It's hot in this corner of the world, as evidenced by these tropical plants!
Corconne was one of our favourite spots in the Vidourle Valley. Karl climbed a steep hill to an old chapel ruin, built on an even older castle ruin, and the view of the surrounding vineyards and farms was breathtaking! There was a natural arch of stones there called “le pont du Hasard”, carved by the whims of nature. The town of Corconne has narrow, windy streets, steep inclines, and a very slow pace.
Corconne was one of our favourite spots in the Vidourle Valley. Karl climbed a steep hill to an old chapel ruin, built on an even older castle ruin, and the view of the surrounding vineyards and farms was breathtaking! There was a natural arch of stones there called “le pont du Hasard”, carved by the whims of nature. The town of Corconne has narrow, windy streets, steep inclines, and a very slow pace. We stopped at the 17th century olive press and met Matthieu, the new owner who had just opened up a restaurant 2 weeks prior. He took the time to explain to us how the mill worked, how those ancient presses functioned, and where the oil was stored. Fascinating!
We ate one of the most delicious dinners here. Of course, they started with green and black olive tapinades, given that this was an old olive press. Then came these tiny, minuscule clams called “les tellines” which were so tasty. I had the lox with lemon and toast for my appetizer while Karl had the scallops & prawns with a light salad. For the main course, I had the rabbit marinated in oil and rosemary with ratatouille and rice. Karl had the osso bucco with rice and veggies. 
Then came a plate of cheese followed by a tower of tiramisu for me and a Marquis de chocolat for Karl with orange marmalade. The bill came with little macaroons. Best say we “rolled” out of the restaurant, just like the barrels of oil used to in the old days!
We ate one of the most delicious dinners here. Of course, they started with green and black olive tapinades, given that this was an old olive press. Then came these tiny, minuscule clams called “les tellines” which were so tasty. I had the lox with lemon and toast for my appetizer while Karl had the scallops & prawns with a light salad. For the main course, I had the rabbit marinated in oil and rosemary with ratatouille and rice. Karl had the osso bucco with rice and veggies. 
Then came a plate of cheese followed by a tower of tiramisu for me and a Marquis de chocolat for Karl with orange marmalade. The bill came with little macaroons. Best say we “rolled” out of the restaurant, just like the barrels of oil used to in the old days!
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