EfeTe - we plan to spend some time in Menton, but we shy away from anything that might be considered 'nouvelle cuisine'. Our preference is to explore the older, original/regional gastronomic expressions, such as cassoulet in SW France. Something like bouillabaisse should work well in Cote d'Azur. Or most any 'nicoise' or pain baignant. And any regional cheese, of course.
Here are a few of the local suggestions:
https://www.thetalkingsuitcase.com/1...e-specialties/
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Glenn...
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Last edited by Formerly YB-2; 02-28-2019 at 11:25 AM.
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