The Riviera tastes of lemon, olive oil, chickpea flour and the morning market. I do not run a food tour with a fixed script: I take you through the Cours Saleya market the way I shop there, we eat socca where the locals queue, we taste the Menton lemon in a house I know in the old town, and lunch is at a table I would book for my own family. Here are my days with food at their heart, half days and full days at my usual rates, and a bespoke culinary day composed on request.
A full day composed around food and wine with partners I trust: the Nice market and socca, an olive mill, the vineyards of Bellet, the lemons of Menton, a cooking class or a chef's table. Quoted on request, subject to my partners' availability.
Meals and tastings are paid on site, so that you choose freely. The one exception is the guided lemon tasting in Menton, an optional add-on at €25 per person, paid on site. My guiding time, the vehicle and the planning are included in the price per group.
Yes. A bespoke culinary day can combine the Nice market and socca, an olive mill or the vineyards of Bellet above Nice, the lemons of Menton, a cooking class or a chef's table with partners I trust. It is quoted on request, according to the stops and my partners' availability.
The Cours Saleya market in Nice and the Antibes market are open every morning except Monday. On Mondays I propose the antiques market in Nice or a village market instead.
Tell me your dates, your party and what you like to eat and drink, and I will compose the day: market, socca, Menton lemons, an olive mill, the vineyards of Bellet, a chef's table.