I confuse a lot of French words. Gare and guerre (train station and war, respectively) tends to be a perennial hilarious mixup (“excuse me sir, is the war this way? I need to catch a train”). I still remember the Polish man who told me that he will never be able to keep straight the difference between chicken and kitchen, and I empathize. Anyone who has learned another language can recount numerous embarrassing stories about misunderstandings and errors. It’s part of the learning process.
It also inevitably makes my life full of surprises, as I usually only understand around 85% of what is going on at any given time.
One day, Annick, my French host, kept mentioning that we were going to make what I thought I heard as “pain au four”, or bread in the oven. “Well of course!” I thought, “why is she specifying? Where else would we make bread?”
It was only later, when she showed me the recipe, that I understood my mistake: not pain au four, but pain au feu- bread over the fire. Suddenly, I became much more excited.
Annick and Thierry, my WWOOF hosts in France, are always up to something. Whether it’s hosting the village open-air cinema, or tromping through the woods to find elderflowers, they stay busy with different projects. Annick has recently been toying around with cooking over an open fire, and she has perfected the pain au feu.
We started with a simple dough, and let it rise. I wrapped the dough around a branch and slowly and attentively roasted it. Next to me, the children that Annick watches after school roasted their breads, and I woefully tried to prevent their sticks from dropping into the fire.
Eventually, we all had cooked pain au feu, with various levels of charred bits. We gleefully ate the bread with a bit of cheese and chocolate, enjoying the smokey flavor and crisp outside.
Though I’ve always had a high respect for French bread, I’ve now grown even more respect. Even regular bread, cooked in the oven, won’t be enough for me anymore- I’ve discovered pain au feu.