Champagne Ardennes : questions réponses

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Champagne

Mercier has built a big barrel holding 200,000 bottles.
In which circumstances, and by whom was this barrel built. How much does it weigh?

The famous Mercier tun was designed in 1899, on the occasion of the Paris World Fair, by Eugène Mercier, who was a forerunner as regards advertising. It took 11 years to build it, and 150 oaks were necessary. The 11 tons cask, holding 200.000 bottles, went in triumph across the villages of France, on a wagon with gigantic wheels drawn by 12 yokes of oxen. It was second prizewinner behind... the Tour Eiffel.

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André Dhôtel

Is there an Italian translation of the book by André Dhôtel : "le Pays où l'on n'arrive jamais" ?

"Le Pays où l'on n'arrive jamais' has been translated to italian in Turin by S.A.I.E. ,and in Novare by the Istituto geografico de Agostini. There is too a translation of the novel "Les Mémoires de Sébastien".

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Puppets

Could you tell me the dates of the next Charleville festival, and how to contact them ?

The next festival will take place during the 2006 autumn
Contacts :
Comité d'Organisation du Festival Mondial des Théâtres de Marionnettes
BP 249
F - 08103 Charleville-Mézières Cedex
tel. (00 33) (0)3 24 59 94 94
fax (00 33) (0)3 24 56 05 10
email : festival@marionnette.com

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Trou champenois

Instead of a "trou normand" (calvados liquor) I'd like to make a "Trou Champenois" for a wedding meal. Could you give me the recipe.

The "trou champenois" is nothing but a Champagne or ratafia de Champagne sorbet.
Here are two recipes
* with ratafia :
250g of sugar, 50cl of water. Melt on alow heat the sugar in the water. When the syrup is cooled, add 15 cl of ratafia and put in the freezer or in a ice cream maker.
* with Champagne :
200g of sugar, the juice of an orange, the juice of a lemon, one egg white, one bouttle of Champagne rosé
preparation 15', réfrigeration 3 h
Put in a sauce-pan casserole the fine granulated sugar, and a quarter of a liter of water. Bring to the boil 5'. Let cool before you add the orange, and lemon juice. Pour the Champagne, then mix it with the stiffly beaten egg white. Pour the syrup in the ice cream maker la sorbetière et laissez prendre have it set in the freezer.

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Verlaine

I heard with radio that an arrow circuit Verlaine-Rimbaud existed and that an exposure of some personnal effects of Verlaine (desk, inkpot..) takes place at the moment in a city of the Ardennes had where he taught (not Rethel, but a name of a city finishing in - uynes - forgiveness of my inaccuracy). Are you informed of this circuit and can you give me precise details ?

The Rimbaud-Verlaine road exists well and truly. You can get the document by writing to
Vitrine et Culturelle du Conseil Général Place Ducale
08000 Charleville-Mézières
As for the exposure in question, it is permanent and is held in the café de Juniville that Verlaine attended much when he lived his experiment as a farmer with Lucien Létinois after the episode of teaching in Rethel.
I invite you to consult our page: http://www.kc3a.com/tourisme_guide//verlaine_en.php

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