Food From Provence

Here are a few pics, raw and not cleaned up, of food we've made in Sablet.

Spiny lobsters, and a crepe filled with ham, topped with herb, creme fraiche and chanterelles, with side salad of avocado and endive in lemon shallot vinaigrette.

Another one - brochettes of monkfish (one of us brought his knife set, another - me- brought a truffle plane) wrapped with local poitrine (bacon) on a bed or creamed leeks with 2007 Monvrac Adage Vacqueyras.

[Jenise]

Can't wait to add to these, Bill. Yes, we're eating very very well indeed.