were immediately hooked. In no time, David had installed a court here at the Bee and we started our regular Thursday evenings of boules, fun, and even the occasional glass of rosé! Moving on to this year, I thought, just for fun, I’d throw out a challenge to another group of boules aficionados, who are known as the Boules Des Dimanches (boules on Sunday) team and led by none other than French gastronome Jacques Pépin. I had a white leather glove on a satin pillow inside an antique leather box delivered to him with the words, “We at the Bee Challenge Thee.” Being the great guy (and competitor!) he is, Jacques accepted immediately and then we set about arranging the details.
View across the court
Two Sundays ago, on August 24, the boules challenge took place. The day was perfect. I got up early and prepared the main dinner. I really felt I needed to cook for that day. The menu was a sweet corn vichyssoise, whole roasted fish with mustard nut crust, forever roasted pork with toasted spice rub. The entrees were served with heirloom tomato bread pudding, grilled vegetables and potato salad. The appetizers were supplied by the Boules des Dimanches. They were fresh-shucked oysters, shucked by professional oyster-shucker Kimmy Koczko, gravlax, lamb sausage in lettuce wraps, grilled (by Jacques Pépin on my grill!) and a gorgeous cheese platter. Boules de Dimanches team members also supplied desserts. The weather was beautiful, the wine amazing, and the people who made up the two teams were simply charming. The game was won by Boules des Dimanches, but they
graciously handed the beautiful plaque designed by Peter Good of Cummings & Good in Chester, Conn., to our team, now christened Boules à L’Abeille (boules at the bee), to keep until next year’s challenge.Linnea, David & Jacques with plaque
Photos by Olwen Logan, www.LymeLine.com
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