Dishes such as ratatouille, pan bagnat, panisse, soup au pistou, and salade Niçoise appear on menus throughout the South of France. Many cooks have time-tested variations on these recipes, which may be delicious, but don’t quite follow the Cuisine Nissarde traditions. Although ratatouille is known around the globe, the authentic …

Meeting that special someone on the French Riviera while studying in the South of France certainly sounds like a movie script base for Netflix series. Yet, that is precisely how it happened for Anina Belle and Sébastien Giannini. They met in Nice while she was on a university exchange program …

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 …

Shelley and Riccardo own nine (9) beautifully appointed rental apartments in Villefranche-sur-Mer. Both are Americans who have lived in Villefranche-sur-Mer for well over 20 years. It is easy to love the town for its location on the French Riviera. Initially, they arrived in this charming seaside town on the French …

Fève(s) is a French word with several meanings – a trinket in the epiphany cake, chocolate disks used by chocolatiers and in baking, and fava beans. So in this Niçoise dessert recipe, we are talking about fava beans for the tart (tourte) filling, egg, sugar, and hints of citrus. The …

If you like a salad Niçoise, then pan bagnat should be on your list to try. This sandwich is perfect for a lunchtime bite on the go or a picnic and includes many of the same ingredients (tomatoes, olives, tuna, anchovies, and radishes) as the salad inside the centre of …

Nice, France’s 5th largest city, was not always part of l’hexagone but rather part of Italy until 1860, when it was ceded to France under the Treaty of Turin. As a result, the local cuisine evolved from Italian and French culinary influences. Mediterranean ingredients such as almonds, olives, olive oil, …

Nice is a city for food lovers. It is the only city in France with a wine appellation inside the city limits. The mild Mediterranean climate means fresh produce and ready access to seafood all year. Cuisine Nissarde is a culinary label that designates traditional recipes and restaurants that make …

There is little debate that most things sound better in French than in English, and this dish, les Alouettes sans tête (English: “larks without heads”), is one clear example. In this old Niçoise recipe, thin slices of beef are stuffed with a mixture and slow-cooked in a tomato-based sauce. Like …

Like many traditional recipes considered part of Cuisine Nissarde, gratin de courge is a dish you might find just as easily on a restaurant menu as in a grandmother’s kitchen in Nice. The recipe calls for courage, which is butternut squash. You can use other varieties of pumpkin, but best …