Our time here in Paziols is usually broken up into very specific time slots. We have two different “ateliers” or workshops every day, plus an afternoon and evening activity, and three meals. The first activity starts at 10:00, which means that breakfast starts around 8:00.
Breakfast during the week, as it is in most houses, is a rotating affair, where people sit down to bread, Nutella, jam, tea and coffee in between their other morning activities. At the breakfast table, there are only eight chairs for twenty-three people, but we sit, eat and move with such facility that there is no problem with the lack of seats. There is no exception to this rule, except for Sunday.
Sunday, we have “grasse matinée,” literally translated as “fat morning.” On Sunday mornings, people are allowed to sleep in, and at around 11:00 A.M., when everyone is showered and ready, we all sit down, together, at the table outside that is usually reserved for lunch and dinner.
We order viennoiseries and specialty breads from Tuchan, and so Sunday morning breakfast is croissants, pains au chocolat, brioche, croissants aux amandes, anise bread, la couronne (white bread baked in the shape of a crown), chaussons aux pommes… and whatever else looks good in the morning.
All of it is sliced and placed on platters, and milk and water are heated for chocolat chaud, tea and coffee. Finally, after the table is set and everything is prepared, we all sit along the long table, speaking French and sharing a (stereo)typical French breakfast.
That’s my kind of French breakfast! 🙂
Joy- Agreed!