Caussols
Caussols, a pretty little village above Gourdon, a stone’s throw from the Bay of Cannes and the beaches.
In winter, we like to go tobogganing in Caussols with the family, and the rest of the year we enjoy the natural surroundings of this very pretty village, where there are no fewer than 400 dolines and 130 avens and caves.
At Caussols, the first thing you’ll like about the area is its beautiful plateau, made up of plains and plateaus where farming still takes place. In Caussols there are still farmers who grow potatoes, make good cheese, make hay and have livestock. It’s still a village untouched by crowds, pollution and all the evils of our time.
At Caussols, we also like to come with our school to learn all about this remarkable Natura 2000 site in the heart of the Parc Naturel Régional des Préalpes d’Azur, to learn what a ” aven”, an ” embut” or a karstic plateau is. If you’re looking for something a little bigger, the Calern observatory is the place to go.
The GR4 passes through this pretty commune, offering magnificent scenery and, in autumn, the chance to pick mushrooms.
In summer at Caussols, we love to smell the lavender and herbs of Provence. And when evening falls, we sometimes go dancing at a party, because the Caussolois are very dynamic and festive, and the atmosphere and good mood are guaranteed!
What could be better than dancing in summer, in the middle of a seaside heatwave, at 17 degrees outside in a field?
Stroll and hike in this pretty little village
By the way, I know that BAROIS EVENTS, a small local company set up by 2 dynamic and friendly young people, will be creating an event in Caussols in September:LES SOMMETS FESTIFS. It’s an opportunity for everyone to get together in Caussols for a great day of entertainment, dancing and tradition.
In July, on July 30, there will also be a very nice festival: LA FÊTE DU TERROIR ET DE L’ÉLEVAGE . It’s the traditional fair of Caussols: local produce, farming equipment and livestock (horses, chickens, rabbits, sheep, donkeys), demonstrations of sheepdog and farrier work. Refreshment bar and barbecue. We’re going to have a blast. And the farmer-processor Guilhem Codera – Terroir-06 will be on hand to present his delicious natural products from his organic crops: orange blossom water, jams, olive oil… Yum yum yum.
So get ready for Caussols!
