Tuesday July 8 2008
I woke early again, dang that jet lag, had, breakfast, then went for another walk up all those stairs to Sacre Coeur and around Place du Terte. I was due at Gare Du Lyon to catch my train to Avignon, and decided to spend the money on a taxi so I could see a little more of Paris.
I had treated myself to a first class rail pass (not as expensive as you might think) and very comfortably ejoyed the 2 3/4 hour journey through the beautiful French countryside. I was met off the train by a taxi driver (and by the way, it was nearly 10 degrees warmer here than in Paris - sorry to all of you who are shivering in SA - its about 28 in Provence!). The driver took me to my hotel in St Remy-de-Provence, the Hotel Gounod, which is very nice indeed! Wonderful decor, a gorgeous bed with white linen, bath products from L’Occitane en Provence (yum) and the scent of Verbena in the air! Far nicer than what I would normally stay in.
I went for a walk around the old town, which was full of all those lovely crafts and products I could not afford nor had room for in my suitcase. At 5pm I was met by Jean-Marc who was to give me an orientation on my waking tour. He quickly whisked me through the topographic maps (too quickly?) then left me to it.
Dinner was a part of the package and was at the Hotel Le Mas des Carassins. I ate the most gorgeous meal I have had in ages (5 courses) seated in a beautiful garden. Just lovely! Then it was a lovely walk home to my hotel and bed.

July 10th, 2008 at 04:58 PM
Five courses???
How did you possibly manage to finish such a meal? It must have been very good - or you were particularly hungry. Sounds like you are enjoying your holiday already.
July 10th, 2008 at 05:57 PM
I’m glad you are having a little luxury to go with the walking.
July 16th, 2008 at 04:43 AM
Five very classy gourmet courses, Dad! That is, tiny morsels of yummy goodness! Course 1: an amuse bouch (tiny yummy mouthful) of a cool creamy fennel soup. Course 2: tomatoey thingys such as a slice of tomato on a disk of flaky pastry. Course 3: main of jew fish (I think) with steamed veg, including black carrots, a bit like beetroot. Course 4: selection of cheeses, including mouldly ones I ate and actually liked! Course 5: dessert of fig poached in wine, fig in a pastry and vanilla icecream. Yum!