The Lou Messugo Blog - life in the south of France from a British/Australian TCK's perspective, bringing you French culture, travel on the Côte d'Azur and beyond, expat issues and a little bit of je ne sais quoi all mixed up with a hefty dose of photography.

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Silent Sunday - 28 September 2014

Posted by on in Food & drink

  rosé in supermarket







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Visiting Fort Carré, Antibes

Posted by on in Provence-Côte d'Azur

Every year around mid September France holds its annual Journées du Patrimoine; a weekend of open doors at historical buildings, monuments, parks and places of cultural interest. Places that aren't usually open to the public are visitable and places that normally are often have extended hours, free entry or some other extra. This year I decided to visit the Fort Carré in Antibes. It's somewhere that everyone in the area knows; it looks magnificent when viewed across the harbour, but I'd never come across anyone who'd actually been there. A quick flick through the reviews on TripAdvisor didn't overly impress, with most people saying it was OK but nothing more. It's open all year round and is very reasonably priced but the impetus of a free visit as part of the Journées du Patrimoine convinced me to see for myself if it really was as boring as the reviewers said.

      Fort Carré Antibes port

      Fort Carré Port Vauban Antibes

Fort Carré, which means square fort, is actually star-shaped, something that isn't obvious from a distance. It is set on the headland that divides the St Roch inlet (Antibes harbour) from the sweeping Baie des Anges. It was built under the orders of Henri II in the mid 16th century, to defend France from the County of Nice, then part of the Duchy of Savoy, not France. A century later the prolific military architect Vauban redeveloped it and furthered strengthened the town of Antibes. Located where it is, it has panoramic views over the Mediterranean, the southern Alps and what is today Nice, Monaco and Italy. Unfortunately I visited on a hazy overcast day but I know the view well and know that on a clear day you really can see as far as Italy.

      Fort Carré Antibes 01

In 1860 Nice became part of France rendering obsolete the need to have defences between the two and by the end of the 19th century the fort was declassified as a military base. Throughout the 20th century it was mainly used as a sports college, where soldiers used its walls to learn to climb and abseil, though it also served as a holding place for foreigners during the occupation in the Second World War. Between 1979 and 1985 the fort was slowly renovated by volunteers, largely adolescents during their school holidays, and it finally opened to the public as a Historic Monument in 1998.

      Antibes Fort Carré

                  Fort Carré Antibes 02

      Fort Carré Antibes 04

So, that's its history in a nutshell, but is it interesting to visit? The fort nowadays is pretty much empty. The barracks and cantine were closed for the open day as the crowds were too big. We only got to walk around the walls and inner courtyard which were attractive and unusual owing to the star shape but lacking in the "wow" factor; there's absolutely no adornement, no cannons or other military paraphenalia. There are two fun facts about the fort which trivia fans might enjoy: during the French Revolution Napoleon Bonaparte was imprisoned here for a few days, and it was used as the setting for the villain's fortress in the James Bond film "Never say Never Again".  But for me the best thing about it was the views. Peeping through windows framing the blue sea, over the towns of Villeneuve-Loubet and Cagnes sur Mer across to the mountains, also a hazy blue, made the visit worthwhile. Looking the other way over the harbour you can marvel at the enormity of the super yachts on "billionaires quay" and fully appreciate the size of Europe's biggest yachting marina.

      fort carée 06

      Fort Carré Antibes 05

      Fort Carré Antibes 06

      Fort Carré Antibes 07

The fort is surrounded by 4 hectares of garrigue - Mediterranean scrubland - which is attractive to stroll through and the pathway up to the main entrance is flanked by impressive prickly pear bushes. As a cultural place to visit, there are certainly more satisfying places in the area and I don't think it would be worth going out of your way for this. But if you have an interest in military history or want to get a different perspective on the harbour, or just want to spend an hour or so away from the crowds of old town Antibes, then I'd say that the regular entrance fee of 3€ is worth it.  For information on opening hours check here (many websites have incomplete or confusing hours but the fort is basically open all year except obvious public holidays like Christmas, though it is worth noting that it's closed in bad weather as so much of the visit is on the ramparts exposed to the elements, with low walls, it's not considered safe.) There is free parking just opposite and it's also an easy walk from the train station.

      fort carée entrance

      fort carré antibes 08

      Fort Carré Antibes 03

      Port Vauban Antibes seen from Fort Carré

Do you like visiting fortresses like this?  Does the heritage open day happen where you are?  Do tell.


This post is linked to Travel Photo Thursday hosted by Nancie at Budget Travelers Sandbox





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Silent Sunday - 21 September 2014

Posted by on in Silent Sunday

fisherman at Marina Baie des Anges Villeneuve Loubet






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Easy French fruit tart - Tarte aux fruits

Posted by on in Food & drink

I had a number of requests for the recipe for the pear and plum tart I mentioned in my last post, so here it is, though it's barely a recipe as I really did just throw it together.  When you've got ripe juicy fruit and some ready-made pastry in the fridge you can't go wrong.  I'd say the fruit tart is to the French what the fruit pie is to the Americans and the fruit crumble is to the Brits.  It's your regular go-to easy-peasy dessert that you can make without thinking and know it'll be well appreciated by whoever you're cooking for.


So here goes:  you'll need fruit!  I used pears and plums but you can replace them with apples, apricots, peaches, raspberries or whatever fruit you have plenty of.  I think I probably used about 300g of each, though I just gauged it visually.  Slice up lots.  If it doesn't all fit in the dish just eat it separately while cooking!  You also need a packet of ready-made short-crust pie pastry (pâte brisée). Now of course you can make your own pastry, and better cooks than I would, but in this case, for an improvised mid-week supper I used ready-made.  I always have some pâte brisée and pâte feuilletée (puff pastry) in the fridge for stand-by and why wouldn't you when the choice in French supermarkets is so enormous?  This photo only shows about one third of the total choice in my local shop, owing to the fact that I cropped it into Instagram format.

      Pastry choice

Roll out the pastry over a 25 cm round tart (flan) tin, pressing it down and prick it all over with a fork. It conveniently comes prepared for this size in France.  I like to leave the edges flowing over but neaten them up if you prefer by trimming off the excess.  I love pastry and am happy to have extra.  

      tart base

Spread a thin layer of jam over the base.  I used blackcurrant because that's what I had and I thought it would go well.  This step isn't necessary if your fruit is very juicy, but I just like the added flavour.

      Tart with jam

Peel any fruit that needs it and chop into thin slices, then layer in a circle starting from the outside working in.  By the middle I realised I had a few too many plums so I just piled them in a heap, all pretence at sophistication abandoned.  I told you I literally "threw" this together!

Fruit for tart

Tart raw









Just for good measure I then sprinkled a packet of vanilla sugar over the fruit (7.5g or 1.5 teaspoons). Dark brown sugar, cane sugar or honey would all work well.

      ingredients for tart

Pop the tart in the oven at 200°c and bake for half an hour, or until the pastry looks golden and the fruit a little caramelised.  It is best eaten warm, not hot, served with crème fraîche or vanilla icecream, but is also good cold.

      fruit tart

These photos can be found on my Instagram feed if you're into that kind of thing, pop over and follow along (you can have a browse while waiting for the tart to cook)!  Now, didn't I tell you it was easy? Who's having French tarte aux fruits for tea?

Bon appétit!





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 Living in France


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