The French Connection.

 Half the world decamps to the French Riviera in the summer and driving along the coast is gridlocked.  However, the sailing is uncrowded with plenty of anchorages between St. Tropez and Menton in which to play and dine.

Annica’s Aunt Agneta’s Pork Casserole.  With all the family aboard, Annica cooked while we were anchored between the islands.

Aubergine Parmigiana.  Carnivore I may be but that didn’t stop me enjoying Anne’s veggie meal in Antibes.

Chicken Casserole with Mozzarella.  As an encore Annica surpassed Aunt Agneta anchored in Bai de la Garoupe.

Lamb’s Liver.  Cheap, delicious comfort food for the cooler evenings and cooked by me with the boat safely tied up in Antibes.

Leeks and Ham in Cheese Sauce.  As the thunderstorm broke over Antibes we battened down the hatches and enjoyed.

Murdi Jalfrezi.  Chickens we were and chickens we ate.  Bob cooked us this curried chicken back in Antibes.

Pain d’ Iles de Lerins.  Young James cooked with confidence and enthusiasm and Liz served “Esteril Sunset” cocktails.

Pork in Apricot Sauce.  Forget the Monaco Grand Prix.  Go the previous weekend for Classic Car racing and my pork dish.

Smoked Salmon in White Wine Sauce. I used the leftovers for this dish the night before we drove home from Antibes.

Spaghetti Tuna.  Not to be outdone by Annica, Matthew served this classic anchored in the lee of Cap Ferat.

You don’t always have to cook.  Eight dinner guests on a forty footer called for a different approach and tables on the pontoon.

These are all in the Compromis Cookbook but only four are on the site. The rest will follow.

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