#Provence Cuisine

[askwhatsforlunch]

Poutargue (Cured Mullet Roe)

When Ava and I where in Marseille last year, enjoying a lingering Summer during the Rugby World Cup, we thoroughly enjoyed the local cuisine and tasting Provençal specialities. We ate navettes on Catalans Beach on the first evening there before watching the sun set on the Mediterranean Sea, we ate Pastis-flambéed prawns on the Frioul Islands, and dined on Bouillabaisse. We had a hard time finding panisses --chickpea flour fritters-- though and thought we'd leave without tasting them, but on one of the nights, we had dinner on le Vieux-Port, and hot and crispy panisses were brought with our cocktails. Panisses and Poutargue! This salty cured mullet roe pouch, cut into thin slices was a delicious discovery! Thus, when I bought beautiful fresh mullets at the market the other day, and the fishmonger inquired, while preparing the fish, whether I wanted the roe, I acquiesced enthusiastically! I knew I wanted to try and make my own Poutargue, and having a slice of this, with a glass of chill Pastis, even though this Sunday is awfully wet and rainy, it's almost as if I'm back under the cloudless azure skies of Marseille with my girl... Have a good one, friends!

Ingredients (makes 1):

the roe pouch of a fresh grey mullet

1/2 cup coarse sea salt

1/4 cup natural beeswax

Thoroughly and carefully rinse the roe pouch under cold water.

Gently pat it completely dry with paper towels. Set aside.

Place coarse sea salt in a mortar, and grind with the pestle until a fine texture (resembling coarse meal.

Spoon half of the salt into an even layer, roughly bigger than the pouch, onto a small plate. Place roe pouch onto the salt, and cover with remaining salt, making sure it's all hidden under it.

Set aside, to cure, 2 to 4 hours.

After four hours, rinse the salt off the roe pouch under cold water. It should have hardened by then, and taken on a golden hue.

Pat it thoroughly dry with paper towels, and place onto a small wooden board.

Place in a very cool place, not necessarily draught-free, but dry (a refrigerator is fine).

Flip poutargue every day, to ensure even drying, for at least a fortnight.

Once ready, melt beeswax in a small bowl fitted over a small saucepan of simmering water.

Once melted, dip poutargue into the beeswax, covering it entirely. Shake off excess beeswax, and return poutargue onto wooden board. Allow beeswax to dry and harden completely.

Serve Poutargue cut into thin slices, alongside Green Olive Tapenade, Anchoïade and glasses of Pastis for a truly Provençal apéritif. It is also apparently divine grated onto spaghetti!

[morethansalad]

Vegan Pigs in Blankets

[cynthiabertelsen]

Lillet by Another Means: Vin d'Orange, or, French Christmas Spirit

As I watch the sun, feeble in the dark morning skies at this time of the year, I think of the sunflower-yellow oranges my parents just brought me from Florida. What can I do to preserve a little of that sunlight as we head toward the shortest day and longest night of the year? Photo Credit: Hanna at SJARMERENDE JUL Why, obviously, I should make Vin d’Orange, perfect for the Thirteen Desserts I’m…

[jeanfrancoisrey]

Casseroles interdites….

[hungrytravellers]

Black Bulls, Roman Ruins And A Missing Ear: From Aix To Arles

[rikwintein]

Haiku #89

[novacucina]

[tkhuluq]

French Ratatouille: Mastering the Art of Provencal Delight in Your Kitchen

Start a cooking trip to the sun-soaked areas of Provence with the timeless French Ratatouille. In this detailed assist, we will discover the art of crafting this classic recipe, showcasing the lively tastes as well as aromas that specify the heart of French provincial food. Sign up with us as we unwind the keys to developing the best Ratatouille as well as bring the preference of Provence in your table.

Area 1: The Significance of Provencal Food

Submerse on your own in the significance of Provencal food, where fresh veggies as well as fragrant natural herbs take facility phase. Ratatouille, a medley of seasonal generate, encapsulates the rustic beauty as well as durable tastes that personify the cooking spirit of the French countryside.

Area 2: Crucial Active ingredients

Uncover the crucial active ingredients that create the structure of a fascinating Ratatouille. From lively tomatoes as well as zucchini to vivid bell peppers as well as eggplant, each veggie adds to the symphony of tastes that make this recipe a party of Provencal bounty.

Area 3: Careful Veggie Prep work

Understand the art of careful veggie prep work, as we assist you via the correct strategies for cutting as well as setting up the active ingredients. Attain the best stabilize of appearances by making sure also food preparation, developing a Ratatouille that's not just aesthetically enticing yet a happiness to relish.

Area 4: Fragrant Natural herb Mixture

Discover the fragrant natural herb mixture that boosts Ratatouille to brand-new elevations. Find out the art of incorporating fresh  mint and tulsi, rosemary, as well as basil to boost the all-natural tastes of the veggies, instilling your recipe with the great smelling significance of Provence.

Area 5: Food preparation Strategies

Reveal the keys to improving the food preparation strategies that generate a Ratatouille with tender yet distinctive veggies. Whether you select stovetop simmering or stove roasting, we will assist you via the actions to attain that ultimate melt-in-your-mouth benefits.

Area 6: Discussion as well as Pairing

Understand the art of discussion to display the lively shades as well as layers of your Ratatouille. Uncover pairing ideas to boost your eating experience, whether worked as a standalone recipe, a side, or also as a fascinating covering for crusty French bread.

Verdict:

Finally, crafting French Ratatouille is an art that permits you to bring the tastes of Provence in your very own cooking area. With its lively shades, fragrant natural herbs, as well as unified medley of veggies, this timeless recipe records the significance of French provincial food. Dive right into our skilled assist as well as relish the happiness of developing a Ratatouille that's as fascinating making as it's to relish, bringing the preference of Provence in your table with every mouthful.

Tags : French Ratatouille, Provencal Cuisine, Rustic French Dish

[rangerofmiles]

Exploring the Essence of France

France, often referred to as the “Hexagon” due to its distinctive geographical shape, is a country that embodies elegance, culture, and a rich history. It is renowned for its diverse landscapes, world-class cuisine, historic landmarks, and artistic heritage. From the romantic streets of Paris to the sun-kissed vineyards of Bordeaux, France offers a myriad of experiences for travelers. The Iconic…

[mariacallous]

When you think of Eastern European Jewish cuisine, which words come to mind? Light? Healthy? Plant based? Probably not. Heavy, homey and meat-centric are more like it. 

Fania Lewando died during the Holocaust, but had she been given the full length of her years, Ashkenazi Jewish cuisine may have taken a turn to the vegetarian side and we might all be eating vegetarian kishke and spinach cutlets in place of brisket.

Lewando is not a household name. In fact, she would have been lost to history had it not been for an unlikely turn of events. Thanks to a serendipitous find, her 1937 work, “The Vilna Vegetarian Cookbook” (“Vegetarish-Dietisher Kokhbukh”in Yiddish), was saved from oblivion and introduced to the 21st century.

Vilna in the 1930s, where Lewando and her husband Lazar made their home, was a cosmopolitan city with a large Jewish population. Today, it is the capital of Lithuania but it was then part of Poland. Lewando opened a vegetarian eatery called The Vegetarian Dietetic Restaurant on the edge of the city’s Jewish quarter. It was a popular spot among both Jews and non-Jews, as well as luminaries of the Yiddish-speaking world. (Even renowned artist Marc Chagall signed the restaurant’s guest book.)

Lewando was a staunch believer in the health benefits of vegetarianism and devoted her professional life to promoting these beliefs. She wrote: “It has long been established by the highest medical authorities that food made from fruit and vegetables is far healthier and more suitable for the human organism than food made from meat.” Plus, she wrote, vegetarianism satisfies the Jewish precept of not killing living creatures. 

We know little about her life other than she was born Fania Fiszlewicz in the late 1880s to a Jewish family in northern Poland. She married Lazar Lewando, an egg merchant from what is today Belarus and they eventually made their way to Vilna. They did not have children. 

Lewando, to quote Jeffrey Yoskowitz, author of “The Gefilte Manifesto” was “a woman who challenged convention;” a successful entrepreneur, which was a rarity among women of the time. She supervised a kosher vegetarian kitchen on an ocean liner that traveled between Poland and the United States, and gave classes on nutrition to Jewish women in her culinary school. 

“The Vilna Vegetarian Cookbook” was sold in Europe and the U.S. in Lewando’s day, but most of the copies were lost or destroyed during the Second World War. In 1995, a couple found a copy of the cookbook at a second-hand book fair in England. They understood the importance of a pre-war, Yiddish-language, vegetarian cookbook written by a woman, so purchased it and sent it to the YIVO Institute’s offices in New York. There, it joined the millions of books, periodicals and photos in YIVO’s archives. 

It was discovered again by two women who visited YIVO and were captivated by the book’s contents and colorful artwork. They had it translated from Yiddish to English so it could be enjoyed by a wider audience.

Like many Ashkenazi cooks, salt was Lewando’s spice, butter her flavor and dill her herb. The book is filled with dishes you’d expect: kugels and blintzes and latkes; borscht and many ways to use cabbage. There’s imitation gefilte fish and kishke made from vegetables, breadcrumbs, eggs and butter. Her cholent (a slow-cooked Sabbath stew) recipes are meat-free, including one made with prune, apple, potatoes and butter that is a cross between a stew and a tzimmes.

There are also some surprises.

Did you know it was possible to access tomatoes, eggplants, asparagus, lemons, cranberries, olive oil, Jerusalem artichokes, blueberries and candied orange peel in pre-war Vilna? There’s a French influence, too, such as recipes for mayonnaise Provencal and iles flottante, a meringue-based dessert, and a salad of marinated cornichons with marinated mushrooms. 

“It’s hard to know who the target audience was for this cookbook,” said Eve Jochnowitz, its English-language translator. “We know from contemporary memoirs that people in Vilna did not have access to these amazing amounts of butter, cream and eggs,” she said. “Lewando was writing from a somewhat privileged and bourgeois position.” While many of these recipes may have been aspirational given the poverty of the Jews at the time, the cookbook demonstrates that it was possible to obtain these ingredients in Vilna, should one have the resources to do so. 

While the cookbook is filled with expensive ingredients, there is also, said Jochnowitz, “a great attention to husbanding one’s resources. She was ahead of her time in the zero-waste movement.” Lewando admonishes her readers to waste nothing. Use the cooking water in which you cooked your vegetables for soup stock. Use the vegetables from the soup stock in other dishes. “Throw nothing out,” she writes in the cookbook’s opening essay. “Everything can be made into food.” Including the liquid from fresh vegetables; Lewando instructed her readers on the art of vitamin drinks and juices, with recipes for Vitamin-Rich Beet Juice and Vitamin-Rich Carrot Juice. “This was very heroic of her,” said Jochnowitz. “There were no juice machines! You make the juice by grating the vegetables and then squeezing the juice out by hand.”

Barbara Kirshenblatt-Gimblett, a Jewish scholar and Jewish cookbook collector, describes Lewando as “witty.” “She is showing us,” she said, “that once you eliminate meat and fish, you still have an enormous range of foods you can prepare.” Lewando is about “being creative, imaginative and innovative both with traditional dishes and with what she is introducing that is remote from the traditional repertoire.” She does that in unexpected ways. Her milchig (dairy) matzah balls, for example, have an elegance and lightness to them. She instructs the reader to make a meringue with egg whites, fold in the yolks, then combine with matzah meal, melted butter and hot water. Her sauerkraut salad includes porcini mushrooms. One of her kugels combines cauliflower, apples, sliced almonds and candied orange peel.

There is much that, through contemporary eyes, is missing in “The Vilna Vegetarian Cookbook.” The recipes do not give step-by-step instructions; rather you will find general directions. Heating instructions are vague, ranging from a “not-too-hot-oven” to a “warm oven” to a “hot oven.” Lewando assumes the reader’s familiarity with the kitchen that today’s cookbook writer would not. 

Lewando and her husband were listed in the 1941 census of the Vilna Ghetto but not in the census of 1942. It is believed that they both died or were killed while attempting to escape. “She really was a visionary,” said Jochnowitz. “It is an unbearable tragedy that she did not live to see the future that she predicted and helped to bring about.”But in cooking her recipes, said Yoskowitz, as dated and incomplete as some of them may be, the conversation between then and now continues.

[askwhatsforlunch]

Roasted Sea Breams à la Marseillaise

Fragrant with fresh herbs and a touch of Pastis, these Roasted Sea Breams à la Marseillaise bring Provençal flavours to a hearty and warming dish. Happy Wednesday!

Ingredients (serves 3):

1 1/2 dozen Garden New Potatoes

1 green Garden Bell Pepper

1 onion

1 Green Onion

5 fluffy sprigs Garden Parsley

half a dozen large leaves Garden Sage 

1 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

2 tablespoons olive oil

3 beautiful sea breams (scaled and gutted)

a pinch salt and freshly cracked black pepper

1/4 cup Pastis

a drizzle olive oil

Preheat oven to 200°C/395°F.

Thoroughly rinse and scrub New Potatoes under cold water, then pat them dry. Halve New Potatoes, and add to a large roasting tin.

Halve, seed and dice Bell Pepper. Add to the tin.

Thinly slice half of the onion and white part of the Green Onion, saving green part for later, and add to the tin as well.

Finely chop Garden Parsley and Sage. Add half of the chopped herbs to the tin. Season with fleur de sel and black pepper, and drizzle with olive oil.

Toss well to combine and generously coat in oil and herbs.

Place roasting tin in the middle of the hot oven, and cook, 5 minutes.

Meanwhile, finely chop remaining halve of the onion and add to a medium bowl, along with reserved chopped Parsley and Sage. Give a good stir, to mix.

Season the inside of each sea bream with salt and black pepper, and stuff them with herb and onion mixture.

Place stuffed sea breams onto the vegetables in the roasting tin. Drizzle generously with Pastis and olive oil, and return to the hot oven.

Roast, at 200°C/395°F, for 35 minutes more.

Finely chop green part of the Green Onion.

Serve Roasted Sea Breams à la Marseillaise hot, sprinkled with green part of the Green Onion, with a glass of chilled Côtes de Provence rosé.

[cynthiabertelsen]

Monkfish: A Little Love, French-Style

Monkfish at the Fish Market (Photo credit: Ed W.) I first gazed on his ugly mug in French-influenced Morocco, more precisely at the fish market in Rabat. And like Beauty with the Beast, I fell in love. Sea devil. Crapaud. Baudroie. Lotte. Goosefish. Anglerfish. Poor Man’s Lobster. … It seems his name is Legion (Nomen mihi Legio est, quia multi sumus) … . Monkfish (Lophius piscatorius). Two-thirds…

[philoursmars]

Une longue série sur la bouffe, deuxième service ! Ici, fruits de mer et poisson.

Tournai (Wallonie, Belgique) : écrevisse

Bruges (Flandres, Belgique) - resto "De Koetse" : homard pour Christine...

....et anguille au vert, pour moi !

Carry-le-Rouet (Provence) : oursins pour Sylviane

Marseille, Madrague-de-Montredon, "Chez Aldo" : darne de thon et gambas pour moi (et, au premier plan, pour Christine, noix de coquilles Saint-Jacques et baudroie (je crois)

Marseille, Montredon, à la poissonnerie de mon quartier : bouquet de crevettes pour Christian.

[sonechkaandthedynamos]

it's been much easier for me to try to make new dishes and use new ingredients when i know how to make sense of them/find an equivalent in the cuisine(s) that i know, which resulted in this list of dishes (or patterns) that i have seen in many cuisines around the world (feel free to expand on this <3, i'm genuinely curious as to what others have to say or add):

broth with veggies and protein so you feel better when you're sick

carb with sauce

veggies (and meat) rolled up in dough or a leaf

warm drink or alcohol for digestion

chuck it in a pot and add water

chuck it in a pot, add water, cover it and let it simmer while you go do something else

laborious fancy food for holidays

stem, root or bulb for flavour (e.g. ginger or garlic)

super sweet holiday food

less sweet everyday treat (usually fruit-based)

something to make food spicy, salty, more acidic, less acidic (e.g. balsamic vinegar on tomatoes) and umami

a bunch of spices that are used together most of the time (garam masala, herbes de provence)

[glamrpevents]

Perched atop the Panier hill, in the oldest quarter of Marseille, the InterContinental Marseille – Hotel Dieu, is the most majestic of the luxury hotels in the city. Overlooking the Vieux Port, its massive staircases, vaulted passages and magnificent terraces all bear witness to the former status of the building: the Hôtel-Dieu, a superb 18th century edifice, inaugurated by Napoleon III, in person. This classified historical monument, with its unique setting, offers an inimitable view of the landmark Notre-Dame-de-la-Garde Basilica, while firmly seated in the present-day, modern and very contemporary Marseille. The MuCEM (museum for Europe and the Mediterranean) that opened its doors in 2013, is a short walk away, as are the old Joliette Docks with their animated business quarter, shopping outlets and ever-growing trade and commerce. The Hôtel-Dieu continues to stand tall above the city, as it has done for centuries: it is an ideal venue for anyone wishing to really get to know Marseille, both past and present.

Nestled within the historic setting of Marseille's iconic Hotel Dieu, the InterContinental Marseille boasts a blend of timeless elegance and modern luxury. With breathtaking views of the Vieux Port and the Mediterranean Sea, this five-star hotel offers impeccable service, exquisite dining options, and indulgent spa facilities. Each room and suite is meticulously designed to provide the utmost comfort and sophistication, ensuring a memorable stay for discerning travelers seeking an unforgettable experience in the heart of Provence.

Elevate your experience at the rooftop bar, where sophistication meets skyline panoramas. Offering a stylish ambiance and unparalleled views of Marseille's historic Vieux Port and the azure Mediterranean, this rooftop oasis invites guests to indulge in handcrafted cocktails, fine wines, and gourmet bites. Whether basking in the glow of a sunset or reveling in the city's nightlife against a backdrop of twinkling lights, the rooftop bar promises an unforgettable rendezvous high above the bustling streets of Provence's vibrant capital.

It’s no secret locally, that the Capian bar is one of the trendiest in Marseille, and a huge favourite among cocktail enthusiasts. The word ‘capian’ derives from the local word for the pointed prow of the emblematic, brightly-coloured fishing boats, with their generous curves, that ply their trade in the ports of the Mediterranean. This bar has it all! An elegant décor, a superb terrace, a view of the Vieux-Port, the protection of Notre-Dame de la Garde and to cap it all, a head bartender, Xavier Gilly, national and international award winner.. Together with his talented barmen, Xavier has created over 50 inimitable cocktails for a drinks menu with over 200 international alcohol brand references, including a magnificent collection of premium spirits.

LES FENÊTRES: In a brasserie that is at once modern and chic and extends unto a magnificent outdoor terrace in summer, our Chef’s cuisine draws its inspiration from all things Provencal, for contemporary, audacious dining.

THE TERRACE: Grandiose, sublime, glamorous, extraordinary: these are but a few of the adjectives to describe the 750 m2 that are your best introduction to the capital of Provence, the city of Marseille and its 300 days of annual sunshine. The terrace of the InterContinental Marseille – Hotel Dieu is set above and slightly back from the Vieux-Port, under the benign gaze of Notre-Dame de la Garde, emblem of the city.. All year round our staff is delighted to share this paradise with you. The life and times of the Provence is well represented here, as is the very soul of the wonderfully fashionable city of Marseille and the eternally-beautiful Provence Here you can contemplate the Lacydon cove (calanque) where the local art de vivre finds its origins: and the art de vivre in Marseille is well-known indeed!

ROOM SERVICE: Room service is gastronomy at your fingertips, when you wish. Dishes prepared by our Chefs are delivered to your room by staff there to ensure that you enjoy every moment of your stay. Whether you opt for a Continental breakfast, a healthy choice meal, à la carte, starters and salads, regional dishes, in season dishes of the da, pasta, pizzas, sandwiches, burgers, desserts, the wine menu and so much more… At Room Service there’s a lot to choose from.

The pool is perfectly secluded, protected from public view and from the sun’s rays, with water at 28°C, in an infinitely peaceful setting. The decor is reminiscent of the fountains and lavoirs (communal clothes-washing places) of traditional Provence. The decor draws its inspiration from the Palais Longchamp, built to celebrate the arrival of water in the city of Marseille in the 19th century. The pool is enclosed on one side by a stone wall down which water gently cascades into the pool, providing a charming, pleasant backdrop. The lighting, both subtle and discreet, with a mix of warm and cool tones, evokes the changing luminosity of the city and reinforces the sense of peace.

BEACHES NEARBY:

Plage des Catalans: Located just a short distance from the hotel, Plage des Catalans is a popular urban beach offering golden sand, clear waters, and stunning views of the Château d'If and the Frioul Islands.

Plage du Prophète: Situated to the south of Vieux Port, Plage du Prophète is another nearby option known for its relaxed atmosphere, calm waters, and picturesque setting against the backdrop of the Corniche Kennedy.

Plage de la Pointe Rouge: A bit further from the hotel but still easily accessible, Plage de la Pointe Rouge is one of Marseille's largest beaches, featuring fine sand, various water sports activities, and a vibrant beachfront promenade with restaurants and cafes.

Plage de la Vieille Chapelle: Tucked away in the charming Vallon des Auffes neighborhood, Plage de la Vieille Chapelle offers a more secluded and intimate beach experience, surrounded by rugged cliffs and traditional fishing boats.

In a decor inspired by the traditional Provencal fountains and lavoirs (communal clothes’ washing places) the Spa by Clarins offers time out: a moment of sheer revitalizing relaxation in an ambience redolent of the warmth and sensuality of the Mediterranean basin. There are 5 treatment booths including a double VIP booth, indoor swimming pool, indoor relaxation areas and a spacious fitness centre: the spa offers you a bubble of physical and spiritual relaxation, restful with Provencal tones. The Marseille Spa by Clarins is the first ever care and beauty treatment centre from this world-famous brand to open in the city of Marseille and indeed the first ever partnership between the brand and an InterContinental hotel in France.

Endowed on three sides with large French windows, the fitness center benefits from pervasive light and has an incomparable view of the Hôtel Dieu and the Vieux Port. It is fitted with the very latest, high quality Technogym equipment, WIFI connections and personalized, touch-sensitive screens:

Treadmill

Indoor cycles

Elliptical trainer

Rowing machine

Muscular strength exercise machine

Aqua jogging

Our personal trainer, several-times French champion in Taekwondo and Olympic coach in the 2012 games in London, is on hand should you request her services, to help you get back in shape, with the methods best adapted to you, personally.

Bedroom 1: 1 King

Bedroom 2: 2 Queen(s)

Sofa bed

Rollaway beds not permitted

Cribs permitted: 1

Common Area

Each room provided with a terrace

Ana De Armas, Hayley Williams & Jake Gyllenhaal

Anne Hathaway, Kendall Jenner & Andy Samberg

Joe Keery, Candice Swanepoel & Camila Morrone

Danielle Campbell, Louis Tomlinson & Harry Styles

Damiano David, Dove Cameron & Bella Hadid

Elsa Hosk, Charlie Hunnam & Madelyn Cline

Nicholas Galztine, Aaron Tveit & Taylor Zakhar Perez

Jenna Ortega, Jennifer Lawrence & Sophia Bush

Madison Bailey, Michael Clifford & Ashton Irwin

Kim Kardashian, Pete Davidson & Ariana Grande

Joe Jonas, Taylor Swift, Travis Kelce

Madison Beer, Zendaya Coleman & Mason Gooding

Andrew Hozier Byrne, Paul Wesley & Nina Dobrev

Ross Lynch, Jacob Elordi & Troye Sivan

Victoria De Angelis, Cari Fletcher & Renee Rapp

Romee Strijd, Austin Butler & Chris Evans

Zoey Deutch, Selena Gomez & Justin Bieber

Andrew Garfield, Callum Turner & Dua Lipa

Kaia Gerber, Nick Jonas & Justin Hartley

Barry Keoghan, Shawn Mendes & Sabrina Carpenter,

David Corenswet, Florence Pugh & Henry Cavill

Chase Stokes, Sydney Sweeney & Kelsea Ballerini

Chris Hemsworth, Emily Ratajkowski & Dacre Montgomery

Drew Starkey, Rudy Pankow & Grant Gustin

Glen Powell, Cindy Kimberly & Dylan O’Brien

Kylie Jenner & Liam Payne, Thomas Doherty

Mike Faist, Phoebe Tonkin & Steven R. McQueen

Olivia Rodrigo, Luke Hemmings & Calum Hood

Ryan Gosling & Gigi Hadid, Camila Mendes

Ryan Reynolds, Sophie Turner & Blake Lively

Hailee Steinfeld, Niall Horan & Barbara Palvin

Tom Holland, Joe Burrow & Hailey Baldwin

Perrie Edwards & Zayn Malik, Cody Christian

Billie Eilish, Jessica Alexander & Odessa A'Zion

Robert Pattinson, Chase Matthew & Suki Waterhouse

Maggie Lindemann, Kevin Jonas & Josephine Langford

Dianna Agron, Tom Hiddleston & Riley Keough

Margot Robbie, Melissa Barrera & Alycia Debnam-Carey

Ryan McCartan, Greta Onieogou & Lauren Jauregui

Anna Kendrick, Dakota Fanning & Avan Jogia

As per our usual routine, we'll be switching rooms mid-week.

[rikwintein]

Terugweg

Laatst spendeerde de piot nog maar eens menig uur op trein en bus, edoch vooral op een TGV. Elke verplaatsing verlangt het meest geschikte vervoersmiddel. Dat is slechts één van de vele Wetten Wintein die de piot ter harte neemt. Deze regel geldt onbetwist ook voor zijn vele reizen richting Le Midi. Zorgvuldige berekeningen leren de piot dat een solo-trip naar Estelle goedkoper af is indien…