WINTER BREAKS 2016 THE GUIDE


Winter sunshine on the Indian Ocean island of Réunion


Marseille Foire aux Santons It’s a Provençal winter tradition: every year, around Christmas time, local artisans create hand-painted terracotta figurines called santons which represent characters from traditional Provençal village life. It’s a custom that dates back to the French Revolution, when churches were closed and Nativity scenes prohibited. Craftsman circumvented the ban by making their own figurines. Nowadays, one of the biggest santon fairs is held in Marseille. Called the Foire aux Santons de Marseille, the 2016 edition takes place on Place du Général-de- Gaulle from November 18th to December 31st. www.foire-aux-santons-de- marseille.fr


Dinner on the Eiffel Tower They call Paris the ‘City of Light’. In mid-winter, with the shorter days, you’ll see the City of Light like you’ve never seen it before, especially if you book a table at the Le Jules Verne restaurant on the second floor of the Eiffel Tower. Is this the best dinner view in Paris? In France even? The food isn’t too shabby either,


thanks to the direction of owner Alain Ducasse. Aim to arrive when it opens at 7pm, while many of the city’s office lights are still switched on, so that Paris spreads out around you like a huge galaxy. www.lejulesverne-paris.com


Lyon foodie break Is it exaggerating to call Lyon the food capital of the world? Many wise observers (including the famous food critic Maurice Curnonsky) have been bold enough to call the city the “food capital of the world”. So what is all the fuss about? Well, first of all, there are the more than 1,500 places to eat, including the famous bouchons, (a sort of family-owned bistro) that offer cheap, often simple, but mind-blowingly delicious Lyonnais food – such as saucisse de Lyon, sabodet, cervelle de canut, coq au vin, quenelles (d’accord), brochettes de foie gras, plus all the gorgeous desserts. Then there’s the city’s superb indoor market, Les Halles de Lyon, from where many of the ingredients for these dishes come. Finally, there are the top-level chef schools,


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