We leave the lovely Cote D’Azur and head to Col d’Allos, taking the road past Grasse and up into the mountains. The boys are having some problems today with the transporter, so we arrive several hours before them. The last hour is particularly scary, with very narrow mountain roads, looking down to valleys deep below.

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As we ascend the mountain road, the temperature drops drastically and we get out our sweaters and socks for the first time in weeks. We arrive in the village and there are dozens of ski lodges and hotels, all empty. Not a soul in sight – anywhere.

We drive to the end of the village and our hotel is the last one before the road leading up to the top of Col d’Allos. The place is deserted. We phone the number on our booking details and eventually someone answers. Within ten minutes, the doors are opened and we check in. We are amused when the receptionist asks us if we would like sheets! Dot and I are amazed and can’t stop laughing. Yes please, we replied. Turns out the place is more of a hostel than a hotel and we have arrived very much out of season.

We take sheets for Doug and the boys as they will be exhausted by the time they arrive and in no mood to make up beds. We open up the apartments and get them ready. Fortunately, we always have enough provisions with us to produce a meal, so we were able to conjure up some hot food and drinks. Just as well, because in this village there wasn’t ONE store open – not even a bakery! We are just a little deflated after such a great time on the coast with warm weather and lots of restaurants.

The boys finally arrive and come to our apartment where we have prepared a supper with hot drinks. They relate the tale of their journey which had been very difficult as some of the bolts on the transporter had snapped. They will need to find replacements in the morning. After supper and a few drinks, they head off to their apartment for a good sleep before tomorrow’s adventures.

In the morning, the weather hasn’t improved and we are still freezing with many layers of clothes on to try and keep warm. We have breakfast and meet up with everyone in the car park. As I am the only person that can speak French, I head off with Ed and Richard to find a supplier of bolts. We arrive in the next village looking for a garage – no luck as it’s a Monday and guess what? – everywhere is closed on a Monday. We will have to try somewhere else tomorrow to find the parts for the transporter. We drive back to Col d’Allos and take the MGTC up to the top of the mountain for another photo op. We meet two nice French gentlemen who offer to take us for a spin in their lovely car. Sadly we decline and stick with the 70 year old little blue car instead.

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Later in the day, things liven up as we find a tiny restaurant open. It’s a great little place with good food. We start with a selection of appetisers (see recipe) and some excellent wine. After the meal we finally warm up and spend an enjoyable evening, drinking, dancing and writing messages on the wall. Things are looking up!

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RECIPE FOR OEUFS A LA ANCHOIS

Allow one egg per person – this recipe serves two as a starter

2 hard boiled eggs, cut in half lengthways

8 anchovy fillets

Sun dried tomatoes in oil (about 2 tbs), chopped

Selection of fresh tomatoes (green, yellow, purple and red or whatever is available)

Fresh basil

Salt and pepper

Slice the mixed tomatoes horizontally and place them in a circle on a small plate

Place a tablespoon of sun dried tomatoes on top, flattening them slightly.

Scatter some basil leaves over the tomatoes and add the egg, flat side down

Arrange the anchovies in a cross over each half egg. Grind black pepper over the dish and serve with crusty French bread