Lisa and Louis have worked hard to build a
contemporary home and business that not only minimises the
environmental impact in its construction but will also have little
impact during its lifetime of potentially many centuries.
Pictured left is the dinning room with sections of
the walls displaying the big bale load bearing structure of the
building. The chairs are made from salvaged wine barrels.
Pictured right is a taste of the style of the
building. It's a mixture of rustic timbers with high specification
luxury demonstrating beautifully that there is no need to suppose
a naturally built home is a step backwards in comfort. In
fact it's quite the opposite.
Breakfast at Maya is served with homemade jams and
compote. A traditional jam of the region is 'Compote de Rhubarbe Sauvage' [Wild Rhubarb Compote].
alpine dock stems in water for 10-20 minutes, drain and trim
off any brown parts. Slice into 1cm lengths and, in a pan, add 150g
sugar and stir. Add the zest and juice of a lemon and a cinnamon stick and stand overnight. By
the next day the
mix will be juicy. Bring to the boil, cover and cook gently for about 30
minutes. Remove the cinnamon stick and pour the jam in jars. Once
opened keep in a refrigerator (or eat it fast).