Parking in Monte Carlo is very difficult, so we decide to go by train. There is a tiny station beside the beach in Marina Baie and we eventually get going after several ticket mix-ups and cancellations! Doug and co have already left earlier this morning to set up the film shoot. They leave with the MGTC on a trailer and the back-up cars following on. This is an exciting day, particularly for Doug who has planned this trip for many months.

The train route passes through many of the pretty villages that line the Côte d’Azur. There are hundreds of apartments and villas looking out to sea and even more high rises as we reach the outskirts of Monte Carlo. Property Prices here are amongst the highest in the world and many wealthy people live in this tax haven.

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The train pulls into the station and Doug, Peter, Richard and Kevin are waiting to greet us. They have set up the cameras around the Grand Prix circuit (the race was held over the previous weekend, so many of the markings are still visible on the road). We start with coffee and Paul finds his namesake Cafe before driving off in the No.36 MGTC with Doug, recreating the famous route of the Monaco Grand Prix – but not quite as fast!

During the morning all of us have a spin in the car although some of us prefer to be chauffeured around the circuit. It is a great experience, for which we are very grateful to Doug and his son Ian for making it possible.

Lunch is at Stars N Bars Cafe. Doug is friends with the owner, so we have a very good table which is outside, under cover and next to the water. We watch the world and the wonderful cars pass by as we eat our lunch and admire the view.

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After a busy and very warm day, we catch the train back to Marina Baie where we are glad to shower and relax, ready to meet up at the at the Italian restaurant tonight.

We have invited everyone up to the apartment for an aperitif before dinner. We have beers, wine and champagne cocktails (see recipe) before walking to the restaurant. The food here is excellent with the biggest pizzas we’ve ever seen.

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CHAMPAGNE COCKTAILS

If you don’t have champagne, use any sparkling dry white wine, such as Blanquette de Limoux, Cordorniu Cava, or Prosecco.

Purée a couple of large strawberries and raspberries with a teaspoon of caster sugar. Add a splash of lime juice and pour some of the mixture into a flute. Add the fizz and garnish with a slice of strawberry.

Put elderflower cordial into a flute and add the fizz, garnish with a slice of cucumber

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Salut!