Col de Péas (GR58) from les Fonts (Cervières)

For day hikes, the numerous mountain passes in the French Alps offer good and safe options. Many long distance (GR) trails cross the cols.

We chose to drive to Les Fonts de Cervières (2040 m) at the end of the  D89T road. We have previously used this popular starting point for our hikes. The GR 58 runs via the hamlet.

Les Fonts

Start of GR58 Les Fonts

GR58 along Cerveyrette Torrent

Pic de Rochebrune

Col de Péas 15min away

Almost at Col de Péas

Rocky steep stretch of GR58

Back to Les Fonts

Courgettes and red onions with ricotta

Sometimes in the South of France The spring lingers before suddenly turning into full summer. Tomatoes and paprikas are still not in season but we have plenty of courgettes. 

The following recipe makes a nice and flavourful lunch and does not require much effort. Serve it with some good country bread and a green side salad for a balanced meal.

The culinary roots in Nice are almost half Italian so Italian products are widely available in our shops. I have used the sweet and sour Toscoro Crema con aceto balsamico di Modena as a flavouring. If you don’t find it in your shops you can use balsamic vinegar di Modena and add a bit of sugar.

2 servings

2 regular long courgettes or 4 small

4 tbsp. olive oil

1 red onion, peeled and finely sliced

1 clove garlic, minced

2 tbsp. Toscoro Crema con aceto balsamico di Modena

½ tsp. Piment d’Espelette or other mild chilli powder

250 g ricotta

Fresh basil leaves to decorate

Warm 3 tbsp. olive oil in a sauté pan over medium- high heat. Wash and slice the courgettes. Fry them for 4- 5 minutes on both sides until golden brown. Then remove with a slotted spoon on to a plate.

In the same pan, fry the red onion for about 10 minutes. Remove the heat to medium- low and add the garlic. Keep on stirring and frying until the onion is soft.

Add the courgette slices back to the pan. Season with Toscoro Crema and Piment d’ Espelette and stir.

Divide the courgettes and onion on the plates. Divide the ricotta in the middle of the plates and sprinkle with the remaining olive oil. Scatter with basil leaves and serve.

St-Paul-sur-Ubaye to Fouillouse along GR56

We wanted to explore the GR6/56 trail between the two villages. St-Paul sur Ubaye (1430 m) is the gateway to the upper Ubaye River Valley. Fouillouse (about 1900 m) is a popular starting point for hikes in the Chambeyron region. In fact, the highest peaks of the French southern alps (excluding the Ecrins Massif) are located here.

Near St-Paul sur Ubaye

Bridge over Ubaye River

GR56 near Ubaye Valley

Larch woods above Ubaye Valley

We followed the D25 road a bit, then forked right and followed the Ubaye River to the l’Estrech bridge, crossed the river and continued on the other side about 1,2 km. We reached a crossroads where we forked right and started to ascend in the woods. The markings were white/yellow for the GR trail all the way. After about 1800 m elev. the trail levelled out, and we reached a large alpine meadow. The village of Fouillouse was visible on the other side of the Fouillouse River, the peculiar relief of Brec de Chambeyron (3389 m) a bit further away. But the scenery across the Ubaye River was impressive as well, with several 3000+ peaks. In 1878, two alpinists from Fouillouse managed to climb to the summit of Brec de Chambeyron. But the next year, the famous alpinist Coolidge arrived in Ubaye and in a week conquered six 3000+ summits!

View northwest from GR56

Fouillouse in sight

Footbridge to Fouillouse

Burrata on lentils with red sauce

Celebrity chefs are creating more and more recipes from lentils and beans. These are super healthy, help to prevent cardiovascular disease and diabetes, and have always been a part of Mediterranean diets. But they are still fairly new to gourmet cooking.

The following recipe is my twist of a recent TV-clip shown on the French TV’s evening news.

2 servings

About 120 ml dried green lentils

1 large burrata

For the sauce:

1 red paprika

1 shallot, chopped

1 clove garlic, minced

1 tbsp. olive oil

200 ml white wine

1 tsp. tomato purée

Freshly ground black pepper

A pinch of salt (optional)

Wash and halve a red paprika. Remove all the seeds. Roast in 210° C for 20- 25 minutes until the skin is somewhat blackened and easy to peel. Set aside to cool, then peel and chop.

Meanwhile cook the green lentils according to the advice on the package. Cover and set aside.

Warm 1 tbsp. olive oil over medium heat in a saucepan and sauté the shallot and garlic for 5 minutes. Pour  in the white wine and continue cooking for 5 more minutes until somewhat reduced. Add the red paprika, tomato purée, and some black pepper. With a handheld mixer, purée the sauce. Press it through a sieve into a smooth consistence.

Divide the lentils into a bed on the plates. Halve the burrata and place on top of the lentils. Divide the red sauce over the burrata. Serve with some green salad and good whole wheat bread for a balanced meal.