Day 25 Le Caylar to Lunas. Windmills, chapel, cheese, ceps.

No huge hill today, Undulating lanes, heading down off the arid causses into wooded valleys, buzzards re-appear. I lke these windmills, don’t understand the nimbys who campaign against them, where do they expect their electricity to come from? Russia I suppose.
Look at us.
Quite a hard day but I’m in Lunas by 4 p.m. Nice village.
They say this chapel is from 6th century, you can tell from the floor-plan and the shape of the arch.
I have dinner in the Chateau deLunas.

It is run by an old dutch guy. I have booked a table, but there is only me and two women from Tolouse with a child, who excitedly chases the restaurant cat aroud the place.

Thing about the menu is – local ceps, and cheese.

First Ceps veloute, mushroom soup, with two slivers of grilled cep floating on top – delicious.

Then Venison with ceps. This time big chunky pieces of grilled Cep on a bed of rice and cream. Really good cream, so you eat the mushrooms and the creamy rice -so good. The venison is ok too.

Cheese. Two cheeses made from the same milk, sheeps milk, again local, from Aveyron. Perail is a mild creamy chevre cheese with a thick rind. Roquefort is the other cheese from the same milk, creamy again, blue of course.

Then some Cantal -too young – then ‘Petit Basque’ which is hard, presented in slivers like parmesan but not strong, milky really.

The bread is presented as a nice bread roll skewered on top of two bicycle spokes which are stuck into a slate base. I told the guy that I liked the floating bread, he invented the system because the baskets used previously kept blowing into the river when people ate on the terrace.