But, as part two of today’s blog, the kitchen at the Chateau has given this writer the idea of a Christmas celebration fusing French and British traditions. Local delicacies will be acquired at the local Marché de Noël, and on the 24th of December, the great meal – a Réveillon – will include roast beef followed by a Bûche de Noël, – a chocolate yule log. Add to this Morecambe & Wise, Alistair Sim’s interpretation of Ebeneezer Scrooge and Terry’s Chocolate Neapolitans, and the stage will be set for a memorable holiday. Especially if there are any willing volunteers for the washing-up…
