As we’ve been diligently working on the garden, juggling internal renovations and weather constraints, yesterday marked a significant step forward with the removal of old plants. While they may have once added charm, they had outgrown their allotted space. Among them was a towering bay tree, which would have been a cherished find in Australia many years ago, now succumbing to the encroaching wisteria and contributing to the erosion of the monastery wall. Its removal, though bittersweet, was necessary for the garden’s health and symmetry. Similarly, a nearby pine tree, removed months earlier, had suffered from one-sided growth.
Thus begins the transformation of our garden. From its haphazard state, our vision is to cultivate a formal, structured landscape—an ideal setting for evening events at the gallery. Yet, as with any endeavor involving nature, we remain open to its influence and surprises along the way!
A French thought : How do the French stay so slim??
France is renowned all over the world for its cheese-making tradition and culinary heritage. There is a great variety and richness of French cheeses, which are an integral part of the country’s culinary culture. A Frenchman consumes an average of 57 pounds of cheese a year, that’s the world record!
Julien Mainguy