Bon jour! I had had a very good and sweet sleep over the night. Breakfast in an amazing stone made room. What else could you ask for! We finished the breakfast. Spent time walking around the beautiful farm house.

La Cadenède is an antique fortified farm of the Templar period. The square Tower was already existing in 1289. The word "Cadenede" (cadeneda in Occitan language) means the place planted with junipers. Seigneurial property during middle age with its defensive donjon and its corner towers, La Cadenède becomes then a farm. During the 17th century, François de Courtines, tax collector of Millau, creates the inner Renaissance yard with bow windows.

From the house we could see the highest vechicular bridge in the world, the beautiful Millau Viaduct.

The Millau Viaduct is a large cable-stayed road-bridge that spans the valley of the river Tarn near Millau in southern France. Designed by the structural engineer Michel Virlogeux and British architect Norman Foster, it is the tallest vehicular bridge in the world, with one mast's summit at 343 metres — slightly taller than the Eiffel Tower and only 38 m shorter than the Empire State Building. It was formally dedicated on 14 December 2004, inaugurated the day after and opened to traffic two days later. The bridge won the 2006 IABSE Outstanding Structure Award.

We had a long drive today but before we did that, we planned to go to Roquefort to visit the famous Roquefort cheese caves. Isabelle helped to make a booking and learnt that the cave opened on Sunday but would closed at 12noon and reopened at 2pm only. It's already 11am so we rushed to leave. It was around 30 minutes away.

We further hustled and bustled a while and I thought we finally left at 11:15am. By the time we were at Roquefort standing in front of Caves Roquefort Société counter, it was already 11:50am. The lady very patiently explained that the next tour would start in a few minutes (lucky us!). It costed 2€ per person.

The whole tour took 1 hour. And we got to taste the 3 different Roquefort Société cheese.

Legend has it that the cheese was discovered when a youth, eating his lunch of bread and ewes' milk cheese, saw a beautiful girl in the distance. Abandoning his meal in a nearby cave, he ran to meet her. When he returned a few months later, the mold (Penicillium roqueforti) had transformed his plain cheese into Roquefort.

The mold that gives Roquefort its distinctive character (Penicillium roqueforti) is found in the soil of the local caves. Traditionally the cheesemakers extracted it by leaving bread in the caves for six to eight weeks until it was consumed by the mold. The interior of the bread was then dried to produce a powder. Nowadays the mold can be produced in a laboratory, which allows for greater consistency. The mold may either be added to the curd, or introduced as an aerosol, through holes poked in the rind.

After Comté, Roquefort cheese is France's second most popular cheese.

We left at around 1:30pm and all the way back to the North.

There had been a lot of sunflower fields on the roads we went through these days but most of them did not have full blossom yet. I spotted one which could be the last one we would see so we stopped again and took a lot of beautiful pictures! It had been one of my dreams to stand in the fields taking pictures. I had got one of my bucket lists checked!

We arrived at our B&B that night, Domaine Villacharmante. A lot of us liked this chambre d'hote. I liked it too of course. I chose it after all. We had chicken that night and it tasted so good we had finished it all. For cheese, we had a very special cheese called formage blanche. Our host said that it was home made. I quite like it but the some of the gang. It tasted like yogurt + sour cream.

Our dessert was very strong. A sorbet in some local liqueor which was too strong for me. I could only finish the sorbet.

It was our 2nd last night but I was too tired to stay late so called it a night.

Bon nuit!