Liberté, Egalité, Fromage

An evening of wine and cheese with the French Society

“What’s the most French thing about you?” A philosophical question for the ages, truly, and as it happens, my question to the members of St Andrews French Society committee. Among a myriad of answers — some of which I dare not repeat in print — the most popular by far was variations of “wine” or  “cheese.” A fitting response for the evening of 5 November, on which St Andrews French Society (or La Société Française de St Andrews, depending on your proclivity) hosted their Wine and Cheese night in St Mark’s Parish Church. 

The night promised to bring a taste of continental sophistication to the ever-darkening Scottish evenings. For the  £11 price of admission, members of one of the University’s oldest societies could sample their way through an assortment of French wines, and an encouraging supply of cheeses sourced from local favourite fromagerie IJ Mellis. 

The evening was advertised as a commemoration of the 730th anniversary of the ‘Auld Alliance’, or the special relationship between Scotland and France forged by a mutual distaste (to put it lightly) for England. However, the evening lacked commitment to this theme beyond the afterthought to put on some background bagpipes over the speakers. There was, however, an admirable attempt later in the evening to rouse a rendition of ‘Auld Lang Syne’ that was met with a mixed range of efforts. 

The French Society may conform to the oh-so-St Andrews appeal towards high-brow tradition, but it boasts the history to back it up. Over the course of the night, and a couple of glasses of Burgundy, I  underwent a crash course in the centuries-long history of the society from the current President, Cyril Corneille. Highlights included, but were not limited to, an unpopular collaboration with the German Society following World War I, a recent (non-academic) wedding of former committee members, and correspondence with the French consulate in Edinburgh. 

Despite their history and prestige, the venue and facilities of the evening were rather unassuming, taking place in the smaller, rather unglamorous room of a parish church. I would argue that the informalities of the evening helped to gently humble what could otherwise be a dauntingly pretentious evening. There is a fine line in St Andrews events between ancient academic sophistication and tipsy student shenanigans, and the French Society struts this line with determination. Even when you're drinking fancy French wine curated by a centuries-old institution, drinking it out of a plastic supermarket cup under fluorescent lights helps to somewhat tether you to reality.

A return to dramatics was inevitable and was heralded by the sounding of a trumpet played by the society’s president. Standing atop a plastic throne, Corneille commenced his speech. It began with housekeeping and formalities such as the devastatingly French disclaimer that smoking indoors was strictly prohibited, as well as a mysteriously secretive reminder of the “rules and regulations” of the evening (of which you will have to purchase a membership to discover). Finally, Corneille concluded by revealing the evening's most anticipated announcement — the launch of the society’s very own wine. Collaboration with an alumnus’ member’s vineyard in France has spawned a batch of bottles crafted at Château Haut-Grelot in Bordeaux and imported exclusively for the St Andrews French society. An impressive and, as I was repeatedly assured, entirely legal accomplishment. 

Admittedly, I began the evening with very little prior knowledge of the society or its members. However, as the night went on, I discovered that the event attracted a demographic as diverse as St Andrews itself. Around the room was a lively blend of French natives, avid linguists, self-proclaimed French haters, as well as those who, like myself, simply couldn’t refuse the promise of as much bread, wine, and cheese as you like. Such a mixed bag of eager attendees was a pleasant reminder that elegant tradition and exclusivity need not always go hand in hand at this University.

I concluded the night with a conversation with Luana Van Oranje, the society’s Health & Safety Officer. Whilst much conversation throughout the night had centred on the society’s long-storied history, Van Oranje illustrated the bright future on the horizon: visits from diplomats, a ball in the works, and rehearsals of a French language play well underway, not to mention the recent foray into wine production. St Andrews French Society no doubt benefits from the prestige of its legacy and the generosity of its alumni, but perhaps its greatest strength lies in its ability to adapt and move towards the future, one sip at a time. 

Photo by Amelia Beattie