Loop trail around Mont Razet

Mont Razet seen from Baisse de Scuvion

We have previously hiked  up to Mont Razet (1285 m) from Col de Castillon (730 m) between Menton and Sospel. This time we decided to explore the trail that circles Mont Razet. The GPS track shows the itinerary. Our planned turning point was the picturesque Col du Razet (1032 m) with views down to Menton and the coast.

Many of the coastal mountains in this region close to the Italian border reach well over 1000 m, notably Grammondo (1379 m). During the hunting season no hunting days, Tuesday or Friday, should be preferred.

 We noted that many of the signposts had been renewed. Most of the trail was easy with some short steep and rocky parts. A well-known hiking area for locals, it remains a bit off the beaten track for visitors.

From Col de Castillon we started ascending straight north towards Baisse de Scuvion (1168 m), first passing a crossroads at signpost #137. At Baisse de Scuvion, we were just under Mont Razet. We continued, now descending a bit, heading east to Col de Roulabre (1094 m; signpost #91) then to Col du Razet (signpost #17), where we turned back, followed the same trail to Col de Roulabre (15 min), then further to Pierre Pointue (1176 m; signpost #93 and the crossroads to Mont Razet summit), with remnants of military bunkers by the trail.

After Pierre Pointue the trail descended sharply. Some parts of the trail ran in the forest, some in a rocky incline. Eventually we reached signpost #137 again, and walked back to our starting point.

All in all, it was a great variant of our previous hike where we followed the local randoxygène guide “Circuit du Razet”. In fact, this time we really circled the mountain!

Distance: 9,6 km

Duration: 3h 40

Elevation gain: 616 m

Map: IGN Nice-Menton Côte d’Azur 3742 OT


French-style peas

This vegetable recipe is again loosely based on the French morning TV show Télématin. The presenter first told that the Sun King Louis XIV loved peas so much that he used to eat them as a snack like some other people eat chocolate.

She then presented the following simple but tasty recipe in which peas are cooked together with spring onions, olive oil, and salad leaves. She called this the French way of preparing peas. This green side goes well with simple chicken breast, turkey escalope or, as in our dish, rôti de veau, roasted veal.

2 servings

100 ml frozen peas
2 spring onions, white parts only
2 tbsp. olive oil
A small head of salad leaves, such as a head of little gem

Wash and slice the white parts of the spring onions. In a casserole, sauté the spring onions and peas in olive oil. Wash the salad, chop it and add to the casserole. Cover and let cook for a few minutes.

Stir the vegetables and lift on the plates.