Feeding the Masses at the Mas!!!!

& so became a dinner tradition....................

After chef departed on Sunday night, we came to the harsh realisation that cooking efforts were required or we would starve (ok, perhaps a slight exaggeration but nonetheless) -it was time to get organised!!  The fat controller in me took the lead, and delegated night 1 to Joyce & Cliff (recently christened Shrek after poking his head out of the Mas windows and calling out to Jon below, who apparently lives in the cleaning maids quarters), anywho, back to the story.  Cliff and Joyce set a high standard when they excelled with a beautiful roast dinner of eye fillet, very yummy!

Not to be out-done, the evening meals then took on an Italian flair with Team Watson Senior taking centre stage.  Lovely salads, pasta with locally made Chorizo, carefully pan fried, then tossed in  french red with a little spicy cayenne pepper on the side (yep, made the mistake of asking Geoff about the ingredients, and was provided with the above "address to the nation" :-)!!

After a very busy morning shopping in St Remy de Provence, we decided a lazy afternoon was required by all.  Jon was kitchen master on duty and set the scene for a very relaxing long lunch on the back patio.  It's shaded by the Oleander trees, and surrounded by hedges of lavender - a quintessential Provencal experience as we sipped our chilled Rose, and feasted on french baguettes, salad, jambon, fromage, cunard and roquefort sausage.  Ahhhhh, happy days!!!!  It clearly all got a little too much for Geoff who then needed a "poppa" nap. 

 

 

How quickly the afternoons go by (with pool time and chatting in the gardens), and in no time at all, it was Dan and Marcia's turn for dinner, surprising us with magnificent home made pizzas - bellisimo!!! (just keeping up the european flavour of the evening).  Not sure what Dan is doing with the baguette, but all agreed this photo needed to go "straight to the blog"!!!

 

 

 

Thursday night was Jon and Lou's turn to keep the crowd entertained - a french theme of caramellised onion tart, duck with sour cherry jus, and of course, Jon's speciality and Pièce de résistance, Tarte Tartin.  

 

This post is dedicated to our very generous chefs, who have all helped to make to fill this week with great culinary memories.  But, stay posted, we have done more than eat and drink........ honestly!!!!....... really!!!!!