Day 3233 (Wednesday) 15th April 2026
This statue is on the ramparts in Antibes
and this is Cap Esterel near Saint-Raphaël.
Huw had to wait for a delivery today so we stayed at home. Huw did quite a bit of pottering and I sunbathed for a few hours, it was lovely. I think that it was the warmest day so far.
The tourist boat came bang on time and it’s good to see there are more and more tourists every day.
The Old Town was pretty busy too…
We were really gutted when Huw got a message at around 3.30 saying that the delivery has been delayed until tomorrow – we could have gone out after all.
Humble jambon beurre sandwich rises up Parisian social standings
A sandwich at the counter of Le Petit Vendome cafe bistrot in Paris. (Photo by Ludovic MARIN / AFP)
From bistro counters to luxury hotels, the humble Parisian ham sandwich, or jambon beurre, has undergone a dramatic luxury makeover.
Once the no-frills lunch of hurried, cash-strapped workers, the humble ham and butter baguette has in recent years become a gourmet classic.
When he was a student in the 1970s and “completely broke”, restaurateur Gilles Caussade's lunch would be a sandwich made “with day-old bread, butter spread and scraped straight off and a token slice of ham”, eaten standing at a cafe counter.
Forty years later when he took over one of those timeless Parisian bistros, Le Petit Vendome, in a street between the Louvre and the Opera, Caussade made a bold choice: change absolutely nothing — especially not its jambon beurre sandwich.
From the Formica tables and the wine measured with a string, right down to the well-worn wooden board used to assemble the sandwiches, everything stayed.
Celebrities like Lady Gaga and Meta's Mark Zuckerberg to bankers, students and tourists have all come since for a sandwich — for €6.50.
Last year Time Out magazine crowned it the “best sandwich in the world”.
Social media sent demand soaring. Barriers now manage queues spilling onto the narrow pavement and a dedicated payment terminal keeps pace with the roughly 400 sandwiches sold daily from morning until midnight.
Caussade said his jambon beurre rests on “five secrets that are no longer secret”.
“First, half a baguette with two crusty ends, otherwise it’s too dry. Then churned Normandy butter in a block, always unsalted. Salt on cured meat is salt on salt, it makes no sense,” he said.
“Top quality products, 99 percent from Auvergne,” in rural central France. “Then the fact it’s made to order because a refrigerated sandwich just can’t taste like this. The bread gets soggy, the butter hardens.
“And, finally, generosity.”
For a trio of American women in beige trenchcoats who waited 15 minutes to order, the experience lived up to the hype.
“My daughter saw it on TikTok and we had to come,” said tourist Lauren Davies. “I get it, for Parisians this is what a hot dog is to New Yorkers.”
The upward climb of the worker’s sandwich shows no signs of slowing. In 2024, star pastry chef Cedric Grolet sparked an online uproar when he introduced a truffle jambon beurre.
At the Ritz Paris, patissier Joris Theysset said he “fully embraces” the concept, offering what may be the city’s most expensive jambon beurre at €15.
“A traditional ‘Parisien’ is usually 60 percent bread and the rest filling. We decided to reverse that,” he told AFP.
His version features a rich, flaky bread shaped like a horseshoe, filled with Prince de Paris ham — made artisanally in the capital — fine shavings of Comte cheese, mustard-infused butter and slender gherkins.
“The idea is to elevate a symbol of French and Parisian cuisine using all the Ritz’s expertise and premium products, while staying true to childhood memories,” he said.
From Coco Chanel’s little black dress to the jambon beurre, the French philosophy that true sophistication comes from simplicity still holds.
We have come a long way “from the 1970s when, with industrial sandwiches and declining bakery quality, things weren't great,” said Alain Roussel, known as Alain Miam Miam, another Parisian ham sandwich legend.
From his popular stand at a bustling food spot on the edge of the Marais district, he sells 300 to 400 made-to-order sandwiches daily, overflowing with fresh ingredients in rustic bread.
“With organic bread, high quality but controlled costs,” and a €13.50 price tag, the retiree has found his own recipe for success.
Huw found this photo online today, it’s just down the road from us. I looked it up and found this…
Royal-Riviera Hotel
This elegant hotel stands at the entrance to Saint- Jean-Cap-Ferrat and has been a favourite for the affluent since its opening in 1904. It was renovated in a fresh Mediterranean style including Art Deco touches throughout the 78 rooms in the main building and the further 14 rooms in the Orangerie which is located in the delightful gardens.
There is a gastronomic restaurant open to October, 'La Table du Royal’, which looks out over the gardens and a lighter menu is offered at ‘Jasmin Grill & Lounge’ which serves lunch by the beautiful heated outdoor swimming pool from May to September. Watersports are available from the hotel’s private sandy beach during the summer and there is a fitness centre with sauna and treatment rooms.
Hotel open 5 February-16 November
Prices are based on two people sharing; they may vary depending on seasonal hotel and flight costs.
Local Taxes: Please note that the majority of destinations have now imposed a local Tourist Tax, which guests are obliged to pay directly to the hotel upon check-out as part of your extras bill. The charge ranges from approximately €2 to €15 (i.e.approx £2 to £14) per person per day; depending on destination and hotel star rating. Please note that local governments reserve the right to amend charges from time to time.
What's included
Return flights
Return private car transfers
Accommodation including breakfast
Nice Museum Pass
Kirker’s Guide Notes to restaurants, museums and sightseeing
The services of the Kirker Concierge
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