Wednesday, 24 February 2010

A Summer in Collioure

There is an aura of mystery about this beautiful little village by the sea. Something apparent to the most creative of minds is to the rest of us obscured, needing to be detected. We must become sleuths leaving no stone unturned in order for its truths to reveal themselves to us. Go there in summer, see for yourself; in all the rock pools scattered around the bays you will see bold children turning over rocks, searching for hidden finds, hoping to net them. Go too, to the beaches; you will see little investigators with their buckets and spades, mining the sands for hidden treasures. Digging, sifting, collecting with an admirable determination then handing over valuable finds to their mothers for safekeeping. Let us be as methodical as the children playing in the coves to discover something of the essence of Collioure.

Matisse, Les toits de Collioure

The art of being Collioure
The red roofs of Collioure rise out of the water to juxtapose the blue sky filled with golden sun. This is a land of colour; painters’ territory. Indeed Collioure gave birth to an art movement just after the turn of the 20th century: fauvism, one of the most exciting revolutions in modern art. Fauvism was based on the idea that colour in painting had, in itself, the liberty of thought; colour was not to imitate or describe, but to declare emotion and feeling, wrote the art critic Robert Hughes. Fauvism was a culture of direct communication via jolts of colour and shape, with artist and viewer both realising a sense of creative energy, a shared joie de vivre.

The word Fauvism derives from "fauves" meaning wild beasts. The Fauvist movement gained its name from the boldness of colour, impulsiveness of the drawing and rawness of the surface of their paintings. André Derain and Henri Matisse were the two principals. Together for one reckless summer in 1905, these two artists developed their painting to embrace a style that the artist Raoul Dufy described as “a miracle of creative imagination at work in colour and line.” And Collioure was integral to the process, providing the strong Mediterranean light and bright shadows for this creative genius to be unleashed upon the world. In the controversial Salon d’Automne in Paris that year an art historian cautioned: We must have the freedom and the willingness to understand an absolutely new language.

Le Chemin du Fauvisme
To engage in the language, to feel the sense of creative energy that this old fishing village inspired, walk along the Le Chemin du Fauvisme (The Fauvist Trail) in Collioure. Scattered around the village are 20 replicas of Derain and Matisse’s paintings, carefully placed to reveal the artist’s view. It is possible to buy a brochure from the Espace Fauve and do the walk by yourself. Alternatively, you may like to take a guided tour in French or English, organised by the Espace Fauve. The walk will take you around the bays and up and down the back streets, so is a wonderful way to begin an acquaintance with Collioure, to embark upon familiarising yourself with the colour of its language.

When you are tired and walked out, take yourself off to Café Les Templiers, the nicest bar in town. This café has a wonderful ambience: its walls are lined with all sorts of works of art, many of which have been given as payment for drinks by artists in years gone by. It is a story that fits so well the pace of the town. Les Templiers has a boat bar and the family who own and run it are the same family as in Derain and Matisse’s summer in Collioure. At midday you will find people standing and drinking a small glass of the sweet wine of the region, Banyuls, accompanied by peanuts; a simple, pleasant appetizer to lunch.

André Derain, Le séchage des voiles

Les Anchois
Collioure was a fishing village in the days when Derain and Matisse were there. Many of their paintings depict the old fishing boats of Collioure, the Catalan barques. Although the fishing for anchovies is no longer done out of Collioure, and the barques you see in the port are now ornamental, the principal industry of Collioure is and always has been – at least since the Middle Ages – anchovies. It is indeed the capital of the anchovy world and has, in that time honoured French tradition, earned the status of Appellation d’origine contrôlée (AOC). This is a French certification granted to certain French geographical regions for their produce, most widely recognised in the wine world, but indeed extending to a whole range of agricultural products.

Most of the anchovy production now occurs in factories outside of the town, but there are two beautiful buildings – one pink, one blue – in Collioure, where some boutique production still occurs and from where jars of the fish fillets can be bought. Anchois Roque and Anchois Desclaux are within steps of each other and well worth a visit. You will learn that there are three ancient methods of anchovy production in Collioure. The story is a long and interesting one, and, at the end of it all, there is a fish, rich in omega-3 fatty acids (the benefits of which are too many to enumerate), as well as the calcium, fluoride and phosphorus obtained by eating the soft bones.

After the fish are caught, they are taken to the factories and put into 220kg barrels of salty water. The barrels are kept warm, and then after one month the anchovies are removed from the barrel, beheaded and gutted by hand. The process of preservation continues as the anchovies are then placed back into the barrels with salt. These are kept at a cool temperature for three or four months, anchored by a 22kg weight in order that the salt fully penetrates the fish. Salt preservation draws out all the moisture from the fish and this way prevents the growth of micro-organisms.

Once preserved, there are three methods for preparing the anchovies for the stock that we see upon the shelves.

The first process simply involves repacking the fish, with more salt, in glass jars. Like this, the anchovies come immersed in coarse crystals of sea salt and will keep for a year. They require rinsing several times before use to rid them of the salt.

A second method involves filleting the anchovies – a rather painstaking process undertaken by hand. After the back fin is removed, the fragile backbone can be taken out with the fillets then put into glass jars and covered in oil.

Finally, there are the delicious, fresher tasting, boquerones, which you will see on many menus in Collioure. After the fish are beheaded and gutted, they are soaked overnight in a mixture of salt and vinegar to cure, which gives them a sharper taste than the other traditional anchovy preservation methods. The next day the fish are washed and filleted, dried and packed into jars, which are then filled with oil.

In Collioure you will also find anchovies marinated in a variety of flavours, including flat leaf parsley and garlic, basil and lemon, capers and chilli. All can be bought by the jar at the anchovy shops in Collioure, or sampled at the local restaurants. If you find yourself lucky enough to be in the sun on the palm tree-lined Plage d’Avall and feeling peckish, Anchois Roque also has a retail outlet there. Go and pick up a pack of delicious marinated boquerones (available in a variety of flavours), then hop next door to the boulangerie for a baguette and voilà, you have an instant delectable tapas in your hands. (Anchois Roque will even include a recipe leaflet to enable to prepare your own anchovy dishes.)

Now there’s a curious thing about the anchovy. The fish that are so emblematic of Collioure, the village of light that inspired Derain and Matisse, are also attracted to the light. Swimming in vast shoals, with a penchant for warm water, the fish are caught between April and October, when fishermen shine a light – le lamparo – into the water, bringing the fish near the surface. There is no more eloquent capturing of the history than that by Richard Brookes, in his ‘The Art of Angling’, published in its first form in 1740. Here it is, complete with its old style long s’s, appearing to be f’s – this way of writing having disappeared around the end of the 18th century.

They are most commonly taken in the Night in May, June, and July; for in theʃe three Months they leave the Ocean, and paʃs up the Mediterranean towards the Levant. When they fiʃh for Anchovies, and would take a large Quantity, their Method is to light a Fire on an Iron Grate placed at the Poop of the Ship, ʃo that the Fiʃh ʃeeing the Light make towards, it, and are more eaʃily taken.

Photo: The Fish Society

Not surprisingly, seafood dominates, and anchovies feature prominently on, the menus of the many cafés and restaurants in Collioure.

Salade de Collioure bears more than a passing resemblance to Salade Niçoise, while Anchoïade is a Provençal dish, and Esclivade is similar to Ratatouille. However, they are all widely eaten around the Mediterranean coast in that style of eating that is so comfortable and familiar: a glass of wine accompanied by an hors-d’œuvre eaten outside in the sun. In Collioure you will often see boutique owners place a table outside their shop, seeking the cool of the narrow, shaded streets, and enjoy dining simply, dehors, with locals and tourists alike nodding a “Bon appétit” as they pass by. The first two dishes and the Pain, Ail et Tomate can easily be made with a stock of beautiful anchovies, glistening in their jar, bought in Collioure, to recreate that taste of holiday magic once home.

Salade de Collioure
1 red pepper, grilled
1 lettuce, quartered
1 red onion, cut into fine rings
2 firm tomatoes, quartered
2 hard boiled eggs, quartered
12 black olives
10 anchovy fillets

For the dressing: 6T oil, 2T tarragon vinegar, 1 clove garlic. Combine ingredients in a screw-top jar and shake well.

Grill the red pepper, then remove the blackened skin and cut the pepper into long, thin slices. Place the lettuce leaves in a bowl and add the red onion, tomatoes, red pepper, hard boiled eggs and black olives. Add the dressing and toss the salad; season with salt and freshly ground black pepper. Finally, add the anchovy fillets, decoratively. Add a few more black olives to garnish.

Anchoïade (Pain grillé aux anchois)
1-2 garlic cloves, crushed
100g anchovy fillets
2-3T olive oil
1-2t red wine vinegar

Soak the anchovies in water for a few minutes to desalt them if necessary. Pat dry the drained anchovies with paper kitchen towel. Pound or process the garlic and then add the anchovies. Continue to pound or process and add the oil, a tablespoonful at a time until the desired consistence is reached and add the vinegar.

Cut a baguette into thick rounds and toast on one side. Spread the anchoïade on the untoasted side and put under a hot grill for a few minutes.

Escalivade
2 aubergines
1-2 onions
2 red peppers
2 green peppers
2 large ripe tomatoes
2 cloves garlic
olive oil
salt and pepper

Arrange all the unpeeled and uncut vegetables in one layer on a large baking tray. Add the two whole, unpeeled garlic cloves and season with salt and pepper, then sprinkle liberally with olive oil. Bake for about 1 hour at 180°C, until the vegetables are well cooked and the skins brown. When the vegetables are cool enough to handle, peel them and cut into long, thin strips. Arrange in a serving bowl and dress the vegetables with a little olive oil and salt and pepper. Serve hot or cold, with good bread.

Although typically served as a ragoût, Escalivade can also be served in a more sculptured form, such as that served at the friendly El Pirata restaurant in Mayfair. (Think of the style of the ratatouille dish served to the critic, Anton Ego, in the wonderful movie Ratatouille.)

Pain, Ail et Tomate
Let us not forget that most simple of accompaniments to anchovies: bread with garlic and tomato. Slice a baguette into thick rounds and grill them lightly. Rub the bread with a clove of garlic, Cut well-ripened tomatoes in half, squeeze out the seeds and then rub over the bread until it is well impregnated with the juice. Dribble a little olive oil over and then top with anchovy fillets or serve alongside. Delicious!

The walk beyond Collioure
André Derain, Montagnes à Collioure

The backdrop to the red roofs – framing that vital, red canvas – is the hills of Collioure. One can climb forever with the scent of the dark pines for company. Green hills rise up from the sea, covered not in houses or high-rises, like so many places of that tiny bit of the Mediterranean that France stakes out as its own, but grapevines. To the south of the town, walk high past the old windmill and on to Fort St Elme but don’t forget to turn back to admire the big blue from time to time. The ancient tower of Saint Elme was built into a fort, called Fort Saint-Elme. This fort was designed to protect the high ground that overlooked the harbour of Collioure, from which point attackers could easily bombard the town and the Château Royal.

Scattered amongst the Mediterranean forest are the grape vines of Collioure, old and gnarled, each year pruned so heavily after the harvest that it is impossible to believe that they can regenerate. Yet the next year once again they push forth their branches, grow their leaves and bear fruit so that we can drink the wine of Collioure. For a few days each year, these orderly rows of vines are the scene of a flurry of activity. Around late August, the vendange sees pickers working long hours, and little tractors, sized to fit in the rows between the plants, carting away the grapes to a nearby chateau to be ceremoniously transformed into the wine of Collioure. And then after this flurry of activity, all is quiet again, until it is time for the next pruning, and then once again quiet during the long winter wait… until Spring sees long branches covered in leaves growing forth from these knotted stumps. And so it goes on, the next year, and then again the next… these bold plants live for 120 years.

There is also a road of sorts that weaves its way around the forests, the vines and the Fort St Elme. So, for those less inclined to walk up the hills in order to turn and breathe in the view from on high, there is a little yellow train, “le petit train jaune”, actually a road train, that leaves from the centre of Collioure and winds its way up, up, up. It stops at the Fort which affords the most majestic views of Collioure, so far away in such a short time, as well as the vastness of the Med beyond.

And there is one special view that remains: that of the land from the sea. Take a ‘promenade en mer’ boat trip and admire secret coves, steeply terraced vineyards and the foothills of the Pyrenees, tumbling into the sea.

Le Château Royal
Every fairytale village on the Med needs a castle and Collioure’s is splendid. High stone walls jut out from the sea, making the chateau appear like a cliff. It was in medieval times that the castle grew in size and importance. It was a summer residence of the King of Majorca, whose palace was at nearby Perpignan.

After that short-lived kingdom came to an end, the Spanish occupied the town and the Emperor Charles V improved its fortifications. Collioure was besieged and captured by the French in 1642. Under the auspices of the French military engineer, Vauban, the high ground to the north of the town was protected by building Fort Miradou (still a French military base) on the site of an old medieval tower. A wall protected by a ditch and a small demi-lune ran from Fort Miradou to Château Royal, thus enclosing the town. Both the castle and the fort had defences facing the town so could be used as citadels at need.

No longer a refuge against any enemy breach of defences, the castle is well worth a visit, even just for the unique views it affords over Collioure and the sea. There are at least two events, wonderful to attend in themselves, but for which admittance to the castle is also free. Around the beginning of November there is the Salon des Antiquaires, an antiques fair, which attracts a good crowd, and then in early December, there is a superb Christmas market, with all the ambience of the Northern European Christmas markets, but its own unique Mediterranean perspective.

The Sardane
Collioure is France with a Spanish accent, close to the Pyrénées and Spain, and a part of Cataluña. Being border territory, and an area of disputed sovereignty, Collioure is an interesting mix of cultural aspects. The Catalan culture is very much played out in the streets of Collioure – in the language, the food and wine, the music and, of course, the dance.

The traditional Catalan dance is the Sardane (Sardana), with music played by a cobla, a wind band, typically comprising traditional Catalan instruments (tenora, tible, flabiol and tamborí) alongside conventional instruments such as the trumpet, trombone, fiscorn and double bass.

But the Sardane is more than just a dance to the Catalan people. Franco, the Spanish dictator who ruled Spain from the late 1930s to 1975, saw the Catalans as a threat - their desire for independence and their deep national pride was considered by Franco to be insolent. In order to make Spain a uniform state Franco enforced many crippling laws in an attempt to remove the language and traditions of the Catalan culture, including banning the Sardane.

This dance is therefore, not unsurprisingly, considered by Catalans to be a powerful symbol of unity and identity. The spirit of Cataluña is captured perfectly through the dancing of the Sardane; people united together, from all different walks of life and ages, proudly pronouncing, with their heads and hands raised high, that they are Catalan. To listen to the music and watch the people is mesmerising; one of the great joys of Collioure. Matisse thought so too. This wonderful folk dance, which Matisse observed in Collioure, is said to have been the inspiration behind his renowned work, La Danse, again a revolution in modern art due to its colour and rawness of energy, using the Fauvist palette developed in Collioure. It is a celebration of emotional liberation.

Matisse, La Danse

This beautiful village is full of joie de vivre. But, whatever you do, don’t rush. Plan only to do as little as possible, slowly, and enjoy your retreat, as the Mediterranean waters envelop the coves of Collioure, reclaiming the children’s truths. Take time, as the locals do, to watch the world go by. You will love it even more.

Getting there*
Ryanair (www.ryanair.com) has daily flights from London, Bristol and Birmingham to Perpignan, about 30 minutes drive from Collioure, as well as flights from several UK destinations to Gerona in Spain, from where it is over an hour’s drive to Collioure. From Perpignan, if you don’t wish to take a rental car (which you can well do without once in Collioure), it is easy to take the airport shuttle bus to Perpignan railway station, from where a regular rail service runs to Collioure. It is possible to take the train from Gerona also, but it is a little bit more complicated, having to accommodate Spanish and French rail timetables, which for some reason don’t link up too well (although the TGV link between Paris and Barcelona, once introduced, should make light work of it). In the meantime, a rental car is really the easiest option for travelling to Collioure from Gerona. The website travelsupermarket.com is a good rental car comparison site as is carrentals.co.uk.

* Note: Since writing this article in 2009, Ryanair flys to Perpignan from London Stansted and Birmingham airports during the summer only.

Where to stay
Hôtel Le Relais des 3 Mas
http://www.relaisdes3mas.com
Telephone +33 (0)4 68 82 05 07
A beautiful, upmarket place to stay, with contemporary Catalan styling. This hotel has its own beach and a superb restaurant situated on a terrace with stunning views across the bay to the Château Royal.

Hôtel Triton
www.hotel-triton-collioure.com
Telephone +33 (0)4 68 98 39 39
This hotel is a more basic alternative but again has rooms with terraces overlooking the beautiful bay of Collioure.

Apartments to let
As an alternative to hotel accommodation, there are some beautiful apartments in Collioure available to let, usually on a weekly basis. The following website has a good choice: www.holidaylettings.co.uk/collioure.

Where to eat
Not surprisingly the food in Collioure’s cafés and restaurants is a wonderful mix of Mediterranean seafood, tapas and salads. There are many restaurants to choose from, at a range of prices. Here are some of the best:

Restaurant La Balette
route de Port-Vendres
Telephone +33 (0)4 68 82 05 07
The restaurant La Balette is the beautiful, long-established terrace restaurant of the Hôtel Le Relais des 3 Mas with a wonderful menu of seafood and vegetables, cooked in the style of the region, complemented with Collioure wine.

Le Neptune
route de Port-Vendres
Telephone +33 (0)4 68 82 02 27
Not surprisingly, this restaurant features superb seafood from the region, in a setting that overlooks Collioure’s romantically floodlit Château Royal.

For those whose currency is a little too weak to stretch to the menu of Le Neptune, there is a higher value sister restaurant, La Voile du Neptune. Perched on a rock beneath three beautiful sails, it is reminiscent of how Matisse captured sail boats – simple white triangles against a blue background, while also evocative of his expression: Collioure sans voiles. C'est un soir sans étoiles. Enjoy both at La Voile du Neptune.

Le Safran Bleu
place du 18 Juin
Telephone +33 (0)4 68 82 00 80
This restaurant is situated at the centre of the action in summertime Collioure – place du 18 Juin. Enjoy theatre, singing and dancing while you eat the wonderful foods of the region - paella, parillade, a mixed grill of fish and seafood, and escalivade, a superb Catalan dish of roasted vegetables.

Restaurant Les Templiers
quai de l’Amirauté
Telephone +33 (0)4 68 98 31 10
This café restaurant is a wonderful piece of authentic Collioure, from its boat bar to the many works of art on the walls. Over the past century, the Pous family has served the legends of Collioure, including the artists Matisse, Derain, Picasso, Dufy and the writer, Patrick O'Brian. The restaurant serves Catalan dishes including local anchovies with grilled peppers, bouillabaisse (a wonderful concoction of Mediterranean fish) and the delectable dessert, Crème Catalane.

La Cuisine Comptoir
rue Colbert
Telephone +33 (0)4 68 81 14 40
The most delicious tapas to enjoy with a sangria; Catalan appetisers at their best.

Shops
Marché
There is a market held every Wednesday and Sunday morning at place Général Leclerc in Collioure’s old town centre. Do visit – it is how and where the locals do their regular shopping and you can buy everything from vegetables to haberdashery goods.

La Plage Rouge
rue Colbert
Telephone +33 (0)4 68 98 08 02
An interiors boutique and more, including beautiful bags and tunics for women and chic children’s clothes - with a beautiful touch of modern Catalan. The owner, Valerie, who is fluent in English as well as her native French, also uses her expertise to design the interiors of local homes. Speak with Valerie about the Christmas Market held in the Chateau Royal in December.

Jouvences Esthétique
rue Pasteur
Telephone +33 (0)4 68 82 11 73
Sylvie is a friendly, stylish French woman who adores antiques and has in her boutique that old French chic for the home that we all love. There is also a clinic for beauty treatments from make-up to pedicures, for that perfect holiday pick-me-up. Speak to Sylvie for more information about the Antiques Fair held at the Château Royal in November.

Anchovies
Anchois Desclaux
route d’Argelès
Telephone +33 (0)4 68 82 05 25

Anchois Roque
route d’Argelès
Telephone +33 (0)4 68 82 22 30
The Roque company is a family-based business having been in existence since 1870. It specialises in the traditional hand production of anchovies for which Collioure is so well known.

Wines
Vins d’Auteurs
rue Pasteur
Telephone +33 (0)4 68 55 45 22

Les Caves du Roussillon
place Général Leclerc
Telephone +33(0)4 68 98 07 22

Both these caves have very friendly staff who speak English and who are always willing to let you sample their wines.

Sights and adventures

Le Chemin du Fauvisme
Walk along the Chemin du Fauvisme to see reproductions of 20 of the works of André Derain and Henri Matisse painted in Collioure in 1905. The pictures are positioned so the viewer can see the artist’s perspective. Background information on the Fauve movement, including books and brochures as well as posters and other art souvenirs are available for sale at the Espace Fauve. The office organises guided walks on the art and architecture of Collioure.

Espace Fauve
Avenue Camille Pelletan
Telephone +33 (0)4 68 98 07 16

Château Royal
Few forts are more impressive than Collioure’s Château Royal, with sheer walls rising out of the water. Home to the kings of Mallorca in the 13th and 14th centuries, it was fortified in the 15th century and fought over by the kings of Aragon, Spain and France in the 16th and 17th centuries. The château is open everyday with an admission charge. If however, you go to the Salon des Antiquaires, an antiques fair, normally held around the beginning of November, or the Marché du Noël, in early December, you get lucky: free access to this magnificent château, with its unique outlook on the village and the sea, in a wonderful ambience. (Talk to Sylvie at Jouvences Esthétique or Valerie at La Plage Rouge about these events if you are interested in getting more information.)

Where to walk
The walk to the next town south of Collioure, Port-Vendres, takes only about half an hour alongside the road or you can make an expedition via the hills. Port-Vendres is where the fish are landed and there is a fish market every day, while on Saturdays there is also a regular trading market.

An excursion
About 10 kilometres away, Banyuls-sur-Mer is France's most southern resort town. At the Cellier des Templiers (route du Mas Reig, +33 (0)4 68 98 36 92), see how they make the local vin doux (sweet wine) as well as Collioure wine and Banyuls wine vinegar and then enjoy some tasting. Visit their website (www.banyuls.com) for more information. There is also a little yellow train that leaves outside the tourist office in Banyuls, which climbs very high into the hills, affords spectacular views and also takes in the Cellier des Templiers.

Promenade en Mer
Alternatively, take a boat trip from Collioure to see secret coves, steeply terraced vineyards and the Pyrenees, tumbling into the sea. Boats leave several times daily alongside the Plage Boramar in Collioure

Sardane
There is Sardane dancing at the place du 18 Juin frequently throughout the season. It is a joy to watch and the Catalan music bands (les coblas) are distinctive and memorable.

The Fish Society
The friendly folk at the UK-based Fish Society provide a sumptuous supply of fish and shellfish, including anchovies, whole, filleted and even smoked, as well as boquerones. Fish lovers can order individual or party-sized packs online, by post, or telephone. Visit www.thefishsociety.co.uk or telephone 0800 279 3474.

El Pirata in London
And finally, in Great Britain, for a touch of tapas in an equally welcoming atmosphere, try El Pirata in London’s Mayfair.

El Pirata
5-6 Down Street
London
Telephone 020 7491 3810

Photo: Susan Ellis

Photo: Susan Ellis

1 comment:

  1. This is a lovely blog of Collioure and it captures the essence of it nicely. I lived in the region in 1980/80 and have returned here ever since. In 1980 Collioure - although well known - did not have the art galleries and was fairly empty of visitors for most of the season barring two busy weeks in mid summer. Of course the property boom happened in Languedoc Roussillon long after i lived there. My friend Colette Pous whom I still visit, lived with her mother and brothers beside the church - her mother was/is custodian of the beautiful church and holds the enormous key of its vast doors. Colette is part of the Pous family - her uncle Jojo now owns Les Templiers passed down from his father Rene. Rene was a great friend of the visiting artisit at the turn of the century - Matisse and Derain Terrus and Picasso and eventually many others like Charles Rennie MacKintosh. Rene's prized Livre d'Or in the Cafe/Hotel is worth seeing if they allow you to! - it has drawings and inscriptions from the artists. Colette's mother is widowed having lost her fisherman husband to sea many years ago. She sits on the low stone wall every evening gossiping with all the other old folk of the town and watching the boats in the bay just as she has done for years. in years gone by they would have watched a the trawlers brought the catch in at dawn and haggled in the fish market in fron of all the town dwellers in the early morning light. The families of Collioure haven't really changed much 0 there are just more outsiders coming in. It is a very special place and the light is astonishing - for Matisse and Derain to come down from the northern light of Paris (as for me a northern irish girl) the light was truly astonishing and seductive. End of post. If you have any other interesting information aboutCollioure and the surrounding areas I'd be glad to get it as I am writing a book based on my time in the Pyrenees. Regards Alex (e mail Catherwoodja@goglemail.com) Thank you

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