Who says the sunny cuisine is only for the warm season? These culinary specialties can be 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, olive oil, on a crispy dough, with or without tomato, the pissaladière can be eaten at any time of 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 must-try 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:
Barbajuan is the Monegasque specialty. Made with chard, rice and Parmesan, this small turnover is then fried and enjoyed 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, breadcrumbs, and the flesh scooped from the vegetables. A little breadcrumb topping is added, and everything 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:
Sunshine on the plate! A light, creamy batter, zucchini flowers, and the dish is complete. 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, and a fork, and the gnocchi is ready. It is simple but delicious. In Nice it is served 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 (to eat at home).
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.
Chard tart:
It can be eaten savoury, but I prefer it sweet: chard, pine nuts, raisins, and a thin, tender pastry dusted with icing sugar.
- Boulangerie du Palais, 21 rue du Marché, Nice.
- Pipo Socca, 13 rue Bavastro, Nice.
Panisses:
Northerners have their fries, we have panisses. Made from 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 enjoyed in all the restaurants serving local specialties.
- Marcel Bistrot Chic, 11 rue de l’Abbaye, Nice.
- Maison Barale, 7 rue Sainte-Reparate, Nice (to make at home).
Galette des rois with candied fruits:
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 fruits and sugar grains, brings joy to all the people of the South at Epiphany. To be enjoyed without moderation.
- Pasticceria Armand, 3 Place Franklin, Nizza.
- Da Canet, 7 rue Longchamp, Nizza.
Le ganses:
Durante i festeggiamenti del Carnevale di Nizza, troverete le ganses in tutte le panetterie: è una tradizione. Era la mia gioia al rientro da scuola in quel periodo: mia mamma o mia nonna me le preparavano per la merenda.
- In tutte le panetterie di Nizza e dintorni durante il Carnevale.
- La mia preferita: Boulangerie Jean-Marc Bordonnat, 19 rue Barla, Nizza.
Buon appetito!
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