Hiking and Cooking in the South of France

Aubergines and tomatoes are a classic combination. This dish has Eastern Mediterranean flavours from sumac, a delicious dark red spice from red berries of a Mediterranean shrub. In the Easter Mediterranean, sumac is sprinkled on warm pitas, grilled meats, and salads. In Nice, you’ll find sumac in well- stocked supermarkets.

Tomatoes concassées are easy to make: simply dip tomatoes in boiling water for a few minutes so that they are easy to peel.

Use this dish as a centre piece to your salads or serve as a first course.

2 servings

1 aubergine

2 tomatoes concassées

½ clove garlic, minced

Olive oil

1 tbsp. tomato paste

1 tsp. sumac

½ tsp. Piment d’Espelette or another mild chili powder

A pinch of salt (if sumac does not have added salt)

Preheat the oven to 180°C, roast.

Wash and dry the aubergine. Peel it and cut into about 1 cm thick slices. Lightly brush with olive oil and place on a baking tray. Roast 20 minutes until soft. 

Meanwhile make the tomato compote. Warm 1 tbsp. olive oil in a saucepan over medium-low heat. Add the tomatoes concassées cut into chunks and the tomato paste. Add the garlic, sumac, and Piment d’Espelette. Cook until you get a nice compote.

Place the compote in a bowl and mix in the aubergine slices. Keep refrigerated until needed.

After the devastating storm named Alex in early October 2020, most of the trails in the Mercantour National Park and elsewhere in the northern part of Alpes Maritimes were closed.

On the other hand, many communes nearer the coast saw little or no damage. We designed a new variant from Tourrettes-sur-Loup (400 m), using mostly familiar paths from our previous hikes. We wanted do a circuit which includes the “twin peaks”: Puy de Tourrettes (1268 m) and Pic de Courmettes (1248 m). We have hiked up to them many times, but never ascended to both from Tourrettes-sur-Loup. We have instead used the village of Courmes (630 m) as our starting point.

From Tourrettes-sur-Loup, we started to ascend along the paved Route du Caïre. While not the most authentic route, it enables a rapid access to higher ground, and offers nice views.

Here in Nice, sea bass is called loup if it is caught in the Mediterranean Sea and bar when caught in the Atlantic Ocean. It is often sold as a while fish so for this recipe you have to fillet it or ask for your fishmonger to do it.

The fillets are roasted and covered with basil oil and raw vegetables, walnuts, and capers. Roasted sweet potato slices compliment this colourful recipe.

Instead of sea bass you can use any tasty white fish fillets in this recipe.

2 servings

2 nice fillets of seabass

Juice of ½ lemon

Olive oil

A small handful of basil leaves

A pinch of salt

Freshly ground black pepper

¼ clove of garlic

About 1 tbsp. walnuts, crushed

About 6 radishes, finely sliced

2 small spring onions, chopped

About 10- 12 small baby spinach leaves

About 6 large capers chopped

1 or 2 sweet potatoes

First make the basil oil with just a hint of garlic. Crush the basil leaves in a mortar with a pestle adding enough olive oil to get a green sauce. Mix in some black pepper, salt, minced garlic, chopped spring onions, and chopped capers. Set aside in the fridge until needed. 

Preheat the oven to 200° C, roast.

Peel and slice the sweet potato. Brush the slices with some olive oil and place in a large ovenproof tray so that you can later add the seabass fillets in the same tray. Sweet potato slices need about 20- 30 minutes of roasting and the seabass about 8- 10 minutes depending on the thickness of the fillets. 

While the sweet potato is roasting, wash and thinly slice the radishes and coarsely crush the walnuts. Set aside the small baby spinach leaves.

When the sweet potato slices are soft, add the seabass fillets in the tray and continue roasting for 8- 10 minutes until the fish is cooked.

Divide the seabass fillets and sweet potato slices on the plates. Sprinkle the lemon juice on the fish. Divide the basil oil on the fillets and decorate with baby spinach leaves, crushed walnuts, and radish slices.

The landscape between Mont Mounier (2817 m) and Beuil consists of vast alpine meadows, larch woods and steep ravines. There are several easily reachable summits exceeding 2000 m elev. 

The River Cians has its sources below Col des Moulines and Tête de Pierrous (2046 m). We decided to explore the picturesque area, starting from Col de la Couillole (1673 m; excellent parking by the D30 road).

Signpost #51 at Col de la Couillole showed the path to Col des Moulines. We first ascended along a soft trail in larch woods interrupted in places by alpine meadows, passing signposts #102 and 102a. 

Chicken parmesan is a classic American- Italian recipe. Usually, chicken cutlets are beaded and fried first then covered with tomato sauce, mozzarella, and parmesan and baked until the cheese is melted and bubbly. 

I have somewhat simplified this American classic by leaving out the breading and parmesan and at the same time cutting out some calories. As there is no parmesan in my recipe, I prefer to call it chicken marinara.

I have made the tomato sauce from scratch using fresh ripe tomatoes, onions, garlic, dried Provençal herbs and freshly ground black pepper. This makes all the difference compared to even the best canned tomatoes and tomato sauces, and it doesn’t take long to make!

2 servings

2 chicken breasts

Olive oil

3-4 ripe tomatoes, chopped

1 tbsp. tomato paste

½ onion, chopped

1 clove garlic, minced

1 tsp. dried Provençal herbs

Freshly ground black pepper

4 slices Italian mozzarella

Basil leaves to decorate

Start making the tomato sauce. Warm 1 tbsp. olive oil in a frying pan over medium heat and sauté the onion and garlic for about 5 minutes. Add the tomatoes, tomato paste, herbs, and black pepper and continue cooking until the tomatoes are soft and you get a nice marinara sauce.

Preheat the oven to 200°C, roast.

In another frying pan, warm 1 tbsp. olive oil over medium heat. Sauté the chicken breasts 7 minutes on each side.

Transfer the chicken breasts in an oven- proof dish and generously cover with tomato sauce. Place 2 slices of mozzarella on each breast and drizzle with a little olive oil. Roast for 10- 12 minutes until the cheese is melted and bubbly. 

Divide the chicken breasts on the plates, decorate with basil leaves and serve with brown rice, quinoa, or whole wheat pasta.

In search of new mid-altitude hiking trails in Alpes-Maritimes, we came across an interesting option above the village of Roure.

Although the trail to Mont Autcellier (2204 m) has been described and recommended by some French rando sites, both the trail and the mountain turned out to be less frequented than many other similar itineraries in the region.

One reason might be the access: The narrow and sinuous road which ascends from St-Sauveur sur Tinée (M30 then M130) first passing near the village of Roure then the Roure Arboretum above the village. There is a parking about 700 m from the Arboretum (La Barre; signpost #241 at 1373 m elev.).

Signpost #254 to Mont Autcellier

View down to Tinée Valley

Forêt de la Fracha Roure

Signpost #251 to Mont Autcellier

Mont St-Sauveur

View southeast from Crête de la Clouetta

Crête de la Clouetta higher up

Mercantour peaks seen from Autcellier southern flank

Alpine meadow before Mont Autcellier

Tête de Pommier and Roubion ski runs

Mounier seen from Mont Autcellier summit

Valberg viewed from Mont Autcellier

Southern Tinée Valley seen from Mont Autcellier

Mont Autcellier hike track