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?

It has been a lovely day today. Bright blue sky and surprisingly warm. Perfect for a Sunday afternoon forest walk. The dog would have preferred to stay by the fire but she was levered, very reluctantly into the boot of the car.

On the way home, a trailer half full of apples was almost blocking the lane, oh… and there was Madeline in the ditch. I don’t think I’ve ever seen here anywhere else but in a ditch.

Apples just picked and sitting in the back of a truck

Apples destined for cider

We slow down as I try to overtake the trailer on this single track road. Why oh why are the roadside ditches so deep…  As we slow down we can hear raised voices…oh, there is Guillaume as well. Madeline is now practically screaming at Guillaume. Guillaume shouts back as he clambers out of the ditch and starts waving at me to go further towards the death trap ditch. The argument continues in spite of our presence. We slowly edge past the trailer.

‘Same argument every year.’ Guillaume says. ‘Madeline says we should leave the apples for one week. I say, four weeks.’

‘Leave the apples where?’ I ask.

‘Cider. We pick the apples now, a bit late but that’s right, so they are good and ripe. We then leave them in one of those huge black cow watering troughs to ferment a bit. I say we should leave them for 4 weeks to let the natural fermenting process really get started. Madeline only wants to leave them a week before we press the apples. She worries that they will rot. Well, they will a bit, Guillaume concedes but that only improves the flavour, and the strength.’ he whispers.

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