Monêtier-les-Bains: La Cucumelle hike

When hiking near Serre Chevalier the day before, we observed the cone-shaped light coloured peak of la Cucumelle (2698 m) in the northwest. Studying the map, we found out that a trail goes to the summit from the Col de la Cucumelle (2501 m).

We took advantage of the le Bachas chairlift which in the summer season ran from Monêtier-les-Bains (1440 m) to 2174 m.

Near Bachas chairlift

GR54 near Bachas

Grand Galibier seen from Bachas

Col de l'Eychauda

La Cucumelle southwestern flank

Serre Chevalier viewed from la Cucumelle

Col de la Cucumelle seen from summit

View west from la Cucumelle

Majorca topping for fish fillets

The following topping for fish is loosely based on a lunch we recently had in Majorca, the Balearic Islands. This topping will jazz up any limp and a bit tasteless white fish such as blue ling or haddock.

In the photo, the blue ling fillets are served with roasted yellow squash, black rice, and chopped basil.

2 servings

4 tbsp. crushed almonds or grilled hazelnut powder

1 clove garlic, pressed 

1 tsp. dried Provençal herbs

Freshly ground black pepper

8 tinned anchovy fillets

2 tbsp. olive oil

Soak the anchovy fillets in water for about 10 minutes to remove some of the salt. Remove from water and crush into a paste in a bowl. Add all the other ingredients and mix into a nice paste.

Preheat the oven to 200° C roast.

Place the fish fillets in an oven-proof dish coated with some olive oil. Divide the topping on the fillets and roast for 10 minutes. 

Exploring Crête de Serre Chevalier

We decided to explore the trails west of Serre Chevalier (2491 m), and based on last years’ experience we took advantage of the Casse du Boeuf chairlift from Villeneuve (1400 m) as we planned to do a shorter hike at a higher altitude.

The high starting point offers numerous itineraries. We had previously hiked to Serre Chevalier summit then down to the valley.

Casse du Boeuf chairlift

Crete de Peyrolle

Serre Chevalier western flank

Scenery west of Serre Chevalier

Nearing Col de Serre Chevalier

View south Col de Serre Chevalier

View northwest Col de Serre Chevalier

Near Col de la Pisse

Col de la Pisse 2501m

Chicken, green purée, and red wine sauce

The following chicken recipe is perfect in autumn when the days get darker and cooler and we crave warmer dishes. But it is just as suitable on a miserable and rainy spring day.

Roasting the chicken legs in oven with red wine and chicken stock gives tender and tasty chicken as well as a nice reduced red wine sauce. A light Bourgogne red or Chianti would go well with this recipe.

2 servings

2 free-range chicken legs

1 free-range chicken breast

2 medium potatoes

½ head of broccoli

Olive oil

150 ml red wine

150 ml chicken stock

1 shallot, chopped

1 clove garlic, minced

A pinch of salt

Fresh herbs to decorate

Preheat the oven to 200° C roast.

Place the chicken legs in an ovenproof dish. Spread 2 tbsp. olive oil on the legs. Pour the red wine and chicken stock in the dish and roast for 45 minutes.

Meanwhile cook the chicken breast in a small frying pan and make the green purée.

Warm 1 tbsp. olive oil in a small non-stick frying pan over medium heat. Cut the chicken breast in halves lengthwise. Cook in the frying pan for 20 minutes turning once. Cover and set aside.

Peel the potatoes and cut them into pieces. Place in slightly larger saucepan and add water to cover the potatoes. Add the shallot and garlic and cook for about 15 minutes until the potatoes are soft. Drain, cover and set aside.

Cut ½ broccoli head into smaller pieces. Place in a saucepan with some water and a pinch of salt. Cover and cook for 5 minutes until soft. Transfer the broccoli into the potato saucepan reserving some of the cooking water. Add 1 tbsp. olive oil and a little cooking water and mix into a purée with a handheld mixer. If needed, add more water into a nice consistence.

For the presentation: Divide the reduced wine sauce from the ovenproof dish on the plates. Place the chicken legs and breast halves on the sauce. Arrange the green purée in the middle of the chicken pieces and decorate with chopped herbs.