Hiking and Cooking in the South of France

Start of the trail to Cime de Pelousette just above Camp des Fourches

We have previously reported a moderate 4 hour day hike to Col de la Cavale from Camp des Fourches (2240 m) just before Col de la Bonette (2715 m) mountain pass.

Camp des Fourches and Tête de Vinaigre in distance seen from the trail

Magnificent mountaintops north of Camp des Fourches

Today’s hike to Cime de Pelousette (2757 m) and back takes about 3 h. The trail first ascends in alpine meadows followed by some rocky parts. Because of the altitude, the whole route is above the tree line. On a clear day like ours, navigation is easy. Even so, there are many man and animal made trails crisscrossing the terrain, hence follow the trail marked with yellow and cairns! Views are stunning all the way.

The barracks at Camp des Fourches were occupied all year round until the end of WWII. It is difficult to imagine the life of mountain infantrymen, chasseurs alpins, as the area is covered by snow 2/3 of the year. The road is open only during the summer months.

From signpost 41, the trail forks left (north). It is not necessary to walk as far as to Col des Fourches nearby. A grassy small mountaintop called Ventabren is passed, leaving it on the right hand side of the trail. After this, the path turns to northwest climbing more steeply in rocky terrain before it levels off slightly and turns south west for about 400 m. Another steeper climb follows, and just under the summit the trail climbs straight north again before reaching the mountain crest called Crête de la Tour. From the crest, our summit is reached in just a few minutes. During the ascent, the summit of Cime de Pelousette is not actually visible as the southern flank is round, comprising alpine meadows. The northern and western flanks are, on the other hand, very steep and rocky. Don’t go inside the fortress ruins, the structures are fragile. From the summit, you can see the RM 64 road climbing up to Col de la Bonette. Cime de la Bonette (2860 m) is clearly visible in distance, also the loop road (2802 m) circling the mountain. It is said to be the highest paved road in the Alps connecting two regions.

Road to col de la Bonette seen from the summit of Cime de Pelousette

We returned to our starting point along the same trail.

A rewarding high-altitude hike that requires little effort!

Vertical climb: 520 m

Duration: 3 h

Map: IGN 3639 OT Haute Tinée 1

Distance from Nice 102 km

Image of trail courtesy of Google Maps

Seafood paella is nowadays quite popular in the South of France. There are many adaptations of this most famous Spanish dish, and all sorts of dishes can be called paella.

Nancy Harmon Jenkins writes beautifully in her Mediterranean Diet Cookbook about the true paella: it can be made only with the round short grain bomba rice, it includes only chicken, rabbit and snails, it is seasoned only with saffron and paprika, it should be made only in a paella pan over an open fire and it should be cooked only by men for the midday meal. So my easy seafood paella recipe does not even pretend to be authentic, but I guarantee that it is healthy, tasty and easy to cook.

2 servings:

2 tbsp olive oil
½ large onion, finely chopped
1 clove garlic, minced
3 ripe tomatoes, chopped
1 tsp sweet paprika, paprika doux
A large pinch of saffron
120 ml instant brown rice
250 ml chicken stock
About 10- 16 shrimp, shelled
About 10- 16 mussels

Shell the shrimps leaving tails attached and place them in the fridge. In the South of France, the shrimps are usually cooked whole in paella, but this makes a “messier” eating than most people wish. I like to keep tails intact because they are so decorative and easy to remove on the plate. If you use frozen raw shelled shrimps, defrost them in the fridge for about 8 hours and keep them in the fridge until needed.

Wash the mussels and check that they are closed. If they are slightly open just knock them so that they close. Discard those that do not close. Keep them in the fridge until needed.

Make 250 ml chicken stock from a good cube.

In a large frying pan warm 2 tbsp olive oil over medium heat. Start making Spanish tomato sofrito which is a basic tomato sauce cooked from olive oil, onion, garlic and tomatoes. Add the sweet paprika and saffron in the pan and cook for about 10 minutes, stirring occasionally until the tomatoes have collapsed.

Add the rice to the pan and stir well so that the rice is well coated. Add 250 ml chicken stock and bring to the boil. Then reduce the heat to medium and cook for about 10- 12 minutes until the rice is tender. There should be a little liquid in the pan, but not too much. If the rice gets too dry, add a little water.

Add the reserved shrimps and mussels so that they are nicely nestled among the rice. Cover and cook for 4- 5 minutes until the shrimps are pink and opaque and the mussels have opened.

Serve with a green side salad.

This alpine hike from the Gordolasque Valley over Pas de l’Arpette (2511 m) inside Mercantour National Park also offers a direct access to the mythic Merveilles Valley. The Merveilles Valley is famous for its prehistoric engravings. These are now protected, and you have to stay strictly on the path when visiting this valley.

Start of the ascent from the Gordolasque valley

Mont Bego (2872 m) situated east of the Merveilles Valley is known to attract thunderstorms. The prehistoric inhabitants considered this mountain sacred, and the rock engravings testify of its importance.

The trail midway between Pont du Countet and Pas de l'Arpette

The hike starts from the Pont du Countet (1690 m) where the narrow paved road ascending in the Gordolasque Valley ends. The distance from Nice is 66 km by road, and the Mediterranean coast is just 32 km away as the crow flies. Pont du Countet is also an important starting point for other hikes in high terrain, such as the one going to Refuge de Nice.

From the parking, walk over the bridge where you find signpost # 412: Pas de l’Arpette 3 h and Merveilles 4 h. The trail (marked with yellow signs) starts to ascend steeply in the woods comprising mainly larches and Cembra (or Swiss) pines. Once over 2000 m, the trees disappear, and the scenery becomes more and more alpine. The trail levels off –but only temporarily. You have a good chance of spotting chamois, perhaps because this trail is less visited.

At Pas de l'Arpette with Mont Bego in background

The last push to Col de l’Arpette is again steeper but the trail is good. We reached the mountain pass in 2h 15 keeping just a moderate pace. On the day of our hike, the weather was perfect and the views were stunning. From the mountain pass, the Lac Long further down can be seen, as well as Refuge des Merveilles on its shore. For an overnight stay, the refuge offers simple accommodation and meals.

The trail winds down towards the lake. The upper part of the slope comprises alpine meadows, whereas further down the terrain becomes rockier again. The vertical descent to the lake is about 400 m. A little before the lake, there’s the main crossroads where the GR52 trail forks left (north) and enters the Valley of Merveilles proper. For most of us, exploring this trail would require another day.

Chamois crossing the trail between Gordolasque Valley and Pas de l'Arpette

We returned along the same trail to Pont du Countet.

Total hiking time: 6h 30

Vertical climb: about 1200 m

Description in French: (the Randoxygène guide)

Map: IGN Vallée de la Vésubie 3741 OT

Image of itinerary courtesy of Google Maps

Quinoa tabbouleh with apricots and chicken skewers

If you have dined at a Lebanese restaurant you will instantly recognise the Eastern Mediterranean flavours in the following recipe: olive oil, lemon juice, parsley, mint and black pepper.

Traditionally tabbouleh is made from bulgur, which is cracked wheat. This version is made from quinoa, a gluten free grain. This tabbouleh is very green - the way it is made in Lebanese restaurants.

The mild flavour of chicken goes well with the sweetness of fresh apricots. Instead of apricots you could use fresh figs when they are in season.

2 servings

120 ml quinoa

500 ml vegetable stock

2 skinless chicken breasts from free-range chicken, poulet fermier

4 fresh apricots or figs

1 lemon

5 tbsp olive oil

Freshly ground black pepper

A small bunch of fresh mint

A small bunch of fresh parsley

1 tsp ground coriander

Cut the chicken breasts into fairly large cubes and place them in a deep plate. Press half of the lemon over the chicken. Sprinkle over 2 tbsp olive oil and 1 tsp ground coriander. Grind over some black pepper. Turn the chicken cubes until well coated with the marinade, cover with foil and place in the fridge for about 30 minutes.

Meanwhile cook the quinoa in vegetable stock for 20 minutes. Cover for a few minutes and let stand until all the liquid has evaporated. Transfer the quinoa into a large salad bowl.

Wash and dry the parsley and mint. Cut the herb leaves finely, transfer to the salad bowl and mix well with the quinoa. Press the remaining half of the lemon over the herbs and quinoa and add 3 tbsp olive oil into the bowl. Mix well and keep in the fridge until ready to serve.

Wash and dry the apricots. Cut them into halves and remove the stones. Take the chicken cubes from the fridge and dry with kitchen paper.

Warm a grill pan over medium-high heat and thread the chicken cubes and apricot halves on skewers. Grill the skewers on all sides turning regularly until the chicken is done. This will take about 20 minutes.

Divide the tabbouleh and skewers on the plates and serve.

The Roman road over Col Montgenèvre was an important route connecting Turin with Spain. In 1802, a proper road was opened facilitating rapid connection Between Briancon and Turin. In 1936, the Montgenèvre ski resort was opened.

Our skiing friends have really liked Montgenèvre which in summer offers great hikes. It was again Bernard Ranc’s wonderful hiking book, Les plus belles randonnées des Alpes du Sud, which finally gave inspiration to this hike.

Easy start along GR5 from Mongenèvre to Mont Chaberton

Mont Chaberton (3131m) is one of the alpine mountains over those mythic 3000m that can be reached relatively easily. The mountain used to be Italian territory, and Fort Chaberton was constructed on the summit in 1898-1910. The summit comprises a surprisingly large man-made plateau offering a super panorama: Mont Blanc, Les Ecrins… The fortress is now completely ruined after heavy fighting during WW II.

The hike starts from the centre of Montgenèvre along the GR 5 trail (red and white signs) passing the tourist office and the obelisk towards Italy. After 1.5 km the GR 5 forks left in a forest following a wide dirt road. The trail climbs gently about 2 km with a dry river bed (Rio Secco) on your right hand side.

At about 2100m altitude the path leaves GR 5 and forks right crossing the river bed and leaving a chair lift on the left.

From this point the steep climb to Col du Chaberton (2674m) starts. The trail is well marked with yellow signs. Col du Chaberton is reached in about 3 h from Montgenèvre. From the mountain pass, you can see the excellent trail zigzagging to the summit.

Ancient military presence can be seen along the route. After about 1 h you walk to the summit plateau. When you look at Mont Chaberton from below, it is hard to imagine that the summit comprises this large a plateau! Return along the same trail.

Total ascent: 1281 m

Total hiking time: about 7 h

Carte:I.G.N.1/25000 n: o 3536 OT

Map Image courtesy of Google Maps

This simple recipe is inspired by a summer lunch that we had at the seaside restaurant of a private beach in Agay (near Saint-Raphael). We were seated on the sand beach under a parasol en première ligne, our toes almost touching the sea.

Baked sea bass fillets with vegetables and seafood sauce, filet de loup, sauce crustacées, was just perfect in this setting. The recipe is easy to make from frozen shelled mussels, fresh sea bass fillets and good fish stock. I usually use fumet de poisson, fish stock powder. Fresh cod fillets or some other firm fleshed white fish can be used in this recipe.

2 servings

2 sea bass fillets, about 150 g each
100 ml white wine
100 ml fish stock (or 100 ml water and 2 tsp fumet de poisson)
2 tbsp crème fraîche, 15 % fat
Freshly ground black pepper
About 200 g frozen shelled mussels
1 small coarsely chopped courgette (zucchini), about 100- 150 g
10 cherry tomatoes
About 2 tbsp olive oil
Steamed new potatoes
Fresh basil leaves

Defrost the mussels and keep in the fridge until needed.

Lightly steam or microwave the courgette and set aside. Wash the cherry tomatoes and new potatoes.

Preheat the oven to 200⁰ C.

Start making the sauce. In a medium saucepan whisk together the white wine, fish stock and black pepper. Bring to the boil, and then reduce to simmering for about 10 minutes to reduce the liquid.

Line an oven-proof dish with baking paper. Place the fish fillets, cherry tomatoes and chopped courgette in the dish and sprinkle with 2 tbsp olive oil. Bake in the oven for 10 minutes.

Meanwhile microwave the new potatoes. Add 2 tbsp crème fraîche to the sauce and whisk well. Check the consistence; if the sauce is too liquid you can thicken it with a teaspoon of Maizena diluted in a small amount of water. Add the mussels for about 3 minutes to get thoroughly warmed.

Place the fish and vegetables on the plates and spoon over the mussel sauce. Decorate with basil leaves.

If you are in Queyras Regional Nature Park and plan a shorter one-day hike, consider this: The picturesque hike starts at the entrance of the village of Ceillac (1616 m), located in the southern part of the park. The trail from Ceillac to the La Mourière (2324 m) is actually a part of GR 58 which was created as a loop trail around the peaks of Font Sancte.

Seen from the trail, the summit of La Mourière doesn`t look very imposing, but the panorama from the top is magnificent. The trail is quite good and not much frequented so that you can really enjoy the nature.

Start ascending following the signposts to Le Belvédère de la Mourière and the red and yellow signs of GR 58. The ascent starts gently in a super forest but gets gradually steeper and steeper. There are great views along the trail, notably down to Ceillac and the Cristillan Valley. Higher up the impressive southern face of Pointe de la Saume (3043 m) becomes visible.

The trail zigzags in the forest as far as La Mourière. The summit is suddenly just right of the path, marked with a cairn, a heap of stones. Climb up there for a great panorama in spite of the modest altitude compared with the 3000 plus peaks nearby. The Ecrins Massif with peaks reaching 4000 m is seen in the distance. La Mourière is a good spot for a picnic. Return along the same trail.

View towards Les Ecrins from La Mourière

Total ascent: 708 m.

Total hiking time: about 4 h.

Map: IGN 3537 ET Guillestre

Image of trail courtesy of Google Maps

This tortilla tart recipe is inspired by a lunch in Miami when we were served a super salad in a pizza bottom case. The pizza case acted as a kind of bowl and consequently it was a bit too hard to eat. But it was very decorative.

So I thought why not make a tart in the same way and instead of pizza bottom use a tortilla which is thinner. The filling in this recipe uses typical Mediterranean ingredients. This easy, carefree tart is worth trying, and makes a nice lunch for two.

For this recipe you need a non-stick 20 cm tart case.

Ingredients

1 wheat tortilla
3-4 medium ripe tomatoes
100 g ricotta
50 ml crème fraîche 15 % fat or cream for cooking
2 eggs
A handful of fresh spinach leaves
About 50 g pecorino or other half-hard goat’s cheese
8 black olives
2 tbsp olive oil
Black pepper

Preheat the oven to 180⁰ C.

Cut the tomatoes in quarters and place them in an ovenproof dish. Sprinkle with olive oil and grind over some black pepper. Bake in oven for 30- 45 minutes until the tomatoes are “collapsed”.

With a fork crush the ricotta and mix with crème fraîche. Whisk the eggs and add the ricotta- crème fraîche mixture into the eggs. Grind in black pepper. Remove the stones from the olives, if necessary, and set aside.

Line the tart case with the tortilla taking care that the walls are covered as well. Pour the egg-ricotta-crème fraîche mixture into the tortilla case. Place the tomato quarters and black olives on top. Bake the tart for 20- 25 minutes.

Wash and dry the spinach leaves. Cut them into strips. Remove the tart from the oven and sprinkle the spinach over it. Slice pecorino shavings over the tart and serve with a green side salad.

It was Bernard Ranc’s wonderful hiking book, Les plus belles Randonnées des Alpes du Sud, which gave us inspiration to this hike near Ceillac in Queyras Regional Nature Park.

From Nice, we drove over Col de la Bonette and Col de Vars as far as to Guillestre, then up to the small village of Ceillac (4 hours from Nice). We had booked the Hôtel Cascade in Pied du Mèlèzet in the Mèlèzet Valley a couple of kilometers from Ceillac because of its super location. It was great to start the hike along the GR 5 trail straight from our hotel door! The surrounding countryside was quiet, La France Profonde at its very best.

The GR 5 trail ascends steeply in the woods from Pied du Mèlèzet (1670m).After that the trail levels off a bit, turns south, and after about 1h 50 from the start you will reach Lake Miroir (2214m). From here, the GR 5 trail continues southeast ascending to the Collet Ste- Anne (2408m). Part of the trail here follows a ski run. The impressive peaks of Fonte Sancte (3385m) are visible above the trail.

The GR5 trail just before Lac Ste-Anne Pics de la Font Sancte 3385m in background

Lake Ste-Anne (2403m) is reached soon. When you see its turquoise water for the first time, you understand why it is considered one of the most beautiful mountain lakes in the region.

GR 5 continues southeast ascending in a high alpine landscape towards Col Girardin (2699 m). At the mountain pass there is a trail that forks left to Tête de Girardin (2875 m), an option if you wish to climb 176 m more. We returned from the Col along the same trail to the Lake Ste- Anne. There we turned northeast following the trail (yellow marks) to the upper parking in the valley at 1967 m. From there, we descended following a path in the Mèlèzet Valley back to Pied du Mèlèzet, our starting point.

Total ascent: 1029 m

Duration: 6h 30

Col Girardin and the trail leading to Tête de Girardin

Map: IGN 3537 ET Guillestre

Image of itinerary courtesy of Google Maps

There are many ways to vary the basic risotto (See: risotto with scallops May 2015 + risotto with shrimp Jan 2014). In Italy they even make black risotto from octopus.

The green colour of this risotto from pea purée and baby salad leaves and the pink colour from smoked salmon bring summer to the table. Instead of smoked salmon, you could use cooked shrimp or prosciutto di parma.

2 servings

About 120 g smoked salmon, cut into strips
100 ml frozen peas
100 ml water
A generous handful of baby salad leaves, cut into smaller pieces
2 tbsp olive oil
For the risotto:
120 ml risotto rice
700 ml vegetable stock (you may not need to use it all)
2 tbsp rapeseed oil
1 shallot or small onion, minced
1 clove garlic, minced
150 ml white wine
100 ml freshly grated parmesan
Freshly grated black pepper
½ lemon, cut into very small pieces

First make the pea purée. Cook the frozen peas in equal amount of water for about 10 minutes and purée with a hand-held mixer. Set aside.

Cut the salmon, baby salad leaves and ½ lemon and keep in the fridge until needed. Grate the parmesan.

Cook the risotto the classic way by adding small amounts of liquid and stirring constantly for 25 minutes. A detailed description of how to cook the perfect risotto is found in our previous posting: Risotto with scallops, May 2015, see above.

When the rice is cooked, add the pea purée, parmesan and the lemon pieces, and adjust the consistence. Add the baby salad leaves and mix. Divide the risotto into bowls or risotto plates, top with smoked salmon and drizzle with olive oil.

Hiking and Cooking in the South of France

Hiking near Col de la Bonette: Cime de Pelousette 2757 m

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Easy seafood paella

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Mercantour: The trail over Pas de l'Arpette

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Quinoa tabbouleh with apricots and chicken skewers

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Mont Chaberton (3131 m) above Montgenèvre

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Easy sea bass recipe

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Hiking in Queyras

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Tortilla tart recipe

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Day hike in Queyras from Ceillac to Col Girardin

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Green risotto recipe

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