On our way to our friend's chalet in Beuil, we stopped at the 17th-century fortified village of Entrevaux in les Alpes de Haute-Provence. You enter into the village through the Porte Royale gateway pictured here. In this picture you can kind of see the medieval citadel which watches over the village from its perch on the rocky hilltop. Our lunch in the center of the village included a specialty called la Secca, which is a beef dried by a special process developed in Entrevaux, and is very much like the Italian bresaola. Another specialty of the village is pain d’épice (spice bread), made with organic flour and honey from Provence. We picked up one made with raisins and rum to take to Beuil. After lunch, we hiked up to la citadelle following the stone paths that traverse to the top like a series of ramps. From the top you can see the river Var as it divides the town into two, with the newer village on one side and the medieval village on the other side. Back down at the bottom of the citadel we visited the Musée de la Poudrière retracing the military history in Entrevaux.