I think people think the same about owning restaurants. Dude. It's all about the fryolator grease trap. And drunken assholes sending back the boned chicken breast, with the drummette carefully still attached (I know, I butchered about 10,000 of those things myself) because it's rabbit.Electric heaters and a pompe à chaleur, invest in some good thermal undies then. They're all bloody mad, good luck to them! Have dealt enough with chateaus and their upkeep since living here to know I'd never ever want one. It's people's naivety with all that owning one entails that never ceases to amaze me. Especially those who do not have the full financial means to begin with. The German couple, the bathroom in the toile room, no tiles under the bath for the enevitable water that gets on the floor (worked in a chateau with a bathroom almost exactly the same) that wood will eventually turn black from water damage. I still think there are a lot of people who take on these chateaus with the idea of B&B or Gite complexes even, thinking it will not be a full time job, it is you'll hardly ever have any time off yourselves unless you've the money to employ staff but you're never 'off duty'. At least the Canadian ladies decided against it in the end, suddenly the penny dropped that it's not all princesses in floaty dresses it's pure hard graft.
(Butchered the rabbit too. Could not butcher the eel. My buddy, the CIA grad who could not butcher the bunny, did the eels. Yeah, there's existential meat weirdness in the kitchen and sometimes you get over it.