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Anna Fill Interviews

Amazing Graze with Chef Ivy Dai

At first instance the concept of eating a plant-based diet does not immediately conjour up thoughts of variety, or foods that are appetising or visually stimulating.... But at Graze simple dishes, freshly prepared and beautifully presented to order fulfilled its promises to stimulate all the 5 senses; the aromas coming from the kitchen, the sound of the food - fresh and crisp, the texture of the ingredients, the explosion of colour and the big finale... the taste!

Chef Ivy Dai has a mission to create a way of eating food that not only nurishes the mind, body and soul but reflects her own philosophy for achieving a sustainable and ethical approach to healthy eating, using ingredients that are 100% plant based and also where nothing is ever wasted.

The Golden Tonic: Turmeric, Agave, Soy Milk


Ivy, a graduate of the Cordon Bleu Culinary Academy, combines her knowledge of French cuisine and fuses into her dishes her love for Asian flavours. Originally from California, Ivy is following in the footsteps of Chef Alice Waters who opened Chez Panisse in Berkeley, California in 1971, where she would fuse ethnic flavours with local ingredients and a healthy twist. During a visit to the south of France, Alice was inspired by Provençal foods like mesclun lettuce, goat cheese and beetroot, socca and grilled vegetables. 

Graze situated in Antibes first opened its doors in February 2017 and is the first plant-based cafe and juice bar offering fresh and flavourful California-style cuisine. Vegan it may be but there is no compromise on flavour - in fact it is quite the opposite where after one single bite into any one of Ivy's dishes, taste buds are set alight!

Top: Avocado Toast Bottom: Falafel Flatbread

The Golden Tonic was a refreshing surprise - a great palate cleanser and appetiser with just the right amount of turmeric, making it the perfect gateway to 'Avocado Toast and Falafel Flatbread' (only 150 calories a dish and fat-free). This vegan experience was staged perfectly, and grazing on foods that are fresh and organic gives one a sense of true inner well-being. When we speak of ethical food, it is not just about the absence of animals products but an understanding of what we are consuming and how our foods are produced and not wasting anything. It is said that we are what we eat, and this comes across loud and clear when speaking with Ivy...

No meal should ever be complete without dessert! Well... let these photos speak for themselves!

Raw Raspberry Coco Cheesecake

Double Chocolate Cupcake

Both these desserts have been made using natural ingredients and who would have thought you could make a chocolate cupcake using red kidney beans! Absolutely delicious!

So the next time you are visiting the Old Town in Antibes and you fancy a little graze, Ivy will be delighted to see you!

20, Rue des Casemates, 06600, Antibes

Chef Ivy Dai & Anna Fill - The Riviera Woman

Thursday, 1 November 2018    Section: Anna Fill Interviews
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