Aywiers autumn 2015
When we first came to Aywiers, fifteen years ago, we had a wobbly table on a wobbly hollow of the cow field. Our weather protection was a wobbly garden sunshade that was a pushover for anything stronger than a light breeze. Nowadays we have the grande luxe site under the awning, backs to the lovely brick wall of the old orchard. From here, we gaze out over the hortensias towards the pasture that plays host, for two weekends a year, to world-class specialized plant producers.
The Tearoom jams have gained an army of devotees who wheelbarrowed away their boxes of our autumn Jams – damsons and bullaces picked at Allans organic orchard in Plaxtol, crab apple jelly from our trees, with a slug of Pommeau to underline its appleiness, our blackberry. elderberry and fresh ginger; and an orange marmalade with Calvados.
And this Autumn, our neighbours are the team from Beagle and Brown, flinging wild designs and heady scents into the ancient apple trees.
DINNER WITH CLAUDE
Our other luxury on the field at Aywiers is that of being fed by the transcendental Claude Pohlig, a top chef of Belgium whose food tent is a fixture at the Journees de Plantes. His is a cuisine that features raw vegetables, unusual pulses, edible flowers, scented herbs,and a hamburger with real heft too, if that s your mood. Claude is part of a select small clutch of Belgian chefs who travel regularly to make contact with other chefs, other cultures, other cuisines. Last year, Japan, this year Chile.
But in three weeks time, Claude has elected to host his own Grande Soiree de Gibier, featuring wild meats, here at St. Remy au Bois.
Each course, from Entrée through to Plat and Dessert, will be supported by its own wine – and Claude promises wines that are unusual, exceptional, and interesting, The ticket for the evening, all inclusive, is 50 euros. It will be a modest thirty people or so who will be sat around our Emery tiled tables.
Anyone keen to share this experience can reserve their place by contacting us at the Tearoom. 00 33 3 21 86 19 40 or email@example.com