Many years ago, we tried to reach the summit of Cime de Marta (2135 m) starting from the village of la Brigue in the Roya Valley. On that given day, however, the village was en fête; full of people, Medieval spectacles, and police directing traffic, so we never found the starting point of the trail to Cime de...
The following simple recipe makes an impressive starter in late summer or early autumn when tomatoes are in season. 2 servings 1 red tomato 1 yellow tomato 1 black tomato 1 tbsp. olive oil 1 tsp red wine vinegar Chopped chives Freshly ground black pepper A few basil leaves A few shavings of parmesan Wash and dry the...
In Alpes-Maritimes, there are several renowned mountain passes on the Franco-Italian border that can be reached by hiking trails, such as Baisse de Druos, Col de Fenestre, Col de Cerise and Pas du Préfouns. This time we wanted to ascend to a lesser known pass above Le Boréon named Col de Frémamorte (2615 m). Unfortunately, on our given...
When the plums are in season, we eat some dark plums every morning and I also use them in cooking. The following recipe can be made from pitted prunes when the plum season is over. 2 servings 3 tbsp. olive oil 4 organic chicken thighs, with skin 4 large dark plums or pitted prunes 1 small onion, chopped...
We have twice before tried to reach the summit of Mangiabo (1821 m) from Moulinet, but had to turn around because the weather turned bad. Mangiabo which is situated inside the southern part of the Mercantour National Park, is only 18 km from the coast as the crow flies. It is also the southernmost major peak in the...
The following carefree recipe is full of flavours from the South of France. Red mullet is the Mediterranean choice of small fish fillets for this dish but other small fish fillets could also be used. Tapenade, black olive paste, is an essential ingredient in the recipe. If you don’t have tapenade in your area, it is easy to...
This hike crosses the Alpine Chalets of Clapeyto. The chalets were built in the beginning of the 19th century. The village men ascended there in the end of July to make hay, then descended back to the valley. The elderly and children arrived in mid-August with the cattle. They stayed up there until the end of September watching...
This recipe was inspired by a feature in the French Télématin about the black pig of the Pyrenees. This pig, porc noir de Bigorre, is an ancient breed which was saved in 1980’s. This pig is not suitable for mass rearing methods because it needs a lot of space to roam freely and it grows slowly. The meat...
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