November 1753, Avignon

The food in taverns is very good and prepared differently than in Paris or Lyon.

Here, you can get Roquefort cheese, because Roquefort, the place of production, is situated 30 hours from Avignon. 

The surroundings of Avignon are very pleasant and extraordinarily fruitful — rich with fruit, grapes, crops and vegetables.

Truffles, which are consumed greatly by the locals, are uncommonly large here, and I was shown one that weighed 8 pounds. 


November in Creative Museum Planner 2018 Designed by H2E.

Fragment from Nikolaus von Himsel (1729–1764) three volume travel diary, Latvian Academic Library, Department of Rare Books and Manuscripts

Edgars Ceske