Just as in the UK, provenance and organic are buzz words that have made the move from the sidelines to the big pitch and there’s plenty of “bio” options in Aveyron, where the fact that it was until recently the “lost” department has meant that the small scale production and lack of money for expensive “imports” has meant that many never really strayed far from their culinary roots.

The majority of people in our village have a potager, in fact when they talk about a garden that’s what they mean, and they definitely talk about it! “What are you growing?” “how are your tomatoes doing?” “Are the chickens laying?”

There is also a tradition of the smallholder, the small scale producer and the exchange of surplus produce, so it is only natural that there has been a proliferation of niche producers and now these are getting together in various small co-operatives.

The nearest to us is called the Drive Fermier, and includes producers of pork, foie gras, organic vegetables, milk and the most fabulous, if expensive, ice cream.

Organic veg and local honey at Cransac market