Today was a day off the bikes, relaxing, laundry and trying out a few  local specialties that Ann has on her list. Here are some of the delicacies that we tasted:

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Banon. The noble goat cheese was loved by the romans.  Described as unctuous, unlovely lump. Smooth and soft, it is a chest that murmurs rather than shouts, and there is an interesting reason for its subtle flavour.  Every tru Banon must be lie-entirely covered in chestnut leaves that are secured with raffia to form a kind of rustic gift-wrapping.  To keep the leaves supple and prevent them from flaking, they are soaked before use in wine or Marc.  This combines with the tannin already in the leaves to give the cheese the creamy taste. P Mayle

Janine’s fresh picked cherries. 

Confit D’Onions- Onion compote, sweet tangy and delicious with the cheese. 

Caviar  D’Aubergine- Poor man’s caviar, aubergine seeds resemble the eggs of the virgin sturgeon.  Eggplant, olive oil, salt, lemon juice, for the provencal version add black olives, parsley, garlic and savory.  It’s a marvellously flexible appetizer. P Mayle

Along with a glass of Luberon wine. 

Bon appétit