Spring and summer are what make the reputation of resorts like Antibes, but if one is looking for gastronomic ecstasy, then autumn is the time to come, particularly if one's purse can stand up to the rigours of the pricing policy in the marché provençal.
Today, apart from cheese and honey, and enticingly misshapen tomatoes, we bought quinces, walnuts and almonds, and wonderful little local lemons, destined for salting to make citrons confits.
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