Posts in Culinary Experience
Bonjour from Mas de Manion
Mas de Manion, May 2026

Bonjour!

Hello from sunny South France! I have been here over a month now, enough time to experience spring transition to summer. It has been hard to sit down and write which I love, because days are filled with seeking something for the mas, getting into the everyday rhythm of this life, meeting new and old friends, and exploring new adventures.

Life slows down from what I am use to, which is not necessarily a bad thing. Businesses close, errands are halted, as everyone takes a two hour lunch break. A long pause midday, also means that businesses are open longer into the evening and generally dinner starts later in the evening too.

A month ago, spring thunderstorms and heavy rains were happening and now have disappeared into hot, sunny days approaching 90 plus degrees F. Temperatures are about 14 degrees higher now than the average.

Green and white asparagus which were so abundant in the markets earlier, are nowhere to be found. It is true, when the season is over, it is over until next year. Yes, asparagus, artichoke, and cherry season are gone but luckily replaced with the equally incredible season of luscious stone fruits of apricots, nectarines, and peaches. And not to forget squash and haricot verts. No one complains, everyone knows. The seasons are short, yet to be embraced and celebrated until their glorious time comes around next year.

It is very much a rural and agricultural area here. Vineyards are abundant in carefully tended neat rows. You often see people bent over in fields, and wondering what they are tending too. Tractors large and small can impede normally impatient fast-driving cars.

Uzès Market, Place aux Herbes

Wednesday Uzés Market at Place aux Herbes

Incredibly, John and I have had our little mas for three years now. The real estate listing said the mas was built in 1850. We have since learned that is a “blanket date” for certain homes, and our mas actually dates back to the late 1700’s, evidence by its ceilings and architectural nuances. That makes sense as we live in the older part of a village, and the mairie (town hall) down the street dates back to the 18th century too.

Our Mas Kitchen Ceiling

Our Village Mairie Amongst Open Fields And Poppies

Our mas was certainly updated and modernized, but it lacked the warmth and charm this little mas deserved. Three years later, we have just about completed our long list of desires. In fact, this trip, I listed 28 things , big and small, we did or found for the mas. Little changes that make a huge difference.

Most of the decorating is finished. Most “wants” have miraculously be found. With that said, I have enjoyed frequenting brocantes, flea markets, and vide greniers (local village sales) for items and pieces that fit in nicely and complement the period of the mas. I always have “edit” on my mind, as here in France especially, “less is more.”

I found on this trip an oil painting on canvas at one of my favorite flea markets. I love the content and colors so much. Much of my mas decoration is earth tone colors, and the blue flowers and copper pot pop the room. Besides, who can resist “Provence Blue.” You can find these wonderful paintings frequently at the flea markets and for very reasonable prices. Need I mention, that art is a very integral part of French life, as they excel in the “art of living.”

Blue Flower in Copper Pot Painting

Blue Flowers In A Copper Pot, A Flea Market Treasure

This time of year, there are a lot of fêtes, events, and happenings in the villages. Most are very local, and even word of mouth, as they are small, yet well attended. This year friends invited us to their small village, Sauve, where there is an annual Fête des Violons. A three day celebration that attracts violinists of all ages and ability to play together. The kickoff of this celebration is a mass of violinists playing together and parading through the village in a “pied piper” fashion. People are encouraged to follow and dance among the violinists, with surprise vignettes playing from a balcony or in a garden. This annual event was started to honor the traditional village life and folk music of the past, and remind new generations of both.

Sauve, Fête des Violons 2026

Fête des Violons at Sauve

John and I have made it a point to do a few short trips, two days and one night within easy driving distance of our home base. In Europe, distances are quite deceiving, taking much longer, and sometimes much slower.

On our first getaway, we went down to Sète, a beautiful port town on the Mediterranean. It is often called “The Venice of the Languedoc.” It borders the Étang de Thau, which is a saltwater lagoon known for raising delicious oysters. The oysters, mussels, and seafood are amazing. We stayed in a beautiful little Belle Epoque hotel, Le Grand Hotel, located right on the Canal Royale. The lobby and three floors open to an incredible glass atrium. It was tastefully decorated with wonderful antiques that all tugged at my heart.

A week later we went into Provence and revisited many of the villages we had traveled to nearly 20 years ago. We specifically stayed at the Le Saint Hubert in St. Saturin-les-Apts, and dined in their stunning terrace restaurant overlooking the Luberon. Le Saint Hubert was established in 1852, and has had many lives. Six years ago a young vibrant husband and wife, followed their dream and have slowly renovated the hotel, its six rooms, posh restaurant and cafe. Their food is amazing and captures the best of Provence flavors.

Melon Cucumber Gazpacho With Goat Cheese And Market Vegetables at Le Saint Hubert

Our last trip was to Lyon, the second largest city in France situated on the Rhône and Saône rivers. Lyon was a surprise. Quite a vibrant city where the late famed Chef Paul Bocuse made his name. We stopped in at the citiy’s food hall named after him for a sampling of many of Lyon’s specialites. We had a great dinner at La Meunière, a traditional Bouchon Lyonnais since 1921, and the next day a great lunch at Saône whose chef treats you to a modern twist on Lyonnais cuisine. We did a lot of walking in Vieux Lyon, a saved neighborhood district that dates back to the Renaissance, and climbed up high to the Basilica of Notre-Dame de Fourvière overlooking amazing Lyon, and not to forget the Fourvière Roman Theatres.

Overlooking Lyon From The Basilica 2026

Overlooking Lyon From The Basilica of Notre-Dame de Fourvière

I hope you have enjoyed a little snippet of our life in France. We have done and experienced so much in such a short time, I can’t share it all. This is great, because it opens the door for more sharing, tips, and inspiration for future writing about why I am so passionate about “A Taste of French Country Living” through the garden, kitchen, and home.

Thank you for following along. À bientôt…Bonnie


Busy Winter Into Spring
Mis en Place for March 2026 Cooking Class

Mise en Place For Cooking Class

It has been a very busy “winter into spring” at Domaine de Manion. I gave two back-to-back cooking classes here at Domaine de Manion with lovely, talented students who enjoyed their seasonal “French Printemps” menu and lunch together.

Newly Refreshed Wine Room, March 2026

Our Wine Room Restored

Last fall we had a significant water leak and damage that affected most of our interior barn. It was a slow process to repair the damage, find and install new barn wood flooring upstairs, and bring back all the furnishings that had been stored off site for months. We took it as a refresh of the barn. After much patience and hard work, the wine room is now fully restored and refreshed, ready to be used again.

Salmon Wellington on Easter 2026

Salmon Wellington For Easter Brunch

Easter came quickly. The menu was Salmon Wellington, Grilled Asparagus with Balsamic Glaze, Salad Vinaigrette, and French Lemon Yogurt Cake (the same delicious recipe taught at my last two cooking classes). Not to forget a lovely French Champagne to toast with my parents coming to California, and having this very special, and rare Easter in our home together!

Visiting Little Garden Club of Newport Beach

The Little Garden Club of Newport Beach Visiting

In early April, a year in the planning, The Little Garden Club of Newport Beach, came for a visit and garden tour. This lovely club was founded in the ‘70’s, and is still going strong with many creative and dynamic ladies. We had tasty box lunches from Thyme in the Ranch, and gathered together in the sitting area by our vineyard. It was a lovely spring day, and it was great to see this club again.

Double Peony Poppies Blooming April 2026

Double Peony Poppies Blooming In April

It is wonderful to see the garden and vineyard waking up, and each day unfolding with more and more beauty. Years ago I was given these poppy seeds and sowed them in what I now call the south garden. These magnificent red Double Peony Poppies pop up randomly, but in the same general area, simply dictated by the weather. Every April they come back and put on quite a show. I look forward each year to their return and the drama they add to the garden.

Wishing you a very happy and beautiful springtime!

Bon Appétit et Bon Weekend…Bonnie

One Spot Left For Cooking Class

Bonjour Mes Amies!

There is one spot left in my “hands-on” cooking class this Saturday, March 14, 2026. Please let me know if you would be interested in attending by calling me at (tel) (760) 402-7600. It is a first come, first serve basis. Merci…Bonnie

 

French Lemon Yogurt Cake

French Printemps Menu

Leek, Potato, and Tarragon Soup

Ireland’s Anytime Scone

French Lentil Salad

French Lemon Yogurt Cake

Domaine de Manion Rosé

 

 

“Hands On” Cooking Class in Kitchen

Lunch “À Table” in Dining Room

Garden and Vineyard Tour

  

  

Domaine de Manion

1279 Santa Fe Drive, Encinitas, California 92024

Saturday, March 14, 2026

10:30am to 1:30pm

$195.00 per person

Bring a Check to Event Day

Contact Bonnie If You Are Interested, (tel) (760) 402-7600

 

 

Easy Ways To Elevate Your Cooking

Fresh Italian Parsley In Water By The Sink

In my cooking classes, when there is a moment to pause, I highlight some easy ways to elevate your cooking. Many I am sure most of you know, a few just might be new tips. Simple, yet can make a big difference. Here are a few of my easy ways to elevate your cooking.

1)    Use “Mise en Place” method, everything in its place. Measure and set out each recipe ingredient first before commencing.

2)    Think seasonally, use fresh ingredients in season. Take advantage of the flavors at their peak for your recipes.

3)    Grow and use fresh herbs. Place your culinary herbs near your kitchen, or better yet your most frequently used like parsley near your kitchen sink.

4)    Garnish your baking and cooking, using herbs, edible flowers, nuts, citrus zests, etc. It makes each recipe a little more dressy and finished in appearance.

5)    Layer your menu and dishes with a flavor thread, if possible. It could be lemon juice or zest, salt, vinegar or a spice. It helps unify your menu.

6)    Mortar & pestle your black pepper, releases flavorful oils. One step better than grinding your pepper.

7)    When traveling, pick up new spices to try & experiment with. I like to get my saffron and smoked paprika in Spain, dried lavender in Provence. A nice memory, as well extra special for your culinary prowess.

8)    Serve warm dishes warm, and cold dishes on cold plates. A sign of a pro.

9)    Start over with new fresh spices at least every year. It is actually recommended every six months.

10) Be creative with flavored olive oils and vinegars.

11) Buy Rumford 4 oz Aluminum-Free Baking Powder, keep fresh, change out every 6 months for optimum baking.

12)   Use “Cold Pan Technique”—heat olive oil, onions, garlic, pinch of salt, etc. together from a cold pan, creates a soft and succulent flavor base for the rest of the recipe.

13) Taste, taste, taste throughout your recipe. Always recommended to keep you on track with your recipe.

14) Use the right pan, right kitchen tool, that your recipe calls for.

15) As a cook, visualize your completed recipe as you want it to look and then begin your recipe. Not many cookbooks mention this.

Bon Appétit et Bon Weekend…Bonnie

 

Truffle Three Ways
Truffle Season Announcement

Truffle Season Announcement In The Uzès Tourist Office

Hello Everyone! I took some time off from writing to start my 2026 in France. I trust your 2026 is off to a great start, and wish you all the best in this coming year! May you be happy, healthy, and prosperous!

Truffle In The Kitchen

Fresh Truffle In My Kitchen

In our area in South France near Uzès, the highly prized culinary black truffle is in season now. Truffles are available in the winter markets from truffle producteurs (producers), restaurants create truffle specific menus, wine and truffle paired events are offered, there are truffle hunting with dogs demonstrations, and the third weekend in January is the culmination of events and celebrations centered around the prized truffle in Uzès. My husband John, and I were fortunate to take in a few of these very special events with wine and truffle pairings.

Collias Wine & Truffle Pairing 2026

Collias Wine Cooperative, Wine & Truffle Pairing Event

Duche D'Uzès Winemaker's  Wine & Truffle Event

Duche D’Uzès Winemaker’s Wine & Truffle Gala.

Truffles grow underground at the base of certain trees like oak, hazelnut, hornbeam, pine, and a few others. The unique landscape around the Uzès area is ideal for the black truffle. The black truffle, also called the black diamond for it’s culinary excellence, has been found, cultivated, and highly revered for centuries. In Uzès, truffle season is from November to March.

Fat absorbs the unique flavor of truffle the best. Therefore, truffle pairs very well with eggs, creams, butter, and fats. I had the good fortune to talk to with a friendly wife of a truffle producteur, who said she always infuses her cream, her eggs with truffle for at least a day in advance, before using it in her cooking. Not having really cooked with truffle before, I decided to try truffle three different ways.

Truffles are not cheap, the truffle pictured below was about the size of a small whole walnut, and cost about 19 euros, or about $23.00. By the way, the recommended way to store fresh truffles before use is to wrap them individually in a paper towel, place them in an airtight glass jar, and refrigerate them in the crisper drawer. Change your paper towel around the truffle daily, and use your fresh truffle within a week.

Truffle Butter

Truffle Butter Is Very Flavorful And Easy To Cook With

Infusing Fresh Eggs With Black Truffle

Storing Fresh Eggs With Black Truffle In An Airtight Glass Container

Infusing Cream With Black Truffle Shavings

Infusing Cream With Black Truffle Shavings In An Airtight Glass Jar

Salmon Over Truffle Celery Root Purée

Pan-Seared Salmon Over Celery Root Purée

The first recipe I tried was a Celery Root Purée, a recipe similar to Ina Garten’s. However, I used celery root and potatoes, boiling them separately as they have different cooking times. I had previously infused the cream I used with black truffle shavings, adding it to my mashed celery root and potatoes. The fresh salmon was so delicious from my favorite (and very handsome) fishmonger at the Uzès market. French green lentils are also a culinary treat, and go so well with salmon, I made those also, to have on the side.

Truffle-Infused Cream Pasta With Peas and Ham

Truffle-Infused Cream Sauce Pasta With Peas And Ham

The second recipe I tried was Truffle-Infused Cream Sauce Pasta With Peas And Ham. Very simple and very flavorful. The key was the subtle truffle flavor infused for a day in the cream sauce.

Sauteing Onions, Garlic, and Mushrooms In Truffle Butter For An Omelet

The third recipe I tried was a French Omelet for lunch. The French normally don’t eat eggs for breakfast. Eggs are eaten more often for lunch or a light dinner. In fact in France the saying goes, “Breakfast is light, Lunch is sacred, and Dinner is social.” —Barefoot Blogger. First, with my truffle butter I sauteed onions, garlic, and then the mushrooms until they became dry. I whipped my eggs infused with truffle, added a touch of truffle-infused cream to the eggs, poured the egg mixture into the pan, and then added the ready mushroom filling. What an omelet!

Cooking with truffles is fun and easy, and wow that incredible truffle taste elevates every dish you cook with. I am going to cook more with fresh truffle, when it is in season, and experiment with more recipes.

Fresh Truffles For Sale At The Uzès Market

Fresh Truffles For Sale At The Uzès Market

Truffle season was really fun this year. Participating in these events was also a great glimpse into another facet of this local culture, people, and cuisine. I am very grateful for the conversation with the truffle producteur’s wife, as the few truffle tips she gave me, got my truffle cooking adventure off on the right foot.

She said her husband’s father was also a truffle producteur, and I am sure on the same land. Curious, I asked about their truffle-hunting dogs, thinking they had probably five or so. Oh, non, just one, and one puppy being trained, and never inside the house.

Please share if you have cooked with truffles before, and have a favorite recipe.

Bon Appétit et Bon Weekend…Bonnie

The Ultimate Comfort Food--Ricotta Gnocchi
Ready Ricotta Gnocchi

Ricotta Gnocchi Ready For The Pot Or To Be Frozen

I share this recipe with you because it is the ultimate comfort food. I have made traditional gnocchi using potatoes maybe once, but I have already made this ricotta gnocchi twice. Using ricotta lightens up the gnocchi, adding a dash of nutmeg and grated lemon is genius. Finishing the recipe with brown butter, sauteed pancetta (I used proscuitto), and crispy sage leaves allows all the flavors to brilliantly shine.

This is a great recipe to make this winter and around the holidays with your household guests, children, grandchildren, family, friends, and neighbors. Perfect for a project during cabin time in the mountains, all the christmas cookies are done, or making ahead a meal for the holidays, or just something fun to do together. If you enlist a group, why not make double or triple the dough recipe, and freeze it for later. Frozen gnocchi can be kept in the freezer up to two weeks.

The dough is easy to make. When the dough is chilled for 30 minutes, you create long ropes, and cut into 3/4” pieces. What kid in all of us wouldn’t enjoy doing that. Serve with a rich, lightly oaky Chardonnay, and a nice vinaigrette mixed green salad. Ultimate comfort food.

Ricotta Gnocchi

Lovingly Adapted From Chef Geoffrey Zakarian, Food & Wine Magazine, September 2025

Recipe Serves 4 to 6

Ingredients:

2-3/4 cups whole-milk ricotta cheese (about 1-1/2 lbs.)

3 oz. Parmigiano-Reggiano cheese, grated (about 2/3 cup), plus more for garnish

1 large egg

1 large egg yolk

2 tsp. kosher salt, plus more to taste

1/2 tsp. black pepper, plus more to taste

1/2 tsp. ground nutmeg

1-1/2 tsp. grated lemon zest, plus 4 tsp. fresh lemon juice, divided

2-1/3 cups all-purpose flour, plus more for dusting

3 Tbsp. extra-virgin olive oil, divided, plus more for greasing

4 oz. pancetta or proscuitto, finely chopped (about 2/3 cups), divided

6 Tbsp. unsalted butter, divided

20 fresh sage leaves, divided.

Directions:

1) Place ricotta, Parmigiano-Reggiano, egg, egg yolk, salt, pepper, nutmeg, and lemon zest in the bowl of a standard mixer fitted with the dough hook attachment; beat on medium speed until well combined, about 15 seconds. Decrease speed to low; gradually add flour, beating until incorporated, about 30 seconds. Increase speed to medium, and beat until a soft and tacky dough forms, about 1 minute.

2) Turn dough out onto a heavily floured work surface, and shape into a disk using floured hands. Dust top of dough disk with flour, and wrap tightly in plastic wrap. Refrigerate until dough is pliable and soft to the touch, about 30 minutes.

3) Line a large rimmed baking sheet with parchment paper, and dust with flour. Turn dough out onto a floured work surface, and cut into 4 even pieces. Roll each piece into a 3/4-inch thick rope, about 22 inches long. Cut each rope into 3/4-inch-long pieces (about 25-28 pieces per rope); transfer gnocchi to baking sheet.

4) Bring a large pot of salted water to a boil over medium. Meanwhile, grease a large rimmed baking sheet with olive oil. Working in batches, boil gnocchi until they float to the surface, continue boiling for an additional 2 minutes. Transfer gnocchi to greased baking sheet using a slotted spoon.

5) Preheat oven to 200 degrees F. Heat 1-1/2 tablespoons oil in a large nonstick skillet over medium. Add half of the pancetta or proscuitto; cook, stirring occasionally; until fat is rendered and pancetta or proscuitto is starting to brown but not crisp, 3 to 5 minutes. Stir in 3 tablespoons butter; cook, stirring occasionally until butter smells nutty and begins to brown, about 3 minutes. Stir in 10 sage leaves; cook, stirring constantly, until leaves crisp, about 20 seconds.

6) Add half of the gnocchi to skillet; cook, undisturbed, until bottoms are browned 2 to 3 minutes. Flip, cook until browned on both sides, about 2 minutes. Stir in 2 teaspoons lemon juice; season with additional salt and pepper to taste. Transfer gnocchi mixture to a large ovenproof platter using a slotted spoon; drizzle with tablespoons butter mixture. Transfer to oven to keep warm. Wipe skillet clean.

7) Repeat with remaining 1-1/2 tablespoons oil, remaining pancetta or proscuitto, remaining 3 tablespoons butter, remaining 10 sage leaves, remaining half of gnocchi, and remaining 2 teaspoons lemon juice. Season to taste with salt and pepper. Garnish with additional Parmigiano-Reggiano; serve warm.

Make Ahead. Gnocchi can be prepared through step 3 and refrigerated, covered, for up to 1 day. To freeze, transfer baking sheet to freezer until gnocchi are hardened, about 2 hours. Store frozen gnocchi in a large ziplock plastic bag in the freezer for up to 2 weeks. Boil frozen until they float to the surface, 3 to 4 minutes. Once gnocchi float, continue boiling for 2 more minutes. Proceed with recipes as directed.

Dreamy Ricotta Gnocchi

Dreamy Ricotta Gnocchi

Bon Appétit et Bon Weekend…Bonnie

Diving Into My French Kitchen
In My French Kitchen 2025

Welcome To My French Kitchen, June 2025

This is my new kitchen after a few tweaks. New dimmable lighting. Linen mood sconces. Overhead light moved above table. New tile backsplash. Additional electrical wall outlets. New sink and faucet. New shelf for additional storage. Added flea market treasures for warmth and ambience.

In My French Kitchen March 2024

In My French Kitchen, March 2024

This was my French kitchen a year ago in March 2024. Still very nice and basic, but a bit cold and industrial, and possibly— patiently, waiting for a little tender care and charm.

Spring Asparagus At The Uzès Market

My cooking has also evolved as my kitchen has. I am now more comfortable with an induction cooktop, which is very common, popular, and energy efficient in France today. Armed with a new set of induction cookware, I love strolling through the farmers markets deciding what to cook based on what I see.

Cooking from the markets is simple and very rewarding. New ingredients to try and dishes to create add to my cooking pleasure. A simple herb garden off of my kitchen door further enhances my cooking.

Charentais Melon

Ripe Charentais Melon, Great For Breakfast, Appetizers, Or Anytime

Oddly enough, I a have a library of cookbooks at home in California, and just one or two in France. I prefer to cook in France by instinct and I suppose experience, off of the top of my head. As I mentioned in my last post, “delicious food is tightly woven into the French culture, each and every day. It is generally on the simple side, made with fresh ingredients at their peak, and beautifully presented like a gift.” I continuously strive for beautiful presentation, but I think you will agree, all the ingredients shine for themselves.

Sharing with you, a few dishes I have made from my recent visit, diving into my kitchen.

Potatoes, Green Beans, Red Lettuce Salad

Steamed New Potatoes, Blanched Green Beans, Parsley, Red Lettuce Salad with a Sherry Vinaigrette

Sautéed Sea Bream

Sautéing Sea Bream Before Adding A Medley Of Sautéed Tomatoes, Olives and Capers

Roasted Organic Chicken

Roasted Organic Chicken Basted With Normandy Butter, Lemon, and Tarragon

Toulouse Sausage Over Salad

Toulouse Pork Sausage Over Vinaigrette Salad with Auvergne Blue Cheese

Starting Pan Seared Salmon With Sautéed Spinach, Tomatoes, and Zucchini

Lunch From The Market

Lunch From The Uzès Market Of Sliced Baguette, Tapenades, Tomatoes, Fresh Goat Cheese And Cherries

Bon Appétit et Bon Weekend…Bonnie

Little Village, Big Celebration
Running of the Bulls in Gaujac

Fête de la Musique Celebration in Gaujac

Fête de la Musique is a celebration of music started in France, but now observed worldwide. It usually happens on the summer solstice, the longest day of the year. On this day, everyone is encouraged to play music outside, in their neighborhoods, in parks, in public places. In France, you can observe it in large cities, as well as trickling down to small villages. Sometimes it is a live band, sometimes a DJ, and sometimes even karaoke. The message is to celebrate the joy of music with everyone. It is always free.

We stumbled upon the little village of Gaujac’s Fête de la Musique, not far from Uzés, quite by chance. Gaujac in the Occitane region, is a small winemaking village of about 1,000 residents, surrounded by vineyards producing Côte du Rhône wines.

Approaching the the village, there were no signs for the fête, and when I inquired at the wine cooperative on the outskirts of the village, I was told they know there was a fête today, but didn’t know where or when it started. So we headed towards the center of the village. No signs, no publicity, this fête must be a long standing tradition that locals know about. We did manage to find the fête whereabouts.

In late morning, there was confirmation of a running of the bulls with French cowboys and cowgirls mounted on magnificent Camargue white horses down a sectioned street with protected bars. Spectactors, usually male adolescents, were allowed to run after the bulls, pulling their tails, trying to touch them. I was aghast. Each running of the bulls went very fast, about 25 seconds. It was very exciting and very hot that day. There was an ambulance strategically parked close by, in case of an emergency.

Running of the Bulls in Gaujac

Running of the Bulls in Gaujac

Running of the Bulls in Gaujac

There Were Several Running of the Bulls, Each Lasting About 25 Seconds

Running of the Bulls in Gaujac

Girls Just Wanna Have Fun Too

Next to the sectioned street was the main shady plaza of the village. Tables and benches were set up for the lunch crowd. Two very friendly ladies in pink were busy making paella for 250 people starting at 1:00pm. Each pan served 100 people. For 15 euros one could get a plate of delicious paella, your choice of a beer or glass of wine, and dessert of tarte tatin.

When the paella was ready to be served, the lunch tickets had been purchased, everyone got their lunch plates and sat down to enjoy. There were people of all ages, sitting together, eating and enjoying the day. I imagined most of them were from Gaujac. It was nice to see.

Casa de Sandra Paella in Gaujac

Paella Ready Just About Ready to Serve, a Masterpiece

The Fête de la Musique wouldn’t be a fête without music. A lively village brass band dressed in orange and lemon shirts was there to entertain us and put a smile on everyone’s face. Some spectators joined in the singing.

A large stage was set up at the far end of the plaza. A big music group would be playing later that evening. We decided to look for another Fête de la Musique in another location for later that evening. It had been a very entertaining, delicious, and delightful day.

Brass Band at Gaujac

Can’t Go Wrong with Brass and Lemons

When I think back on this memorable day, I think of the phrase “French Country Living.” I also think of key words that describe the essence of this day and “French Country Living:” fun, adventure, surprises, simplicity, seasons, delicious, beauty, visual, senses, drama, tradition, and joy of life.

Bon Appétit et Bon Weekend…Bonnie