Peaceful as the grave here and no rush to move, we finally feel the trip has started and we can relax.
Today’s route takes us onto part of the Cote d’Emeraude, or Emerald coast, but first we go through lush farmland, showing no signs of the dryness of summer 2018. Crops are mainly cabbage or kale and maize. Rows of young greens show that planting is not over for the year yet.
We get our first views of the sea as we approach Pleneuf-val-Andre. Far from emerald, today it is a rich azure blue with white water breaking over the pink rock. The road drops into the town of Port du Dahouet, around a pretty little harbour which has flower baskets all around. Ali gets out, finds a baker shop and buys breadsticks with olive and tomato in it.
A steep climb through the town leads to Erquy where there is another market deviation, the road full of pedestrians going to and from the centre.
We really have caught the right time for Brittany in bloom, every town is flowered to the rooftops with geranium, sweet peas, hydrangeas, rock roses and daisies and as we crawl through the streets with windows down the perfume fills the cab. We’ve also caught international week, witth large numbers of Dutch, German and Italian motorhomes on the road.
The road continues to rise and fall as we head towards Cap Frehel and once up on its plateau the clifftops are covered with purple and mauve heather.
After enough winding countryside we join the motorway for a few miles toward Dinan, crossing the barrage with St Malo to our left then turn south to Combourg. Our approach into town misses the chateau. We saw it last autumn breifly and thought we might make a proper visit today, but time is moving on so we decide to leave it.
Thirty minutes later we enter Tremblay, its Norman church distinctly different from the usual ornate Breton spires, and the streets are red with geraniums.
A couple miles out of Tremblay we arrive at Ferme de la Rondais, our France Passion for tonight. After a bit of confusion we are shown where to park in a small shady field. This farm has been producing pork for three generations and we get a fine selection of charcuterie to make supper.
Three more vans arrive through the early evening, but once everyone is settled there is only the breeze in the trees to be heard.