This comfortable and stylish 3-star residence, with an 'eclectic elegance', certainly has what it takes to ensure that you have a very pleasant stay.

Ideally situated with easy access to the main Roanne railway station, and close to some of the best restaurants in Roanne and the Roannais region, Rhône-Alpes. For example, the internationally famous, 3-Michelin-starred restaurant La Maison Troisgros, and it's sister restaurant, Le Central.

All shops and amenities of Roanne are conveniently close by. The Grand Hotel offers exceptional service in warm, convivial surroundings, with refined comfort.

Deluxe air-conditioned guest rooms, equipped with satellite TV. Closed circuit video-monitored parking facilities. Welcoming, lively bar. Buffet breakfast. Purefrancenow Roannais Directory

This superb, well-located hotel is highly suitable for holiday makers, leisure-travellers, and business people, alike.

There are 2 large meeting and presentation rooms available. Ideal for small conferences and seminars, with totally flexible seating and table arrangements, and equipment. A buffet/banqueting service is also available for all private or business functions. Roannais Business Events

Visit Le Grand Hotel website for more information and reservations www.grand-hotel-roanne.fr 

More information on the Roannais, Rhône-Alpes: holidays, gourmet week-ends, restaurants, accommodation, events, wine and food, fun, property, and business opportunities

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There are many things that we Brits generally associate with the French - wine, bread, cheese, for example.

But the essence that binds these products all together has to be 'passion'

The French are passionate about everything! Never more so than with their cheeses, and if there is one extremely successful, family-run business that exemplifies this then it has to be 'Fromagerie Mons'.

And how wonderfully fortunate are we, in the Roannais region of the Rhone-Alpes,  to have this 'Affineur' of fine cheeses right on our doorstep.

Many year's ago we had been pointed in the direction of the Mons Fromagerie in 'Halles Diderot', a fabulous high quality indoor market  in Roanne. Having been told that they were simply the best place to purchase cheese, not only for quality, but also breadth of choice - they sell a range of over 230 different cheeses throughout the year.

Fromagerie Mons are specialists in the true sense of the word. For this reason they supply all of the 'top' restaurants in the area, and beyond. They, in fact, export all over the world - from the USA, UK, Norway, and Australia, to Russia, Japan, China, and Spain. 

Our, eagerly waited, recent visit to their headquarters and storage caves in Saint-Haon-le-Châtel in the Roannais, has now added a further dimension to our understanding and love of cheese.

It would have been extremely difficult not to share the passion and excitement that exudes from the Managing Director, Laurent Mons, and his Quality Control Manager.

On arrival at the Fromagerie, we were first greeted, surprisingly, by a youthful, and enthusiastic American, Eric Meredith. We were amazed to hearn that he had come to work at Mons only 2 years ago from a cuisine and nutrition background in New York. He is now responsible for Quality Control at  Fromagerie Mons.

Although now Fluent in French, Eric led us through the various stages of cheese affination (the development, nurturing, and flavour refinement of cheeses brought in from 110 small farm producers) in English - which we much appreciated.

It would have been tragic to miss out on any snippets of the deluge of information that was fired confidently, and concisely, in our direction.

'Passion' seems too subtle a word to describe Eric's love and understanding of the whole cheese process. He really does live and breath his work. He is totally dedicated. It is a vocation, not just a job! To achieve the continued quality for which Fromagerie Mons is reputed this is the only way.

From regular liaison with the many suppliers to hands-on nurturing of the varying types of cheese, Eric's knowledge is outstanding. He treats each cheese ( in fact, each batch) individually, regulating temperature, humidity, position within the different caves, whether the cheese should be kept wrapped or unwrapped (and if so, what in), and on what the cheese should rest - great slabs of wood, or straw matting. All in the name of quality of taste refinement!

Eric understands the nuances of the chemical processes that create, ripen, and develop cheese. He is a true connoisseur. An intelligent, scientific approach, but with enormous passion and dedication to the art of 'affinage' (refining of a cheese)

After our superb tour we visited Laurent Mons in his board room. He is 'fired' by the love of not only his cheeses, and his historic family business, but also of the Roannais region, full of its many gastronomic delights.

Rarely have I found in the UK such true adoration of a business. Fromagerie Mons is exceptional. A successful, entrepreneurial, family-run company

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My knowledge has previously begun and ended with a nice glass(or two) shared with family and friends.

Yes, I understand, that you began with grapes which were crushed, then to the juice you added yeast. Or was it sugar! Then, somehow, the wine was magically created over time.

I never before quite understood the total passion and devotion that so many seem to dedicate to this humble beverage.

However, I recently visited one of our local, long-established, wine producers in the Côte Roannaise, and was suitably enthralled with not only the production processes involved, but also with the family history, dating back to 1536.

Maison J.B. Clair was established in 1896 in its current form. Before this date, however, a certain Anthoine 'Clerc' (whose surname later evolved into the family name of 'Clair'), travelled to the Roannais region, along with many others, for the construction of 'The Barrage' (large water dam), high in the Monts de la Madeleine, above the village of Renaison.

His descendants thrived, and liked the region so much that they decided to stay, and bought a vineyard at La Croix Saint-Paul, Renaison, where, in 1896, Jean-Baptiste Clair began to develop his effervescent wine, (which in those days he was able to call it 'Champagne').

This same wine is still in production, and it necessitated the construction of 4 large vaulted caves that are in full use today.

If, like us, you visit the J.B. Clair caves you will probably be guided through the detailed, and stringent production process by Claudine Clair's husband, Guido D'Antonio.  Of Italian descent, Guido speaks excellent English, as well as French, and, of course, Italian.

He explains, beautifully, how important the transportation of the grapes from the vineyard's growing fields is, and how the use of small caskets ensures that the grapes are not crushed or damaged unduly before the actual pressing takes place.

The care and attention which each bottle receives during its fermentation processes is amazing - its 'turning', 'angling', and finally the stoppering before being labeled and packaged for sale.

The vaulted ceilings create a 'classic' wine-cave atmosphere. Many of the wines are cleverly, stacked in a traditionally way (a disappearing art , in fact!), and all turned by hand.

The wines are kept at a consistent temperature which is extremely important to the distinct quality of the J.B.Clair's wines.

This also limits production, and in doing so ensures that this small producer of exceptional wines remains a reputable family business with the emphasis on quality, and not quantity!

Maison J.B.Clair, 42370 Renaison,

Tel: 0033 (0) 477 64 40 01

e-mail: claudineclair@yahoo.com  or  dantonio.guido@mailcity.com 

The Cote Roannaise is a great place to visit, and not only just for the discovery of its excellent wines, and small, well-run vineyards. Visit www.purefrancenow.com for much more information on, and opportunities in, the Roannais region, Rhône-Alpes. 

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The name of which does not relate to the patron and chef de cuisine, but to a famous, historical character in local medieval French history, during the 15th century in the time of Charles VII.

The restaurant's menu features his unusual story, the essence and moral of which simply translates as ' the human triumph against the seemingly impossible'.

In some ways, this is also the lot of a good chef, and a good restaurant.

The fact that their reputation is often as good as their last meal served, and then they have to do it all over again the next day or evening, is a tough one. Often, too, without quite knowing how many people (or 'covers') to cater for.

Always dealing with uncertainties of ingredient and produce quality, and availability. And also creating and serving eager customers with the necessary delicacy, and a permanent smile!
Yes, the life of any restaurant, let alone one with a reputation to uphold, is a 'testing' one! 

The restaurant Jacques Cœur, and it's patron and chef de cuisine, Jean-Yves Giraudon, is a testament to personal achievement, quality of approach, and success. Like Jacques Cœur, himself, it is a personal triumph! The restaurant, and it's patron has obviously taken inspiration from this man's heroism of the past.

A superb, quality, gastronomic restaurant with consistent, exceptional cuisine of a rare choice. Traditional approach with a remarkable difference, unique to Jean-Yves Giraudon.

It is a pure pleasure to experience the culinary delights of this reputable restaurant establishment, with it's intriguing interior decor, and friezes reflecting the unusual historical story of Jacques Cœur.

Situated in the heart of the delightful, picturesque village of Renaison in the wonderful Côte Roannaise, Purefrancenow can honestly recommend a visit!

For more information on Restaurant Jacques Cœur go to 'Jacques Cœur' in the Purefrancenow 'Roannais Restaurant Directory'.  www.purefrancenow.com 

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At the end of 2002 the Franklin's were offered an opportunity to buy a very large barn, less than a minute's walk from their first French property.

It was owned by Madame Arlette Siedel, the last French owner of Château des Cresses, near Roanne, in the Roannais region. This included all of the château's wonderful woodland and farmland, which extended as far as the eye could see. Acres and Acres of it!

This 'pressoir' (wine-making barn), or 'cuvage', was very large and superbly situated with potentially dramatic panoramic views across open farmland and the southern Beaujolais hillside.

With the success of their previous renovation and conversion of 'The Stables' in part of the château courtyard, and their excellent relationship with close French friends, they felt confident that they could create something very special with 'Le Cuvage'.

Follow the Franklin's progress with their 'Grand Design' project in French Property News this month(November 2008), and in the following December and January issues.

It's a good read! Particularly for those interested in a home, or life in France!

Go to their dedicated website: www.purefrancenow.com  for more information about the Roannais, and all the opportunities, help, and services available from Brian and Lucy Franklin, and their Purefrancenow team. 

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More than anything else, it has been a case of normally 'diving' into areas of Lyon with which we are already familiar, and which were within close proximity of our favourite, small, (and very good value-for-money)hotel - L'Hotel des Celestines - to be exact.

Time is often a constraint, so better to know where you are headed than risk uncertainty and disappointment .

Not on this occasion, though!!

Having been to the airport early one Sunday morning we were determined to investigate this locally famous indoor market. As on many times before, we were very pleasantly surprised.

The normal promotional, tourist brochures describe 'Les Halles de Lyon' as "Escale gourmande au royaume du goût" - translated as a "Gourmet pit-stop in the kingdom of flavour" (Yes, it doesn't quite sound as romantic in English!). It is, however, not far from the truth.

To be fair, from the outside, 'Les Halles de Lyon', with its modern glass frontage, could be just another contemporary office or retail showroom. Once inside, though, it is a 'paradise ' of French gastronomy! I can guarantee you will be enthralled.

There are some 58 establishments showcasing the very best of Lyonnais traditional cuisine and products. The atmosphere is lively and festive, and as the brochure says, " Les Halles de Lyon unites the whole food spectrum through as shared passion for excellence"

Entering the halls from Cours Lafayette, the first stall that caught our eye immediately was the chocolatier, Séve.

And wow!  What a sight! I can never understand the difference between food shopping in France and with what we often have to 'put-up' with in the UK. You can simply not compare the two (unless, perhaps, you are visiting the likes of Harrods, or Fortnum and Mason, in London.) Okay, so Lyon is the second city of France, but even in London you would probably struggle to find such a similar, extensive, quality market under one roof.

Anyway, back to Séve, established in 1905.

What can I say!? Yet again, a rainbow of colour, quality, and spectacular design and display. So artistic, the array of handmade chocolates. The macaroons (in over 20 different combination of colours and flavours), are perfection.

The packaging is simply beautiful, and having tasted a sample of 'macaroon au citron' we were smitten.

Rather interestingly, they also had a selection of savoury versions of these macaroons to serve as aperitif, with flavours of foie gras, mushrooms, and olive.

As you pass down the various aisles you are visually inundated with magnificent displays of many varieties of produce - quality and perfection. Stall after stall, an abundance of cheeses, meats, charcuterie, fish, coffee, bread (of course!), flowers, bars specialising in 'fruits de mer', seafood, oysters and crustaceans - some, the likes of which I have never seen before!

We were also delighted to find that our local, Roannais-based cheese company, 'Fromagerie Mons', was well represented with their own beautiful displayed presentation in association with Fromagerie Marechal. We love this high quality company which also supplies many of the regions top reataurants.

Their selection of cheeses is mind boggling!

So, at 'Les Halles de Lyon', along with the other 5 fromageries, you really are, literally, spoilt for choice.

The 14, yes 14, charcuteries and epiceries offer an array of cured meats, saucisson, and various delicacies from around the world, including Italy and Spain, as well as France.

There is a large shop in the market called Bahadourian which offers exotic spices, herbs, and a myriad of sweet and savoury delicatessen products. Shelves are stacked high with interesting items from the 4 corners of the world.

Bahadourian also have a little 'restaurant exotique' next to their shop in the market ,called Insh'ka, which has distinct north African influences in its cuisine.

We had lunch here - chicken tagine for me and chargrilled lamb with rice for my husband, Brian. Superb!

Down one side of 'Les Halles' there are specialist stall, bars and restaurants serving oysters, and other various shellfish, all beautifully arranged on large platters with mountains of crushed ice - crabs, lobsters, sea anenomes, langoustine - the list is endless!

And it doesn't stop there! You can also dine at 'Les Garçons Bouchers', predominantly a meat restaurant, or at 'Resto Halles' , or at one of the 3 other alternative cafe/snack bars.

The choice is all yours!

There are also seven stalls selling fruit and vegetable, there are 2 fishmongers, a merchant specialising in the sale of foie gras. 'Pétrossian' sells only caviars, and 'Rolle' offers salmon, marinated and preserved. There are three purveyors of poultry and game, and if you are in need of more liquid sustenance, there are, of course, a good choice of wine merchants.

One could easily spend the day here at 'Les Halles de Lyon'.

Les Halles de Lyon is open week days from 8am to 7pm, and on Saturdays from 8am to 2pm. Closing only on Mondays.

The oyster sellers and restaurants are also open on Mondays, and during the evenings.

If you are spending a few days in this wonderful city of Lyon, then be sure to set aside part of your time to discover the delights of this amazing 'jewel' of Lyon, that is 'Les Halles de Lyon'.

Les Halles de Lyon Paul Bocuse, 102 cours Lafayette, 69003 Lyon

www.lyon.fr 

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This exceptional October 'OPEN TABLE' event in the Roannais, where restaurants and producers in the region present their wares and offer a combination of special gastronomic, theatrical and musical events at their individual restaurants, was opened at 'Halles Diderot' (a fantastic indoor market situated in the centre of Roanne).

Purefrancenow has already introduced and reviewed the Halles Diderot in editorial during the last year on our 'News, Reviews Blog'. You can visit this introduction now at 'Les Halles Diderot'.

Halles Diderot could not really be a better place for starting this year's October fun and gastronomy in the Roannais.

And judging by the number of people queuing to get in for the first evening event it was going to be a resounding success!

Many local producers and products were well represented, including cheese, meat, poultry, fish, charcuterie,, confiture, wine, bread, confectionery, chocolate, and much more.

There were gastronomic delicacies on offer at each 'stall', and all served with the normal French conviviality and enthusiasm. It's going to be a great October here in the Roannais!!                    

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