Here they grew grain and the bread above was produced from it - start to finish right here.
There was fresh apple juice to wash down samples of the bread spread with a chickpea hummus.
Next to that sat a table with a local herbalist’s wares. Oils and creams lined up on the table.
Genévrier (juniper berries?) tisanes in the thermal pot. Fennel, rosemary, dill in the small round bite-sized breads.
Coquelicot caught my eye.
Turns out it’s been doing that since I landed in southern France. It’s the red field poppy that grows everywhere!
An accordion player set the tone for the lovely communal experience.
There were cows down the hillside in the barns but I didn’t brave the muddy field to see them.