Who said Riviera cuisine is only for summer? These local specialties are enjoyed with great pleasure all year round. Here are my favourites, and a few addresses where to taste them:
La Pissaladière:
Carefully candied onions, Niçoise olives and olive oil, on a crisp dough, with or without tomato, the pissaladière can be enjoyed at any hour of the day or night. Simple yet delicious.
- Boulangerie Veziano, 2 rue de la Pompe, Antibes.
- Chez Roger, 15 Place d’Armes, Monaco.
La Socca:
A Niçoise speciality, socca is a flatbread made from chickpea flour and baked in a wood-fired oven. In Nice it is the must-try speciality. Enjoy it 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 speciality. Made with chard, rice and parmesan, this small turnover is then fried and eaten straight away. A real treat.
- A Roca Sainte Dévote, 33 Bd Rainier, Monaco.
- Chez Costa, 31 avenue Princesse Grace, Monaco.
Les farcis:
Vegetables are hollowed out and stuffed with a filling made from meat, breadcrumbs 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 yet delicious. In Nice it is eaten with a daube sauce, or 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( pour manger chez soi).
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 true delight, in summer as in winter.
- Chez Costa, 31 Avenue Princesse Grace, Monaco.
- Lou Balico, 20 Avenue Saint-Jean-Baptiste, Nice.
Tourte aux blettes :
Den kan spises salt, men jeg foretrekker den søt: Blettes, pinjekjerner, rosiner og en tynn, mør deig dynket i melis.
- Boulangerie du Palais, 21 rue du Marché, Nice.
- Pipo Socca, 13 rue Bavastro, Nice.
Panisses :
Folk fra nord har pommes frites, vi har panisses. Laget av kikertmel og olivenolje, som sosen, kjøpes panisses rå i alle butikkene med ferske pasta på Côte d’Azur, og tilberedes svært enkelt ved å stekes i olje. De serveres også på alle restaurantene med regionale spesialiteter.
- Marcel Bistrot Chic, 11 rue de l’Abbaye, Nice.
- Maison Barale, 7 rue Sainte-Reparate, Nice (for å lage hjemme).
Galette des rois med kandiserte frukter :
For meg er galette des rois, den ekte, nettopp denne, og ingen annen! Denne brioche-kransen, smakfull med appelsinblomst og pyntet med kandiserte frukter og sukkerkorn, gir glede til alle folk i Sør-Frankrike til Epifani. Å nyte uten måte.
- Pâtisserie Armand, 3 Place Franklin, Nice.
- Chez Canet, 7 rue Longchamp, Nice.
Ganses :
Under karnevalsfestene i Nice finner du ganses i alle bakerier, det er tradisjonen. Det var min glede når jeg kom hjem fra skolen i denne perioden, mamma eller bestemor laget dem til mellommåltidet.
- I alle bakerier i Nice og omegn under karnevalet.
- Min favoritt: Boulangerie Jean-Marc Bordonnat, 19 rue Barla, Nice.
God appetitt!
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