Pistou soup recipe

Pistou soup



In Nice, Italian minestrone is a popular winter soup. Our supermarket in Nice sells Italian vegetable mixtures for minestrone soup.

In spring new baby vegetables arrive in shops, and the ingredients change. I have made the traditional delicious La Soupa de’Prima from local spring vegetables which may be difficult to find elsewhere, such as small violet artichokes, local chard and new broad beans.

La Soupe au Pistou is made from vegetables that are easier to find elsewhere, and it is just as tasty! I have lightened a little the pistou recipes that I have seen by leaving out the small pasta shapes. So you can enjoy this excellent spring vegetable soup with a slice of good bread and freshly grated parmesan cheese for protein.

The recipe makes about 6 servings and the leftovers can easily be frozen. It makes a perfect light spring lunch.

6 servings

2 tbsp. olive oil
2 round Niçois courgette or 1 large long courgette, diced
3 small new potatoes, diced
3 shallots, chopped
2 cloves garlic, minced
3 tomatoes, chopped
200 ml green beans, cut into about 2 cm lengths
200 ml peas
200 ml féves, broad beans
1,2 litre vegetable stock
3 tbsp. tomato purée
Black pepper
Freshly grated parmesan

For the pistou:

A bouquet of basil
5 tbsp. olive oil
A pinch of salt

In a heavy casserole such as Le Creuset warm the olive oil over medium heat. Sauté the chopped courgette, potatoes, shallots, garlic and tomatoes for a few minutes. Add the vegetable stock and bring to the boil.

Add the broad beans, tomato purée and black pepper. Cover and simmer 20 minutes.

Add the green beans and peas and continue simmering for a further 10 minutes.

Meanwhile make the pistou by crushing the basil leaves with olive oil and a pinch of salt until you get a nice purée which does not have to be totally smooth.

Divide the soup into individual bowls. Add about 1 tbsp. pistou in each bowl. Serve with grated parmesan and tasty bread.

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Mountains above Gorbio

The Village of Gorbio


The medieval village of Gorbio (360 m) is only about 3 km from the coast at Roquebrune-Cap-Martin. The road to the village is narrow and winding, and makes the distance seem much longer. Gorbio is well visible from the nearby A8 La Provencale motorway, but the atmosphere is tranquil and secluded. The surrounding mountains are well over 1000 m, notably Cime de Baudon (1264 m). They protect the village from freezing northern winds, giving it a certain microclimate.








Today’s hike took us from Gorbio first along Vallon du Rank to Col de la Madone (925 m) not far from the southern face of Baudon. During the ascent, we actually climbed through the low coastal clouds that were hanging above Gorbio between 600 and 900 m. At Col de la Madone, we turned south then southwest to Plateau de Cabanelles. Several Radio Monte Carlo radio masts could be seen there. They seemed to be more or less dismantled of the transmitting equipment.

The trail continued south to Baisse des Cabanelles (1050 m). From here, the trail descended under Mont Agel (1148 m). At this stage, the clouds were gradually disappearing. The coastline, specially Cap Martin became visible, making this part of the trail very picturesque. There were a few crossroads, but the way back to Gorbio was well signposted. The last km or so back to the village follows The GR51 along a paved road.

Ascent 750 m
Duration 5 h
Distance 9.3 km
IGN Map: Nice Menton Côte d’Azur 3742 OT
Trail image




Image of trail courtesy of Google Maps





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Coastal trail around Île des Embiez



The three islands of Les Embiez are situated west of the Cap Sicié peninsula, just off the coast of Six-Fours-les-Plages. Salt was produced here until 1958 when the islands were bought by Paul Ricard. He is best known as a pastis magnate as he introduced the most famous pastis of France carrying his name.

He constructed a large marina, hotels and restaurants on the largest island. Being an environmentalist, he built an oceanographic museum near the northern tip. Vineyards already existed there when Ricard bought the islands. The western and southern part of the island are still surprisingly sauvage, much more so than one would think after having read some guidebooks. The coast there is dotted with small beaches with crystal clear water, many of them are best accessed by a kayak or dinghy.







We took the ferry from Le Brusc (15€) and reached the island after 12 minutes. From the port we turned right heading towards the oceanographic museum. The coastal trail started behind the museum. It is an about 2-2,5-hour tour along a paved road and natural coastal paths. These numerous small trails running through the maquis are worth taking whenever possible. Right after the museum, at Point Saint-Pierre we had great views of the two smaller islands, Île du Grand & Petit Rouveau.

We headed south where the cliffs got higher and higher. At the southern tip, we climbed to the island’s highest point at Pointe du Coucoussa, dominated by an ancient observation tower. The vineyards were visible from here, as well as the coastline with Les Calanques in the west and Cap Sicié in the east. A narrow straight separates the island from the Gaou islands that are connected to the mainland by a pedestrian bridge.

From Pointe du Coucoussa, we walked back to the harbour passing some of the vineyards.

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Mediterranean pork tenderloin fillet

Mediterranean pork tenderloin fillet


The classic South of France cassoulet combines white beans, both fresh and preserved pork, sausages, and duck preserved in its own fat. We once had cassoulet at a food festival in Cagnes-sur-Mer. Although it was tasty and succulent, all that pork fat was more than us modern people would want more often than once in a lifetime.

The following recipe is my twist of the classic cassoulet. I chose lean pork tenderloin fillet, good quality tinned white beans and increased the amount of fresh tomatoes and tasty tomato sauce. I call this recipe Mediterranean, because the combination white beans and pork is traditionally just as common in Tuscany. If you want to make your cassoulet Toulouse style, reduce the amount of tomatoes, tomato sauce and pork tenderloin and replace with Toulouse sausages, pieces of fresh duck breast and carrots.

I used tinned white beans for convenience. If you want to start with dried white beans, soak them overnight in water. The next day drain the beans discarding the soaking water. Cook the beans in fresh water about 1 hour or until soft. They should be very tender but not falling apart. The cooking time depends on how fresh the beans are.  Cooked beans can be frozen.

4 servings

 2 tins of good quality white beans
About 500- 600 g pork tenderloin fillet
16 black olives
2 tbsp. olive oil
3 shallots, chopped
3 cloves garlic, minced
200 ml good tomato sauce
4 coarsely chopped tomatoes, pref. plum tomatoes
1 tbsp. red wine vinegar
2 tsp. dried Provençal herbs
Black pepper
Butter
Parsley to decorate

Preheat the oven to 180° C.

Warm the olive oil over medium heat in a frying pan and sauté the shallots and garlic for a few minutes. Rinse the tinned beans under running water and add to the pan. Add the chopped tomatoes, vinegar, tomato sauce, black pepper, and herbs and stir.

Butter an ovenproof dish and place the pork fillet in the middle. Arrange the tomato- bean mixture around the pork. Bake in the oven for 1 hour per 600 g fillet. Pork needs to be well-done but not dry.

After 45 minutes add the olives to the bean- tomato mixture. If it seems a bit dry, add a little water as well. Cover with tin foil if the dish gets too browned and continue baking for 15 minutes more.

When the pork is cooked, transfer it on a carving board and slice. Divide the bean- tomato mixture on the plates, place the pork slices on top and decorate with parsley.
Mediterranean pork tenderloin

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Alpine trail above Saint-Dalmas-le-Selvage

Ascending in Vallon de la Braisse


We got inspiration for this hike from a French guide (Mercantour Alpes du Sud Le Guide Rando:  by Patrick Mérienne). In the book, there was also an excellent description of how the vegetation changes with altitude.

Saint-Dalmas-le-Selvage (1500 m) is a commune and a village in the northern part of Alpes-Maritimes. Two thirds of the commune are inside the Mercantour National Park. It is known as a cross country skiing and a snowshoeing resort in winter, and as a hiking centre during the summer months.

We drove through the village of Saint-Dalmas-le-Selvage, and continued about 6 km along the now narrower D63 road that went to Col de la Moutiére. We parked at 1960 m altitude, not far from the Refuge de Sestrière and signpost #57 which was our starting point. This part of the road was paved, but there was a warning of an unpaved section higher up. The starting altitude was subalpine dominated by larch woods, but also some pines, wild rhododendrons and blueberries. Some larches in this area are said to be over 700 years old. Above 2200 m the vegetation became more alpine with both smooth meadows and rocky areas. Sporadic larches were seen as high as at 2500 m.








The trailhead at signpost #57 was also the entrance to the Mercantour National Park. There were several parking spots by the road, although the one at the signpost was very small.

Thanks to excellent markings by yellow the trail was easy to follow. We crossed a torrent along a footbridge and ascended in the magnificent larch woods for about 40 min before reaching a bigger clearance with Cabane de Braisse by the trail. The trail levelled off a bit, then continued ascending, following a stream, and passing the last larch woods. We came to a section of alpine meadows before the final steeper ascent to the mountain pass where signpost #59 was located. Just below the mountain pass, one trail continued to Col de Sanguiniere nearby, and further to Estenc in the upper Var Valley. The other trail forked north, towards Col de la Moutiére.

We took the same trail back to our starting point.

Vertical ascent: 640 m
Soft alpine meadow in Vallon de la Braisse

Duration: 3h 30 (walking time)

Map: IGN 3639 OT Haute Tinée 1

Driving time from Nice: 1 h 55
Two very old larch trees by the trail in Vallon de la Braisse











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Duck breast with winter fruits

Duck breast with winter fruits


Duck breast and fruit is a sure combination. In this recipe, duck breast is marinated overnight, and the honey and spices in the marinade add warmth to the dish. This is comfort food South of France style on a cold and dark winter evening.

2 servings

1 duck breast
1 pear, sliced
1 apple, sliced
200 ml red wine
2 tbsp. raisins

For the marinade:

1 tsp soya sauce
1 tsp lavender honey or other runny honey
1 tsp quatre épices (a mixture of ground cinnamon, ginger, clove, and nutmeg)

The day before criss-cross the skin-side of the duck breast. Mix the marinade and rub it on the skin-side. Cover with cling film. Marinate in the fridge for about 24 hours.

The next day preheat the oven to 200° C.

Place the duck breast skin-side up in the centre of an ovenproof dish. Slice the apple and place the slices around the duck breast. Roast in the oven for 15 minutes, then turn the duck breast and continue roasting for 15 more minutes.

Meanwhile slice the pear and simmer in red wine for about 20 minutes together with the raisins.
Steam or microwave some new potatoes to go with the duck and fruits.


When the duck breast is cooked, slice it and divide on the plates. Divide the potatoes on the plates and place the fruits on top. 

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New loop trail above Carros Village

Balcons de Carros signpost 32



It is not that often that new hiking trails are introduced in Alpes-Maritimes. So when we discovered that a new trail called Les Balcons de Carros was opened above Carros Village, we were eager to test it.

The hike itself is not that long, about 2,5 hours, but nevertheless it gives a good workout because some parts are fairly steep. The trail is very well marked with yellow signs, and with new signposts that don’t exist in older maps.

From the signpost #26 at Carros Village entrance we walked about 50 m along the road to Broc. Then at signpost #27 we started ascending along a small paved pedestrian and cycle route, crossed a small road and continued ascending towards Canal de la Gravière. We soon reached a lavoir (lavoir de la Foux), nicely restored in 2015, and continued our ascent in the woods, now more steeply. At signpost #30 we came to an unpaved forest road, turned left and continued ascending along it.







After a while we came to canal de la Gravière, and continued following it about 200 m to signpost #32. There, an impressive panorama over the Var Valley rewarded us.

From signpost #32 we started descending steeply back towards Carros Village along a recently prepared trail. At signpost #33, we reached the first houses, turned left following a narrow paved road, soon passing the Monastery of Carmel located a bit higher up on the hillside. At this point, navigation was easy as we just followed the yellow marks by the road, and descended back to our starting point.

Duration: 2h 25
Following the small road after signpost 33

Elevation gain: 337 m (GPS data)

Map: 3642 ET Vallée de l’Estéron/Loup










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Whiting fillets with mussels, herbs, and white wine

Whiting fillets with mussels, herbs and white wine

In France, the best season for whiting is in January and February. Whiting in itself is not a very inspiring white fish, it is mainly used in fish cakes, fish pates, coated in breadcrumbs or poached in white wine.

It is the latter method that was used in a video clip shown on the French TV2’s Tele Matin.  The dish was cooked outside in the open countryside in a heavy casserole, and with fresh herbs plucked from the hillside.

This recipe is my variation and cooked in my kitchen. The ingredients are simple: olive oil, shallots, garlic, fresh herbs, white wine, fresh mussels and the freshest whiting that I could find. This is a quick one pot dish cooked in my trusted Le Creuset casserole.

2 servings

 2 tbsp. olive oil
1 shallot, chopped
1 clove garlic, minced
A handful of different fresh herbs, such as dill, chives and parsley or basil, chopped
100 ml white wine
About 12- 16 cleaned fresh mussels
2 whiting fillets, about 150 g each

In a heavy casserole, warm the olive oil over medium heat and sauté the shallot and garlic for about 5- 10 minutes until softened. Add the white wine and bring to the boil.

Add the chopped herbs and place the whiting fillets in the middle of the casserole. The fillets can be folded because they are so thin. Place the mussels around the fish. Cover and cook about 5- 7 minutes until the fish is opaque and the mussels have opened.

Serve with steamed new potatoes and courgettes.  

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Visit to Saint-Tropez and a wine store in Gassin

Saint-Tropez harbor



Saint-Tropez is known as the summer playground of international celebrities and people with serious money. But it has an artistic side as well.

We looked forward to this day trip, combining strolling around in Saint-Tropez, art and even a little oenology.

It was the novelist Maupassant who almost accidentally sailed into this little fishing village in the 1880s. He was followed by the impressionist painter Paul Signac. Signac bought a house in Saint-Tropez and many of his painter friends stayed there.

It was originally Signac’s idea to have a permanent exhibition space for the impressionists who painted here. Finally, in 1955, a collection was put together in the Musée de l’Annonciade. A 16th century chapel was transformed to an art museum by the industrialist and art collector Georges Grammont.

We visited this delightful museum situated at the port of Saint-Tropez on a beautiful September day. Paintings of Signac, Matisse, Bonnard and many others were displayed, mostly representing the pointillist, Fauvist and Nabi movements. Incidentally, monumental sculptures by Bernard Bezzina were exhibited outside the museum and elsewhere in Saint-Tropez during our visit.






After lunch at the harbour (plat du jour comprising fresh grilled sardines), we headed to Les maîtres vignerons de la presqu’île de Saint-Tropez, a wine store/winery in La Foux, Gassin. We had read that this wine store specializing in local produce sells the delightful red called Cep d’Or. We had tasted this wine last summer at a small mountain hotel in Queyras and wanted to explore if this or similar red wine could be bought.

Unfortunately, Cep d’Or was discontinued but we could taste two very similar wines:

Les Voiles 2012 AOP Côtes de Provence (70% Syrah, 30% Grenache; 8.95 €) and La Petite Parenthèse 2013 AOP Côtes de Provence (Syrah, Grenache; 6.95 €). They were both nice and light, perfect with poultry and rabbit.
Entrance of the wine store in La Foux Gassin

We also tasted 2011 Château de Pampelonne red AOP Côtes de Provence, (A blend of Syrah, Grenache, Carignan, Mourvèdre and Cabernet Sauvignon grape varieties; 12.35 €). This more robust wine would go well even with grilled meat.
Wines to be tasted at the wine store in La Foux Gassin

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Chicken legs with pineapple

Chicken legs with pineapple


After Christmas tropical fruits appear in our supermarket in Nice. Pineapple, lychee and other exotic fruits are imported from the sunshine to add a warm twist to our midwinter.

The following sunny recipe is modified from a recent recipe in Nice-Matin. Fresh ginger and quatre épices add a nice exotic touch to the recipe. If you cannot find quatre épices in your shops simply substitute it with ground cinnamon and nutmeg.

2 servings

2 free range chicken legs
2 tbsp. olive oil
½ pineapple, sliced
1 shallot, minced
1 clove garlic, minced
1 tsp. quatre épices
2 tbsp. grated fresh ginger
200 ml chicken stock
2 tbsp. peeled whole almonds
Freshly ground black pepper
Fresh parsley to decorate

In a heavy casserole warm the olive oil over medium heat and fry the chicken legs on both sides until golden brown.

Preheat the oven to 200° C.

Add the minced shallot and garlic to the casserole and sauté about 5 minutes until softened. Add the spices, ginger, and chicken stock and stir. Place the pineapple slices on top of the chicken legs.

Transfer the casserole into the oven and bake for 30 minutes. Then sprinkle the almonds on top and continue baking 20 minutes longer. The almonds and pineapple will get a nice golden colour while the chicken underneath stays succulent.

Decorate with parsley and serve with brown rice and green beans.

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