Trip Start Jan 17, 2010
41Trip End Jul 17, 2010
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The theme of Carnival was "Our Big Blue Planet," so everything was earth themed. The first night, Friday, the floats of the King and Queen came out along with some globes that had different natural textures (ie water, rubies, dirt, wood) on them
Sunday we went to the "Chateau," which is the ruins of a midevil Castle/Palace type of building on top of a cliff. There was a beautiful waterfall that ran from the highest point of the Chateau which used to have a balcony over looking the sea. The whole thing was kind of like a park mixed with an archeological dig, with an amazing view of Nice and the Mediterranean. After a few hours there we headed to a museum of an old burgoisie Mansion in the vielle ville or old city. The mansion was nice, but the best part was the incredible artwork that was there
I think the highlight of the weekend was our lunch with Shane, the New Zealander also known as a Kiwi. He told us all about how he's a gourmet chef and the reason he was in Nice was because his friends told him to work on a charter boat as a chef. Apparently there isn't any money in being a chef unless you own your own restaurant. The alternative is working 4-6 months non-stop in Monaco and then having enough money for the year. Shane had been travelling for the past 7 months so I was also able to get some good advice about where to go and how to travel. Our other roommate was Brazilian, so when the subject of Brazil came up Shane told us about how he spent a few months there doing jujitsu training on the beach for fun. (Shout out to Lauren- I totally was able to name drop things like Reais and how my awesome friend loved Rio.) I also learned that it can take about 3 days to make a sauce for meat, but it's you can "whip up" a butter sauce for fish in a few minutes. That's why the chef who does the meats and sauces (called the sauce chef) is usually the best chef in the restaurant.