Who said that the cuisine of the sun was only eaten in the summer season? These culinary specialties can be eaten all year round with great pleasure. Here are my favorites, and some addresses to taste them:
La Pissaladière:
Carefully candied onions, olives from Nice, olive oil, on a crispy pastry, with or without tomato, the pissaladière can be eaten at any time of the day or night. Simple but delicious.
- Veziano Bakery, 2 rue de la Pompe, Antibes.
- Chez Roger, 15 Place d'Armes, Monaco.
La Socca:
A speciality of Nice, the socca is a wafer made of chickpea flour cooked over a wood fire. In Nice it is the unavoidable speciality. To be eaten 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.
Barbajuan:
The barbajuan is the Monegasque specialty. Based on chard, rice, parmesan, this small turnover is then fried and eaten immediately. A real treat.
- In Roca Sainte Dévote, 33 Bd Rainier, Monaco.
- Chez Costa, 31 avenue Princesse Grace, Monaco.
Stuffing:
Vegetables emptied and stuffed with a filling made of meat, bread, and the inside of the vegetables. A bit of breadcrumbs on the top and we put the whole thing in the oven. Excellent, full of vitamins and healthy.
- Nicole's Little House, Majestic Hotel, Cannes.
- Acchiardo, 38 rue Droite, Nice.
Zucchini flower fritters:
Sunshine on your plate! A light and creamy doughnut dough, zucchini flowers, and that's it. An excellent starter.
- La Petite Maison de Nicole, 11 rue Saint-Francois de Paule, Nice.
- La Table Alziari, 4 rue François Zanin, Nice.
Gnocchi:
Potatoes, flour, a fork and the gnocchi is ready. It is simple but delicious. In Nice it is eaten with a daube sauce, but it can also be eaten alone with a tomato sauce. In gourmet restaurants, they are cooked with different variations.
- Le Safari, 1 Cours Saleya, Nice.
- Maison Quirino, 10 rue Bavastro Nice (to eat at home).
The pan bagnat :
Everyone is arguing over the true recipe for Pan Bagnat. What we know for sure is that this bread, bathed in oil and garnished with local vegetables and tuna, is a real delight, in summer as well as in winter.
- Chez Costa, 31 Avenue Princesse Grace, Monaco.
- Lou Balico, 20 Avenue Saint-Jean-Baptiste, Nice.
Chard pie:
It can be eaten salty but I prefer it sweet: chard, pine nuts, raisins and a thin and tender dough sprinkled with powdered sugar.
- Boulangerie du Palais, 21 rue du Marché, Nice.
- Pipo Socca, 13 rue Bavastro, Nice.
Breadcrumbs:
People from the north have French fries, we have panisses. Made of chickpea flour and olive oil like the socca, panisses can be bought raw in all the fresh pasta stores of the French Riviera, and can be prepared very easily by frying them in oil. You can also taste them in all the restaurants of specialities of the country.
- Marcel Bistrot Chic, 11 rue de l'Abbaye, Nice.
- Maison Barale, 7 rue Sainte-Reparate, Nice (to do at home).
The king's cake with candied fruits:
For me, the real "galette des rois" is this one and not another one! This crown of soft brioche flavored with orange blossom, with candied fruit and sugar grains as decoration, makes the happiness of all the people of the South for the Epiphany. To be eaten without moderation.
- Pâtisserie Armand, 3 Place Franklin, Nice.
- Chez Canet, 7 rue Longchamp, Nice.
Girdles:
During the Carnival of Nice, you will find the ganses in all the bakeries, it is the tradition. It was my happiness when I came back from school during this period, my mother or my grandmother used to prepare them for me as a snack.
- In all the bakeries of Nice and its surroundings during the Carnival.
- My favorite : Boulangerie Jean-Marc Bordonnat, 19 rue Barla, Nice.
Have a good tasting!
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