JOIE DE VIVRE CLICK OF THE MONTH VIAMICHELIN
French icon Discover some of France’s most fascinating icons
The driver’s companion in France, ViaMichelin is a valuable resource for travellers, providing route planning, maps, real-time traffi c information, hotel booking services and links to tourist sites. Whether you’re planning a trip or are already on the road, ViaMichelin can help you navigate through France with ease. It provides estimates on fuel costs, suggests petrol stations, accommodation and restaurants, and allows you to set parameters such as avoiding motorways and tolls or choosing suitable routes when towing a caravan or trailer. Plus a ‘magazine’ section off ers motoring news and features.
viamichelin.co.uk
Test yourself
LOUIS PASTEUR Born in Burgundy in 1822, Louis Pasteur was a French chemist and microbiologist. During his lifetime he made signifi cant contributions to science and he is widely known for his discoveries of the principles of vaccination and, as the name suggests, pasteurisation, which laid down foundations in hygiene and public health. Pasteur’s academic positions were
numerous and his scientifi c accomplishments earned him France’s highest decoration, the Chevalier of the Imperial Order of the Legion of Honour, as well as election to the Académie des Sciences and many other distinctions. He saved the beer, wine, and silk industries
in France by discovering that microorganisms cause fermentation and disease. He also helped develop vaccines against anthrax and rabies. Pasteur fought long, hard battles against
the theory of spontaneous generation, which was a widely accepted assumption at the time. His work on fermentation and attenuation led to the development of the germ theory of disease, which revolutionised medicine. Although Pasteur’s area of interest was wine
and beer, rather than milk, he was the fi rst to provide an explanation for the phenomenon of heat treatment making foods safer for consumption in the 1860s. He travelled extensively throughout France to prove his
What to drink…
Each month, we take a look at a diff erent French drink. This month, vin chaud...
le poisson” 1. To be spiteful
IDIOM “Noyer
2. To do something impossible 3. To evade the issue at hand
answers p110
Vin chaud, also known as mulled wine, is a traditional French winter drink that’s perfect for colder nights, making it a favourite at Christmas markets or après ski. The fragrant and spiced mulled wine drink is similar to Swedish glögg and German glühwein, and is made by heating red wine with brown sugar and spices such as cinnamon, ginger, cloves and star anise. Some recipes also call for the addition of cognac or brandy. It is important to choose a young and fruity red wine for best results and avoid dry, acidic wines or older wines matured in oak, as they may have heavy tannins that can become bitter when heated. Vin chaud has a long history; it was oſt en used as a way
of making wine more palatable during the winter months when fresh grapes were not available. Some believe that it has medicinal properties and can help to ward off colds and fl u during the winter months. In France, vin chaud is oſt en paired with traditional
Christmas foods such as gingerbread, roasted chestnuts and other sweet treats.
98 FRENCH PROPERTY NEWS: November/December 2023
theories and to solve agricultural and industrial problems caused by infectious diseases. His remarkable lifetime of discovery,
achievements and contribution to science continues to both save the lives of consumers and inspire scientists today.
©SABELSKAYA – ISTOCK / GETTY IMAGES PLUS
©UNSPLASH GABY DYSON
©WIKIMEDIA COMMONS PAUL NADAR
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148
