Who says the sun’s cuisine is only for the warm season? These culinary specialties are enjoyed all year round with great pleasure. Here are my favorites, and a few addresses to savor them:
La Pissaladière:
Carefully confited onions, Niçoise olives, olive oil, on a crisp dough, with or without tomato, the pissaladière can be enjoyed 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 cooked in a wood-fired oven. In Nice, it is the must-try specialty. Best 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:
Le barbajuan is the signature specialty of Monaco. Made with chard, rice and Parmesan, this little turnover is then fried and eaten right away. A 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 of meat, crustless bread, and the flesh scooped from the vegetables. A little breadcrumb topping, then 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.
Zucchini flower fritters:
A taste of sunshine on the plate! A light, velvety batter, zucchini 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.
Gnocchi:
Potato, flour, a fork, and the gnocchi is ready. Simple but delicious. In Nice, they are served with a daube sauce; they can also be enjoyed on their 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.
Chard tart:
It can be eaten savory, but I prefer it sweet: chard, pine nuts, raisins and a thin, tender pastry dusted with powdered sugar.
- Boulangerie du Palais, 21 rue du Marché, Nice.
- Pipo Socca, 13 rue Bavastro, Nice.
Les panisses:
The people of the north have fries, we have panisses. Made with chickpea flour and olive oil like socca, panisses are bought raw in all the fresh pasta shops of the Côte d’Azur and are very easy to prepare by frying them in oil. They are also served in all the restaurants specializing in local cuisine.
- Marcel Bistrot Chic, 11 rue de l’Abbaye, Nice.
- Maison Barale, 7 rue Sainte-Reparate, Nice (to make at home).
King cake with candied fruit:
For me, the galette des rois, the true one, is this one and no other! This crown of soft brioche scented with orange blossom, decorated with candied fruit and sugar grains, brings joy to all the people of the South at Epiphany. To be enjoyed without moderation.
- Pâtisserie Armand, 3 Place Franklin, Nice.
- Chez Canet, 7 rue Longchamp, Nice.
The ganses:
During the festivities of the Nice Carnival, you will find ganses in every bakery; it is a tradition. They were my delight when I came home from school during that time, and my mum or grandmother would prepare them for my afternoon snack.
- In every bakery in Nice and the surrounding area during the Carnival.
- My favorite: Boulangerie Jean-Marc Bordonnat, 19 rue Barla, Nice.
Enjoy!
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