The weather hadn't been nice yet. The first 24 hours here, it had rained non stop. The next two days proved overcast and windy. When you are still cold bundled up in your robe, sitting by the pool just seems silly, so we decided to scrap our original itinerary and go for a drive.
We drove down to Cannes and back. Aside from the red loafers and a hearty lunch of veal kidneys (T) and Provencal stuffed veg (me), there wasn't a lot exciting going on. We found a sleepy English language bookstore. We saw some of the theaters making preparations for the film festival just a couple weeks away. Mostly condominiums, tourists and guys who looked like Bruno.
The following day, we drove to Menton - a town that ends in Italy - and is famous for its lemons. On the way back, we stopped in Monaco to walk around. It too was gearing up for its Grad Prix, lining the streets with metal crash guards. This town too was mostly condominiums, except guys like Bruno drove around in Ferraris here. On one floor of the parking lot overlooking the
marina in Monte Carlo,
we counted 3 Ferraris, a Porsche and a Lambo. Crazy.
For some reason, though, I didn't think any of these places were nearly as nice as Nice. Our hotel is just three towns west of Nice. It takes about 30 minutes to get there, driving along the ocean. We went yesterday to the market, bought up a bunch of goodies like crunchy whole wheat grissinis, a gooey Brebris cheese, some tomatoes from Sicily and delicious olives and strawberries. And because I couldn't resist, we also picked up two wonderful looking pastries - they seemed to be just the extra crunchy, flaky part of a croissant. Even better, they were stuffed with cream. We walked around a bit more in old town, and then decided to head up to the Matisse Museum in Cimiez, a tony neighborhood of Nice just up the hillside above town.
We found a parking spot, which is one of the more difficult things to do here it seems, and made ourselves a wonderful picnic lunch. We must have been near a school. It was lunchtime and there were masses of children running around in the park, with mothers clucking after them. Some fathers seemed to have met up with their families too. It was bright and windy, and no one seemed to want to be anywhere else than here.
But by far, the most interesting experiences, have been our two dinners in Nice.
The first night, we ate at a place I read about, again on Chowhound boards. This part of the world is known for its fish and fish dishes. And the fact that many restaurants require 24 hours advanced notice if you'd like to have Bouillabaisse should tell you how seriously they take it. So imagine, to my delight, coming across a Chowhound post promisingly authored by Chef June. "Bourride is a dish the Nicoise love even more than their Bouillabaisse." Really, I thought? After a touch more research, I find that this Bourride is also a fish soup of sorts, accompanied with the same fixings of croutons, aioli and cheese. However Bourride is made without saffron (Bonus!) and without Conger Eel (Double Bonus!), in favor of whiting and monkfish.
So, with a swagger, I ask our hotel to reserve us a table at L'Ane Rouge, and express our interest in having Bourride.
When we arrive, we are greeted with a flurry of men in formal waitstaff attire. The sommlier even has a taste vin. The dining room overlooks the lovely port of nice, but the red carpeting and banquets are a bit thread worn. My starter of peas and favettes comes out in a warm cream soup. Strangely, its served in what seems to be a caviar service, over faux "ice" that is somehow lit from below. The overall impression is one of gooniness.
I was excited though, because Chef June really talked this place up. And when we reviewed the menu, I noticed that Bourride wasn't even on it. Another off menu request! Its got to be good!
Well, lets just say that I understand why its off the menu. Not because it was bad. No no! It was savory and hot and garlicy. Not because it was bad at all! Its not on the menu because no self-respecting person conscious of her health or her waistline would ever order this dish!
It was enough fish, mussels and crab-lettes for Jesus to feed 5000. And just like those seven fishes, they seemed to last forever when they were added to a large bowl lined with potatoes and dolloped with several ladles full of cream broth!
Or what I thought was cream broth. It was only later that I realized what I thought was cream, with little pools of butter floating on top, was actually a fish broth thickened with that omnipresent, Provencal side - aioli. It was the egg yokes that gave it the custardy velvety-ness. And that was the olive oil that had slightly separated, and danced in little pools on top. Would you like more? Our waiter asked. Todd waved it in. A true champion.
At this point, I felt like the rivet on my jeans might start popping off. "Non, Merci," I said. "Oh! You said 'Merci!' You must speak French!"
Why you gotta do that? You just stuffed me with a trough of hot garlic custard soup, potatoes and umpteen creatures of the sea. You can see I am in pain. What's with the comment, man?
It was truly, strangely wonderful. Once in a lifetime. But then again, for my sake, I hope that meal really is once in a lifetime.
Last nights meal was at the other end of the spectrum. Of what spectrum, I am not sure. We ate at a place called Cafe Turin off Garibaldi Square. Our hotel had recommended it for lunch in Nice. If you want to have a little fun, go there. It has fresh seafood. Wooden tables. It's very local.
Well, we had our market picnic for lunch that day, so we decided to return to Cafe Turin for dinner. And now I understood why the concierge had been so coy- because it had fresh seafood, wooden tables and locals. And that is it. C'est tout!
We walked in to a jammed hall, and got a table in the back. It was one of those places where the placemat is also your menu. And the quantity of crustaceans is just about the only description you have to guide you on your way. Do you want Crevette Rose or Gris? 6 ou 12? Moule? Langoustine?
When the dishes arrived, I understood why. Because there was nothing else to say. All the shellfish had been boiled or shucked, and now were cold. They were all served the same way - with a tub of spreadable butter and a lemon.
I know what you are thinking: "Come on Lauren. This is just like Red Lobster!" I say no! This butter was not hot, melted over a little Sterno in a funny little crucible, with the lemon already squeezed in! It was a pat, which you smeared on to your now-peeled shrimp with your knife, over which you squeezed a bit of your lemon. T's sea snails, the fist-sized No. 1 Oysters-- they all came the same way. And along side was the only bit of non-crustacean on offer. Squashed slices of two-day old Rye bread. Fresh from the Casino grocery. Not even made.
But in a way, though much less satisfying, this too was very good. Because the seafood was so fresh, Cafe Turin could just about get away with it. And the locals knew enough to bring in bread, or hot Socca (a chickpea flour flatbread), as we saw the table across the room do.