These two teenagers fighting were so amazingly close you could hear their tusks clanking

" On the way to Tilcara and Humahuaca, the landscape is unreal, the color tones of the earth, and the huge mountains, are all overwhelming"

Aperitif on the beach at sunset, in Grand Cayman, is priceless

View from our Dorado Beach Hotel terrace.

"Positano, like Capri is more of a way of life than a tourist destination.  La Marina Grande is the small main beach."

Quechua ladies of Peru

L’Auberge Côté Jardin in Conilhac-Corbie

By: Salli

Our good friends and fellow Francophiles Salli and Jerome, who live in Southwest France, report on another recent notable meal in their area.

We had visited L'Auberge Côté Jardin in Conilhac-Corbieres, between Narbonne and Carcassonne, a few weeks ago and decided to return for Sunday lunch, a much more elaborate meal than our first. Though perhaps too much for the hot day, with a long drive to follow, we were again impressed with the quality of the food, even if we found the service a bit less organized. The restaurant was full, the terrace too, and there were three large family tables. The menu "Fil des Corbieres" is more expensive on Sunday (27 euros each) than other days of the week but certainly still a great value.

We started with a glass of white wine Roque Sestières from the Corbieres, which was excellent with the amuse bouche, a sort of crunchy cole slaw with pistou and a red pepper mousse. For his first course, Jerome had a pressé de boeuf with summer truffle and a sauce ravigote, some tapenade and tomate. I had sardines grillées with a polenta cake, crushed tomatoes, and a bit of green salad. Jerome's main course was a cassoulet, reconfigured by the chef, David Prevel, in a layered presentation, topped with more truffles and excellently cooked vegetables.

I had a fantastic roast chicken accompanied by a risotto, flavored with bacon, with a sweet and intense mousse of lard. We had a half bottle of a red Château Grand Moulin from Lesignan-Corbieres, a distinctly red berry-flavored wine. To finish, Jerome opted for the cheese plate, served with a gelée of quince. I had an unremarkable fruit tart, but the wonderful mignardises more than made up for it: fruit salad, mousse au caramel au beurre salée, and crème brûlée!