Originally posted 2014.
Each year, most often in the spring, our choir, Les Chants des Corbières, often combines our performances with a small repast ( repas). While concerts are usually free, we do have a small charge for the meal and it helps to pay the choirs expenses.
In this post you will see a bit of the activity that goes into preparing an autumn repas following a performance in the nearby village of Villesèque-des-Corbières (Pop: 388). The menu was kept simple. There was Pumpkin soup, baguettes, cheeses and a variety of desserts all made by choir members. There are always bottles of wine, juices and bottles of water on each table. However, we are also well known for our generous vat (30 plus gallons) of Sangria.
One of the first things I look for each autumn as the landscape begins to run rampant with colours are pumpkins and other squashes. When I first arrived in France they were abundant but almost unrecognisable to me. Living in California, New York and a few states in-between did not prepare me for what I would find at the local markets. No longer would I carve into a round and brightly orange vegetable. The pumpkins here are not round and smooth nor are they always orange. Many of the pumpkins are a light to medium and even a dark green. Regardless of the colour of the outside, they are all the same vibrant orange inside and quite delicious.
There is often a tombola (raffle) and prizes donated by local merchants including plants, travel, baskets filled with treats including bottles of wine.
While most of the songs we sing are French, we do have a few in our catalogue in Spanish, one or two in English and a few songs from different parts of Africa and the Caribbean. Audiences always have their favourites and they will demand encores so they can join it.
The choir has accumulated a large cache of dishes, silverware, glassware and serving pieces. It is a grand mismatched collection. Unlike typical village meals, our guests do not need to bring their tableware as everything is provided. We may be exhausted by the time clean-up is finished but smiling. Leftover food is usually shared among us with some of the cakes being frozen until our next choir practice along with some leftover sangria to wash it all down with.