Nizza’s great. It’s almost like a city back home, with every climbing spot just a milestone away, nowhere longer than an hour. Depending on where you stay, it could also be just right infront of your doorstep. It must’ve been the 5th time in a row we were in Nizza, and we’re still never getting tired of all those tufas, overhangs, and great climbing spots this place has to offer. And with each visit, again we discover new sites, awesome climbing, in an awesome ambient.
Places like La Turbie, St. Jeannet, Gorbio, Cayenne, Pupuce, Escragnolls and so many more to choose from. It offers climbing of all sorts for everyone.
If you have some rest days and are looking for high sugar level for your body, I suggest a visit to “Florian’s Consfiserie” where you could find one of the best candied orange dipped in chocolate, or rose petal jam, and delicious candied lavendel, rose, linden tree…. and don’t forget your credit card 
For those of you less interested in spending a fortune on goodies that spoil your teeth, you may want to pay Grasse a visit. Grasse is the famous perfume city. In each every corner, you would find fragrance to anything, with everything. There’s the Fragonard museum with guided tours and explanation in all languages to the production of a certain perfume. Very interesting indeed! A good getaway, if you decide to miss out on your showers.
Lets get to the stomach hunger quenching part of the story. I found this combination really great. Especially if you’re not looking very much into a hearty meaty meal. It’s actually almost italian, since you find the italiens adding artichokes more into their meals than anyone else. Nevertheless, it tasted great while we were in france. Here it goes…
What you need:
5 small artichokes
1 Lemon
Oil
2 Tomatoes
200g Parmesan or any other hard cheese
Baguette
Red wine (e.g. Chateau Lalangue or any oaked wine)
Method:
With a sharp knife, cut off all leaves that are hard and thorny from the artichoke. Half the artichoke and remove the hairy heart of the plant. Flatten the antichoke with the palms of your hands, by pressing it down, so that the petals somewhat spread out. Squeeze the lemon over each antichoke to prevent it from getting black. In a pan with 2-3 tbsp of oil, brown the antichoke slowly until it gets golden brown on one side, then turn this into the other side. Make sure the fire doesn’t get too hot, otherwise it will burn. Add salt and lemon to taste, serve with tomatos cut in wedges and a few pieces of parmesan on your plate.
Additionally, you could garnish a few grapes to the combination.
Enjoy!
