Picnic the French Way


Note from Shannon: Please welcome Janet, who is bringing us along with her during her real, cultured food tour of France this summer.

France fashion is bling with class.  An early bird up with the sun, my inspiration comes today from sitting on the token fountain Place de Messina in the heart of Nice.  Perched on the edge of the fountain people watching, I view mademoiselles with sun dresses and smart sandals riding mopeds on the cobblestone streets and messieurs with the uncanny ability to wear shorts with pink stripes that make them look nothing like a fairy.

In addition, stellar shoes abound that make even the most considerable addict yearn for more. People are trim and like to exercise as I watch avid joggers, rollerbladers, and well-donned vacationers making their way to the beach.


Nice is full of life both in color and vigor:  people from all of over Europe come to bathe in the culture, and of course, the solèil (sun).  As the fashion is eclectic and classy, the cuisine follows suit.  Cuisine is local, delicious and portions are appropriate to suit an active lifestyle.

We dine on flavors that mainly originate in France or Italy. Selections are fresh and often even the quick bites are delicious and likely from scratch.  Socca, Nicoise Salad, pastas, and crepes are commonplace here and Rosé wine is the adult drink of choice for summer.  As I prepare to pack a pique-nique (picnic) lunch on this hot summer day, I have included cultured food options that may whet your appetite for a rendezvous in France, even if it is from your own kitchen.

Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

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