The charcuterie (delicatessan) produces a different cooked meal each day such as boeuf en guiness, marinade de moules, lapin braisé and a range of other French dishes of unknown name and origin. They make an easy and tasty meal after a hard day on the adventure trail and we have taken advantage.
After restocking we headed off to the Lyon airport to pick up a friend from Newcastle, Elizabeth Slevin, who was flying in from Florence to spend four days with us and to soak up a bit of the French life. We set the GPS to avoid the motorways and tollways to take advantage of the scenery of the countryside but did not really expect to be taken up very narrow, wet, dirt country roads but it got us to the airport on time although the little Citroen will need a bath. We went home via the motorway.
Our neighbour, Jean, has taken Ann and Elizabeth off to mass this morning in another village called
Côtes d'Airey, about 10 minutes away. The villages rotate holding mass each week and your village's turn comes around every 4 weeks.
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| Elizabeth arriving |
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