Plan des Noves to Vescagne Footbridge

The following hike features a pleasant walk in Plan des Noves above Vence along the GR51 trail.

The Plan des Noves parking by the M2 road is a natural starting point for walks near Col de Vence as you can choose many directions and the GR51 trail crosses the road here.

Departing Plan des Noves parking

GR51 Crossroads Plan des Noves

Heading north on GR51

Evergreen woods by the GR51

Mouton d'Anou

Cagnes River Valley

Vescagne footbridge

La Cagne riverbed almost dry

Chef's salad revisited

More than 40 years ago when we visited the US Virgin Islands, chef’s salad was very popular over there. It was served in a bowl and made from iceberg salad, yellow cheese, ham, and hard-boiled eggs, and topped with a generous amount of blue cheese dressing.

The choice of ingredients for the following Mediterranean twist is totally different and reflects our increased knowledge of antioxidant and fibre-rich foods and heart healthy fats.

Make this salad in winter when the Mediterranean oranges and avocados are at their best.

2 servings

2 handfuls of organic mesclun, baby salad leaves

2 handfuls of cooked white beans

1 Mediterranean avocado

1 organic Mediterranean orange

12 organic local cherry tomatoes

8 black olives, pitted and sliced

2 soft-cooked eggs

2 tbsp. almond flakes

A few organic basil leaves

Vinaigrette from olive oil and red wine vinegar

Divide the mesclun on two large plates. Peel and slice the orange and avocado and divide on the plates. Add the white beans, halved cherry tomatoes, and black olives and place an egg in the middle of the plates.

Drizzle with a little of vinaigrette and top with almond flakes and chopped basil leaves. Serve with some rye bread.

Caussols to Haut Montet

Today’s hike features an alternative itinerary to Haut Montet (1335 m) above Grasse. We have hiked there many times from the parking at about 1100 asl (Chemin des Claps) west of Gourdon. It is the shortest option, and very popular because of easy access. 

Caussols Village

GR4 from Caussols

GR4 south of Caussols

Ascent to Col du Clapier

Near Col du Clapier

Trail to Haut Montet from west

Smog above the Riviera

View to west from Haut Montet

Trail Caussols Haut Montet

Tocco Genovese

Tocco Genovese

The traditional cooking in Nice has close ties with the cuisine in neighbouring Liguria and Piedmont on the Italian side. This explains the similarities between daube de boeuf, the meat stew on the French Riviera, and Tocco, the Genovese meat dish. Both are cooked for ages in large quantities and are appropriate for large informal dinner parties.

In the Italian style, the meat- flavoured tomato sauce of Tocco is served with pasta, traditionally ravioli. The tender meat is served as a second course with the vegetables.

Like all traditional recipes, Tocco exists in many variations. In the interesting cookery book, Flavours of the Riviera by Colman Andrews, Tocco is made from boneless veal.

I have modernized the Tocco recipes by choosing a lean and tender pork fillet, filet mignon de porc. This will considerably reduce the cooking time needed.

Ravioli with tocco sauce

2 servings

300 g piece of pork fillet, filet mignon de porc

3 chopped tomatoes or 200 ml Italian passata

200 ml chicken stock

A handful of fresh mushrooms, chopped

1-2 carrots, thinly sliced

½ onion, chopped

1 clove garlic, minced

1 stalk of celery, sliced

2 tbsp. olive oil

½ glass red wine

Freshly ground black pepper

1 tsp. dried Provençal herbs

Warm the olive oil over medium heat in a heavy casserole, cocotte. Brown the meat on both sides until golden. Add the carrot, mushrooms, celery, onion, and garlic and sauté for 5- 10 minutes. Pour in the wine. When it has evaporated, add the tomatoes /passata and chicken stock.

Cover and simmer on a low heat for about 1 hour until the meat is cooked and the vegetables are tender.

Cook the ravioli which takes about 3 minutes. Place the pork fillet on a cutting board and cover with tin foil. Take the tomato sauce from the cocotte and sprinkle over the drained ravioli which are first sprinkled with some parmesan. This is served as the first course. Leave the vegetables in the casserole and cover to keep them warm.

For the second course, slice the pork fillet and serve it with the vegetables from the casserole.

Sommet de Calern hike

Sommet de Calern

Sommet de Calern (1458 m) overlooks the small village Caussols (1100 m). Only 10 km north of Grasse as the crow flies, the summit is located in the westernmost part of the Plateau de Calern. The CERGA observatory established in 1974 is about 3 km to the east of the summit.

Sommet de Calern southern flank

Starting from Caussols

GR4 near Caussols

Sinkhole by the trail

GR4 near signpost50

Rock formations Calern

Trail to Sommet de Calern

Vast Plateau de Calern

Plateau de Caussols

The summit (highest in Calern) was marked with a large cairn. We could see parts of Nice, the airport as well as the coast to the west, well beyond the St Tropez peninsula.

We took the same trail back to Caussols. It is possible to make a detour to the observatory or even to Colle de Rougiès. 

Climb: 390 m

Distance: 8.8 km

Duration: 3 h

Map: 3543 ET Haute Siagne

Sommet de Calern hike track