The coastal waters in this region have been occupied since prehistoric times, but it was the arrival of the Romans in the 1st century BCE that made a long-lasting impact on Provence’s wine-producing heritage. They recognized the potential of the soil of the land they called Provincia Romana and planted it with grape vines. Coastal vineyards enveloped by a warm climate created a powerful mixture that endures to this day. “When thinking about what makes a great meal, we can talk about wines, recipes and ingredients to no end. However, a detail that often gets overlooked is the setting. So much of the ambiance of the restaurant or the venue enhances the food. In particular, our Gourmet Explorer Tour to the Michelin two-star restaurant La Chèvre d’Or o¡ers this unforgettable trifecta,” shared Chef Kelly. “You enjoy multi-course tasting menus, paired wines in a private dining room atop Èze with a view that is transfixing.” Every detail of the landscape in Èze embodies its history. Alluring pedestrian-only streets lead the way to the ruins of the 12th-century castle crowning the hamlet. This jewel of a village is perched above the Mediterranean on a 1,400-foot peak where you can see the changing blues of the sea, from indigo to turquoise to the azure that gave the coast its name. A mere half-an-hour to the east is one of the Chef’s best-loved destinations and arguably the crown of the Côte d’Azur — even though it is technically not a part of France. With a population of about 5,000 and a territory that covers less than a square mile, Monaco packs a lot of flavors into a tiny land. “Hearing someone mention Monaco, we collectively get a mental image of the Casino, the Grand Prix and Grace Kelly, after all this is the playground of Europe’s elite. But the culinary tradition of this principality is founded on simple Mediterranean ingredients that honor the land it’s grown in. There is a true seasonal orientation in the dishes you’ll enjoy here. Throughout the year, the menus change to highlight the harvest. For instance, in the spring you will find delicious chef-creations that feature artichokes and fava beans, while in the fall the flavors are bolder with tomatoes, zucchinis and squashes,” said Chef Kelly. continue...
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