Nice
Population: 340,000
KNOWN FOR: French Nouvelle Cuisine along the Promenade des Anglais is Nice’s most well-known attraction. This wide paved walkway gets its name from the English aristocrats who spent their holidays in Nice during the 1800s.
Nice, France’s fifth largest city, is well known for its nouvelle cuisine as well as its warm Mediterranean climate and seaside promenade. Located in the French Riviera, Nice lies at the foot of the Alps. When people think of Nice, they think of the Niçoise salad but there is much more to the traditional cooking of Nice—the sauces are light, the food is fresh and local, and olive oil is used liberally.
Nouvelle Cuisine emerged in the late 1960s and 1970s, revolutionizing the culinary scene in Nice, France, as it did in many other parts of France. Characterized by its emphasis on freshness, simplicity, and presentation, this culinary movement of nouvelle cuisine sought to break away from the heavy, sauce-laden dishes of traditional French cuisine. In Nice, chefs began to showcase the pristine ingredients of the Côte d’Azur – think olive oil from local groves, the freshest Mediterranean seafood, and vegetables ripened under the Provençal sun.
The cuisine in Nice adapted nouvelle principles by using minimal ingredients, often served in innovative ways, prioritizing taste and visual appeal. Dishes became lighter, with a focus on natural flavors, often presented with artistic flair, making the dining experience not just a feast for the palate but for the eyes as well. This shift to nouvelle cuisine not only highlighted the region’s rich produce but also marked a return to the essence of Mediterranean diet principles, promoting health and simplicity in gastronomy.
Iconic Nouvelle Cuisine
SALAD NICOISE
– Salade Niçoise is a vibrant, hearty salad that epitomizes the region’s use of fresh, local produce.
SOCCA
– Cooked in a wood-fired oven until crispy on the outside and tender on the inside, socca is typically enjoyed with a sprinkle of pepper and sometimes a dash of olive oil.
PAN BAGNAT
– This dish features the ingredients of Salade Niçoise packed into a round bread roll, often rubbed with garlic and drizzled with olive oil.
PISSALADIERE
– This dish consists of a thick dough base topped with caramelized onions, anchovies, and black olives.
RATATOUILLE
– This dish features a medley of eggplant, zucchini, bell peppers, tomatoes, and onions, all slow-cooked with garlic, olive oil, and herbs like thyme, basil and a touch of mustard.
SALADE NICOISE INGREDIENTS
Lettuce, Greens, Tomatoes, Green beans, Potatoes, Olives, Tuna, Eggs, Anchovies, Capers, Onion, Garlic, Herbs & Dressing.
