Spring stew of veal

2 servings

About 350- 400 g lean veal, cut into cubes

2 baby fennels, cut into quarters

1 small onion, roughly chopped

1 clove garlic, minced

Olive oil

150 ml chicken stock

150 ml white wine

1 tsp. Provençal herbs

Freshly ground black pepper

Juice and zest of ½ organic lemon

Chopped fresh herbs, such as thyme, parsley or basil

Warm 2 tbsp. olive oil in a heavy cast-iron frying pan over high heat. Fry the veal cubes in batches and remove from the pan to a plate with a slotted spoon.

Warm 1 tbsp. olive oil in a heavy sauté pan, such as Le Creuset. Sauté the fennel, onion, and garlic for about 10 minutes.

Preheat the oven to 200° C, roast.

Add the veal, wine, stock, and lemon juice to Le Creuset and bring to a boil. Transfer to oven and cook for 30 minutes, stirring once.

Serve the stew with cooked quinoa or new potatoes. Decorate with lemon zest and chopped herbs.

Moulinet: Cime de Linière

Cime de Linière (1368 m) situated 2,5 km southwest of the summit of Mangiabo (1821 m) can be reached from the village of Moulinet (800 m) in the Bévéra River Valley. East of Bévéra, the verdant and steep mountain flanks are mostly forest covered. At Moulinet, the western border of the Mercantour National Park follows the river.

Moulinet village

Leaving signpost#20

Crossing Bévéra

Trail after Sapetta

Bévéra Valley

Crossroads #24 above Moulinet

We crossed another stream, turned almost 180°, and headed west to signpost #24 where we made another 180° turn and climbed to Baisse de Linière (1345 m). 

Towards Baisse de Linière

Near Baisse de Linière

Cime de Linière hike track

Red mullet with black olives and spinach

Red mullet with black olives and spinach

Red mullet, rouget, is often sold as fillets in Nice. It is a tasty and colourful fish which can be prepared quickly. Red mullet fillets make a delightful light lunch with sautéed spinach and some whole wheat or rye bread.

2 servings

About 250 g red mullet, rouget, fillets

Olive oil

2 tbsp. sliced black olives

2 blocks of frozen spinach leaves

3 tbsp. pine nuts

1 spring onion, sliced

Warm 2 tbsp. olive oil in a frying pan over medium heat and sauté the frozen spinach blocks on both sides until defrosted and all the liquid has evaporated. Add the pine nuts, stir and let simmer for a few minutes.

Meanwhile warm 1 tbsp. olive oil in a non-stick frying pan over medium heat. Sauté the mullet fillets for about 4 minutes on both sides if they are large. If they are very small, sauté them on the skin side only for about 5 minutes. The fish is done when it is opaque.

Divide the spinach on the plates and decorate with spring onion slices. Place the red mullet fillets on the plates and sprinkle with the olive slices. Serve with lemon wedges, a side salad, and some good bread for a balanced lunch.

La Turbie to Monaco revisited

The Rock of Monaco seen from GR trail

We have hiked to Monaco from La Turbie a few times before. It is one of the great coastal itineraries on the Riviera. This time we wanted to combine the hike with a visit to the Oceanographic Museum with a lunch on their roof terrace.

La Turbie #619

Between La Turbie and Monaco

Chemin Romain below La Turbie

Signpost#617 to Monaco

Monaco port area

Stairs to the Rock MC

Garden near Palace MC

The Palace Monaco

Oceanographic Museum 1

Oceanographic Museum 2

Oceanographic Museum Aquarium

Hirondelle 2 ship

La Turbie to Monaco hike track