A look at Mont Saint-Michel
Mont Saint-Michel is located in the northern part of France in Normandy on the Coueson River near Avranches. Normandy is known for June 6, 1944 – DDay – codenamed “Operation Neptune.” It was the beginning of World War II’s liberation of German-Nazi occupied northwestern Europe by the Allied troops. Normandy is also remembered for its white cliff above the sea. A little over one hundred miles away is Paris and the area is where “Joan of Arc” in 1431 gave her life for France.
Mont Saint-Michel is commonly known as “Saint Michael’s Mountain.” Sometimes it is an island and sometimes it is not. The reason is due to the water and its coast. The island is considered a town and is a little over one-half mile off the coast and is 247 acres in size. It is a rocky tidal island and once was a part of dry coastal land. The turbulent waters are due to the great variation of high and low tides that created erosion.
The island was once connected to the mainland by a mud path that was only accessible at low tide. It was quite dangerous to try and cross at any other time – many died in their attempt. Around 1879 a permanent raised causeway was built so the crossover would be safe all the time. A little over ten years ago a hydraulic dam was built nearby – once again it became an island.
Over 3-million people visit annually and it is considered one of Frances’s top landmarks. In 2014, a bridge was built which allows for free-flowing waters and passage on foot.
It was originally founded by an Irish hermit. Over the centuries, it has been used for many different purposes by many different cultures. Mont Saint-Michel has housed monasteries, abbeys, churches, chapels, a military fort and a prison – most of the buildings are of Romanesque architecture.
Today, it is considered a community for the “Monastic Fraternities of Jerusalem” with its motherhouse in Paris. The recorded population is that of 44 permanent residents. But, for reasons of their own visitors and pilgrims come because of religious bonds as well as the beauty of the area. They walk the short distance over the bridge separating the island and the mainland to take with them all that Mont Saint-Michel has to offer.
The town’s ownership is shared by several different entities. There are about 50 shops for visitors to shop, dine and enjoy. Most nights only 25 people remain on the island including the religious community of monks and nuns.
The 60 or some buildings on Mont Saint-Michel are protected as a French historical site. It has been listed as a UNESC – World Heritage Site. There are 1,052 sites throughout the world. To be named to the list of sites it must be officially be recognized by the United Nations (UNESC). Each site must have universal value and meet the criteria and guidelines setdown.
In 1978, the first sites in the United States were named to the UNESC list. Mesa Verde National Park in Colorado – the highlights of the area are the Pueblo cliff dwellings from the 6th-12th centuries discovered in 1874. Also, Yellowstone National Park which lies in parts of Wyoming, Montana and Idaho – most noted for its natural beauty and history.
There are numerous salt marshes near Mont SaintMichel which are the type of meadows that are fed by the salt waters. Sheep graze on these meadows causing their meat to have a distinct flavor and it is thought to be delicacy. Other areas are known to have this type of grazing land – but Mont SaintMichel is considered the best and most sought-after lamb’s meat in France.
Salt Meadow Lamb is somewhat difficult to find in the U.S. But here is how it is prepared – roasting local lamb in the same manner is a good way to go.
I would like to mention the French only use real BUTTER and not a substitute like margarine or vegetable shortenings in their cooking & eating.
Salt Meadow Lamb
4 to 6 lbs. leg of lamb 2 gloves garlic 3 Tbsp. butter salt & pepper 2 to 3 Tbsp. water or wine
Rinse & pat dry leg of lamb. Peel garlic– place slits into leg close to the bone & insert garlic pieces. Smear butter (use real butter) over the entire leg. Place in a buttered roasting pan – salt & pepper. Bake in a 400-degree preheated oven for 10 to 12 minutes per pound, according to preference or use meat thermometer to 180-degrees. Half way through turn leg over & baste with pan juices. Remove from pan & deglaze pan with water or wine to make a sauce.
Another favorite dish from the Normandy area is a rice pudding.
Teurgoule
1 cup Arborio rice (or another short grain rice) 1 cup granulated sugar ½ tsp. salt 1 tsp. cinnamon 4 cups milk (1 or 2%) ½ cup heavy cream Combine sugar with cinnamon & salt. In a 3” high soufflé or baking dish, add milk & cream, stir in rice. You need plenty of room in dish as the mixture will rise & bubble up & will create a golden crust on top. Bake in a 300-degree oven for 3 hours. If it is getting too brown – cover with aluminum foil. Serve hot, cool or even the next day.
Mont Saint-Michel Fluffy Omelet
3 eggs 2 Tbsp. heavy cream or milk 1 tsp. sugar salt & pepper to taste butter Separate egg yolks & whites. Mix egg yolks, heavy cream/milk, sugar, salt & pepper. Whip egg whites to somewhat stiff. 1/3 at a time carefully fold yolk mixture into the egg whites. Heat frying pan over medium heat – melt the butter. Pour egg mix- ture into pan & smooth surface evenly. Turn the heat down to low and cook for 2 minutes. It’s done when edges get crispy. Turn off heat & cover with a lid for 5 minutes. Slide omelet from pan and fold in half and serve. You can add a small amount of ham, peppers, etc. into egg yolk batter.
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