St-R�my at this farmhouse with exceptional landscaped garden, summer salon, dining terraces and pool. Fine furnishings, 4 bedrooms, 4 baths, for 8 people. Ref. AH89
Urval - you'll explore all the sights of the Dordogne valley from this ivy-covered stone house with large garden and pool. Inside, contemporary and antique furnishings accent exposed stone walls and beamed ceilings. 3 bedrooms, 2 baths, for 4-6 people. Ref. 129URV
Tremolat - a short drive from the riverside village of Tremolat, this Perigourdine chartreuse boasts views over a wooded valley, and a private landscaped park with lawn and pool. Beautifully renovated and appointed with 4-9 bedrooms for 8-17 people. Ref. 263TRE
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DUCK D�LICE
It's winter in the Pacific Northwest and throughout the better part of the United States. The days are cold, damp and dreary, and the nights are long. This is the season for "comfort food," hearty dishes that fuel the inner fires. Tops on our comfort food list is that French bistro classic, confit de canard. On a cold winter evening, there's nothing better than tucking into this hearty duck dish, its crackling, crispy exterior yielding to moist, richly-flavored meat.
The French word, confit, literally means "preserved." And the confit process, a specialty of southwestern France, is one of the oldest forms of preserving food. Traditionally made with the leg and thigh quarter, the meat is rubbed with salt, soaked in brine, drained, dried and then cooked slowly in fat with seasonings. Before modern refrigeration, the cooked meat was then placed in an earthen crock, covered with the same fat and then stored in a cool place.
The confit tradition continues to this day. The finest still comes from the Perigord (Dordogne) region. You'll find confit de canard throughout France on restaurant menus and in specialty food shops to take home. And luckily for confit-lovers the world over, chefs have taken to this satisfying dish, adapting it to modern tastes and lifestyles.
Our favorite confit, produced by Grimaud Farms, is as flavorful as they come and couldn't be quicker or easier to prepare at home. It's fully cooked and then frozen. So it keeps well in the freezer for several months. We simply defrost for a few hours at room temperature and then pop in a 400-degree oven until the skin is all bubbly and crisp on top, about thirty minutes. Serve it with creamy French lentils, pear-walnut salad, a crunchy baguette, the red wine of your choice, and voil�! A delectable dinner in your very own French bistro!
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- Allyn Kaufmann & Bruce Dicoskey
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Tel. (541) 488-9467 Fax (541) 488-9468 www.athomeinfrance.com Email us
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