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Paris – A Revolutionary City!

by Bernard Dugdale on January 29, 2012

So, we’re all set. I’ve finalised plans for The Chain Gang’s weeklong exploration of all things Parisian.

The itinerary and some background are now available on our website now available on our website , along with dates and prices. This year we’re planning just two tours, the idea being that next year there will be at least 3 of our guides that know our way around the sites, the restaurants, the back-routes, etc., and we can run a bigger programme.

I doubt two tours is enough, so I expect they’ll be over-subscribed. I’m half-hoping that means it’ll be mostly Chain Gang regulars, or at least repeaters, but all are welcome, naturally.

The itinerary sets out where we go, and tries to give a flavour of why. But space is always limited, whether in a brochure or on a website, so I fear it comes across as a bit functional – “we go here, we see this, we eat. Then we go there, we see that,” etc. What’s missing is why cycling in Paris made me think this is the most exciting thing we’ve ever done.

I plan to write plenty about Paris in future Newsletters, but as an introduction I thought I’d whistle-stop through recent revolting history, and do a quick maths lesson of French Empires and Republics.

The First Republic and The French Empire

Napoleon I
One of the things that surprised me was that we speak of The French Revolution, when they’ve actually had lots.

We’re all familiar with the French national holiday on July 14th, which celebrates ‘Bastille Day’, the storming of the Bastille in 1789. This heralded the First Republic. In 1804 Napoleon declared The French Empire, which ended with his defeat at Waterloo in 1815.

Restoration

Place de la Bastille

The Bourbons, restored to the throne following Napoleon’s defeat, did not fare well, and following the death of Charles X in 1830, Louis Philippe of Orleans, the ‘Citizen King’ was declared King.

In the centre of the ‘Place’ where the Bastille stood is the July Column, with the golden ‘Spirit of Liberty’ on top. This monument actually commemorates the next revolution, in July 1830.

The Second Republic

Sadly, Louis Philippe was a bit crap. In 1848, disillusioned with continuing austerity and widening inequality, the citizens of Paris barricaded the city and forced Louis-Philippe into exile in the UK, declaring the Second Republic.

Anybody interested in how the French got to her current ‘Fifth Republic’ needs to pay attention here. This Second Republic was unpopular, prompting a Presidential election won convincingly by Louis-Napoleon, returned from exile in the UK (in Leamington Spa, if you can believe that!).

The Second Empire

Just 3 years later Napoleon III suspended the constitution and declared the 2nd Empire. (He was the son of Napoleon Bonaparte’s brother, also Louis Napoleon. Napoleon II was Napoleon Bonaparte’s son, who died in exile in Austria).

Napoleon III

The Third Republic

In 1870 Napoleon III was overthrown following his capture in the disastrous war against Bismarck’s Prussia. Fearing invasion by Prussia, Parisians barricaded their city and declared the 3rd Republic, which lasted until the French capitulation to Nazi Germany in 1940.

The Fourth And The Fifth Republics

After the 2nd World War, in 1946 the French established the 4th Republic, which lasted just 12 years. Calls for Algerian independence from France led to deep divisions, and believe it or not sections of the French army unleashed a wave of terrorist attacks within France. Unable to govern, the 4th Republic was dissolved, and Charles de Gaulle came out of retirement to become elected President by electoral college. It was De Gaulle that came up with the system of directly elected term-limited Presidents – and that’s your Fifth Republic, which we’re familiar with today.

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Very Nearly The Sixth Republic

But the story of French revolution was still not over. The May Uprising of 1968 was a huge event. What started as a student uprising in May became a general strike involving over 11 million workers, still the biggest strike in history. De Gaulle fled to Germany from where he organised a military and police response. It was the announcement of new elections that brought the uprising to an halt, but it was, to paraphrase Wellington after the defeat of Napoleon I, more of a ‘damn close run thing’ than is widely understood. Ironically, De Gaulle strolled the elections.

All of this history is reflected in Paris today, spectacularly so in the buildings, the boulevards, the monuments and churches, which reminds me of a comment from the Chinese Prime Minister Zhou Enlai, asked by the French President at the 200th anniversary for his assessment of the French Revolution: “It’s too early to say”.

He could just as well have replied “Which one? The one that started 200 years ago and is currently in a temporary lull?” It seems incredible now that all this can have happened in such a beautiful city. For all that London is wonderful, it simply doesn’t have the same history that Paris does. And believe it or not, it’s better by bike; it’s amazing by bike.

I’m tired, I’ll leave it there. Next month, perhaps some art, some Monet, Rodin and Toulouse-Lautrec. There’s a lot more to Paris than revolting!

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The Normandy Cheese Olympics

by Bernard Dugdale on January 29, 2012

Of our French tours, the distinctiveness and quality of the local cuisine varies widely. Whatever locals might tell you, the Loire Valley and Bordeaux are generic ‘French’ – delicious when done well, but you can get it anywhere.

The Dordogne is very distinctive, based as it is almost entirely on duck and goose with some walnuts, truffles and strawberries thrown in for variety.

Truffles

The best (of our French tours so far) are undoubtedly Provence and Burgundy. Burgundy has an amazing variety of traditional dishes, oeufs meurette, jambon perseillé, coq-au-vin, escargot, boeuf bourguignonne (all Burgundy dishes, not ‘French’!) which are done better in-situ than anywhere else.

Provence is more varied, much healthier (they actually use fruit and vegetables in their cooking!) and more reliant on olive oil and provençale herbs, notably thyme and rosemary.

So, what of our latest tour, Normandy? It’s another cracker! Although outside France Normandy means William The Conqueror and Operation Overlord, within France it means cheeses, sea-food, beef, dairy dishes and apple orchards. Normandy has a great culinary tradition and we will be exploring it all on our new tour in 2012.

The most famous cheese is Camembert, traditionally made with milk from the pure-bred Norman cow. I always think of Camembert as a boring cheese, basically something to eat before dessert if you don’t like cheese. In Normandy, as you may have guessed, this isn’t true.

Camembert

AOC Camembert is made from unpasteurised milk, by law. First the cheese is made by adding mesophilic bacteria and rennet to the milk, and stored in disc-shaped molds. These are turned regularly for 48 hours, but at that point the cheese tastes of nothing, this is where it starts.. The key part is the spraying with the Penicillium camemberti mould, the same mould used in the manufacture of Brie. The cheese must then mature for a minimum of 3 weeks.

Camembert is made in distinctive small discs 4 – 5 inches across (10 – 12 cm), in contrast to the much larger wheels of Brie. The difference in taste between these two cheeses is largey because of this greater rind to cheese ratio.

Nice as proper Camembert is, it’s far from France’s best cheese. In fact, to borrow from John Lennon, it’s not even the best cheese in Normandy. One of the things I’m looking forward to is introducing people to Livarot and Pont L’Eveque.

My favourite is Livarot, known as Colonel on account of the distinctive stripes of dried reed wrapped around the small discs of cheese.

Livarot

It’s an AOC cheese (Appellation d’Origin Controllee – if you want to make a Livarot you must come from the region and follow strict rules), is matured far longer than traditional camembert, and luckily for us is best between May and September. This year we have two Normandy tours planned, July 28th – August 4th, and August 25th – September 1st, so the Livarot will be tasting beautifully.

Pont L'Eveque
I ought to give an honourable mention to the 3rd AOC cheese, Pont L’Eveque, probably the oldest of the Normandy cheeses. Made in square rather than circular molds, while not as pungent as the Livarot it certainly out-smells the Camembert, earning it the silver medal in my very own Normandy Cheese Olympics.

So there you have it:
1. The Colonel
2. Pont-L’Eveque
3. Camembert

We’re fortunate that one cheese-making factory is still open to visitors – just one in the whole of Normandy – in Livarot, and we’ll be able to see and taste all three of these lovely cheeses on the 2nd day off our Normandy tour.

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