After our stay at Manoir de la Roseraie, we got in our car and headed to the Riviera! This is what our drive looked like, it was really beautiful:
Our destination for the evening was Monte Carlo, but we decided to stop in Cannes for the afternoon and to have lunch. Cannes is a bustling city, and it was particularly crowded because there were several cruise ships anchored. We walked along the gorgeous beach:
and wandered into the couture shops:
When our stomachs started to grumble we asked a local for a restaurant recommendation and he told us to go to Pastis, a typical French Bistro. He warned us to avoid the places on the beach since they were very touristy and overpriced.
I decided to order a salad Nicoise to keep it light, and what better place to order it than France?!
There was a ton of fresh mesclun topped with beautiful tomatoes, string beans, radish, fennel, hard boiled egg, peppers, olives and tuna. The waiter brought over olive oil and balsamic vinegar for the dressing. You can see Dan’s pizza in the background with a glass or Rose. I decided not to drink, I usually get tired when I drink the middle of the day! The salad was filling and left me energized for the rest of our day in the Riviera.
Nutrition Tidbit: Tuna is a heart-healthy low fat protein, however it is high in mercury. Mercury can be dangerous to an unborn baby or a young child’s developing nervous system. These people should monitor their mercury content closely:
- women who may become pregnant
- pregnant women
- nursing mothers
- young children
The FDA and EPA advises these groups to:
- Avoid shark, swordfish, king mackerel, or tilefish due to their very high mercury levels.
- Consume 12 ounces maximum of a variety of fish that have less mercury. Examples are shrimp, canned light tuna (albacore white is high!), salmon, pollock, and catfish. If you have albacore white tuna, limit it to 6 ounces per week.
- If you eat local fish, find out the mercury levels from local advisories. If you cannot find out this information, make sure to limit your consumption to 6 ounces per week.
Here’s a great link to the: Mercury Levels in Commercial Fish and Shellfish: