Vaucluse: Long loop hike above Malaucène

In Vaucluse(84), the Terra Rando Guide offers over 150 hiking itineraries from short walks to more demanding routes.

Malaucène is mainly known as one of the gateways to Mont Ventoux, and not surprisingly shops were full of cycling paraphernalia. 

Malaucène centre

Pont Vieux Malaucène

Near Notre Dame du Groseau

Glimpse of Malaucène from trail

Towards Chapelle de Piaud

Trail below Chapelle Piaud

Near Combe Obscure

Glimpse of Mont Ventoux

Ridge above Malaucène

View to south from the ridge

Descent from Malaucène ridge

Near Chapelle du Paty

Chapelle du Paty

Malaucène loop track

Mussels and vegetables with orzo and salmon roe

The following recipe is a visual delight! If you cannot find good fresh mussels, you can replace them with peeled prawns. We prefer French mussels from Bretagne or Normandy. 

2 servings

About 700 g fresh quality mussels

olive oil

1 shallot, chopped 

1 clove garlic, minced

150 ml white wine

Freshly ground black pepper

2 tbsp. crème fraiche, 15 % fat

Orzo for 2 servings

About 6 small broccoli bouquets

About 80 g salmon roe in a jar

A few sprigs of parsley to decorate

Start by making the sauce. Warm 2 tbsp. olive oil in a small saucepan over medium heat. Sauté the shallot and garlic for about 5 minutes. Add the white wine and black pepper and cook until reduced by half.

Cook the orzo according to the advice on the package. Drain and return to the saucepan. Pour the white wine sauce to the saucepan with orzo and mix. Cover and keep warm. Stir in the crème fraiche just before serving.

Wash the broccoli bouquets and cook in a small amount of boiling water until soft. Drain and return to the saucepan. Cover and keep warm.

Wash the mussels in running water. Discard any with damaged shells or which do not close if banged hard on the kitchen sink. Warm 2 tbsp. olive oil in a large heavy saucepan over medium-high heat. Add the mussels and cover. When steam starts forming cook for 4- 6 minutes until the mussels have opened. Take them from the saucepan with a slotted spoon.  Remove the mussels from their shells and discard any that have not opened. 

Divide the orzo and its sauce in the bowls. Add the mussels and broccoli. Dot with salmon roe and decorate with parsley sprigs. 

Gigondas: Short loop hike above the village

The picturesque village of Gigondas in the Vaucluse Department is famous worldwide for its excellent wine. The following hike suggested in the TerraRando guide offers great views down to the village as well as the Dentelles and the vast Rhone River Valley.

Gigondas main street

Chemin de la Canal

Crossroads near vineyard

Climbing to Col du Cayron

Dentelles above Gigondas

Hills above Gigondas

Stairs to Rocher du Midi

Rocher du Midi Gigondas

Bistrot salad with green beans

Le bistrot is a simple restaurant offering classic and moderately-priced dishes which are well-made and often from local ingredients. Any salad with green beans and vinaigrette from olive oil and moutarde à l’ancienne, old-style mustard, could be called bistrot.

This salad is great to make in autumn and winter when we crave more cooked dishes. In France, the green beans are in season all year round.

2 servings

2 full handfuls of fresh green beans

6 slices of Parma ham

About 12 cherry tomatoes

About 12 radishes

2 eggs

8 black olives

Rocket leaves to decorate

For the vinaigrette:

3 tbsp. olive oil

1 tbsp. lemon juice

1 tbsp. moutarde à l’ancienne

Freshly ground black pepper

Chopped fresh herbs such as parsley, dill, chives and so on

Cook the eggs 6 minutes in boiling water. Peel and set aside.

Top and tail the green beans. Cook 5 minutes in boiling water, then drain and cool in cold water to preserve the colour. Set aside to dry.

Wash and dry the cherry tomatoes and radishes. Cut the cherry tomatoes in halves and slice the radishes. Set aside.

Make the vinaigrette by whisking together all the ingredients. Divide into smaller bowls and serve separately on the salad plates.

Divide the green beans, cherry tomatoes, radish slices, and black olives on the plates. Top with the eggs and cut them in halves. Place the Parma ham  among the salad. Sprinkle with some rocket leaves and place the vinaigrette bowl on the plates. Serve with some country bread or rye bread for a balanced meal. 

Visit to St-Honorat Island

 The smaller of the two inhabited Lérins islands, St-Honorat, can be reached from Cannes Harbour by a regular boat shuttle.  It is a tranquil spot outside of the busy Riviera where no cars or even bikes are allowed.

The monks of the Lerins Abbey have lived on the island for 16 centuries. They produce renowned wine using ancestral methods mainly from Clairette, Chardonnay, Viognier, Syrah, Mourvèdre and Pinot Noir varieties grown in their 8 hectare vineyard.

Cannes Harbour

Leaving Cannes

St-Honorat trail

Cannes seen from St-Honorat

St-Honorat southern shore

Monastery tower St-Honorat

Abbey Garden St-Honorat

St-Honorat eastern tip

St-Honorat vineyard

Abbey of Lerins white