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Menus for the Winter Season–Fire Burns and Cauldron Bubbles

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top 1000The Auberge of the Flowering Hearth
The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

We were talking, again, in Le Salon, after everyone else had gone to bed. We were nibbling Mademoiselle Ray’s small cream-and-liqueur-filled pastry puffs, which she called Les Petits Choux à la Chartreuse, I wanted to know what it was like to live and eat at the Auberge for the full cycle of the year. What was it like here on New Year’s Day? How deep was the snow? When did the first snow usually fall?

“It usually comes in the first part of November,” said Mademoiselle Vivette, “and almost always at night. In the morning, even before I open my eyes, I know from the silence. From end to end of our valley the silence is total. It’s palpable. Oh, of course, it brings many practical problems with it, but what it brings, above all, is the peace of that silence. So one welcomes it, with a secret gladness–knowing that it will be with us until the end of March.

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