A French Travel With A Twist of ‘Lost Adventure’

A French adventure or being lost in France

After a week long hiatus, I’m back actually, literally back, after spending some “R and R” that’s Red Wine and Rum. I return alcohol free from La France. Now I’d love to recite you the poems of my French time.

A work in progress, but back to work in process we go, firstly a small apology to the many people who stumbled on to my article. You may found it profound and enriching of the soul to find someone else who thought “I’ll make a apple crumble pizza” or “home made Chicken pot noodle, was nothing but a faint glimmer in the dark.”

I’m back, with French vengeance, garlic bouquets and a bigger understanding of how poorly they drive. Seriously, they need to indicate, but these are just things you pick up. The over experience of flying to Toulon was quite pain free. St. Tropez is lovely this time of year, a small wind on your back but the sun blazes through. Check for Sun worshippers, the food is varied, granted you won’t find a greasy spoon or Chinese take away between off-licences. You will find a vast array of clubs and bars and somewhere among the masses, some rappers’ boat.

Personally I could retire here, open a small bakery and shun iPads users and franchise coffee shops gain a hunched back and scarf collection. But sadly I like people who look down on me. I respect that iPads are just iPhones that were enlarged for the hard of seeing.

But its very easy to get lost here – metaphorically and physically. The only thing I would ask is they change the mountain path roads up and down from St. Tropez to the airport. You will have a life flashback if you look down and if your driving, well it gets scary.

But, I really want a Starbucks now. There are some very, very important things to do if you should choose to fly down.

Firstly, Wi-fi is non existent, be warned and stock on witty comics and share thoughts privately (them who spam Facebook) .

A Nicoise salad is very tasty and looks very strange but assure you its good.

La Faviere of St-Tropez is a lie. I was only there for a week (mostly looking for Starbucks another let down no Starbucks the one time you need them) but , explore, adventure, get back to me where another is rate the quality if you have too, but enjoy- slurp, slurp.

Again there’s no Starbucks. Luckily I do take pictures of Frappachinos I get just to remind me there waiting.

I visited Hyeres city on Wednesdays for a market. A really nice small cafe is here that have the strangest toilet called the Blue cafe its like a under-the-stairs cupboard. I found this funny, my company did not.

If you go next year around the start of the month, its unseen but 2nd of June is a bank holiday so no shops open.

While in the lovely Hyeres (look up the buildings very French, there is the only DVD shop type thing near the Blue cafe. I love to collect French films (too look intellectual) but also French TV is in French. I can’t understand anything in a good way.

So there’s a small guide to surviving Toulon. In St. Tropez you’ll find a Hello Kitty shop which I found in a small ally next to a Louis Vuitton. They wouldn’t let me in (both) but I swear its there.

But it wouldn’t be an article of mine without a small bank holiday week treat. Here in Ireland, I will explain how to make the perfect French type biscuit. The trick here is to use both types of flour. It becomes a sort of crumble texture (you know I love my crumble).

French type Biscuits

Half Cup Plain flour

Half Self Raising flour

Good Size/half of Butter (unsalted)

Cup of granulated(of caster) sugar

Good Vanilla extract

2 medium eggs

Icing powder for decoration

So simple. Just add butter and sugar and beat.

Add eggs and vanilla

Both flours

Now I used q mould to make them in the shape of a shell.

Then once cooled, dust one side with icing sugar and have with coffee.

Below is the proof of the pudding or biscuit


Bon Appetit

Just a reminder I do spam Twitter so look me up: @foodcapades

Steven Latchum
Steven Latchum is an Irish foodie who really loves making, eating, reading and writing about food. He says food is so genuine he can have a conversation with his plate, almost like a first date every time. Contact Steven through NewsBlaze.