While you have most likely tried polenta before, if you have not visited the South of France you may not have sampled panisse or socca. Golden brown, slightly crispy and topped with a fleur de sel, it’s hard to resist freshly made panisse. Below is my easy recipe for panisse …

Panisse, like polenta, is easy to make. The difference is chickpea flour instead of cornmeal. However, the culinary debate about whether panisse is a culinary creation of Marseille or Nice continues without resolution. Is the authentic version of panisse found at a snack bar on the beach in l’Estaque, where …

While panisse and socca include chickpea flour and water, the preparation and cooking for these typical Niçoise recipes are different. Like polenta, panisse starts with a dough cooked until it is thick. Then the dough is rolled or shaped and fried in a hot pan. Panisse is served hot and …

Socca, made with chickpea flour, is the ubiquitous street food found all over southeastern France, most notably in Nice and, more specifically, around the Cours Saleya market. When cooked perfectly, it is best straight from the pan and served very hot, replete with addictively crispy edges and lightly seasoned with …

Autumn in Provence Fall is a beautiful season in the South of France, but regardless of where you live, the season’s arrival signals shorter days. The lingering summer light becomes more radiant, casting an ethereal golden hue across our dinner table. You can enjoy the residual effects of Provencal summer …

Socca is a traditional Niçoise street food made with chickpea flour and cooked in a very hot cast iron pan. Not quite a pancake, not exactly a crepe, socca is socca. If you love socca it is one of those flavours that will transport you back to the French Riviera

This curried chickpea terrine is simple to make, and the homemade curry adds an exotic flavour. Serve the terrine cold as an appetiser with chilled Provencal rosé or another beverage of your choice. Keep the homemade curry powder in a jar with a good seal, it will keep for an extended period, and you can use it in many recipes.

These delicious chickpea fritters are known in the Mediterranean and a favorite Provençal dish. I found Panisse to be an incredibly delicious yet simple appetizer, a perfect way to whet your guests’ appetite before a sumptuous meal. 

recipe by Cook’n with Class combines the flavours of the Mediterranean with South America. The fresh, citrusy ceviche is served on a layer of hummus and a touch of Nice cuisine rounds out the dish with traditional socca (chickpea flour “pancake”). The combination of flavours in Ceviche Provencal Served with Socca is perfect for a shared appetizer or as a lunch dish.