A scene in Bourgogne France – on the road to the Nitram Factory.
It was done with the first batch of Nitram H charcoal that I produced.
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Jerzy standing next to Nitram’s first shipment to Italy.
Nitram Charcoal now ships internationally.
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Well, there it is, Daniel straps down the last pallet.
That’s three pallets in total and Daniel estimates 300,000+ batons destined for Canada.
All things must come to an end so here is my last lunch at Natalie’s.
A little quiche with a Cote du Rhone to take the edge off the morning.
Followed by one of my favourites – tripe.
My mom’s was better – but only by a little bit.
Very hearty, delicious and satisfying since the cold weather moved in.
3 types of cheese (as usual) and a little creamy dessert with coffee.
Natalie sees us off.
I think she will miss me.
I always sang the praises of the food at Le Petit Auberge.
This pic gives you an idea of the lovely scenery in Bourgogne.
I drove every day for 30 minutes from my hotel to the Nitram workshop.
I saw deer, fox, rabbits and even a wild boar.
How cool is that!
More later – cheers and thanks Natalie.
Very relaxing and enjoyable.
A couple of things to note.
1. A lot of the wood ends up as sawdust.
2. Rejected sticks of potential Nitram end up as fire starters.
3. Even after the firing there are batons that curve and have knots – rejected and to the firebox for them!
Ok we have done the duty part – here is what I had a Natalie’s.
First a country pate with a smidgen of salad to keep the arteries from freaking out!
NEXT…
Kidneys in wild mushroom gravy with noodles that kept falling off my fork, but I managed.
Now here is the really bad part… I had a second helping!
I tried to convince Natalie and her husband to move to Canada and conveniently locate themselves near my office. In French she said that she does not speak any English. You speak the language of great food… who the hell needs English!
Oh well, tomorrow I have been promised another interesting and local treat – of course I wont tell.
You have to come back for the next instalment of food and those little black Nitramy things.
Well here it is – the first of 3 pallets of Nitram bound for Canada.
Daniel, however, is not bound for Canada.
But his better half did prepare a lovely lunch to celebrate.
First a well rounded white wine (Sancerre) that reminded me of a German Rhine wine.
A little fruity – I was amused by its impertinence.
A Pate de Canard – ridiculously delicious. I was quoting religion part way through my first bite.
A fish soup appeared and silence reigned the table – although the odd slurp could be heard.
Fromage? Bien sur (of course) i just learned that phrase so feel compelled to use it.
A little Belgian Endive with olive oil, dijon mustard and balsamic (for the ateries)
Accompanied by a subtle Beaujolais that kept asking to be sipped.
I complied – dutifully.
Desert – d’accord! Another choice little phrase.
Homemade Apple Cake with homemade custard.
Getting close to the end.
But Monday, Daniel has promised a special treat at Natalie’s.
It took a week to reserve and takes several days to prepare…
Au revoir.
A couple of days ago Daniel and I went to Auxerres to pick up some packing supplies for the shipment of Nitram back to Canada. More on that in a moment.
Near Chablis there is the medieval town of Tonnerre.
Here there are many “Vin Caves” which is the French name for a wineshop – sort of.
But, this one place Daniel took me to had a cellar that was built in the 11th century!
Check out the stairs going down.
Then in opens up with all these wine barrels.
A short walk down a winding hall and there was this little wine tasting area.
I did buy a few bottles of Sauvignon.
Daniel did inform me that Chablis is the name of a town and not a type of wine.
Back to Nitram.
Check out the new labels.
The second picture is one of 4 pallets that are being prepared for shipment.
Each box contains thousands of sorted batons of Nitram.
We have been busy.
Au revoir for now.
The charcoal has to cool down for at least 24hrs.
NOTE – it must be kept out of the sun!
Spontaneous combustion has occurred in the past.
The charcoal was then loaded into old wooden boxes from a fish market.
These belonged to Daniel’s father and go back 50 years.
Lunch was at Le Petit Auberge in Champlost (pronounced “cham plo”)
Started with a puff pastry that had quenelle’s and biftek in a lovely gravy – delicieux!
The second course a fish called “lotte” in French.
Tasty and reminded me of monkfish.
Followed by cheese from three local farms.
AND dessert – a custard with meringue and caramel.
White wine with the meal and I had a coffee to stay awake for the afternoon.
The food/funsains saga continues.
Au Revoir.
Well it is day 4 and the first batch of Fusains is done.
The charcoal is very delicate when it comes out of the oven.
The entire process is about two and a half days.
Today, Annie, Daniel’s better half, cooked up a lovely lunch.
A French type of pizza with fresh tomatoes, cheese with a generous spread of dijon mustard – very tasty.
We had a lovely pork casserole with rice and haricots (hairy beans I call them – very tasty).
Followed by cheese – I think wine is the secret to counteract the hardening of the arteries effect.
Last – a pommes flan from the local boulangerie.
I am now in France ready to begin the Nitram making experience.
However, let’s not forget that this is the land of excellent cuisine and vin.
See how quickly I can learn French!
Daniel and I drove out to inspect the first batch of wood that will be delivered.
The picture here is approximately one half of the total that was ordered.
Lots of boite – lots of travaille!
On to better things – this dish was called a Tiramisu de Saumon.
So creamy that my heart skipped a beat while my taste buds sang a ditty – very tasty.
The second picture is the Creme Brule that I devoured before remembering to take a picture.
Soon we begin production.
Adieu for now – Jerzy
