If there’s one thing that really shows through in Arrazat’s Aubergines, it is that Patrick Moon clearly had a lot of fun in writing it. But what made him abandon a successful career in the law and a partnership at London law firm Nabarro Nathanson?


He explains: ‘I was in practice for 19 years, with 11 years as an employee share-scheme lawyer at Nabarros. It wasn’t that I hated being a lawyer, or was craving to be in France, but it was just the feeling that I had done it and there should be time in life to do more than this. I was on all the committees and in all the guides as one of the experts. I was on first-name terms with the people at the [Inland] Revenue.’


He adds: ‘Very little has actually been written about the Languedoc region of France, even though it is home to the Perrier source, Roquefort cheese and Ricard – three things that are emblematic of France. I had always been fascinated to know how water can come out of the source already fizzy.’


Were colleagues surprised by his decision? He replies emphatically: ‘Yes. They told me I was crazy – they were very surprised. Some said they would have liked to do the same, but they had their third mortgage, their yacht still to pay for. I suppose I had been a bit more prudent, and could afford to do it. I actually went back to the office six months ago to look at the new artwork. I felt quite detached – and I think I have forgotten everything I ever knew about share schemes. I don’t think I would ever go back to being a lawyer.’


He goes on: ‘I learnt some pretty useful stuff in writing this book. There were a few near scrapes, but in the end I was filleting fish and shelling lobsters. The only problem is it does add up to a lot of pressure when hosting dinner parties – I have to try and lower friends’ expectations beforehand so it won’t be a let-down.’


Mr Moon has gained a lot of respect for those in the culinary trade. He says: ‘The most inspiring thing about chefs is their creativity – they just can’t stop inventing things. The physical stamina they need is phenomenal as well. But the chef [and team] I was working with were not also having to go home and start pruning olive trees, like I was. I reckon that with the writing and the research, my work in the kitchen and the work on the land, I was undoubtedly working much longer hours than I was as a lawyer. A chef definitely works much harder than a lawyer – although he only earns a fraction of the salary.’


The most enjoyable aspect of the book is Mr Moon’s witty and sometimes mocking portrayal of the neighbours and villagers he encounters during the year. But what do the characters themselves make of the book? Fortunately, it seems, not many of them have read it yet. ‘We are looking for some French publishers, but at the moment the books are only in English. A lot of people over there have been asking when the books will be translated into French.’


And when it is, will they like what they read? ‘All of the characters in the book are entirely based on real people, but in some cases I have juggled them around a bit, or rolled them into one. I tried to make sure that if any [of the locals] read it, I would be able to point out a few things that did not match them, so I could say, “it can’t be you, because you don’t have this attribute”. But there is one character who is rather close to the real person.’


So is there a third book in the pipeline? ‘People keep asking me what I’m going to write next. At the moment I’ve got this 12.5-acre place in France, with olive trees and vines, it’s quite a challenge. I might just try being a farmer for a while.’