Swiss Chard Pie a Sweet Dessert from Nice
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, 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, …
Tourte de Blette Salée a Recipe from Les Petits Farcis in Nice
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 …
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 …
Swiss Chard Tart a Classic Niçoise Dessert
How do you meet anyone in 2020? Without the help of Zoom and Instagram, it would be nearly impossible. Admittedly, I spend a bit too much time on Instagram (perhaps there is a therapist out there), but it’s hard not to with mouthwatering culinary images like those of frenchified_wife. A …
How do you meet anyone in 2020? Without the help of Zoom and Instagram, it would be nearly impossible. Admittedly, I spend a bit too much time on Instagram (perhaps there is a therapist out there), but it’s hard not to with mouthwatering culinary images like those of frenchified_wife. A …
A Sweet way to cook with Swiss Chard – La Tourte aux Blette Sucrée
Swiss chard may not be something you typically think of an an ingredient for baking, but the subtle flavour adds texture to this sweet snack. Dusted with sugar this square is perfect with a cup of coffee or tea.
Swiss chard may not be something you typically think of an an ingredient for baking, but the subtle flavour adds texture to this sweet snack. Dusted with sugar this square is perfect with a cup of coffee or tea.
Try this Sweet Treat from Nice: La Tourte aux Blette Sucrée
During my walking tours of Nice, I like to introduce visitors to local specialties. For this purpose, I often offer them a taste of a signature dish from Nice: “La tourte aux blette” (Swiss chard pie). There are two types of this delicious tart, one sweet and one savoury. The …
During my walking tours of Nice, I like to introduce visitors to local specialties. For this purpose, I often offer them a taste of a signature dish from Nice: “La tourte aux blette” (Swiss chard pie). There are two types of this delicious tart, one sweet and one savoury. The …
Colourful Curried Vegetable Terrine
This Cocoa & Lavender is perfect for vegetarians, but we are pretty sure even your carnivore friends will be begging for seconds. David combines bright colours, fresh vegetable (in season) and a zesty curry flavour into an all-star dish.
This Cocoa & Lavender is perfect for vegetarians, but we are pretty sure even your carnivore friends will be begging for seconds. David combines bright colours, fresh vegetable (in season) and a zesty curry flavour into an all-star dish.
Pasta sauce: swiss chard and two cheeses
By PestoPistou In the city of Nice, swiss chard has long been a kitchen staple and its beautiful, green, sometimes pink-stemmed leaves are known in France as blettes. Both here and over the border in Liguria, greens of all descriptions are used extensively in tarts, soups, tians and for colouring …
By PestoPistou In the city of Nice, swiss chard has long been a kitchen staple and its beautiful, green, sometimes pink-stemmed leaves are known in France as blettes. Both here and over the border in Liguria, greens of all descriptions are used extensively in tarts, soups, tians and for colouring …