Post by frenchmystiquetour on Oct 31, 2011 17:18:10 GMT -5
I have nothing to do with my time so I thought I'd make you all jealous and torture you with a lovely photo essay about biking through a bunch of charming French villages out in the country. It was an absolutely beautiful fall day with clear blue skies and warm temps and the foliage is just about at its peak right now so I couldn't have asked for more perfect conditions to go biking. I left Paris from Gare de Lyon with Moret-sur-Loing as my destination to start today's ride. Let me preface my report by letting you know that every place I visited today is accessible by train from Paris. You can buy a Mobilis Pass zones 1 through 5 for 14 euros and spend the day bouncing from village to village as you see fit. On the train line are Fontainebleau, Moret-sur-Loing, Montigny-sur-Loing, Bourron-Marlotte and Nemours. The train stations for Moret, Montigny and Bourron-Marlotte are anywhere from 1/2km to 1km outside of town but if you can handle a short walk then no problem.
I covered Moret-sur-Loing in another report and during a different season so I'm just going to cut and paste that report here. So let's start. Here is my entry to Moret-sur-Loing.
Moret-sur-Loing is classified as one of the ''plus beaux villages de France'' and it is indeed worthy of this designation. It maintains vestiges of its medieval era, as evidencd by the entry gate and wall fortifications shown in the previous photo, as well as a bridge, mill, donjon, church and other edifices and architectural features. It was a residence of the kings of France for a few centuries but it is primarily associated with the Impressionist painter Alfred Sisley who moved to Moret in 1880 and painted numerous works here and in its environs.
An interesting anecdote related to Moret is that it is the home of the most ancient ''bonbon'' in France called Le Sucre d'Orge. A group of Benedictine monks settled in the village in 1638 and using a secret recipe concocted this tasty goody for the enjoyment of high personages. Whatever the ingredients were they were very particular and the result could not be replicated. The monastery was broken up during the Revolution but apparently the recipe was not lost. A certain Sister Félicité, who had formerly resided in the priory, took the precaution before dying of passing on the secret recipe, in writing, to a close friend. Later, when a group of religious persons re-established themselves in the village the close confident of Sister Félicité presented herself to these authorities and divulged her secret. In 1853 a government dignitary of Moret origins retired to his childhood village and undertook to restore the traditional fabrication of this goody. Production lasted until 1972 when the religious order responsible for its production encountered various difficulties and closed their doors. But the story still isn't over. Prior to closing, in 1970 Sister Marie-André confided the Secret du Sucre d'Orge to a local confection maker, Monsieur Jean Rousseau. In the village itself today there are 35 individuals known as the Confrérie du Sucre d'Orge des Religieuses who are united in their passion for the production the local specialty.
I didn't sample any of this local specialty while I was here but apparently the recipe can't be too much of a secret since I found it on the internet. I'll have to try it the next time I go back. Here's a link to a site I found (in French) showing how to make it:
www.atome77.com/articles/170/Gastronomie/Fabrication-Sucres-Orge-Religieuses.htm
It is now time for the obligatory photo tour of the village. You might want to grab a snack first and settle in though, 'cuz I took a lot of photos of this pretty little village.
There are loads of narrow residential side streets and they have made it very bike friendly, as you can tell by the bike lanes painted on the road.
Here we see the building where Le Sucre d'Orge was crafted. I can't recall if there is a museum there now or if it was being used for present day production, or maybe it's a restaurant. There is a museum devoted to it somewhere in town. But you'll find out when you visit and then you can tell me all about it.
I covered Moret-sur-Loing in another report and during a different season so I'm just going to cut and paste that report here. So let's start. Here is my entry to Moret-sur-Loing.
Moret-sur-Loing is classified as one of the ''plus beaux villages de France'' and it is indeed worthy of this designation. It maintains vestiges of its medieval era, as evidencd by the entry gate and wall fortifications shown in the previous photo, as well as a bridge, mill, donjon, church and other edifices and architectural features. It was a residence of the kings of France for a few centuries but it is primarily associated with the Impressionist painter Alfred Sisley who moved to Moret in 1880 and painted numerous works here and in its environs.
An interesting anecdote related to Moret is that it is the home of the most ancient ''bonbon'' in France called Le Sucre d'Orge. A group of Benedictine monks settled in the village in 1638 and using a secret recipe concocted this tasty goody for the enjoyment of high personages. Whatever the ingredients were they were very particular and the result could not be replicated. The monastery was broken up during the Revolution but apparently the recipe was not lost. A certain Sister Félicité, who had formerly resided in the priory, took the precaution before dying of passing on the secret recipe, in writing, to a close friend. Later, when a group of religious persons re-established themselves in the village the close confident of Sister Félicité presented herself to these authorities and divulged her secret. In 1853 a government dignitary of Moret origins retired to his childhood village and undertook to restore the traditional fabrication of this goody. Production lasted until 1972 when the religious order responsible for its production encountered various difficulties and closed their doors. But the story still isn't over. Prior to closing, in 1970 Sister Marie-André confided the Secret du Sucre d'Orge to a local confection maker, Monsieur Jean Rousseau. In the village itself today there are 35 individuals known as the Confrérie du Sucre d'Orge des Religieuses who are united in their passion for the production the local specialty.
I didn't sample any of this local specialty while I was here but apparently the recipe can't be too much of a secret since I found it on the internet. I'll have to try it the next time I go back. Here's a link to a site I found (in French) showing how to make it:
www.atome77.com/articles/170/Gastronomie/Fabrication-Sucres-Orge-Religieuses.htm
It is now time for the obligatory photo tour of the village. You might want to grab a snack first and settle in though, 'cuz I took a lot of photos of this pretty little village.
There are loads of narrow residential side streets and they have made it very bike friendly, as you can tell by the bike lanes painted on the road.
Here we see the building where Le Sucre d'Orge was crafted. I can't recall if there is a museum there now or if it was being used for present day production, or maybe it's a restaurant. There is a museum devoted to it somewhere in town. But you'll find out when you visit and then you can tell me all about it.