French Bed and Breakfasts

When we holiday in France we use Alistair Sawday’s French Bed and Breakfasts as our bible.  We have a hard copy, but you can find it online.   Over the years we have stayed in more than 50 of the listings and while almost all have been more than adequate, some stand out as exceptional.  Places to return to.

Two of the best we have tried are the Moulin du Goth and Les Vieux Guays.  As the name suggests, the Moulin du Goth is a converted 13th century mill. It’s run by a charming Australian/British couple and within five minutes we felt as if we were old friends.  The mill pond and English-style garden are beautifully maintained by Coral, who is a very good cook and serves a delicious dinner if you book ahead.  There’s plenty to do in the area, including the underground caves at Padirac (the best I have ever seen, quite amazing), a walnut oil mill at Martel and several stunning Medieval villages, located on the nearby Dordogne river.  We spent two nights there and fell asleep to the sound of water running gently over the weir.

We only had one night at Les Vieux Guays but will definitely go back.  They also do dinner but only on Fridays and Saturdays and again it’s wise to book ahead.   It’s run by a French/Chilean couple and sits in 200 acres of woods with plenty of land for chiildren and dogs (who are welcome) to run around.  In winter it’s run as a hunting lodge.

Relaxing in Bali

Spending a week relaxing in Bali at the Green Garden Hotel and Spa.  A small place with comfortable rooms, good aircon and friendly people.

Last night we had a delicious meal of fried calamari rings, satay chicken and chilli prawns with rice.  Today a light lunch down by the beach.  I chose a salad which was just right for the warm weather.  Here’s my take on it.

Mozzarella, Tomato and Avocado Salad with Olive Dressing

4-6 handfuls of small salad leaves including rocket if liked
250g mozzarella or bocconcini balls, sliced or cubed
4 tomatoes, sliced, or the equivalent in baby tomatoes, halved
2 large avocadoes, sliced
½ red onion, thinly sliced

Dressing:
1 cup vegetable oil e.g. canola
¼ cup cider or white wine vinegar
1 Tbs Dijon mustard
2 Tbs finely chopped olives (green stuffed with pimento are nice)
Salt and freshly ground black pepper to taste
1 tsp honey or sugar

On four plates arrange the lettuce leaves, then the tomatoes, avocado slices, onion and mozzarella.  Place all the dressing ingredients in a jar with a lid and shake vigorously.  Drizzle dressing over the salads.

Serves 4 as a light lunch