Some of M. and Mme Parret’s closest friends, Antonio and Chantal, completed the construction on their house garage last week and to celebrate and acknowledge the excellence of the garage, they decided to host a pig roast dinner in the Parret courtyard.
Our son and his friends hosted a pig roast in Washington, D.C. a couple of weeks ago and I was thinking, Wow, the French are becoming more and more like Americans! Not at all.
These pictures were taken by one of Brian’s friends. I forgot his name but those look suspiciously like plastic cups and I understand that paper plates and plastic forks were involved. American savagery at it’s worse, according to M. Parret :D
At the American pig roast, everyone brought sides, salads and desserts to share.
Antonio and Chantal’s pig was catered and came with all the trimmings; a trio of entree salads, vegetables, scalloped potatoes and a very rich gravy for the meat.
The Parrets’ son, Etienne, in a spotless royal blue apron, carved perfect slices of pork for the guests.
Needless to say, real plates and real glasses were involved 
And Champagne!
Always such a good time at the Parrets!
Of course there was cheese and a magnum of red wine to accompany it.
I didn’t get pictures of the dessert because I was busy talking, drinking, eating and having a high ole time!
This party went on until just past 2 o’clock in the morning, but like Cinderellas, Jade and I slipped away at midnight.
On mange bien tous les jour chez la famille Parret, il me parait! That is perfect French hospitality and savoir faire. Jenny and I had a similar event, but with a lamb, this weekend in the Charente. They do it so well.
Wow I remember Philippine fiestas with this one, whole roasted pig as the table centerpiece. I love the crispy skin of those.
Roasted pig is so good!
Who needs desert when you can have cheese! Very good looking piggies on both sides of the pond
Great culture contrast. I’d be happy to attend either one…
They were both brilliant!
It’s been years since I had roasted pig… Absolutely delicious!
How did we Americans get to be this way, loading our lives with disposable crap? It’s a story I might want to run down someday (I know part of it). I like both potlucks and hosted affairs though.
For large casual buffet events, unless you have maids, disposible dishes make sense. The dish washing that went on at M. Parret’s was continuous and cut into some of the helpers’ enjoyment.
Disposable dishes do not make environmental sense. One suggestion I’ve seen is having each person bring his or her own plate, cup, glass, cutlery, etc., and then take it home to wash later.
That’s an excellent idea. I shall do that next time.
I thought yours was pretty good. Everybody was a participant.
For the love of pork that looks good. To save on dishwasher time and help the planet I would eat that right off the table. I wouldn’t use a napkin either. I’d just lick my arm.
Way to go Greg!
Everything looks amazing on both coasts! I love me a roasted pig. Yum!
I like the road kill look of the one in D.C.
It does look particularly flat
Flat is still food to me!
Was that steel rebar they used? Whoa!
I think so. My son went to a hardware store and built the pig grilling place with cement blocks and other stuff. Big production. He’s attended some of our pig roasts in Africa and didn’t want to be finally eating the pig at midnight, so he had the pig person “butterfly”? it to make sure it cooked fast. Did you see the perfectly blackened snout?
He never reads my comment section, not to worry.
I saw
It’s brilliant that he thought to butterfly it. That is pretty impressive coming up with a grill cage big enough for a pig!
Honestly, I think he did a fantastic job! He’s been thinking of doing this all winter and he and his friends put it together for his going away to Burkina Faso in September. That means he’s going to be closer to us
I am really super impressed. It looked genius! And the pig looked terrific too
Oooh! Burkina! Will he be in Ouaga? Love Ouaga! And it’s the same time zone, no?
Yes, he’ll be in Ouaga. I believe it is the same time zone. Also my old cook is there, the one who practically raised him and worked for us in Niger, Burkina and Mali. I know he’ll be well fed
That is exciting!!!
And very important to be well-fed. I love Ouaga. I have only been once, for FESPACO. So much fun!
I’ve never been to FESPACO but hope to get there while he’s there
It’s so much fun
Good opportunity to see your son too, of course 