Le Petit Déjeuner

The men start work early on summer mornings, at about five or six, but are back in three hours to eat ‘à la fourchette’ eggs and cheese, or gratins left over from last night’s supper. The women make do with large bowls of café au lait in which to dip bread smeared with homemade jam, usually fig or watermelon. There is a saying in Provence, ‘It’s best to eat figs in the morning-by evening they are not so digestible.’