All winter long, the hunters end their Sunday morning sorties with coffee at the community hall, dead beasts strapped to the hoods of their vehicles parked outside. In spring, they return, this time to eat.
On the menu: sanglier (wild boar) and chevreuil (roe deer, a small breed, 25-70 pounds). Of course, the Carnivore wanted to go.
Early in the morning, under the bridge next to the community hall, a fire was started with pieds de vigne (stumps of grape vines). A huge rotisserie (clearly jury-rigged) started turning, two sangliers and one chevreuil. Like many of the diners, I went down the river bank to take pictures of the skewered hulks. A knot of retirees with well-endowed abdomens discussed the scene, as the head cook used a huge dipper (also jury-rigged) to collect the drippings and pour them over the turning meat. “Mmmmm,” one groaned with pleasure. “Ça, c’est bon.” (That’s good.)
“Oui,” moaned another, adding a bit plaintively, “Pour le cholestérol aussi.” (For the cholesterol, too.)
“Bah, j’ai déjà fait un infarc,” says yet another. (Oh, I already had a heart attack.)
“Moi, deux.” (I had two.)
Then they went into details about how many arteries and stents and hospitals and I had to flee before my appetite was ruined.
The apéritif started as usual, outside under the porch of the community hall. A long table with pitchers of white and rosé wine, and bottles of Ricard. Don’t even think about any other brand of pastis around here. Although nobody orders a Ricard or even a pastis. They say “un jaune”–a yellow–because the alcohol oxidizes with water and turns a milky yellow.
The hunters’ gathering was different from others we have attended. Besides the extreme paucity of women and absence of children (just one boy), the demographic was decidedly older, heavier and had many more smokers. It didn’t seem that they didn’t care; instead it seemed that they DID care, especially about giving a big middle finger to rules and “shoulds” about healthy eating and moderation. On the other hand, I never saw so many people for whom the first description would be “jolly.” The cooks, especially. Big guys, their sagging, faded T-shirts stained with smoke and sweat, beaming with pride, their nonstop chuckles occasionally bubbling up into raucous belly laughs. Just recalling them makes me smile.
Anyway, they know how to cook. The first course was a salad, topped with walnuts, warm duck gizzards and a slice of foie gras. Then, after a leisurely pause, came trays groaning with sanglier. It was so heavy, our tray bent and landed on the table (without damage). There was a huge tray for every 10 people or so.The boar was served with potatoes that had roasted in the juices of the meat, and sliced onions also cooked in the meat juices. OMG.The meat itself was perfectly seasoned. With what? The cooks played coy (not just with me; a woman at the next table also tried, unsuccessfully, to wheedle the secret out of them). This led to a big discussion of what each diner detected: mustard, thyme, harissa….and of course the cloves of garlic stuck into the meat all over.
The trays were refilled with more sanglier. As if we weren’t all stuffed.
Next, they came around with the chevreuil. I passed, but the Carnivore was in heaven.
This was followed, in its sweet time, by cheese–a wedge of brie and a chunk of roquefort. The dessert was crème brulée. Then coffee.
There were three huge trays of meat left over. The meal, which started around 1:30, after the apéro, wound up around 5:30. We were all invited to come back for dinner at 8, though most of our fellow diners planned to go home and nap and to skip dinner altogether. We could hear them continue with Part II well into the night.
Oh, and the price? €13 per person, drinks included.
As with the Easter omelette and the fêtes du village, you can get in on these communal dinners. Just look at the notices at the local grocery stores and bakeries, which usually are also where you buy tickets. You need to bring your own cutlery, plates, glasses and napkins.