Month: January 2026

When I sat at my computer to write this post about a recent adventure, I wasn’t sure where to start. I thought ‘is anyone interested in walking France’s Stevenson Trail with a donkey?’ It’s virtually unknown in the United States, let alone a sought after vacation. But Europe is a different story. Stevenson is a popular trail in South Central France, with an estimated 6,000 hikers annually, many with a donkey. The furry companion carries backpacks and sometimes tired little children accompanying their parents on the walk. I realized it’s a trip you may want to take.  Let’s start at the beginning. The Stevenson Trail follows the path of Robert Lewis Stevenson, author of Treasure Island. He and his donkey Modestine forged the 150 mile path in 1878 when it was largely inaccessible. Their 12-day adventure is chronicled in his book published the following year, “Travels With a Donkey in the Cévennes.” Fast forward 147 years. I was scrolling through Instagram and came across an influencer who walked the exact trail while living in France; although without a donkey. She walked it alone. Not organized with a group.  My plan was hatched, only I was going to replicate Stevenson’s exploration and hire a ânesse — donkey — to lighten my load. The journey, although magical in many ways, took me way out of my comfort zone. I came to find out when meeting fellow hikers along the way, this feeling was mine alone.  Planning the Walk The hiking season is May to October, with summer being the busiest. A handful of tour companies offer route planning, accommodations with meals, and detailed directions/maps. I chose La Pèlerine because they are one of the most established for the Stevenson.  La Pèlerine provides shorter itineraries for those not exploring the entire trail. I

French cuisine, it’s synonymous for the best dishes in the world. Meals have a certain je ne sais quoi. An ingredient as simple as chicken is transformed into coq au vin to make your taste buds sing. I wanted to learn how France's master chefs produce master menus, so on a recent trip to Paris, I enrolled in Le Cordon Bleu cooking school. There were two particular classes that intrigued me. First, “Tasting Menus: Brittany.” This area is located on the northwestern coast of France, once part of the spice route, so I knew the workshop would focus on flavorful seafood and fish.   The second session was “The Art of Making Sauces and Jus.” Given the the French reputation for the liquid toppings. I’d be amiss if I didn’t learn the secrets. Each student had their own station equipped with utensils and pre-portioned ingredients. For those of us who spoke English, a woman was translating Chef’s every word.  One stark difference from classes I’ve taken in the United States is Chef assumed the students had a good grasp of cooking already. The five and a half hour workshop kept us hopping. No hand holding.  Tasting Menus: Brittany The Brittany class had three courses:  Velvety crab soup with croutons, artichoke purée and anchovy.  Scallops (coquilles saint-jacques) with cauliflower and Colombo spice. Brittany flan with apples and rum macerated prunes. I found my favorite to be the scallops. Here’s the recipe: INGREDIENTS: Marinade: 1/8 cup currants 5 Tablespoons bottled water 2 1/2 Tablespoons olive oil 1 bay leaf 1 pinch of course gray salt (Chef used gray sea salt and it made a difference. It was smoother. It’s not expensive and last forever. Here’s the link to purchase: https://amzn.to/4bAirXo 1/2 sprig fresh thyme 1/4 teaspoon sugar Cheesecloth sachet Cheesecloth sachet: 1/2 teaspoon