Fuveau : virtual tour of the old village

One can find a nice genealogical research on the Peyssonnel family conducted by Huguette Garrido on the site of the genealogical association of Bouches-du-Rhône (AG.13). This allows one to see that the Peyssonnel family had a branch that was co-lords of Fuveau and another including doctors and diplomats. Charles Peyssonnel was the first to officially diagnose the plague of 1720 in Marseilles. He had a remarkable attitude and died of the plague victim of his commitment. Jean-André Peyssonnel was a doctor, traveler and naturalist and Charles-Claude Peyssonnel was a diplomat and was part of the National Convention during the French Revolution.

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The events committee of Fuveau, composed of volunteers, gets involved in the animation of the village. It organizes each year the St John’s Eve (June 23) (St. John’s Eve is typically celebrated with a bonfire called St. John’s Fire), the night market and the sardinade* (late June) and the Feast of the village (mid-July) with a paella party in the evening, an Aioli** on the course Leydet, an AIET contest, some old games including the game “la Bague à Bogueï”***.

The fairs committee of Fuveau organizes various events during the year: a conference on the olive tree pruning (spring), the antique fair and flea market, Floréart "the flower in all its forms" (Spring) and the Fair of Saint Michael (the first weekend of September) together with the Writers’ Festival and Book Fair.

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(*): The sardinade is a festive recipe for Mediterranean cuisine which is practiced mainly in the south of France. This is a dish that is usually prepared on the shores of the Mediterranean Sea since sardines (pilchards) must be very fresh, caught the same day or the day before. They are cooked whole on a grill placed over hot coals without being emptied and without having the head cut. They are simply sprayed with trickle of olive oil and sprinkled with thyme or Provencal herbs.

(**): In Provence, Aioli designates a complete dish consisting of various boiled vegetables (uniformly carrots, potatoes, and green beans), boiled fish (normally, desalted salt cod), and boiled eggs usually served along with snails or mollusks, with the aioli sauce (sauce made of garlic, olive oil, lemon juice, and egg yolks).

(***): « La Bague en Bogueï” is tradition from the Provence practiced in the villages of Fuveau, Roquevaire and Lascours during which water flows in the main street where children are watering each other’s with buckets of water.

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