Born in Nice, Alex Benvenuto has lived in this French Riviera city for most of his life and is passionate about the local culinary traditions – the Cuisine Nissarde. The Côte d’Azur native has a diverse resume of educational, work, and leisure pursuits. After graduating with a Doctorate in Economics …

Nice is a fascinating city on the beautiful French Riviera. Annexed to France from Italy in 1860, you can feel the French and Italian cultures combined, creating a unique local lifestyle. There are many reasons we love Nice, and here are our top ten. Book a Holiday Rental Near Nice …

Museums dedicated to the works of Henri Matisse and Marc Chagall, a dynamic old town centre, shopping, and music are some of the many reasons to visit Nice. The largest city on the French Riviera with the shimmering Baie des Anges and famous beaches, the capital of the Alpes-Maritimes department …

As an avid traveller and French Riviera lover, 2020 has hit me very hard, and I’m sure most of you reading this article can relate. 2021 is not looking that great either, at least at the time of writing. Some readers of my blog have asked what I’ve been doing …

It is common to find petits farcis, stuffed vegetables, on menus in Provence during the fall and winter months. Residents of Nice claim this dish as a local creation, part of the traditional Niçoise culinary repertoire. My versions of stuffed zucchini and baked tomatoes are suitable for vegetarian diets. These …

There are so many fun things to do in Nice—you can walk along the Promenade des Anglais, enjoy the view from one of those famous blue chairs, and dig into a salade niçoise at a café in the Old Town. Now here’s one to add to your list: visit the …

Tourte de Blette Salée is a wonderfully light yet hearty dish that can be served any time of year and comes from our friends at Les Petits Farcis cooking school in the Old Town of Nice. Imagine yourself learning to cook traditional Nicoise cuisine in a historic part of the …

A Writer’s Dream I will never forget the morning I received an email from an established cookbook publisher and immediately deleted it, convinced it was a scam. They wrote asking me to write a beginner French cookbook for sale and promotion nationwide. I quickly scanned the email, deleted it, and …

I remember the first time I experienced a Pan Bagnat – I was a student in France and had taken my first trip to Nice. My first bite stayed with me from that moment  – partly because I love all the fresh spring-summer ingredients which paired perfectly with tuna and the magnificent French round crusty loaf

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