Day 3331 (Wednesday) 22nd July 2026

This is Petite Afrique in Beaulieu

and this is Saint-Paul de-Vence.

It was hot and sunny again but there was a lovely breeze blowing so it was quite comfortable. There was a cruise ship in the bay again and when we were walking into town for lunch at Bobby’s we realised that there were a lot of gay men in town. I suggested that the Virgin ship must be a gay cruise and when we sat down for lunch Huw looked it up and it was indeed a gay cruise.

We had a very entertaining afternoon watching all the good looking gay men in town. Some were very handsome while others were very questionably dressed wearing very short shorts and cropped T-shirts and a lot of them had Freddie Mercury moustaches. We had a lovely afternoon.

Here are the rest of the examples of French food and drinks… 

Rosti

Rosti is the hash brown's gourmet cousin. It’s a crispy, pan-fried potato cake that's a big deal in Switzerland, especially its Valais region.

Made from shredded potatoes and cooked to a perfect golden crunch, it's traditionally a farmer's breakfast but has found its way onto menus far and wide, including some spots in France.

The classic "Rosti Valaisanne" takes it up a notch with toppings of bacon, a fried egg, and cheese, usually accompanied by pickled gherkins and baby onions for a meal that's hearty, flavourful, and satisfying at any time of the day

Galette des Rois

January's the month where bakeries in Chamonix and across France fill up with a special cake known as the Galette des Rois, or Cake of Kings, complete with golden paper crowns and sometimes small charms for sale at the counter. 

This delightful tradition, dating back to the 14th century, has roots in ancient Roman festivities honouring Saturn and celebrating the return of longer days post-winter solstice.

‘The Epiphany’ on January 6th marks the occasion, commemorating the visit of the Kings to baby Jesus.

Farcement

Farcement is a unique dish that blends both sweet and savoury flavours, using ingredients like bacon, onions, prunes, raisins, potatoes, and cream.

You mix these ingredients together (except the bacon), then line a mould with the bacon and add the mix.

This mould is cooked in boiling water for 3 to 4 hours until it sets like a cake. It's often made for Sunday lunch since it can cook slowly while the family is out.

While not common in most restaurants, you might find farcement in older, family-run spots known for traditional mountain food. It's a real treat if you come across it.

Tarte aux Myrtilles

Tarte aux myrtilles is the quintessential mountain dessert, featuring a generous helping of blueberries atop a crisp pastry.

These wild berries, picked from Alpine meadows in the late summer, make for a pie that's a slice of the great outdoors.

In Annecy, you might find these juicy berries in crepes or transformed into jam. Served by the slice in many cafes and restaurants, often with a dollop of ice cream or whipped cream, this blueberry tart is the perfect sweet finish to a day of adventuring through the mountains.

Baked Reblochon Cheese

Reblochon, a cheese made from raw cow's milk, boasts a white mould on its rind and a story that stretches back to the 14th century.

The name comes from a clever trick by farmers to pay less tax by pinching their cows’ udders again after the milk yield was measured. Produced mainly in the Thônes valley near Annecy, Reblochon has a rich, nutty flavour that shines in dishes like tartiflette - a hearty casserole of potatoes, bacon, and cheese.

Enjoy it baked alongside grilled sausages and boiled potatoes for a taste of local tradition.

La Clusaz is famous for hosting the Reblochon festival, a celebration of local talents, farming history, and, most importantly, Reblochon cheese.

Imagine watching cheese come to life in the afternoon and being among the first to taste it right off the press.

The festival is brimming with local traditions, including folk dancing, traditional bread baking, and a lively parade that weaves through the village. It's a fantastic way to immerse yourself in local culture and indulge in some incredible cheese.

Omble Chevalier

The Omble Chevalier is a freshwater fish that is part of the salmon family. It tastes very similar to trout and thrives in the cool alpine waters of alpine lakes such as Lac Annecy.

No wonder it's a menu mainstay. Though it's usually grilled, when it's smoked (or "fumé"), it gets a unique and tasty flavour.

Most Common Drinks in France

Wine

France reigns supreme in the realm of wine, boasting regions like Bordeaux, Burgundy, and Champagne, where some of the world's finest wines are born.

With a reputation for quality, diversity, and complexity, French wines are the ultimate companions to meals or the star of any aperitif hour.

Beer

Mais oui, beer holds its own in France's drink scene, with local and international brews making waves.

French beer tends to be light and less bitter, perfect for sipping alongside a meal or quenching thirst on a scorching day. Pastis is the anise-flavoured delight loved across the sunny south of France. Served as a refreshing aperitif, it's a classic blend of flavours diluted with water and ice.

Cider

In Brittany and Normandy, cider reigns supreme, crafted from apples and sometimes pears. A zesty alternative to wine or beer, it's the perfect match for savoury dishes, bringing a touch of fruity refreshment to the table.

Coffee

Ah, the French and their love affair with coffee. Espresso steals the spotlight, a beloved post-meal pick-me-up that fuels lively conversations and adds a dash of sophistication to any dining experience.

Cognac

Enter Cognac, France's timeless brandy, renowned worldwide for its rich heritage and distinctive flavour. Crafted in the Cognac AOC region, it's a symbol of French elegance, best savoured after dinner or as a sophisticated aperitif.