Hiking and Cooking in the South of France

This is a great recipe in autumn and winter when root vegetables are in season. Here in Nice, you can buy good cod year- round so in summer roasted tomatoes, bell peppers, and courgettes can replace root vegetables.

2 servings

2 pieces of cod fillet, dos de cabillaud

Olive oil

1 tsp. dried Provençal herbs

Freshly ground black pepper

2 tbsp. bread crumbs

2 carrots, sliced

1 small sweet potato, peeled and cut into smallish chunks

1 parsnip, peeled and cut into smallish chunks

1 small onion, chopped

1 clove garlic, minced

A few broccoli florets, microwaved

Fresh herbs and lemon wedges

Preheat the oven to 200° C, roast.

Microwave the carrot slices for a few minutes because they take the longest to roast. Place 2 tbsp. olive oil in a plastic bag and add the vegetables except broccoli. Give the bag a good shake and pour the vegetables in a large oven-proof dish in single layer. Roast for 30 minutes until soft.

Meanwhile make a crumble by mixing the bread crumbs, dried herbs, some black pepper, and olive oil. Coat the cod pieces with this crumble and place in the middle of the roasting dish. Continue roasting for 10- 12 minutes, depending on the thickness of cod. Microwave the broccoli florets for a few minutes until soft.

Divide the cod and vegetables on the plates and decorate with chopped fresh herbs. Serve with lemon wedges.

The village of Bonson is perched high above the Var River Valley, but even higher is the sharp mountain top of Collet St-André (757 m). In spite of much higher summits in the vicinity, it dominates the scenery when driving north from Nice.

A marked trail zigzags to the summit along the mountain’s somewhat less steep western flank. 

On a gorgeous winter day, we drove through the village of Gillette, and turned towards Revest-les-Roches along M227. After 2.8 km, we parked by the road near signpost #38 at a place named Collet des Sousses (elev. 626 m), our starting point (see map below).

We headed east, towards Baisse du Collet St-André along a forest trail. Unfortunately, the original trail had disappeared after a rock/mud slide, and we had to take a marked detour. This stretch was muddy and wet, but we reached the good main trail soon enough.

We came straight to Baisse du Collet St-André (signpost #28 at 606 m elev.), and started to climb, passing a rock-climbing site. The gradient increased and some scrambling was needed in the end. We were rewarded with excellent views, and a flock of griffon vultures happened to circle the mountain top.

We descended carefully and took the same trail back to our starting point. As expected, it was an off the beaten track itinerary. If you wish to avoid the short muddy part of the trail, it is best to drive to Bonson and simply climb up from there.

Distance: 5.2 km

Duration: 2h 20

Climb: 320 m

Map: 3642 ET Vallée de l’Estéron

Thon mi- cuit, half-cooked tuna, is an excellent way to prepare fresh tuna steaks. Tuna steaks are cooked in the same way as you would tender steaks; to medium rare perfection. The steaks are cooked on the outside but left pink, even red, on the inside.

The cooking time depends on the thickness of the steaks. The tuna steaks we normally get here in Nice are about 2 cm thick so about 1,5 minutes, or even a bit less, cooking on each side over medium heat is long enough. Watch the steaks while sautéing them so as not to overcook.

Reduced lemon- caper sauce goes well on top of the steaks. In the photo, the tuna steaks are served with lentils, roasted tomatoes, and wilted spinach but feel free to choose the vegetables as you wish.

2 servings

2 fresh tuna steaks

1 organic lemon, juice and zest

Olive oil

2 tsp. capers

1 clove garlic, minced

Freshly ground black pepper

For the vegetables:

100 ml blond lentils or lentil mix

Water

A bag of baby spinach leaves

1 tomato

About 2 tbsp. bread crumbs

Chopped fresh basil

Start by cooking the lentils which takes about 20 minutes.

In a steel frying pan, warm 2 tbsp. olive oil over medium heat and sauté the tuna steaks about 1,5 minutes on each side. Transfer to a plate and cover to keep warm.

Add 1 tbsp. olive oil to the pan and sauté the garlic about 1- 2 minutes. Add the lemon juice, lemon zest, capers, and black pepper. Turn the heat a bit higher and let reduce somewhat.

Meanwhile roast the tomato halves and wilt the spinach.

Divide the lentils, tuna steaks, tomato halves, and spinach on the plates. Pour the lemon- caper sauce over the tuna and decorate with chopped basil. 

The following loop hike is for forest lovers. Even though this itinerary mostly runs in the woods, there are several open stretches with great views down to Le Boréon (1500 m) as well as the Salèse  and Vésubie River Valleys. Le Boréon 6 km north of St-Martin Vésubie is one of the most popular hiking areas of Alpes-Maritimes.

A paved but potholed road M89 goes up to the Salèse Valley parking (1690 m), bordering the Mercantour National Park. The most popular trail, the GR52, continues from here to north west to Col de Salèse.

Note that after the devastating storm Alex in early October 2020, all access to Boréon was cut. Currently there’s a very limited access (not for the public) as far as to the Lake Boréon. It remains to be seen if the connection can be established before the next summer.

From the Salèse Parking, another trail goes up to Lac des Adus and beyond. We have previously hiked to Mont Archas in this area.

 The weather forecast for today’s hike was showers and thunderstorms in the afternoon (did not happen though!), and we wanted to avoid higher terrain. Besides, the forest above the Salèse Valley is most beautiful.

This dish makes a great vegetarian lunch in winter. It is a good source of antioxidants and vegetable protein. If possible, choose organic vegetables and herbs.

For a balanced meal serve some green salad, olive oil vinaigrette, and good wholemeal bread. If you can’t find raz el hanout in your shops you can make a spice mixture by using equal amounts of ground cinnamon, ground ginger, black pepper and ground paprika.

2 servings

For the green lentil risotto:

120 ml green lentils

1 small onion, chopped

1 clove garlic, minced

2 tbsp. olive oil

150 ml white wine

About 600 ml chicken stock (you may not use it all)

A generous handful of freshly grated parmesan

For the roasted root vegetables:

1 medium sweet potato

1 medium parsnip

1 tbsp. olive oil

1 tsp. raz el hanout

Chopped fresh herbs to decorate

Start with the green lentil risotto which takes about 30 minutes to cook. Warm the olive oil in a heavy casserole over medium-low heat and gently sautè the onion and garlic for about 10 minutes. 

Then add the lentils and stir well so that they are coated with olive oil. Increase the heat to medium and continue cooking like you would a classic risotto by adding first small amounts of white wine and then chicken stock. NB! You don’t need to stir all the time because lentil risotto won’t achieve the same creaminess as classic rice risotto. The cooking time is about the same, 20- 25 minutes.

When the lentils are cooked, remove the casserole from heat and stir in the parmesan.

Meanwhile roast the root vegetables. Preheat the oven to 200°C, roast.

Peel the root vegetables and chop into smallish chunks. Place 1 tbsp. olive oil in a plastic bag with 1 tsp. raz el hanout and add the root vegetables. Give the plastic bag a good shake, then place the vegetables in a single layer in an oven-proof dish. Roast for about 15-20 minutes until the vegetables are soft.

Divide the green lentil risotto in the bottom of the bowls and the root vegetables on top. Decorate with fresh herbs.

Veal chops, mushrooms, and sweet potato purée are a tasty combination. Pork chops could be used instead of veal chops, they also go very well with mushrooms.

2 servings

2 nice veal chops
3 tbsp. olive oil
2 handfuls of mushrooms, sliced
1 shallot, chopped
1 clove garlic, minced
100 ml white wine
100 ml chicken stock
3 tbsp. crème fraîche, 15% fat
Leaves from a sprig of thyme
A sprig of rosemary
Freshly ground black pepper
Chopped fresh chives to decorate

For the sweet potato purée:

2 small to medium sweet potatoes
About 400 ml vegetable stock
1 tbsp. olive oil

Peel the sweet potatoes and cut into chunks. Place them in a casserole and cover with vegetable stock. Boil under lid until the sweet potatoes are soft, about 20 minutes. Keep warm and covered until you are ready to purée the sweet potatoes.

Preheat the oven to 180° C.

Heat 2 tbsp. olive oil over medium-high heat in a large heavy frying pan. Fry the veal chops for 1 minute each side. Transfer into an ovenproof dish and add the sprig of rosemary for flavour. Bake in the oven for20 minutes.

Add 1 tbsp. olive oil in the frying pan and fry the mushroom slices until golden brown.

While the mushrooms are cooking, make the sauce. Heat the white wine and chicken stock in a casserole.  Add the shallot, garlic, thyme leaves, and black pepper and bring to a boil. Cook about 10 minutes until the sauce has reduced. Then whisk in the crème fraîche and add the mushrooms.

While the sauce is reducing finish the sweet potato purée. Pour most of the vegetable stock from the casserole into a bowl but don’t discard yet. Add 1 tbsp. olive oil to the sweet potato chunks and press into a purée. Add more stock if needed for a nice consistence.

Serve the chops with sweet potato purée and divide the mushroom sauce over the veal. Decorate with chopped chives.

This is a warming and effortless one-pot dish, just perfect for cold winter evenings.

2 servings

About 300- 400 g fat- free pork

2 carrots

1 medium sweet potato

2 shallots

1 clove garlic

8 pitted prunes

About 250 ml chicken stock

1 tbsp. olive oil

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

A pinch of saffron

Parsley to decorate

Warm the olive oil over medium heat in a heavy cocotte, casserole, such as Le Creuset. Cut the pork into about 4 cm x 4 cm pieces and sauté for about 5 minutes, stirring occasionally. 

Peel and halve the shallots and add to the casserole. Add the chicken stock, minced garlic, saffron, and Piment d’ Espelette.

Preheat the oven to 200° C.

Slice the carrots and add to the casserole. Peel the sweet potato, cut into chunks and add to the casserole. Add the prunes and bring to the boil.

Transfer the casserole to the oven and cook for about 45 minutes until the root vegetables are soft. Check occasionally; if the stew gets too dry add a little water.

Divide the stew on the plates and decorate with parsley.

This is a super quick recipe if you use cooked or tinned white beans and cooked peeled shrimp. Served with a green side salad, and some bread if you wish, it makes a perfect balanced winter lunch.

2 servings

2 tbsp. olive oil

2 shallots, chopped

1 clove garlic, minced

About 16 cherry tomatoes

100 ml white wine

1 tsp. dried Provençal herbs

2 tbsp. pitted black olives

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

About 200- 250 ml cooked white beans or a small tin of white beans

About 150- 200 g cooked shrimp

Parsley to decorate

Heat the olive oil over medium heat in a large frying pan. Sauté the shallots and garlic for about 5 minutes together with the cherry tomatoes.

Add the white wine, Provençal herbs, and Piment d’Espelette. Add the cooked beans and black olives and stir. If using tinned beans, rinse them first under running water. Cook the stew for about 10 minutes until hot.

Add the shrimp, stir and cook for about 2 minutes until reheated. Divide into two bowls and decorate with parsley.