We awake to glorious sunshine and another lovely day in the Languedoc. After breakfast and sorting out sunglasses, sun cream, headache tablets, shorts, sandals and drinks, we leave for Carcassonne. The drive is about 50 minutes and we park at the foot of the castle, walk up to the ancient ramparts and stop to take photos. Every summer, artists paint temporary summer designs on the castle walls and this amazing sight can be seen from the main road.

Carcassonne was invaded by Charlemagne during the 8th century and the name derives from the Grand Dame of Carcas, the town’s moorish Queen, who alerted the townsfolk to the invasion by ringing the bells (Carcas a sonné les cloches).

After coffee and some exploring we meet up in the main square and find a place to eat. We choose Le ménestrel restaurant in the central square which has huge trees giving shade from the midday sun. They offer several menus and we choose a three course lunch for 15€, including a mixed salad or pâté starter, moules frites (see recipe below) or chicken for main course, and a chocolate mousse or crème brûlée dessert, plus a carafe of wine, bread and a bottle of water.

After lunch the kids wander off to explore the many other aspects of Le Cite, including the torture chamber, the museum and some shopping. I find a cool spot to have a cold drink and jot down some ideas for my writing. After a couple of hours, we head back down the hill to the cars and set off for home.

Tonight the kids cook for us and we sit back and enjoy the evening, whilst listening to their many stories. We play cards and music late into the night and get to bed around 2am. Tomorrow will be a trip to Lac Montbel which is a beautiful lake, perfect for swimming on these scorching days.

MOULES MARINIÈRE

Serves 4

2kg of fresh mussels scrubbed and beards removed

60g butter

1 clove of chopped garlic

1 medium onion, chopped finely

150ml dry white wine

3 tbs double cream

2 tbs Chopped parsley

Salt and pepper

Melt 40g of the butter in a saucepan with a lid. Add the onion and garlic and cook on a low heat until they are soft. Pour in the white wine and when it comes to a boil, add the mussels. Cover with the lid and leave on a high heat for around 5 minutes. Remove the lid and take the mussels out as they open. Discard any that do not open. Place the mussels on a serving dish and keep warm in a low heated oven. Strain the liquid through a sieve back into the saucepan, discarding the onion. Simmer the juice to reduce by half, then add the remaining 20g of butter and the cream. Add salt and pepper and when the butter has melted and the cream is warm, pour over the mussels sprinkle with the chopped parsley and serve.

You can serve the mussels with frites, but we prefer them with fresh crusty bread.

Bon appétit !