Saumur Uncorked

Where the mimosa blooms.

The mimosa tree, with its golden, fragrant blossoms, is one of the first signs that winter’s grip is loosening in France. Blooming in late January through to February, especially along the French Riviera and Provence, these delicate, sunlit flowers burst onto the scene just when the world feels the most grey, offering a promise that spring is near.

Welcome to our early Spring newsletter and what a time to see the beautiful mimosas in bloom. A quiet reminder that even in the coldest months, warmth and beauty are on their way. Its soft, powdery scent lingers in the air, lifting spirits, while its bright yellow colour brings a sense of light and optimism to winter-weary hearts.

In France, the mimosa is more than just a tree—it’s a seasonal celebration. Festivals, like the Fête du Mimosa in Mandelieu-la-Napoule, honour its fleeting but spectacular bloom. Its presence in markets and flower stores evokes the gentleness and vitality of nature awakening.

In this edition we want to celebrate the mimosa and the optimism it represents, bringing you top tips about hosting or attending an apéro evening and a Saumur twist on the traditional Mimosa cocktail recipe .

Mastering the art of the French Apéro

In French culture, the "apéro" (short for "apéritif") is a cherished tradition that serves as a prelude to dinner, offering an opportunity for socialising over drinks and light snacks. Typically held between 5PM and 8PM, the apéro is a time to unwind and engage in casual conversation before an evening meal.

Since introduced to the concept of an apéro invitation by our neighbours we’ve come to rather like them. That informal gathering, a purposeful catch up with friends and neighbours, learning and practising our French and getting to the heart of local goings on. What’s not to love. The beauty of an apéro lies in its simplicity. A few well-chosen drinks, a selection of nibbles—cheese, olives, charcuterie, and fresh bread—and a focus on connection and good company rather than a focus on preparing a full evening meal.

To navigate an apéro invitation with a little French grace, here are the unspoken rules of engagement, with contributions below from our French neighbour:

• Punctuality: When invited in France, guests arrive 10-15 mins after the time indicated on the invitation, but never later. It’s known as "le quart d'heure de politesse". Our neighbour says if you are invited to a restaurant, its 5mins.

• Thoughtful Contributions: It is customary to bring a small considered gift, such as wine, flowers or sweet treats. Usually someone brings something they like or have a story about, which is how we learned about a favourite tipple of our neighbour’s, the Soupe de Saumuroise cocktail (using a local liqueur and crémant). The effort that they showed to showcase something local really touched us. We now often bring something local/artisan, either something from our local Kent farmshop or something from Saumur. You could also think about an artisanal bread accompanied by tapenade or cheese.

• Engage in Conversation: During the aperitif, talk to everyone, no controversial topics (albeit difficult in the current political climate), which our neighbour adds “subjects that may make people you don’t know feel uncomfortable”.

• Observe Toasting Etiquette: When toasting, maintain eye contact with others and use expressions like "Santé!" or "À votre santé!"

• Say thanks: The next day send an SMS/message to say thank you. 

Mastering the Art of the French Apéro:

Whether you’ve experienced an apéro in France or have only admired it from afar, hosting one can be a lovely experience with your neighbours or friends. To embrace this effortless yet elegant way of bringing people together., here are a few reminders for your apéro:

• Specify Date and Time: Clearly state the exact time of your apéro, typically between 5 PM and 7 PM.

• Nibbles/Canapes: Serve light snacks or canapes crisps, nuts, olives, charcuterie, cheese, and slices of savoury cakes. The focus is on simple, bite-sized foods that complement the drinks. Often canapes are served such as smoked salmon blinis or stuffed mushrooms. I often create a charcuterie board with a selection of vegetarian bites, smoked fish, local saucisson and cheeses and baguette slices which make it easier to add a topping of your choice while still holding your glass of crémant

• Something thoughtful: Incorporate local specialties that fit the apéro style, making it a mix of French tradition and your own culture. It can inspire a great talking point with your guests too.

• Keep it simple. The focus is on the act of bringing people together rather than the celebration of food. A simple table setting, either with or without a tablecloth, a small centre piece such as an informal jug of flowers or a little vintage pot with a plant in it and napkins/plates placed informally for easy access.

Mimosa Cocktail Recipe - Saumur Style

A Mimosa cocktail, golden and effervescent, feels so perfectly aligned with this time of year—lifting the glass, just as the tree lifts the season.

A classic Mimosa is simple, refreshing, and perfect for an apéro or brunch gathering. Here’s our recipe, Saumur style:

Ingredients (Serves 1)

• 75ml (2.5 oz) chilled Crémant (or any good quality sparkling wine or champagne)

• 75ml (2.5 oz) chilled fresh orange juice (preferably freshly squeezed for the best flavour)

• A teaspoon of freshly squeezed lemon juice (optional for a bit of citrus freshness)

• A dash of Combier Classic liqueur (or you can use Cointreau or Grand Marnier) for extra depth

• Garnish: Orange twist or fresh berries

Instructions

1. Chill Your Ingredients – Make sure both the crémant and orange juice are well chilled before serving.

2. Pour the Orange and lemon (if using) Juice First – This helps to prevent overflowing when adding the bubbly.

3. Top with Champagne – Gently pour the Champagne over the juice. Avoid stirring to keep the bubbles intact.

4. Add a small splash of Grand Marnier or Cointreau for a refined citrus twist.

5. Garnish & Serve – Add an orange twist, a berry, or even a sprig of mint for a fresh touch.

Variations to Try

• French Riviera Mimosa – Swap orange juice for grapefruit juice for a tangy twist.

• Berry Mimosa – Muddle fresh raspberries or strawberries before adding the liquids.

• Tropical Mimosa – Use pineapple or mango juice instead of orange juice.

• Mimosa Mocktail – Use ginger ale or soda water/lemonade instead of crémant and liqueur.

Pairing Suggestions

Mimosas pair beautifully with light apéro snacks like smoked salmon canapés, gougères (cheese puffs), or a classic French quiche. It pairs beautifully with a brunch occasion too, eggs benedict or avocado toast where the zing in the cocktail compliments the creaminess of the avocado.

What’s Next?
Through our newsletter, we want to transport you to the heart of the Loire Valley, sharing stories of French culture, wine, food, owning and renovating in France and the enchanting rhythms of life that make this town a difficult place to leave. Thank you for joining us on our journey—we’re thrilled to help inspire your next adventure in France or simply bring a touch of Saumur magic to your day.

If you have any questions or suggestions for future topics you would like to know more about, let us know and we can ensure we include them in our future editions! Ask us anything from where to stay, where to eat, things to do, navigating renovations from afar, just let us know here.

And don’t forget to share this newsletter with with anyone who might enjoy a touch of French inspiration. Our blog is very new and we would love your help to spread the word about the beautiful French town that is quickly becoming a hot travel destination and inspiring many adventures.

Until next time, Santé

Mandy and Willo