With many students having travelled long distances before arriving at Les Tapies, the first full day of the programme was relaxed. Students were served breakfast from 8 to 10am, enjoying cereals, fruits, and French pastries purchased that morning from the neighbouring village of St. Pierreville. They were then given Les Tapies t-shirts, asked to pose for group pictures, and set off for the approximately one-hour walk to St. Pierreville.
On arrival, students were greeted with a traditional Sunday market in the small mountain village. Vendors sold locally-grown fruits and vegetables, meats and cheeses, and plants and flowers.
Before returning to Les Tapies, students in John Smalley's van were treated to an alternate view of the hamlet:
And on return, students were served a selection of hors d'oeuvres, including cheeses, various sausages from the Ardèche region, and sangria (made with grape juice in lieu of wine!).
Students were left to their own devices until dinner (barbecued sausages and coleslaw being some of the highlights). Cake was served for dessert, as instructor John Smalley celebrated his 59th birthday and his 12th consecutive year of teaching at Les Tapies.