The surveyor turned up as scheduled on Wednesday morning and set to looking for asbestos, lead, woodworm, termites & damp with a device labelled 'Radioactive'. I'm pleased to report he didn't find any & also gave us a 'glowing' energy rating with his only concern being that the railings on the terrace could do with being filled in. In France the Notaire acts for buyer & seller so on Thursday morning we all sat in her office, along with the estate agent to help with translation, and went through the Compromis de Vente, a 19 page document, all pages of which require a signature. Our buyers now have 7 days to change their minds & pay a 10% deposit so it's fingers & everything else we can think of crossed. In the meantime we have a bit of admin to do getting all the artisans invoices together & matching them up with bank statements in the hope that we can minimise the amount of tax we'll have to pay. We felt we deserved a coffee after all that legal stuff and called in to the bar in Najac where we got talking to a couple from New Zealand. They were visiting their daughter who was a nanny in Paris and were taking the opportunity to visit what seemed like the whole of Europe. They'd already been to Greece, Turkey & Egypt & were scheduled to visit the UK, Ireland, Spain, Italy, Austria, Germany, Switzerland, Croatia & Portugal and had managed to take over 1,500 pictures.. We exchanged email address' & were told that if we ever make it to New Zealand we were to drop in & see them. We'll have to make sure it's not on the night they're having an evening in showing their friends the holiday pic's.
Let's hope it's not a bit premature but on Saturday night we decided to celebrate the weeks progress with a meal at the 'Le Four à Pain' a new restaurant that opened in Najac last week. The village has been lacking a good eatery and we had high hopes as the chef used to work at one of the local hotels & had a good reputation. We weren't disappointed and although the menu was limited in choice the cream of nettle soup with snails in a crispy herb pastry served with a garlic velouté followed by lamb diablotin with pistachio marinade served on a bed of chickpea purée & semi dried tomatoes was a tad different to the canard & aligot which has become our staple diet when eating out. Judging by the number of people dining the restaurant is proving a great success and we look forward to returning soon.
The weather has taken a dramatic turn for the better and as I
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