The Summer house in Massary, France, where members of the Young Women's Christian Association search committee dined. - Photos by Nashauna Drummond

Nashauna Drummond, Acting Lifestyle Coordinator

After a full day of meeting on a recent visit to Geneva, Switzerland, members of the Young Women's Christian Association search committee members were invited to dinner by their colleague, Bonnie Fatio. The venue was her summer house just across the French border. Now, after a long day's work who could say no to such a reprieve? The sun reflected off Lake Geneva, turning its gentle ripple into a silver lining. This scenery was replaced by freshly reaped fields (farms) as we headed across the border.

Ambience and Food

The summer house was, in fact, an enchanted mansion by Lake Geneva in Massary, France.

Built in 1913, the house has remained mostly unchanged in almost 100 years. The large dining table sat a party of 10. Overhead, the low ceiling with its extravagant woodwork made it a very intimate affair. With the clouds slowly overshadowing Lake Geneva, the meal began with zucchini soup. This can be had either hot or cold; the taste is easily liked. A bit spicy, it was a perfect starter to whet the appetite.

The main course was roast salmon with a variety of salads. Seasoned with thyme and olive oil, lemon slices were placed on it before it was wrapped in foil and placed in the oven for about 40 minutes. With such minimal preparation and seasoning, the taste was surprisingly very exquisite. With a slight tangy taste from the lemon, it was perfectly accompanied by potato salad and white wine.

Of course, no meal in France is complete without cheese. And in abundance were Parmesan, Emmental Gruyere, Abondance, Reblochon, and Saint Albray's Tomme De Savoie.

Recipe for Zucchini Soup

Zucchini soup

IngredientsI large zucchini

1 lg. onion

quarter cup. butter

1 can cream of chicken soup

1 can water

Half tsp. sweet basil

Salt to taste

Method

1. Slice zucchini into a two and a half quart pan; add chopped onion and butter.

2. Cover and cook until tender.

3. Put soup and water into blender and blend until smooth; add cooked zucchini and sweet basil; blend well.

4. Put back on stove and heat for a few more minutes.

Roast salmon with just a sprinkling of thyme and a dash of olive oil . The end result is exquisite.

No meal in France is complete without cheese.