This morning we decide to take breakfast with us to the Lake. We pack up several picnic bags and stop en route to buy fresh bread, croissants and pastries from the boulangerie.

The lake is a short distance from home and we unload the cars. The sun is already scorching so we set up camp under the trees for some shade. Everyone leaps into the water to cool off.

Well most of us

Every Wednesday evening during July and August, Lake Montbel is transformed into a night market. Stall holders set up on the grass beside the lake and offer food to the hungry locals and holidaymakers. The choice is vast, paella, crevettes (see Ed’s sauce recipe to serve with these), slices of griddled duck breast, Chinese food, freshly made pizzas, Camembert cooked in their wooden box, over an open fire and served meltingly hot with fresh crusty baguettes to dip in. There is a huge choice of local wines available from ice cold rosés to full bodied reds. Desserts are crêpes, tarte tatin, ice-creams and sorbets. We take our own plates and cutlery and enjoy a lovely meal sitting at the wooden tables set out in the open air. There is live music with everyone joining in the singing and dancing. Most towns will have a night market on different evenings during the summer and they are very popular, with locals and tourists alike, so an early arrival is advised.

We enjoy another lovely evening and look forward to visiting Mirepoix market tomorrow.

ED’S SAUCE FOR CREVETTES (or meat, or veg or whatever!)

Two tbsp Mayonnaise

25g Butter

1 clove of Garlic crushed

1 tsp tomato sauce

Salt and pepper

Melt the butter and the crushed garlic in the microwave for about a minute. Remove and add the mayonnaise. This will look curdled at first but beat it quickly and thoroughly until it emulsifies. Then add the tomato sauce and salt and pepper. Especially good with crevettes but also good with bread, meat or vegetables.

Bon Appétit!