le 15 mai 2001
| Further along the seaside road going east out of Marseille
leads to the beginning of les Calanques, a stunning range of
tall limestone cliffs that rise up from the sea. Best way to see this area
is on foot (views from above) or by boat (in and out of the many coves).
We didn't have time for either, but we did have time for lunch. In les Goudes, at Restaurant l'Escale, we feasted
for three and a half hours on a most delicious and typically Mediterranean
meal. A dish of very local and fresh fish, served with a
soupe de poisson, bouillabaisse is the subject of much discussion and
dispute, particularly in terms of authenticity and freshness. Let it be
said that we had the best, the freshest, the most authentic bouillabaisse
that we'd ever eaten...and the group of French folks who were with us all
agreed! For more pictures of the sea and the food, click
here for the Armchair Gallery.
What a spectacle!
French theater and its traditions go back hundreds of centuries, and
theater in France is an integral part of everyday life. We were lucky to be
invited to attend an
incredible production of BAAL, after Bertold Brecht, at the University of
Aix-en-Provence. The two-hour play featured an ensemble cast of eighteen accomplished actors, including Gwenael
Lequeux, aka Gwen, our prof Anne-Marie's son. The group attending agreed that the
energy and talent was inspirational...we want more! Whether professional
or amateur, theater lives (and quite nicely) in France.
Curtain call (one of four)
for BAAL, at the University of Aix.
... au-dessus, Gwen ...
cherries are here...
Les cerises arrivent...
One of the first official signs of summer here is the arrival of cherries
from Provence in the markets. This past weekend marked the beginning.
Stopping at a roadside stand outside Remoulins, we got our first taste of
the cherries that are so treasured. And what a treasure they are! At 30
francs a kilo (about $2 a pound), they were a definite bargain...we saw
them at the market on Saturday at prices ranging from 45 to 60 francs a
kilo. No need to prepare these jewels, just rinse, and pop them into your
mouth. What a taste!
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