Who said Sun-kissed cuisine is only for the warm season? These culinary specialties are enjoyed year-round with great pleasure. Here are my favourites, and a few addresses where to taste 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 specialty of Nice, socca is a flatbread made from chickpea flour, baked in a wood-fired oven. In Nice it is the essential 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:
Barbajuan is the specialty of Monaco. Made with chard, rice and Parmesan, this small turnover is then fried and eaten straight 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 goes on top, 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.
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, though 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 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 ätas salt, men jag föredrar den söt: blad av mangold, pinjenötter, russin och en fin, mjuk deg strösslad med florsocker.
- Boulangerie du Palais, 21 rue du Marché, Nice.
- Pipo Socca, 13 rue Bavastro, Nice.
Panisses:
Nordborna har pommes frites, vi har panisses. Gjorda av kikärtsmjöl och olivolja, precis som socca, köps panisses råa i alla färskpastabutiker på Côte d’Azur och tillagas mycket enkelt genom att fritera dem i olja. De serveras också på alla restauranger med regionala specialiteter.
- Marcel Bistrot Chic, 11 rue de l’Abbaye, Nice.
- Maison Barale, 7 rue Sainte-Reparate, Nice (för att laga hemma).
Galette des rois med kanderad frukt:
För mig är galette des rois, den riktiga, just denna och ingen annan! Denna krans av mjuk brioche doftande av pomeransblomvatten, prydd med kanderad frukt och sockerkorn, gör alla i Södern lyckliga till Epifania. Njut utan måtta.
- Pâtisserie Armand, 3 Place Franklin, Nice.
- Chez Canet, 7 rue Longchamp, Nice.
Ganses:
Under karnevalsfesterna i Nice hittar ni ganses i alla bagerier, det är traditionen. Det var min glädje när jag kom hem från skolan under den perioden, min mamma eller mormor brukade förbereda dem åt mig till fikat.
- I alla bagerier i Nice och omgivningarna under karnevalen.
- Min favorit: Boulangerie Jean-Marc Bordonnat, 19 rue Barla, Nice.
Smaklig spridning!
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