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Moving forward: tips for small-business digital housecleaning during Covid-19
We’re at the start of tourist season here in the Vendée but in times of uncertainty caused by the Covid-19 pandemic, when we’ve all had to scale down our “business as usual” activities or shut them down altogether. Of course, time is a gift. There are things you can do to keep moving forward, to make your online business presence stronger than ever. This may involve precisely the tasks you never have the time, or take the time, to do because they’re not your favourite, but like your antiques, your online life deserves-needs- a polish too. UPDATE YOUR IMAGE INVENTORY Spring is here. No doubt, with all this extra time, spring cleaning and gardening is a productive activity right now. But spring also translates to our online business life. With flowers beginning to bloom and blossoms on the fruit trees, spring is a perfect time to update our business image …
Landmark English Bar Le Clemenceau in Mouilleron-en-Pareds closes its doors
We are sad to announce the closure of our beloved Bar Le Clemenceau, a charming English run café-restaurant in the heart of Mouilleron-en-Pareds (Mouilleron-St-Germain.) Owners Ali and Tim Goodgame closed its doors permanently on Friday, 27th September 2019 after a busy night during which many loyal customers stopped in for the last Vendée Chippy’s fish and chips event in the popular location. For five years Tim and Ali have successfully brought locals, expats, and tourists together through beer, conversation and events. Their hospitality and the lively spirit of the bar played an important part in the community far beyond Mouilleron-en-Pareds. In fact, whether you stopped in for an apéro or a cream tea, you could always count on a cacophony of languages at Le Clemenceau. Ali says: “We have absolutely loved the last 5 years, but after much thought and quite a few tears, we have decided we would like a …
The BEST French Onion Soup
A long time ago, when I tried my first spoon-full of French Onion Soup in an American restaurant, I nearly spit it out. To say it was a salt-bomb, drowning in cheese, would not be an exaggeration. Turning the cultural tables, my American friend Kelley ordered the dish in Paris when we were visiting a few years ago, and after her first spoon-full she threw her spoon down exclaiming “I don’t know what this is but it’s not French Onion Soup!” Because she’s used to the salty American version, it was not at all what she’d expected. It would be interesting to know why and how the recipe changed so dramatically from one continent to the other over the course of history and migration. You’ll have gleaned, however, that real French onion soup is my own personal preference. So, today I’d like to invite you to my kitchen for a …