It is the undisputed queen of the Riviera: a fascinating position, a lively old part of town, attractive museums, wide boulevards and the famous "Promenade des Anglais". How should we start a round tour through Nice. The only possibility is the splendid boulevard where employees use their lunch break on blue chairs, tourists are walking since more than 100 years, dogs are taken for a walk and - only for a few years - inline skaters are running round the street. On the narrow shingle beaches in the "Bay of Angles", public and private hotel zones are taking turns. Beyond the six-lane road there are luxury buildings like the famous "Hotel Negresco" and architectural irrelevance's next to each other.
Comparable to a mock-castle of millionaires the principality of Monaco arouses from the mountains over the blue sea. You are invited to do a time travel into the past. For visitors a little bit of fantasy, passion and credit cards are necessary to get an impression of the tax paradise. Still, 6 million people are doing this every year. You even have to pay to get a short glimpse into the casino of "Monte Carlo", but the atmosphere is unbelievable!
In the capital of
scent jasmine in August and of roses in May is celebrated. Already in January
mimosas are enchanting the village of the mountains everywhere. The nice old
part of town can be explored by food. Or should I better say sniffled? It
smells more of vanilla and raspberry than of roses and jasmine.
Behind the extraordinary beautiful "Second Empire Facade" the kitchen
of fragrances that has created such world-wide known perfumes as "Chanel
No. 5", loses it's magic. In the "Musée Internaional de la
Parfumerie" machines can be seen and you learn a lot about distillation
and technical details. It is here where more secrets are revealed than in
the perfume fabrics itself.

The contrast between hurly-burly and a fairytale land of t he French Riviera loans the landscape a touch of irreality that is part of a dream land.
On expects gastronomic finesse, bouillabaise and crustaceans - but on finds a specific way of cooking with "socca", "mesclun" , "pistou" and "petit farcis".
