Going under the hammer

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If you're in no hurry you might get a bargain - 'un coup de fusil' in French real estate jargon - by waiting for ventes aux enchères (future property auction sales) as and when they are obligatorily announced in the local press.Read more

Flexible berths with Resaports

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The European Commission has granted the Nice Côte d’Azur Chamber of Commerce a sum of 1.65 million euros towards the ‘Resaports’ project.Read more

First case of Dengue Fever reported in Alpes-Maritimes

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The first reported outbreak of Dengue Fever in the Alpes-Maritimes region has been recorded in Nice. Local authorities are treating this as an isolated case and the patient is expected to make a full recovery.Read more

Aspics of love

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Aspics make superb lunch dishes or starters for warm September evenings. Chilled, with virtually no fat and few calories, the sweet-savoury angle adds extra zing.Read more

Prince Albert II honours institute

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A host of high profile guests are expected to join celebrations for the 40th Anniversary of the International Institute of Humanitarian Law in Sanremo, Italy.Read more

Starry chef in Saint-Tropez

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This summer, the team at the Château Hôtel de la Messardière in Saint-Tropez have welcomed the arrival of an exceptionally talented chef, Christian Farenasso.Read more

Holding up the trofie

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The 9km of coastline between Camogli and Bogliasco, in Liguria, holds a hidden treasure: trofie pasta.Read more

You say pesto, I say pistou

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You may well know that the much-loved pesto originated in nearby Genoa, but how’s your knowledge of its Provençal cousin, pistou? With a name that means ‘crushed’, it is no surprise what the principle culinary technique is in the creation of pistou, a sauce made of basil, garlic and grated hard cheese with a little olive oil – but, unlike pesto alla genovese, not pine nuts.Read more

Sunshine oils for the BBQ

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The heat of August means that salads and barbecues are the order of the day, and what could be more appealing than flavouring them with home-made herb-infused oils?Read more

The impossible art of fish stew

“C'est pas tes oignons”, meaning “none of your business”, is what I thought when I started looking into the art of the Mediterranean fish stew, bouillabaisse.Read more