Haute-Provence, France

If pictures could speak they would tell you so much about how much we enjoyed our stay in Buis-Les-Baronnies, in Haute-Provence, France.

This little township is in the South of France, 3 hours north of the Mediterranean. It is really almost in the middle of nowhere, yet, when you are there, you can't imagine wanting to be anywhere else.

We stayed in a beautiful little place owned by a couple from Melbourne. It was on 5 floors, as are many of the houses, with one room on each level, and set up in such a way that you felt like you had all the comforts of home, english speaking DVD's and books included. I really enjoyed reading a book called 'A short history of the tractor in the Ukraine' and Scott and I enjoyed watching a recent movie - The Queen.

The children watch the world go by in Buis Les Baronnies

We travelled to Buis-les-baronnies firstly by train from Paris to Montelimar via the TGV which travelled almost 1000km in about 3 hours - yes, over 300km per hour. We then hired a car in Montelimar and drove the 1 1/2 hours in very windy road, worse than the Great Ocean Road, to our destination.

One of the many beautiful hilltop towns in Haute-Provence

We knew we would love the town as soon as we arrived: small, old, beautiful and full of character.

Mount St Julien - which sits above Buis Les Baronnies

What marvellous memories we will have of Buis-les-baronnies: the people, the landscape, the architecture, the river. Undoubtedly our stay here has been our most social. We have built relationships with many people and shared meals with some.

We have enjoyed beautiful food and wine with our friends.

Scott with William, Elizabeth, Xavier and James at the top of Mount Ventoux.

Buis-les-Baronnies is in the foothills of Mount Ventoux, a mountain almost 2km above sea

level. The town sits right under Mount Saint Julien - a stunning rockface looking down on the township of approximately 2000 people. The town is small, old, bathed in history of romams and wars, and here the Resistance Movement during WW2 was very strong.

The people have a strong sense of family and friends. They will not hesitate to stop and talk, to share a coffee or give you help. Once again our experience in Europe shows us how 'thinking' the people are - they speak a number of languages, and stong views on history, culture and politics.

We have enjoyed meals with two groups of people - the first, a Belguim couple and their 18month old son whose family have a holiday house in the town. They are a lovely couple - David is Belgium, born of a French father and an Italian mother. He speaks French, Flemish, Italian, English and is now learning Japanese. His wife Fiona speaks French, Flemish and English, having been born in England and moved to Belgium when 5.

Scott and David enjoy a beer whilst the BBQ roars away

The second group was Pierre and his friends and extended family. Scott first met Pierre when seeking a coffee in the Arcade area. They talked and enjoyed each other company. When Scott suggested we would like a coffee Pierre's immediate response was ' my coffee is not that good - I shut my shop and take coffee with you a few shops down where the coffee is better'. Such is the attitude of these people. They take the time to stop and talk and exchange ideas and coversation.

Pierre, his fiance and our family in his restaurant in Buis Les Baronnies where we always felt to very welcome to share pizza, wine and syrup with them and their friends.

We ended up have many coffees, and the children many 'syrups' - a drink a little like cordial but the base is a reduction of fruit rather than a mix of juice and sugar. It is beautiful and they enjoyed strawberry, almond, mint and peach flavours. They, and we too, also enjoyed the wonderful pizza Pierre made in his little restaurant. We all watched as he made the pizza, starting with making the dough by hand with flour (type 45), live yeast, salt and olive oil (the oil of life as he calls it!). He mixed, kneaded and rested the dough much to the childrens delight. He prepared his toppings, mixing pure tomato puree with dehydrated garlic (to give it back life), herbs of Provence, fresh basil leaves and salt. He roasted, cooled, peeled and marinated fresh capsicums out of his garden. He taught us to make his beautiful 'aubergine mix'. He used mostly fresh and local ingredients, many out of his or his mothers garden. And all this was done whilst maintaining a lively conversation with us or with any of his friends that stopped to say hello.

Scott and Pierre

Produce at the local markets