Descending a quite road on the French side of the Pyrenees, we came across a dam. There are many dams in the area but what caught my attention about this dam were the bear prints. Someone had painted bear paw prints all the way up the main dam wall. With a little bit of manoeuvring, I managed to park Baloo so that the prints on the wall lined up with the bear paw prints on the side of the truck. Many would regard this as a complete waste of time but I found it immensely satisfying.
Further down the road, the clouds and mist settled down around us. It began to lightly drizzle. I observed, as I have observed many times before, that when the cloud is low over the hills and it is raining that pretty much everywhere starts to look like Borrowdale in the English Lake District.
We parked up at Les Forges d’Abel. This is a disused railway station just on the French side of the border to Spain. It served the now defunct Pau–Canfranc railway and was the last station in France just before the Col du Somport tunnel. From here we took the motorbike over the Col du Somport to Canfranc. In particular, we wanted to have a look at the Canfranc International railway station. This rather remarkable station was opened in 1928 and is immense. It was intended to serve the border crossing and was built as a joint venture between France and Spain. Although cooperating on building a station, the two countries could not agree on a single railway gauge, so part of size of the complex comes from the need for extensive shunting, customs and goods handling area. The actual station in 240m long and has 365 windows. In 1970 the French side of the line was closed following a serious derailment that destroyed a major bridge. It was never re-opened. The station suffered years of neglect with only a couple of trains a day arriving from the Spanish side. Then, after much campaigning from various sectors, it was announced in 2020 that the EU would make funding available to restore the station and re-open the international line.
When we visited, the restoration work appeared to be well underway. There are no through trains yet but the main station building is coming back to life. Part of this will be a hotel and international conference centre. Should be a very sumptuous and interesting place to stay one day.
On the way back we explored a couple of narrow roads that turned into tracks. Eventually we came back over the Col du Somport to our disused railway station. The main road here goes through a tunnel under the col. It is long, straight, dark and boring. We saw several groups of motorcyclists heading through the tunnel. Don’t do it guys. Take the high road. Over the Col du Somport is a lovely scenic road that winds it way over the mountains. There are some great bends but nothing too serious, even a Harley Davidson could make it. Then down through the lovely village of Canfranc. Even if you do not care about railway stations there are some terrific cafes.
Finally leaving the Pyrenees, we headed to Bordeaux and stumbled across a Chateau which invited motorhomes to park for free. Of course you were expected to taste the wine and maybe buy a few bottles. This was not really a hardship. We found out about another place (thank you Davide) that also offered water and electricity. Thus began a short but fun tour of Bordeaux vineyards.
Meanwhile, I have been trying out the new oven. The oven story is very long and expensive but the endpoint was a new Gaggenau steam oven. This is turning out to be really very capable. First task was making bread. I often use this as a test of a new oven. You can tell a lot about how even the heat is. With a steam oven you can use moisture to loosen the dough initially and later to create a crispy crust. First attempts were good and then I went on to make a sour dough loaf that was possibly one of the best I even made. Really good solid crust while light and properly textured inside.
While shopping in Lidl, I came across a very cheap vacuum packing machine. The oven claimed sufficient low temperature control at high humidity to be good enough for sous vide cooking. I never tried this before. The principle is that you vacuum pack the food and then cook it at a relatively low temperature. These two conditions combine to preserve the flavour. First attempt was mushrooms. Cooked at 45°C for over an hour. They were spectacular. Simple brown mushrooms with garlic, butter and fresh coriander. Next came asparagus. Fresh asparagus, since it is that time of year, with butter and a little seasoning. 85°C for 25 minutes. Also very good. I can see why it is so popular with some chefs. Can be a bit of a fiddle getting everything arranged in the bag and sealing it but appears to be well worth the effort. More experiments will follow.
