If you're in the area, the shows (each one quite different in their approach to myth) go on for another week or so. You can find out more, although both the information and the performances themselves are in French.
If you aren't in the Cevennes, you can do part of what I did, which was to bake an old-fashioned treat from up north, on the Moselle River, a feather-light crème fraîche-raised cake, flecked with grated chocolate, for the children's gouter (snack), using a recipe I'd plucked from a cookbook at the library, Le Grand Livre du Chocolat (the Big Book of Chocolat), by Bertrand Meyer and Sylvie Boizet. What caught my eye? Chocolate. And easy as all get out. I asked the children whether they liked it; as their mouths were full...but they signed their approval.
Gâteau de Metz (Metz Cake)
1 heaped cup (or 225 g) fine granulated sugar
3/4 scant cup (or 125 g) dark chocolate
1 1/4 cup (or 125 g) flour
3/4 heaped cup (or 2 dl/200 g) crème fraîche
1/3 cup (or 50 g) confectioner's/powdered sugar
Preheat oven 190C. Grease and flour a 9 inch (22 cm) round pan.
Finely grate the dark chocolate (if the shavings aren't fine enough, they will settle to the bottom in a bit of a clump). Beat the eggs and fine sugar for 10 minutes, using a wooden spoon, or use an electric mixer for 5 minutes,as I did. Add the grated chocolate, flour and crème fraîche, beating well after each addition.
Pour into the prepared pan and bake for about 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool completely and sprinkle with confectioner's sugar.