Menton Daily Photo

Ventimiglia market:  Bocconcini

Why are there never enough olives? ~ Pourquoi n'y a t-il jamais assez d'olives?

One of the joys of the Fete de la Branda is that Kevin le Meur, Menton's artisan baker, brings some of his wonderful breads and...

How good does this enormous cheese look in Ventimiglia market!  And why didn't I buy some!  It's made in Moretta, a comune in th...

This was my lunch yesterday at the Bar/Restaurant Les Terrasses in Gorbio.  it's a Pot au Feu de la Mer - and it was as good as it l...

The galette de rois is traditionally eaten at Epiphany. All the patisseries display them at this time of year. There are two types - ...

Baguettes in the window of my local boulangerie. This was taken with my new camera.  It's a Fuji XT1 and I think I've fallen in...

Fish galore in Ventimiglia market. ***** Des poissons en abondance au marché de Vintimille.

There I was photographing the amazing display in Ventimiglia's fabulous fish market when I felt a tap on the shoulder and then a...

You never know what exotic fruit or vegetable you'll find in Ventimiglia's market.  These are called 'babaco' - a type of...

Our last day with Gerald and his father and here they pose with their fabulous creations.  It was so fabulous to see these two great pati...

I love to watch true artists and artisans like Gerald and his father (seen here) at work.  So much concentratiion, care and love goes int...

Et voila! Here is the first of the three pieces montees that Gerald will create today.  As you see, it's for a little girl who loves ...

Gerald is putting the finishing touches to Camille's piece montee.  He has applied large white flowers with touches of green and now ...

The first layer is complete and now Gérald is building a decorative second layer to which he is adding sugared almonds. These are traditi...

The caramelized sugar makes interesting work for a photographer, as does the reflection in the stainless steel saucepan.  In the last p...

Gerald's father is dipping some of the  filled profiteroles into a caramelized sugar syrup and then into small pieces of sugar. Not a...

A ' pièce montée ' starts with the profiteroles. After they are baked, they are allowed to cool and then filled with a creme pati...

If you want a ' pièce montée ' for a wedding or a baptism, there's only one place to go in Menton and that's to master pâ...

The most amazing display of poultry for the Christmas table is to be seen at Boucherie Caverivière inside Menton's market. ...