Mont Cima from St-Blaise

In search of new, less visited routes, we wanted to explore the possibility to ascend from the village of St-Blaise (320 m) to Mont Cima (878 m). We have previously climbed to Mont Cima  along the popular trail from Aspremont (500 m).  

The north face of Mont Cima and Inarte is mostly forest-covered. There are both marked and unmarked trails on the slope. We had studied the area on maps and it should be possible to find a route to Mont Cima.

Starting from the village centre, we ascended along stairs, crossing the main road M14 three times. We walked past a small Eco museum by the road and first climbed along Chemin d’Amandier, then along a trail to signpost #826 where we took the right-hand path (Le Castel; La Gipasse) and ascended further to signpost #825. We forked right almost 180° and soon came to le Castel, ruins of a small castle perched above St-Blaise. The signposts from St-Blaise do not directly guide you to Mont Cima.

Still continuing along a marked trail (yellow), we now headed south west in the woods, quasi horizontally, along a very good path which merged with dirt track that runs along the mountain slope. We forked left, and walked along the dirt track about 500 m to a bend (arrow on the map; image). Here, we forked right and started to ascend along an unmarked trail. The trail had nevertheless some markings for mountain bikers. We climbed quite steeply to a crossroads under Mont Inarte, turned left and came to a small clearing east of Inarte. We continued southeast, and soon reached the familiar hiking path to/from Mont Cima.

You never get tired of the panorama from Mont Cima. It is 360°, from the Riviera coastline to Mercantour summits. There are orientation tables on the mountain top.

We descended along the same trail. There are many spots on this trail that offer great views to Nice hinterland as well as high peaks in the distance.

Climb: 600 m

Distance: 8.2 km

Duration: 3h 50 active time

Map: 3742 OT Nice Menton Côte d’Azur  

Stuffed sardine fillets à la Nicoise

This recipe is inspired by a lunch that we recently had in St-Jean-Cap-Ferrat. The sardine fillets were stuffed with a typical Niçoise vegetable mix: mangold or spinach, shallots, garlic, black olives, tomatoes, and basil. All vegetables were chopped into small pieces and sautéed in olive oil before stuffing. The sardine fillets were then roasted in the oven.

They were served with panisses, chickpea flour cakes, and some extra vegetable mix as a side.

The dish was so tasty and healthy that I decided to try it at home. The following recipe is my twist of that terrace lunch.

2 servings

6- 8 sardine fillets

1 tbsp. dried bread crumbs

Olive oil

2 handfuls of baby spinach, chopped

1 shallot, chopped

1 clove garlic, minced

1 large or 2 small tomatoes, chopped

8 black olives, pitted and chopped

About 8 basil leaves, chopped

2 large store- bought panisses

2 tbsp. almond flakes

Wash the spinach and tomato and chop them into small pieces. Peel and chop the shallot and clove of garlic. Warm 2 tbsp. olive oil over medium heat and sauté the vegetables about 5- 10 minutes turning occasionally. Add the chopped olives. 

Preheat the oven to 210° C roast. Place the panisses in a large oven- proof dish and sprinkle with the almond flakes and some olive oil. Start roasting the chick-pea cakes; they need about 5-10 minutes longer than the sardine fillets.

Clean and dry the sardine fillets. Fill them wit the vegetable mixture and place them in the same oven- proof dish with the panisses. Sprinkle the sardine fillets with the breadcrumbs and some olive oil, place the dish back to the oven and roast for about 10- 12 minutes. Cover the remaining vegetable mixture and keep warm.

When the sardines are cooked and the almond flakes on the panisses are golden, remove the dish from the oven and divide on the plates. Divide the extra vegetable mixture on the plates and decorate with basil.

Short loop from Gréolières

GR4 above Gréolières

Heading east from signpost#193

Cheiron Massif

Cheiron Massif southern flank

Autumn colours under Cheiron Massif

Loup River Valley

Return trail to Gréolières

Gréolières and upper Loup Valley

Carrot purée and pork

For this dish, choose organic carrots that do not need to be peeled. This is a great spring recipe when new carrots arrive and oranges are still in season.

2 servings

6- 8 organic carrots

2 cm piece of fresh ginger, peeled and minced

Olive oil

½ onion, chopped

1 clove garlic, minced

Juice of 1 orange

About 250 g pork fillet, chopped into chunks

100 ml white wine

1/3 chicken stock cube, crumbled

2 tbsp. crème fraîche 15% fat or cream

Freshly ground black pepper

Chopped parsley

Wash the carrots, cut into large chunks and cook in boiling water 15 minutes. Drain the water, add the orange juice and ginger, cover and cook about 20 minutes until the carrots are soft. Add 1 tbsp. olive oil, 2 tbsp. crème fraîche, and some black pepper. Mix and press into a purée.

Meanwhile warm 2 tbsp. olive oil over medium heat in a frying pan. Sauté the pork chunks until golden on all sides. Add the onion and garlic and continue sautéing for 10 minutes stirring occasionally. Add the crumbled chicken stock and pour in the wine. Grind over some black pepper, mix well and let simmer until the pork is cooked.

Divide the carrot purée into bowls and place the pork on top.  Decorate with chopped parsley.