Our friend Henri and his lovely wife Andrée are old friends of Nicole and Pierre, and have become our good friends as well. Henri is a fun loving character, always with the funny story, always the showman. He is also a flamboyant chef, and loves to stage something grand like a bouillabaisse for a crowd, decked out in apron and chef’s hat with André as his sous-chef. But he has another specialty for which he is well known: he is a consummate napper.
At any luncheon, no matter what size the crowd or how grand the occasion, right after the meal Henri will rise from the table, make his farewell, and amble off to the closest armchair. Undisturbed by the continued revelry that is no doubt spurred on by post-lunch cognacs and such, he will immediately fall into a deep slumber. After a bit he will return, totally refreshed. (If he sleeps too long, a little extra noise might be required to wake him).
In an early blog I ran the photo you see here of Henri napping after the vide grenier party lunch, and shortly afterward I received a recipe from Henri: une recette for the perfect nap. If you know any power-nappers, they will be pleased to see this recipe for the ultimate post-lunch sieste, perhaps to refine their technique. I’ve included my translation but also his original French version, for those native or wannabe French speakers among you.
Photo: Can this man be revived? Coffee to the rescue.
Dear Lynn,
Since you have done me the honor of featuring me on your blog and have quite comfortably installed me there, it seems necessary and useful to all to confide the recipe for une sieste.
La sieste is a privileged moment to which one should aspire at the end of every meal.
First of all it is necessary to have the proper motivation: think about your nap, and nothing else.
Then, look for the right spot, preferably in the shade, but certainly comfortably ensconced.
A good armchair, nice and deep, a chair where you can stretch your legs.
A hat, to protect your eyes from the sun, if you are outside.
When you have all these elements, don’t forget to bid adieu to your friends.
Then, concentrate on your objective: sleeping. Close your eyes and let yourself be lulled to sleep by the conversations around you, the smell of coffee tickling your nose.
Slowly you will achieve a profound slumber, the noises around you will fade away, and you will reach nirvana.
After that nothing matters, but if by chance a spoon slips from the hands of a guest then it’s time to wake up, no matter how much time has passed.
And so, bonne sieste to all.
Henri, a fervent practitioner
Chère Lynn,
Mais comme vous m'avez fait l'honneur de figurer en bonne place, et confortablement installé sur votre site, il me parait nécessaire et utile à tous, de vous confier la recette de la sieste.
La sieste est un moment privilégié auquel il convient d'aspirer, à la fin de chaque repas.
Tout d'abord, cela nécessite une bonne dose de motivation, bien penser à la chose et ne penser qu'à cela.
Ensuite repérer le lieu, à l'ombre de préférence, mais surtout confortablement installé.
Un bon fauteuil, très profond, une chaise pour allonger les jambes.
Un chapeau pour protéger les yeux du soleil, à l'extérieur.
Quand vous avez réuni tous ces éléments, ne pas oublier de saluer tous les amis présents
Et alors, concentrez-vous sur votre objectif : dormir, fermer les yeux et laisser vous bercer par le ronronnement des conversations proches et, respirer des odeurs de café qui vous chatouille les narines.
Lentement vous sombrez dans une profonde quiétude, les bruits alentours ne vous parviennent plus, vous atteignez le nirvana.
Plus rien ne compte alors, mais si d'aventure une cuillère échappe de la main des convives c'est le moment de vous réveiller, qu'importe le temps qui s'est écoulé.
Allez, bonne sieste à tous, recommandée par le corps médical et le corps tout court.
Henri, fervent pratiquant
RECIPE: Henri’s Delicious and Oh So Easy Cured Salmon
Recently at a potluck dinner at the château—I can’t remember the occasion, but it doesn’t take much of an excuse for a party here—Henri brought some salmon he had cured himself, and it was the talk of the party. It’s a dead-easy way to start a nice meal with a flourish.
A fillet of salmon : allow 4 oz. (100 grams) per person. Try to buy thin fillets; if they're thick, slice them into several pieces. Remove skin from bottom, or have that done where you buy them.
Per pound (450 gr) of salmon: 4 tablespoons sea salt and 3 tablespoons sugar
Fresh ground pepper
Optional: 3 dried juniper berries, crushed
One bunch fresh dill, chopped
Lemon slices
dill sprigs, for garnish
Crackers or thin toasts
SAUCE:
Crème fraiche or sour cream
Fresh dill, finely chopped
Salt and pepper
Mix salt, sugar, dill, and plenty of fresh ground pepper in a bowl. Rub both sides of the salmon in the mixture to coat. Arrange on a pie plate and refrigerate for at least 12 hours, removing it occasionally to baste/turn it in the juices that will form. Just before serving, remove dill and marinade by rubbing it off with paper towels. Slice (thick or thin, as you wish) and arrange on serving plate with lemon and dill. Mix sauce ingredients together and serve alongside, with toasts.
In the comments section this past week: Lots of folks have been to Vanves. Natalia has had crepes in Geneva with Gran Marnier, Debbie likes them with nutella and strawberries. Linda's a fool for old linens (me too) and suggests a good lemon cookbook; and Karen has more Vanves metro advice.
