Who said Riviera cuisine is only for summer? These specialties are enjoyed all year round with great pleasure. Here are my favourites, and a few addresses to savour them:
La Pissaladière:
Carefully candied onions, Niçoise olives and olive oil on a crispy dough, with or without tomato, the pissaladière can be eaten at any hour of the day or night. Simple but delicious.
- Boulangerie Veziano, 2 rue de la Pompe, Antibes.
- Chez Roger, 15 Place d’Armes, Monaco.
La Socca:
A Niçois specialty, socca is a flatbread made from chickpea flour and baked in a wood-fired oven. In Nice it is the essential specialty. To be enjoyed with a « pointu », a glass of local wine.
- Socca d’Or, 45 rue Bonaparte, Nice.
- Chez Thérésa, stand Cours Saleya, Nice.
- Roger Socca, 15 Place d’Armes, Monaco.
Le barbajuan:
The barbajuan is the Monegasque specialty. Made with chard, rice and parmesan, this little turnover is then fried and eaten immediately. A treat.
- A Roca Sainte Dévote, 33 Bd Rainier, Monaco.
- Chez Costa, 31 avenue Princesse Grace, Monaco.
Les farcis:
Vegetables hollowed out and stuffed with a filling of meat, crustless bread and the flesh scooped from the vegetables. A little breadcrumb topping and the whole thing goes into the oven. Excellent, full of vitamins and healthy.
- La Petite Maison de Nicole, Hôtel Majestic, Cannes.
- Acchiardo, 38 rue Droite, Nice.
Les beignets de fleur de courgettes:
Sunshine on the plate! A light, velvety batter, courgette flowers, and the job is done. An excellent starter.
- La Petite Maison de Nicole, 11 rue Saint-Francois de Paule, Nice.
- La Table Alziari, 4 rue François Zanin, Nice.
Les gnocchis:
Potato, flour, a fork, and the gnocchi is ready. It is simple but delicious. In Nice it is eaten with a daube sauce; it can also be enjoyed on its own with a tomato sauce. In gastronomic restaurants, they are prepared in many different variations.
- Le Safari, 1 Cours Saleya, Nice.
- Maison Quirino, 10 rue Bavastro Nice (to eat at home).
Le pan bagnat:
Everyone argues over the true recipe for Pan Bagnat. What is certain is that this bread, soaked in olive oil and filled with local vegetables and tuna, is a real delight, in summer as in winter.
- Chez Costa, 31 Avenue Princesse Grace, Monaco.
- Lou Balico, 20 Avenue Saint-Jean-Baptiste, Nice.
Tarte aux blettes:
Den kan spises salt, men jeg foretrækker den sød: Blette, pinjekerner, rosiner og en fin, mør dej drysset med flormelis.
- Boulangerie du Palais, 21 rue du Marché, Nice.
- Pipo Socca, 13 rue Bavastro, Nice.
Panisses:
Nordboerne har pommes frites, vi har panisses. Lavet af kikærtemel og olivenolie ligesom socca, købes panisses rå i alle friske pastabutikker på Côte d’Azur, og de tilberedes meget let ved at stege dem i olie. De serveres også på alle restauranter med lokale specialiteter.
- Marcel Bistrot Chic, 11 rue de l’Abbaye, Nice.
- Maison Barale, 7 rue Sainte-Reparate, Nice (til at lave hjemme).
Galette des rois med kandiserede frugter:
For mig er galette des rois kun den rigtige, og ingen anden! Denne krans af blød brioche, duftende af appelsenblomst og pyntet med kandiserede frugter og sukkerkorn, skaber glæde for alle mennesker i Syden til Epifani. Nydes uden måde.
- Pâtisserie Armand, 3 Place Franklin, Nice.
- Chez Canet, 7 rue Longchamp, Nice.
Ganses:
Under karnevalsfesterne i Nice finder man ganses i alle bagerier, det er traditionen. Det var min glæde, når jeg kom hjem fra skole i denne periode, min mor eller min bedstemor lavede dem til eftermiddagsmaden.
- I alle bagerier i Nice og omegn under karnevalet.
- Min favorit: Boulangerie Jean-Marc Bordonnat, 19 rue Barla, Nice.
God appetit!
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