Happy Friday! I’m working on a post for International Women’s Day tomorrow and deep in my writing cave with my next novel, so forgive me for simply reposting a favourite day in Nice. Take a stroll with me and enjoy!
CHAGALL IN THE A.M./MOULES-FRITES IN THE P.M.
It’s an easy walk from the main train station in Nice (Gare SNCF Nice-Ville) to the Musee Chagall (also known as Le Musée National du Message Biblique Marc Chagall) with just a slight uphill section before you arrive. Honest, it’s not like Grasse where we had to climb 200 stairs to reach the old town … but that’s another story and we could have taken a shuttle so I’m not complaining.
The artist Marc Chagall lived in France for most of his life and in the south of France for the latter half. He died in Saint-Paul de Vence, just north of Nice, in 1985 at the age of 97. His grave is in the village cemetery which, as is the case with most cemeteries in France, offers its permanent guests the most pleasing views .
If you haven’t been to see this breathtaking Chagall collection, please put it on your list. You won’t be disappointed. The ambiance of the exhibition areas is calm with superb lighting and opportunities to sit in order to appreciate the beauty of his work. The audioguide is excellent. A small outdoor cafe set amid olive trees and mounds of lavender serves superb coffee and light local fare.
Like everything else you may visit the museum online to whet your appetite.
And with that non-too-subtle segue, let me add a few words about lunch. As planned, we went to le vieux port (old port)
and were excited about finally going to a restaurant we have had on our list for years. Typical of us, we hadn’t checked first and it was … yup, you guessed it … closed on Wednesdays! It never fails. But I always say these things happen for a reason.
We walked down a block to sit right by the moorings in one of several old portside restaurants and had some of the best moules-frites ever. They were in a simple sauce of olive oil, LOTS of garlic and sauteed tomatoes. On the side, to dip in the sauce once the mussels were enjoyed to the very last one, were simple boiled shrimp to just peel and dip.