Playground for the Rich and Famous-the French Riviera

Pebbled beach in NIce, France

The French Riviera; playground for the rich and famous, will be the back drop for an amazing adventure for 7 travelers, in April 2020.

French Riviera

The vibrant coastal town of Nice will be our hub for this week-long exploration of the area and Nice has it all.  The magnificent cerulean blue Mediterranean ocean on one side, and 3 mountain caps on the other, home to the sweetest villages I have ever encountered.

Village around French Riviera.

This village with the fortress wall around it, is tucked into the mountains and is begging to be explored.

City view Nice, France.

The colorful city center of Nice is packed with cafes that spill into the streets, with a waft of the Provencal flavors in the air and the casual nature of these establishments hint at the warmth of its people.

Not far from this is SHOPPING!  Nice is a larger city so all of the high-end brands are available and plenty of moderately priced options too!

Te e Tisane al mercato di Eze, Costa Azzurra

Markets in this region of France abound and all with their own flair.  I always love seeing the beautiful spices and…

Confiture in the window, Nice, France.

…the candied fruits; confiture, a delicacy of the region.

Shrimp Risotto

Don’t even get me started on the food.

Penne pasta with basil.

Nice is very close to the Italian border so there is PASTA, so tasty and yet still served with the elegance that can only be associated with France.

Nice, France

Can you tell I am crushing hard on the French Riviera?

I have only 3 spaces left for this amazing trip

The French Riviera April 24th-30th 2020.

Don’t delay, make one of them YOURS Today.  By email to lorie@atasteofparis.netau revoir for now lorie (002)

Autumn in Provence~Olives

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For my last look at autumn in Provence I want to share picture of gorgeous colorful olives in the markets.

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Workers scoop large spoonfuls of olives into bags to be enjoyed by their customers.

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I am not an olive eater per say, but the olives in France taste amazing and once I start, stopping is difficult!! The olives are not pitted, making eating them a bit inconvenient but the flavor and meatiness is well worth the effort!

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There is much variety in the brining liquid and herbs used to finish the olives, a flavor for everyone.

Olive tapenade and bread is often served on the tables of  Provencal restaurants when you sit down, think salsa at a mexican restaurants. Below you will find my Green Olive Tapenade recipe, enjoy!

Green Olive Tapenade

1 ½ cups Spanish olives, pitted and rinsed

2 cloves garlic, pressed

1 tablespoon capers

1 teaspoon each lemon zest and freshly squeezed lemon juice

3 tablespoons or more olive oil

½ teaspoon herbs de Provence

Salt to taste

Place all ingredients in a food processor and pulse until mixture is chunky.  Serve with French bread.

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Mediterranean Roasted Chicken and Potatoes

On  a recent trip to France I spent some time on the Mediterranean coast.  We were based in Nice and had a driver that took us exploring the tiny French villages of the area.  To say it was picturesque would be an understatement, a virtual treasure trove of sights sounds and flavors. We even enjoyed one afternoon in Italy after driving over the border..

Our last night in Nice was spent at a local restaurant where I ordered Roasted Chicken and Potatoes.  Pretty basic I know, but when you have been traveling for 2 weeks, sometimes you just want something traditional.   It was the very best I have ever tasted.  Could it have been the salt air?  Maybe, but I think it was the perfectly caramelized potatoes yielding a rich sweet flavor.

Since then, I am convinced a bit of extra roasting time for the potatoes before you add the chicken to the pan makes all the difference.  I hope you will try my Mediterranean Roasted Chicken and Potatoes soon!

Enjoy!  Lorie

Mediterranean Roasted Chicken with Potatoes

4 large chicken breasts

4 pounds baking potatoes peeled and cut into 1 inch cubes

¼ cup flat leaf parsley chopped

1 clove garlic pressed

¼ cup olive oil

2 tablespoons fresh rosemary finely chopped

1 teaspoon fresh thyme

2 tablespoons capers

Salt and pepper

Preheat oven to 350 degrees.  In a small bowl combine all herbs with garlic and olive oil.  Rub the chicken breast generously with ½ of the olive oil mixture season with salt and pepper and set chicken aside on a plate.  Place potatoes in greased 9×13 baking dish.  Toss potatoes well with remaining oil and herb mixture and a generous amount of salt and pepper.  Bake potatoes uncovered for about 20 minutes.  Remove potatoes from oven and add chicken breasts to the top and top with capers.  Return dish to the oven and continue to cook for 35 minute until chicken is cooked through.  Let rest 5-10 minutes before serving.