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Hi from France - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Hi from France

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  • Hi from France

    Hi folks,

    I'm an Irishman living in the south of France for the last 4 years. From near Dublin originally but now living near Nimes.

    It's a real challenge trying to translate all the terms precisely for the various materials!

    I'm living in a rental property at the moment, but I'm so hooked by the idea of making a pizza oven that I'm going to do it anyway!

    I've posted my build ideas aready here

    I've already had some great advice from you guys - thanks a million... I hope to keep you all posted on progress!
    My oven on a pallet build thread

  • #2
    Re: Hi from France

    Welcome to the forum. You sure are in a great area for historic communal wood ovens...four banal. Have any close to you?

    You are in an area on my bucket list. Specifically, a little east of you, in the Vaucluse.

    I'm also a little envious at your proximity to some wonderful limestone. Do you have any idea what you are going to do for the finishes?
    Old World Stone & Garden

    Current WFO build - Dry Stone Base & Gothic Vault

    When we build, let us think that we build for ever.
    John Ruskin

    Comment


    • #3
      Re: Hi from France

      Originally posted by stonecutter View Post
      Welcome to the forum. You sure are in a great area for historic communal wood ovens...four banal. Have any close to you?

      You are in an area on my bucket list. Specifically, a little east of you, in the Vaucluse.

      I'm also a little envious at your proximity to some wonderful limestone. Do you have any idea what you are going to do for the finishes?
      Haven't thought too much about the finishes, apart from having a decorative arch at the front.

      Since we are living in a rental property and I've no idea how this thing will stand up to a move, I'm reluctant to put too much time and effort into it and am focussing more on a functional build that will teach me a thing or two which I can possibly put into practice when (or if) we actually buy a place here.
      My oven on a pallet build thread

      Comment


      • #4
        Re: Hi from France

        That seems practical.
        Old World Stone & Garden

        Current WFO build - Dry Stone Base & Gothic Vault

        When we build, let us think that we build for ever.
        John Ruskin

        Comment

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