Picnic in Provence (2 page)

Read Picnic in Provence Online

Authors: Elizabeth Bard

I knew Char had been a friend to Braque, Picasso, André Breton, at the crossroads of the intellectual life of Paris between the wars. During the Second World War, he was a leader in the French Résistance, receiving weapons drops from London and hiding arms, refugees, and young Frenchmen who refused the
service du travail obligatoire,
mandatory work service in Germany. In 1944, he went to Alger to help de Gaulle prepare for the liberation of the South of France. But as we sat down at the table, I quickly sensed that the public man was not the one Mireille wanted to share with us. “Char was like a father to me,” she said, showing us a letter written in his hand. His writing was even, slanted, with a slight flourish—an uptick at the bottom of each capital
L.
She opened his cracked wooden pencil box and touched the darkened metal nib of a quill. Although the events we were speaking of were only seventy years in the past, she handled these possessions like ancient relics.

In true Provençal style, we lingered through the afternoon: one coffee, then a second, one cognac, then another. Mireille told us stories of false papers, village collaborators, and Char helping her with her homework by the wood-burning stove. Her expression wandered between the softness of nostalgia and the grim pragmatism of the local
paysans
. “He made me memorize ‘Maréchal, Nous Voilà,’ the Vichy anthem, and told me to sing extra-loud in school so no one would suspect what we were doing,” she said.

“Do you have any other questions?” asked Mireille as we stretched over our empty espresso cups. Gwendal cleared his throat. “I read that even though Char refused to publish under the German occupation, he wrote all through the war. It is said that he buried his manuscripts in the cellar of the house where he lived and came back for them when the war was over.” In fact, after the liberation, Char dug up the notebooks and sent them to Gallimard, the famous Paris publisher, where they were noticed by the future Nobel laureate Albert Camus. Published in 1946 as
Feuillets d’Hypnos,
these poems remain Char’s masterpiece. “We’ve looked all over the village,” said Gwendal. “Where,” he asked, taking his roundabout French path to the point, “is this famous hole in the floor?”

“That’s easy to show you,” said Mireille. “We still own the house.”

The next morning, we found ourselves walking past the remains of the medieval château and into the heart of the
vieux village
. The houses in this part of the village were huddled close together, stacked one on top of another like building blocks; it was hard to know where one residence ended and another began. We took a sharp left at the place des Marronniers, with its fountain and giant chestnut trees, and walked a narrow flagstone street to La Maison Pons.

Mireille unlocked a wrought-iron gate and took us under a porch into an interior courtyard. There was a wooden carriage wheel the height of my shoulder balanced against the stone wall:
“Mon grand-père.”
Her paternal grandfather, she explained, had been a
carrossier
. We ducked through another doorway. Gwendal and I had to practically fold ourselves in half to avoid hitting our heads on the rough-hewn stones as we followed her down the steps into the wine cellar. Mireille cleared away some empty bottles and pointed to a low wooden shelf, about a foot from the earthen floor. “
Le voilà
. That’s where Char buried his manuscript,” she said. “Wrapped in an old parachute.”

Gwendal looked down.
This is the man I love,
I thought.
A man who can be so visibly moved by a dent in the dirt.

“We used to store pigs down here,” continued Mireille, returning suddenly to more practical details. “In those days we ate everything. We sealed the cutlets in a layer of fat, and when you wanted one, you would dig it out.” As we turned to leave, she stamped her foot on the packed-earth floor. “My uncle—he was Char’s driver during the war—before he died, he said there might still be guns buried under here. We never looked.”

Inside, the house was a maze, a series of small whitewashed rooms. Nothing was on the same level; to get from one room to another you had to take two steps up or two steps down. There were dark wooden beams and an open fireplace in the dining room that still smelled faintly of smoke. Up half a flight of stairs was the room where Char had slept. I looked out the window where he had had his writing table. I could see only a sliver of the street; just enough of it, I imagined, for the poet to distinguish the calves of a pretty girl from the jackboots of a German soldier. There were three more bedrooms and two bathrooms upstairs. The master bedroom, a former attic with a sloping roof, was flooded with morning light. “This is where we used to hang the hams,” said Mireille. It was clear that everywhere she looked, she saw two worlds, past and present. She was born in this house; so was her mother. I ran my hand across a beam. There was a date carved into the wood: 1753.

Before we left, we went out to the garden, a large two-level stone terrace overlooking the surrounding fields. Shoots of new mint congregated at the foot of an heirloom rosebush. It was almost May Day, and the lilies of the valley were in bloom. Mireille picked one and pressed it into my hand. The tiny individual flowers shook like bells in the morning breeze. “
C’est un porte bonheur;
it’s a good-luck charm,” she said, “for the baby.”

I didn’t know what to say. Though it was only about four months away, motherhood remained abstract for me. Most women carry babies in their wombs, but for now this pregnancy was mostly in my head. Gwendal already felt like a father. I certainly didn’t feel like anyone’s mom. Not yet. I pressed the flower to my belly, wondering if the baby could smell the springtime through my skin.

Up the steps, I looked into the mouth of the outdoor brick oven, the opening covered with ash and cobwebs. I squinted into the morning sun; I could just make out two horses, heads nodding in the grass of a nearby ridge.

I’m not someone who knows a whole lot about contentment; my default settings tend more toward striving and mild panic. But the warmth of this place was intoxicating: the high walls of the garden cocooned between the neighboring houses, the small spirals of fern growing undisturbed between the stones. “I know it was a dangerous, terrible time,” I said to Mireille, “but you can feel that your family was happy here.”

“We were.” Mireille smiled, briefly. “But I am sad now. I gave this house to my daughter, thinking she would come back to the village with her family. Instead, she wants to sell it.”

“Ah.”

People who know me will tell you: I almost never let reality get in the way of a good story. For most of my life, that’s made me a dreamer, a dilettante, even—in my own head—a failure. But every once in a while, we catch up to our dreams and make them real. The best decisions of my life have been made this way—a feeling, followed by a giant leap into the unknown. I never regret these choices, though I often make myself crazy with worry along the way. I think most of us wish we had more appetite for risk, not less.

Gwendal and I didn’t even exchange a glance. I know my husband. We were both thinking exactly the same thing.

We walked back along the gravel-strewn path that hugged the outskirts of Céreste. The houses were nestled on one side, the river and the open fields on the other. Mireille huffed slightly as she mounted the small hill toward home. Suddenly she stopped as if she had forgotten something very important. “The bed-and-breakfast doesn’t serve meals,” she said, crumpling her eyebrows together with concern. “Where have you been eating?”

“We bought some things at the market in Apt on Saturday,” I said. “We’ve been making picnics.”

“C’est bien,”
she said with a nod of approval. “Picnicking is good. That’s what we used to do.”

  

IT’S IMPOSSIBLE TO
say exactly what it was that moved us. Some heady combination of the history, the baby—not to mention those first strawberries. It took only a moment for the absurd to become the obvious. This is where we would live the next chapter of our lives. This is where we would become a family. Gwendal and I spent a sleepless night in front of an Excel spreadsheet and the next morning went back to ask if we could buy the house.

*  *  *

 
Recipes for a Picnic in Provence
First Asparagus with Tahini Yogurt Dressing

Asperges, Sauce Yaourt au Tahini

Angela did indeed lend me a saucepan to blanch my asparagus, and this was the result. The sauce, much lighter than a traditional hollandaise, has become my go-to dressing for steamed vegetables, poached salmon, even impromptu chicken salad.

  • 1 pound thin asparagus
  • 2 tablespoons dark (unhulled) tahini
  • 3 tablespoons plus 2 teaspoons fresh lemon juice
  • 1¼ cups plain Greek yogurt (whole-milk is best)
  • Small pinch of fine sea salt
  • Grinding of fresh black pepper

Wash your asparagus and cut off the tough ends of the stalk, then steam them over a large pot of boiling water for 3 to 5 minutes, depending on thickness. It is a sin to overcook asparagus (they get limp and smelly), so watch them carefully and take them out when they are still bright green and firm.

To make the dressing: In a medium glass bowl (or other nonreactive container) combine tahini and lemon juice until smooth. Add yogurt and a pinch of salt; stir to combine. Grind in pepper.

Serve the asparagus warm or at room temperature; pass the sauce on the side.

Serves 4 as an appetizer or side dish

Chickpea Salad with Sweet Peppers and Herbs

Salade de Pois Chiche aux Herbes Fraîches

Chickpeas grow abundantly in Provence, and they’re used in everything from
poischichade,
the local hummus, to
socca,
traditional chickpea flour crepes made in Aix. Warm and colorful, this salad travels well. It’s a wonderful accompaniment to grilled chicken or lamb chops.

  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 1 yellow onion, thinly sliced
  • 1 red onion, thinly sliced
  • Pinch of cinnamon
  • 1 teaspoon ground Spanish ñora peppers or good-quality smoked paprika
  • ½ teaspoon cumin seeds
  • ½ teaspoon harissa (North African hot pepper paste) or a pinch or two of
         hot pepper flakes, to taste
  • ½ cup olive oil
  • 3 cups chickpeas (2 14-ounce cans), drained
  • Black pepper
  • A good pinch of coarse sea salt
  • 1 cup (packed) flat-leaf parsley, with stems, finely chopped
  • 1 tablespoon (packed) fresh mint, finely chopped
  • Lemon slices, to garnish

Preheat the oven to 350°F.

In a large casserole dish, combine peppers, onions, and spices (not the parsley and mint—you’ll add those at the end). If you want the salad to be a little spicy, you can double the harissa or hot pepper flakes—the amount I’ve suggested adds flavor, not heat. Pour in the olive oil, toss to combine. Roast in the oven for 1 hour, stirring twice along the way.

Meanwhile, rinse your chickpeas in hot water. Take a bit of extra time to rub off and discard the waxy skins.

Remove peppers and onions from the oven—there will be a slick of lovely spiced olive oil at the bottom of the dish—and stir in the chickpeas. Add a good grinding of black pepper and a pinch of salt to taste. Let sit 5 or 10 minutes, then stir in the parsley and mint. Serve warm or at room temperature, with a slice of lemon to squeeze on top. This can easily be made a day ahead—it gives the flavors time to mingle.

Serves 6

Caramelized Onion and Anchovy Flatbread

Pissaladière

This is a classic at Provençal buffets and
apéritifs.
It may be the perfect food: sweet, salty, doughy, and portable—who could ask for anything more?

     The French use fresh yeast sold in cubes at the
boulangerie
to make the crust. For a simple dough using active dry yeast, I turned to
Artisan Bread in Five Minutes a Day
by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007). This is a supereasy no-knead olive-oil dough—and though you do have to let it rise for two hours, your active cooking time is almost nonexistent.

For the dough
  • 6½ cups unbleached all-purpose flour
  • 1½ tablespoons granulated yeast (I use Red Star)
  • 1½ tablespoons kosher salt or coarse sea salt
  • 1 tablespoon sugar
  • ¼ cup extra-virgin olive oil
  • 2¾ cups lukewarm water
For the topping
  • ¼ cup olive oil, plus one tablespoon for the cookie sheet
  • 2¾ pounds sweet yellow onions, halved and sliced
  • 1 teaspoon herbes de Provence
  • 1½ teaspoons sugar
  • 1 clove garlic, minced
  • Pinch of coarse sea salt
  • 20–30 anchovies
  • 20–25 cured black olives

To make the dough: In a medium mixing bowl, measure out the flour. In your largest mixing bowl (5 quarts), whisk together the yeast, salt, sugar, oil, and water, then dump in the flour all at once and combine with a wooden spoon. You might want to finish with your hands; if so, coat your hands liberally with olive oil so the dough doesn’t stick. There’s no kneading in this recipe; just make sure flour is thoroughly combined. Cover the bowl lightly with a clean cloth and let rise for 2 hours. You can use the dough immediately after that, but it is easier to handle if you leave it in the fridge for a while (it keeps, covered, for several days).

Meanwhile, prepare the onions: Preheat the oven to 350°F. In a medium Dutch oven or stockpot with an ovenproof cover, heat ¼ cup olive oil until it sizzles, then stir in the onions, herbes de Provence, sugar, garlic, and a pinch of sea salt. Sauté over medium heat for 10 minutes on the stovetop, stirring occasionally, until the onions begin to become translucent. Place the onions in the oven, covered, for 1 hour. The goal is to evaporate the water without browning the onions—that will happen when you put them on the pizza. Both the dough and the onion mixture can be made a day or two in advance.

Preheat the oven to 500°F (bake, not broil). You need only half your dough to make the
pissaladière,
so tear off half the dough, form a ball, and store in the fridge for a weekday pizza. (Not to get off the subject, but my family likes cured ham, fig, and Gorgonzola…)

Line your largest cookie sheet with parchment paper (I use my oven tray, which is 14 by 18 inches). Spread 1 tablespoon olive oil over the entire parchment paper, including up the sides. Remember, this is no-knead dough, so all you have to do is shape the remaining dough into a ball by stretching the surface of the dough around to the bottom on all sides. On the oiled cookie sheet, stretch the dough into a large round (about the size of a Frisbee) and then flip it over to make sure both sides are coated with oil. Using your fingers, press the dough into a rectangle the full size of the cookie sheet. Using the back of a fork (or your fingertips), make lots of deep indentations (not quite holes) in the dough.

Using a slotted spoon to minimize the liquid, scatter the onion mixture evenly over the dough, right up to the edges (you should be able to see a bit of naked dough peeking out from underneath the onions). Make a diamond pattern on top with the anchovies, then place an olive at the corner of each diamond. Cover with plastic wrap and let sit for 20 minutes. Remove the plastic wrap and bake for 12 to 15 minutes, until the crust is golden brown along the edges; take a peek underneath as well. The exact timing will depend on the size of your cookie sheet and the thickness of the dough.

Cut into small squares; serve warm or at room temperature.

Serves 8 as an hors d’oeuvre

Tip: If you are not inclined to make your own dough (I used to be scared of yeast myself), you can substitute a high-quality premade pizza crust or focaccia dough and bake according to the manufacturer’s directions.

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