Tag Archives: Skiing

Skiing in Auron and Pain Bagnats

5 Mar

Last Sunday we took yet another ski day-trip, it’s just too fun/close/(relatively) cheap not to make the most of it! This time, we decided to go to the resort of Auron, which is another small, family resort in the Mercantour national park area. Like Isola 2000, it’s less than 2 hours by bus from Nice.

To be quite honest as it’s a lot lower than Isola, it was a warm +6 C which meant slushy skiing and lots of ugly brown mud/mountains. We didn’t like it as much as Isola but you know, can’t really complain about spending a relaxing Sunday on the slopes.

One of my favourite parts (obviously) of skiing is having a hearty lunch outside in the sun on the side of a mountain in preparation for an afternoons skiing. Laaavely.

The restaurant with the best view (priorities hey!) we came across on the slopes was la Bergerie, despite it being absolutely heaving (French half term…) we were served quickly. The menu was mostly Provencal-inspired dishes, hence choosing between us the Raviolis Nicois in a meaty sauce daube and the Pain Bagnat Revisité.

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The Pain Bagnat is amazing (basically a Nicois salad in a bun.) It is one of my favourite food discoveries here, which is perfect as the boulangerie on the corner of our road does the best one using their own fresh olive bread bagnat rolls. The Pain Bagnat Revisité  was more of an elegant, open sandwich type dish, being in a restaurant and costing 14euros what do you expect. I must admit the hearty roll is a lot more satisfying.

I went to the boulangerie today to pick up a pain bagnat for lunch. Due to it

being 2pm (the French eat their lunch at 12pm sharp) there were non left. No worries. I bought myself a bagnat roll and made myself a Pain Bagnat à la Phoebe (that is, without anchovies, eww.)

Serves 1 hungry person, 2 hungry-ish people

Ingredients:                                                                 IMG_20130305_163836

1 giant olive bread roll
1 tin tuna in olive oil
6 cherry tomatoes, halved
handful rocket
5 black olives, halved
a few slices of red pepper
a few slices of hard boiled egg
anchovies (optional)
good olive oil and balsamic vinegar for drizzling

Method:
1. Slice  your bun, drizzle the olive oil onto the bread, spread the tuna on the bread then pile up all the other ingredients. Drizzle with a little more olive oil and balsamic et voilà!

Skiing fuel and mountain food, Isola 2000, Alpes-Maritimes

29 Jan

Last weekend I took my first ever ski trip to Isola 2000, a mere 2 hour bus journey from Nice.

club montagneAs the resort is so close and fares are incredibly cheap it seemed silly not to take up the opportunity to learn to ski. I was doubtful of how everyone seems to rave about how ‘amazing skiing is oh my god you have to go!’ after spending the Saturday hurtling down a mountain unable to stop or turn, shouting ‘PAAARDDOOOON’ to innocent bystanders. Sunday however changed my outlook from being scared and a bit confused to how people enjoying feeling completely out of control speeding down a mountain on two sticks. The technique of shifting weight to turn and stop finally clicked and I spend an amazing (in control!) day skiing down the green runs, relaxing and really enjoying myself (simple pleasure, I know.)

The combination of the spectacular landscapes, blue skies, peaceful silence from the snow, the adrenalin of carving up a mountain, chocolate chaud breaks and of course the wooden mountain-side restaurants complete with log fires has got me hooked.

Skiing and the fresh mountain air really builds up your appetite! For one lunch I fueled up on fresh, wood-fired pizza whilst sitting outside watching people ski pass. For my other lunch I opted for a ‘club sandwich de montagne’ a rustic ancienne baguette stuffed with tomatoes, spinach, gherkins and reblochon – a soft, slightly nutty, strongly flavoured sheep cheese which is a specialty of the Alps.

In every restaurant there were ‘spécialités de montagne’ (literally – specialties of the mountain) which included infamous raclette – a semi-wheel of cheese which is slowly melted and scraped off to cover potatoes, gherkins and varieties of cured meats. It is perfect wintery warming food. I did not have any this time round but when I next go skiing it is on the menu!

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