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Our walk took us past the vieux village and chateau above Condorcet, yesterday. The local department is continuing to take care of its heritage – and its mission to inform and enlighten visitors. So it was good to see a couple of panneaux giving the history of the village and the chateau.

I hadn’t known that it was originally set up as an offshoot of the Monastery of Cluny in Burgundy. But I did know its associations with the Marquis de Condorcet, who though an aristocrat was pro-equality – including the emancipation of slaves and of women.

And there’s a view of Mont Ventoux from the site as well.

We’re delighted that Caitlin has travelled all the way from Los Angeles to give us a week’s worth of her help as a permaculture expert.

I’m converted already! I had thought that I was being lazy when I pruned or weeded and just left the debris around the plants. Nope – that’s one of the secrets of permaculture. If the plant has grown it, cutting it back and leaving the cuttings around the plant lets the nutrients back into the soil.

I’ve already been a happy composter – but this takes composting out of the pile and under the mulch. And now – I don’t have to think about the chore of pruning, deadheading or weeding. I’m doing permaculture composting and mulching.

No more waiting for horse manure to rot down for a year – you just water it and spread it along with the fresh cuttings, cardboard etc.

Pictures and more learnings to follow.

That was one of tonight’s flattering comments during dinner. Another was that it was the best food that he’d eaten in France.

No, I haven’t written a cook book – yet! But I am intending to keep a record of meals (and recipes here). So perhaps the book will write itself. And I’ll add photos as and when.

So today’s lunch menu included goats cheese and caramelised onion quiche (flavoured with thyme) served with beetroot and orange salad, and a plate of home grown tomatoes dressed with local olive oil and basil.

Dinner was started with sorrel soup (from the garden; and as the nights are now getting cooler it was the first warm soup for months). Then on to chicken with mozzarella and basil/pesto, wrapped in prosciutto (or equivalent). I’ve found the secret here is to prepare the chicken breasts by poaching them in seasoned stock. Let them cool then assemble them. It means you don’t end up carbonising the ham while trying to ensure that the chicken is cooked. Also, you can do a lot of the preparation in advance – essential if you’re single-handed in the kitchen.

This was served with Tipiak – a mixed grain a bit like couscous; and fresh ratatouille. Cheese – with grapes from the vine; then the autumn apple and cinnammon special.

Yesterday we started with spiced pumpkin and feta verrines served with pumpkin muffin; then lemon and thyme flavoured veal medallions served on with goats cheese and onion ravioli, and braised carrots. Cheese board. Then profiteroles – some with a chocolate filling, some with vanilla creme.

Now all I’ve got to do is the washing up! Where’s a sous-chef when you need them?

If you’ve been in cooped up in sun-starved Northern Europe, why not make the most of a break to sun-drenched Provence.

Don’t take a rain-check – book your last-minute bargain break today.

From 22 August – 15th September come and stay at Chateau Colombier at the fantastic low rate of 1,200 euros per week for up to 6 people. Each further guest 120 euros per head. Self-catering.

Or come anytime from 22nd August – 15th September for a mini-break at just 60 euros per ensuite double room, with breakfast; table d’hote available as required.

Do a mix and match. We’re as flexible as you need us to be.

Or 20% OFF WEBSITE PRICES 26th September – 31st October. Quoete “Autumn Leaves”

Bring your hiking boots and get out walking; hire a bike and follow the route of the Tour de France. Explore the markets … visit the vineyards … relax by the pool.

The crowds have gone. But we invite you to share one of the best seasons in our little corner of Paradise.

The pool cover is great – it’s safe, it keeps the pool clean, and – most importantly – the greenhouse effect helps heat the water up, and stops it cooling down at night.

OK – swimming for 15 minutes at 15 degrees on the 15 of March this year was a bit excessive. But the temperature of the water has been well into the 20s since early April. Actually, during the recent heat wave (temperatures in the 30s for a week) the water has been too warm.

However, the cover also has its disadvantages. Mainly that it’s heavy, and needs 2 people to push it open and shut. And that’s not that easy an job even with 2. For 1 person it’s almost impossible.

So – it’s got to be motorised. But you could almost buy a small car for the cost.

Do you think I can start to charge visitors a pool cover motor service charge?