"Almost" a Year in Provence: The Willauer's Visit-Arrival Day

The Willauers came and Willauers left and we were the better for it... Charlie and Gale's visit was so special... Our focus was Susie’s 50th birthday and we had a grand time. Their visit was short, sweet and memorable to the ‘nth” degree. For those that don’t know Gale and Charlie, they are dear friends from Duxbury who have touched both of us. Worldly, relationship oriented, outgoing, sailors, warm, non pretentious, love to ski and a nice family. They have all the elements that make for a fun time and a solid friendship.... which we have and enjoy with one another.
Their visit all began Thursday, October 19, when we picked them up at the airport in Marseille, despite about a five hour delay for C and G, they spread their wings and were ready to party, tired or not!! Once at our house, a brisk walk up into the country like setting behind our home where they got a peek at some olive trees and a view of lovely, majestic Mont Sainte Victoire opened their eyes and rejuvenated them.

A visit into Aix and they were alive! After a bit of sight seeing in town, we had a marvelous meal at “the charcoal restaurant” better known as Le Zinc d’Hugo. Despite the open wood grill in the restaurant, in Charlie's and my opinion, cooking over a hot fire is not their forte. We both rolled pour eyes as we watched successive, beautiful pieces of meat being thrown on to a BBQ that was perfect looking in every way yet the French still blew it. The grillers in France are under the trained impression that meat is to be cooked over a very quickly over a very hot grill. A Frenchman also apparently believes that the grill should be very close, maybe an inch or two, from the coals and flames are an essential ingredient to the cooking process. The end result is a piece of dead cow, duck or pig that has been charred on the outside but is still raw on the inside. Really it’s like eating sushi but in fact its charred steak in sushi form. To bear insult to injury, the grill chef smiles as the steaks are served and in some way dares you to ask for it to be cooked further. Remember there are no “doggie bags” allowed in French restaurant so this all or nothing once dinner is served. Charlie had to be mentally restrained numerous times as he watched this grill chef murder these beautiful pieces of meat…welcome to French grilling.
NLB

Susie here: In spite of Nick and Charlie’s observations about the grilling techniques not living up to their Duxbury standards, we had a really fun time at Zinc d’Hugo and a great meal as well! Here are three of our delicious dishes....they all survived the grill!