CHEESE, FRESH AIR & DISNEYLAND

The secret to eating well in the South of France is the ingredients. It’s an idea that infuses everything in life for us. Get the ingredients right and you can keep things simple, but there’s nowhere to hide if they’re not. In northern Europe, cooking tends to involve complex processes and a long time boiling, roasting and stewing; culinary magic adds and intensifies the flavours. Here on the shores of the Mediterranean, 300 days of sunshine a year mean you need little more than tomatoes, oil, basil, salt and pepper to eat well. Which is great, until you decide that what you really need is some good cheese...

For most of the year it’s too hot for cattle near the coast – the sun burns the grass away from the rocks, so even if they could stand the