Day 7-Friday

Today my morning ride took me over a number of new roads and into new villages in the surrounding area.  They're all dominated by vineyards and various fruit farms and all of them have that special Provencal charm and beauty.

My route this morning.  This was a short one, only 5 miles long.

Bike routes are well marked.

We've noticed there are several different tent circuses performing throughout the Luberon.  

Speed bumps are every where as you enter a small village.  They seem to be of little consequence to cyclists, but cars can feel a real shock, so you have to pay attention.

Recycling is not only encouraged but also accommodated.  This is one of the more modern collection sites.

For today's breakfast Kevin featured banana pancakes.  Very light and very tasty.  Polly's would like his recipe.

After breakfast we headed to the pottery studio of Pascale David near the village of Simiane la Rotonde.  

Simiane la Rotonde

Joni and I have been buying Pascale's pottery since 2008.  It's our every day china so we always need to replace a few items that get chipped after so much daily use.  We love her work and pray that she'll still be in business whenever we visit France, and fortunately she is!

Once our essential pottery acquisitions were completed we headed for our lunch destination, La Domaine de Citadelle, in Menerbes.  

boeuf tartar

Leaving the restaurant we unsuccessfully tried to drive up to the village of Menerbes, but we got lost and had a difficult time just turning around on a very narrow road. So, we returned to Le Mas Perreal and relaxed at the pool or in our rooms.

For dinner we drove to l'Auberge de Lagnes, a repeat visit for all of us.  There were no festivals or celebrations in the village, so it was much quieter than our previous visits.

 

Tonight's amuse bouche:  swordfish over rice

Le tartare de thon citron vert/sésame, pasteque cuite confite au four et en coulis, sponge cake, salade d'herbes.

Le nougat de chèvre frais aux abricots moelleux et fruits secs, courgettes, coulis de piquillos.

Le foie gras de canard mi-cuit, chutney de cerise à la sarriette, gel et gelée griotte/sariette, toast de pain de campagne.

Le filet de loup cuit lentement, fleur de courgettes farcies aux basilic, perles de couscous aux courgettes, jus menthe/citron confit.

Le bœuf Simmental grillé, fondu d'oignons et de poivrons au vinaigre balsamiques, pomme de terre duchesse, jus infusé au poivre

L'agneau cuit basse température, caviar d'aubergines, pois chiches,

jus de cuisson réduit aux olives noires.

Le délice de l’auberge, Croustillant muesli, mousseux noix de cajou, crémeux et confit mûre,

sorbet cassis.

La pêche de vignes, Biscuit madeleine, crème montée, fromage blanc/verveine, crémeux, glaçage et sorbet pêche de vignes.

Somehow I neglected to photograph my desert, so you'll have to use your imagination.  It was Le chocolat « Valrona », Ganache montéechocolat noire 66%, cake et sponge cake cacao, crème anglaise, croustillant kadaif, et glace pistache.