THIS SALAD of good fresh tomatoes, mozzarella, and a few basil leaves may sound like a Caprese to you, but to me it was one more indication we're on our way to Provence. The next course led further credence: zucchini and eggplant, stuffed with ground beef and cooked in tomato confit. Only the tomme melted on the spaghetti-cooked-under-the-fire suggested we were still near Savoy.
Emmental, brie, and Roquefort; then apricot clafouti. Conversation with two delightful ladies from Antwerp, also trekking the GR5. No complaints.
• Gîte le Bois de Barracan, Villard St. Pancrace
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