Bonneau Services

Comprehensive translation, interpreting, relocation and administrative services. Your Helping Hand in Brittany / France.

Covid complications causing concerns

Martin and Nadine haven’t been to France since January, and Covid complications certainly are an issue and a constant worry. It seems sorting out a ferry crossing isn’t the only hurdle. Is it better to go or to cancel?

Requirements for driving in France – Breath Test Kits

On 1st July 2012, a law was introduced in France: all drivers had to carry a breath test kit in their car. Find out why and if or how that law was implemented. Read more about the driving requirements in France.

Kouign-amann vs Lardy cake

Kouign-amann is a beautiful, buttery, traditional Breton cake. During the current lockdown, unable to travel to Brittany, we have found an alternative: the British lardy cake. Read on.

Exporting a UK-bought LHD car to France

Is it possible or indeed practical to buy a LHD car in the UK, originally registered in Poland, and then import it to France? Are there guidelines to be followed?

Nicola Harrington - guest blogger living in France with 7 holiday rental gites

Nicola Harrington

A couple of months ago I invited a French couple for lunch. Eventually, a date was agreed. Yesterday was the day.

They are a hardworking successful couple, owning a shop in Malestroit. They have two daughters, both at university. When I invited them, they were quite keen that I should prepare a traditional English meal.

Bearing in mind that the French believe that we eat bacon and eggs every day for breakfast and roast beef with soggy boiled vegetables for lunch, I thought I would go for traditional roast beef with horseradish (without the over-boiled vegetables!).

Yesterday morning, I was a little frantic. The beef was prepared, the potatoes and parsnips peeled, the Brussels sprouts and carrots prepared, and the Yorkshire pudding batter made.

They arrived at 11.30 for aperitifs. Just before they arrived, I basted the beef and added the potatoes and parsnips to the roasting tin.

The French love the aperitif, and all was going swimmingly. I returned to the kitchen 15 minutes before the beef was due out of the oven to steam the vegetables and to put the Yorkshire puddings in.

Strange, the potatoes were still white, not at all crispy.

Not to worry, they’ll soon crisp up once I whack the oven up to 220 degrees for the Yorkshires.

I went back to our guests. 15 minutes later I returned to the kitchen expecting to see risen fluffy Yorkshire puddings and crispy potatoes.

I went very very cold. The potatoes were still white and Yorkshires were flat soggy puddings. The oven had conked out… Of all the days… what was I thinking, cooking Sunday roast for the French?

Mark and our guests had followed me into the kitchen…

‘Beef sandwiches anyone?’

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