Lemon tagliatelle with anchovies

This lemon tagliatelle recipe is perfect to make in spring when fresh basil is again available and tasty local lemons are still in season in Nice. Serve the pasta with some anchovies or chopped Parma ham for a simple but tasty lunch.  

2 servings

Whole wheat tagliatelle for 2 servings

2 handfuls of grated parmesan

A generous handful of chopped basil

Juice and zest of 1 organic lemon

Olive oil

Freshly ground black pepper

A small tin of anchovies

In a small bowl, soak the anchovies in water for about 10 minutes to remove some of the salt. Spread on kitchen paper to dry.

Grate the parmesan, set aside.

Zest and juice the lemon into a bowl. Add 1 tbsp. very good and tasty olive oil, some black pepper, and the chopped basil. Mix into a basil pistou, thick basil sauce.

Cook the tagliatelle, drain and divide into bowls. Fold in the parmesan with a fork.  Place the lemon pistou in the centre and divide the anchovies around it.

Walk from Carros Village to Le Broc

Le Broc and Mercantour peaks

Our original plan was to visit the museum in the castle in the old village of Carros (parking 350 m) before the walk. The opening hours, however, were a bit odd, starting at 1130 am so we did not want to wait over one hour but headed towards Le Broc (450 m).

Var Valley seen from Carros

Alley in Carros Village

Chateau in Carros Village

View northeast from trail to Le Broc

Lac du Broc

Le Broc La Fontaine

Le Broc town hall

Roses in Le Broc

Narrow alley in Le Broc

Bar in Le Broc

Carros to Le Broc walk

Leek and bell peppers with Balsamic Vinegar

This simple but tasty vegetable stew goes well with some meat or chicken. In the photo, it is served with veal chops.

2 servings

1 leek, cut into about 1,5 cm pieces with

1 red bell pepper, cut into about 1,5 cm chunks

1 green bell pepper, cut into about 1,5 cm chunks

1 clove garlic, minced

1 tsp. dried Provençal herbs

2 tbsp. olive oil

2 tbsp. balsamic vinegar

Freshly ground black pepper

Chopped parsley

In a sauté pan, warm the olive oil over medium heat. Add the leek and bell peppers and stir well. Add the garlic and Provençal herbs. Cover the pan and cook for 10 minutes, stirring occasionally.

Add the balsamic vinegar and cook for a further 10 minutes without the lid. Add the black pepper and sere decorated with chopped parsley.

Villeneuve Loubet Village and the Escoffier Museum

Escoffier Museum entrance

Saturday morning was sunny after the previous night’s thunderstorms. It was a market day in the old village of Villeneuve-Loubet, and it was bustling. We had to park a bit further, near the Pôle Culturel on the other side of the river Loup.

We followed a nice pedestrian path named Balade Escoffier to the town hall. It was a 10-15 min. walk. We used a footbridge to cross the river. After having checked the market, we headed to the nearby Escoffier Museum.

Balade Escoffier guide

Along the Loup River

River Loup

Footbridge over River Loup

Town hall Villeneuve Loubet

Auguste Escoffier

Inside Escoffier Museum

Escoffier career timeline

Desserts Escoffier Museum

Carlton menu 1902

Rue Escoffier

Saturday market Villeneuve Loubet

Market stand Villeneuve Loubet

Saffron sauce

This recipe is my twist of saffron sauce using healthy Mediterranean ingredients, no butter or cream needed.

The sauce goes well with fish and seafood and is also nice with pork chops and chicken legs. In the photo, the sauce is served with quickly roasted scallops, black rice, and steamed broccoli.

2 servings

1 shallot, minced

1 clove garlic, minced

Olive oil

150 ml chicken stock

100 ml white wine

1 tbsp. balsamic vinegar

A pod of saffron pistils

Juice of ½ lemon

Freshly ground black pepper

Warm 1 tbsp. olive oil in a saucepan over medium heat and sauté the shallot and garlic for 5 minutes. Add the chicken stock, white wine, balsamic vinegar, and saffron and cook until reduced by about half. Before serving, add the lemon juice, black pepper, and whisk in 1 tbsp. really good and tasty olive oil.