Sunshine, clear blue skies and unique daylight colors (almost) for free.
Besides its luxurious blue skies and sea, what makes la Côte d'Azur so special is a combination of three peculiarities: Location -situated on the mediterranean coastline of the southeast corner of France, Climate -sunny, hot, dry summers and mild winters with average temperature of 17ºC (63ºF), and Society -who identifies education and culture as prime values.
The French. They know how do it right and they do it well. From Gastronomy to Fashion design, we can all agree that high standards & quality are always met. Granted, the hospitality & kindness aspects lack from time to time but it is part of the French in general and not the Côte d'Azur per say.
At Tetou, you don't ask for the menu. Founded in 1918, Tetou (or Ernest Cirio his legal name) is "The King of Bouillabaisse" (Fish Soup). Located in Golfe Juan, Tetou serves one of the best bouillabaisse in the World, period. If you're a seafood aficionado, you will love it. To end your meal, ask for the "beignets" served with homemade marmalades and jams presented in beautiful old jars (flavors go from peach to orange, fig, quince, red berries and even tomato). Indeed, to master the knowhow, it has been held by the same family for three generations. Cash only, just like the old times. Reservations required, at least during the Cannes Film Festival.
La Colombe d'Or is another mythical address in the region. One of my all-time favorite. Located in the very charming village of Saint-Paul-de-Vence, La Colombe d'Or was founded in 1920 by the Roux family as an auberge. The end of the war saw the arrival of painters and literalists who paid for their accommodation with paintings and manuscrits. The unique art collection has grown ever since, year after year, and is today private and extensively rich. It is fascinating to think that all the magnificent artworks of Matisse, Picasso, Chagall, Braque, Leger, Mirò, Calder and César are originals, just like in a museum! The menu caters simple traditional french dishes made with local fresh ingredients. I recommend "le panier de crudités" as a starter to share, the "sole meunière" as a main dish, and wild strawberries with its homemade "chantilly" for dessert! Succulent!