BEYOND SAINT-TROPEZ: NICE, CANNES, ANTIBES
Move east along the coast and the Riviera reveals its older, more architectural self. Cannes is best known for its film festival each May, but the town itself, laid out along the curve of La Croisette, with the old quarter of Le Suquet rising behind, is a graceful 19th-century resort with one of the best food markets on the coast at the Marché Forville and a string of grand hotels along the seafront. From the Quai Laubeuf, small ferries run year-round to the Îles de Lérins, the two small islands lying just offshore. The farther of the two, Saint-Honorat, has belonged to the same Cistercian monastic community since 410, and the thirty monks who live there today still tend eight hectares of vineyard and welcome visitors to the abbey church. A morning on Saint-Honorat, a quiet walk through pine and eucalyptus, a glass of the monks’ wine, lunch on the terrace of the island restaurant, is one of the gentler ways to spend a day on the Riviera.
Further east, Antibes is the coast’s great working harbour, with the old walled town behind it tumbling down to a perfect Provençal market square. The Château Grimaldi on the ramparts was loaned to Picasso as a studio in 1946; he repaid the gift with the body of work that became the Musée Picasso, one of the finest small museums on the coast. Just south of the town, Cap d’Antibes is a wooded peninsula of villas, pines and discreet swimming coves, Plage de la Garoupe at its tip is where the Murphys, Fitzgeralds and Hemingways famously invented the summer season in the 1920s.
And then there is Nice itself: the largest city on the coast and, for many travellers, its most enjoyable. The Promenade des Anglais, named for the English winter visitors who first walked its seafront in the 1820s, still curves for some seven kilometres along the Baie des Anges, and the old town behind it is a tangle of ochre lanes, baroque churches, painted shutters and the great morning market at the Cours Saleya. Nice’s harbour is one of the best places to sample the French fish stew: bouillabaisse.