So first, apologies for receiving two blogs in one day or actually for us missing a day. We did write but could not get on the internet even with the ident and password, so we had to wait until breakfast this morning to get wifi. I know in today’s level of technology blogging should be easy and perhaps it is if you pay for a blog app. But we use an App that is free ( and the worlds biggest platform) but it’s buggy & a bit dicey to write, edit, correct, upload our day’s photos and add them( because Google bought them years ago, and apparently has spent nothing on it since..??). With no wifi until 9am, we just didn’t post until the email deadline was past....pardon, mon amis.
OK, so back to brekky. What do you think they serve for breakfast on a bull manade (farm, yes, of course there is a special word)??? - Bull! Bull paté, bull sausage and bull...well some other type of bull meat pieces pressed together, all served cold with a great selection of cheeses, baguette and croissants.
Did we try it? Yes. Did we eat it? Steve did. In all honesty the paté tasted like most paté and ditto for the sauccision. It’s really just another form of cow, the male kind, so its not much different than normal beef breakfast meats. We thought we would perhaps do the bull farm tour but it was 100% in French, and so although I would still enjoy the tractor ride to the bulls, we passed. But bull farming and fighting here are laden with traditions including costumes, ribbons, and guardians. The prize bull from our manade, Garlan, was the 2015 champion. Next up, the Musee de La Camarge, telling the history of the area with a decent English printed guide. It helps, but we all know, just like subtitles, its not quite the real thing. From there we headed to Aigues Mortes ('eggs-mort'), the only other real town in the Camague, to visit the walled city and the salt flats where Fluer de Sel is harvested.
Upon arrival we also realized there were boat tours of the Camargue but weren’t sure how to juggle it all. We headed to Baline to see the salt flats. We could have hopped on the one hour train tour then and there but decided to instead buy tickets for 4:30 and head back to town hoping for an earlier boat tour. Alas,of the three boat operators one was closed, one was fully booked, and the last was only available at 3pm for a 2 1/2 hour tour, clearly conflicted with our salt tour.
We decided to simply enjoy walking the walled city, sharing a plat du jour of oysters and skate and again marveling at a beautiful medival city that, until yesterday, we had never even heard of.
Back to the salt mines as they say! The only way to see the salt flats is on a ticky tacky tourist train and the only way to understand the tour is to use an audio guidewhile the tour guide is speaking in French. The visuals of the huge pink salt flats is unusual and at this time of year you can see the salt starting to form on the edges of the huge ponds that run for 13 X 18 kilometers.
The train stops at one point so you can climb up a giant mountain of salt for a great view. At the end we were not sure it was worth giving up a boat ride but both ended around 5:30 when the temperature dropped about 15 degrees and the rain started. But we did get to buy enough fleur de sel to last at least ten years.
.....and a quick dinner of Crepes, and live music......
OK, so back to brekky. What do you think they serve for breakfast on a bull manade (farm, yes, of course there is a special word)??? - Bull! Bull paté, bull sausage and bull...well some other type of bull meat pieces pressed together, all served cold with a great selection of cheeses, baguette and croissants.
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| ....BEFORE the Bull Meat, plate of 3 cheeses, and made-to-order eggs |
Did we try it? Yes. Did we eat it? Steve did. In all honesty the paté tasted like most paté and ditto for the sauccision. It’s really just another form of cow, the male kind, so its not much different than normal beef breakfast meats. We thought we would perhaps do the bull farm tour but it was 100% in French, and so although I would still enjoy the tractor ride to the bulls, we passed. But bull farming and fighting here are laden with traditions including costumes, ribbons, and guardians. The prize bull from our manade, Garlan, was the 2015 champion. Next up, the Musee de La Camarge, telling the history of the area with a decent English printed guide. It helps, but we all know, just like subtitles, its not quite the real thing. From there we headed to Aigues Mortes ('eggs-mort'), the only other real town in the Camague, to visit the walled city and the salt flats where Fluer de Sel is harvested.
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| Aigues-Mortes, it’s Wall, and some of the Salt Flats |
We decided to simply enjoy walking the walled city, sharing a plat du jour of oysters and skate and again marveling at a beautiful medival city that, until yesterday, we had never even heard of.
Back to the salt mines as they say! The only way to see the salt flats is on a ticky tacky tourist train and the only way to understand the tour is to use an audio guidewhile the tour guide is speaking in French. The visuals of the huge pink salt flats is unusual and at this time of year you can see the salt starting to form on the edges of the huge ponds that run for 13 X 18 kilometers.
The train stops at one point so you can climb up a giant mountain of salt for a great view. At the end we were not sure it was worth giving up a boat ride but both ended around 5:30 when the temperature dropped about 15 degrees and the rain started. But we did get to buy enough fleur de sel to last at least ten years.
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