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The Must-Try

Gastronomy of the

Côte d'Azur

Discover a light, flavorful, and home-style cuisine...

The Côte d’Azur — this Mediterranean gem nestled between the sea and the mountains — shines not only for its breathtaking landscapes and sunny climate. It also stands out for its rich and fragrant cuisine, deeply rooted in Provençal and Niçoise traditions. Here, every dish tells a story, reflects a region, and expresses a deep love for local products.

Let me introduce you to the must-try dishes of Provençal cuisine, which you simply cannot miss during your stay in our beautiful region.

Our Top 10 Culinary Specialties of the Côte d’Azur:

• Niçoise Salad

• Socca (chickpea flour pancake)

• Pissaladière (caramelized onion and anchovy tart)

• Petits Farcis (stuffed vegetables – zucchini, tomatoes, peppers)

• Savory Swiss Chard Tart (“Tarte aux blettes”)

• Niçoise Daube (slow-cooked Provençal beef stew with red wine)

• Zucchini Flower Fritters (“Beignets de fleurs de courgette”)

• Pistou Soup (vegetable soup with basil-garlic pesto)

• Pan Bagnat (Niçoise sandwich with tuna, vegetables, and olive oil)

• Ratatouille (stewed vegetables – eggplant, zucchini, peppers, tomatoes)

Niçoise Salad:

Niçoise salad is a classic dish from Provençal cuisine, originating in Nice, in the southeast of France. It’s a fresh and colorful salad, often served as a starter, and perfect for hot summer days.

Traditional Ingredients of a Niçoise Salad:

Ripe tomatoes

Hard-boiled eggs

Bell peppers (optional)

Black olives (preferably Niçoise olives)

Anchovies or sometimes tuna (canned or fresh)

Green beans (thin and blanched)

Potatoes (small, boiled)

Red onions or shallots

Fresh basil

Capers

Olive oil for dressing

Vinegar (usually red wine vinegar or balsamic)

Salt and pepper

Socca:

Another Niçoise Treasure!

This is a very popular culinary specialty in Nice, but also enjoyed in other parts of the French Riviera.

Socca is a type of thin pancake or flatbread made from chickpea flour, water, olive oil, and salt. It's baked in a very hot oven until the edges become crispy while the center remains soft and tender.

How is it eaten?

Traditionally, socca is enjoyed hot, straight out of the oven.

It's torn into irregular pieces, often by hand.

It's generously sprinkled with black pepper.

It’s a kind of simple snack or appetizer, perfect with a glass of wine or as an apéritif.

The pissaladière:

Another iconic specialty from the Nice region, and also widely enjoyed throughout Provence. It’s a kind of savory tart, somewhat similar to pizza, but with its own distinct character.

It’s made with a bread dough or pizza dough base, generously topped with a sweet onion compote—slowly caramelized—along with anchovy fillets and black olives.

Special Features:

The slow cooking of the onions is essential to achieve their sweetness and melting texture.

The salty, briny flavor of the anchovies contrasts perfectly with the sweetness of the onions.

The crust is crispy and golden, but not too thick.

Traditional stuffing:

Minced meat (often a mix of beef, veal, pork, or sometimes leftover meat)

Flesh of the hollowed-out vegetables

Stale bread crumbs soaked in milk

Egg (to bind)

Garlic and onion finely chopped

Parsley, thyme, sometimes basil

Salt, pepper, a drizzle of olive oil

Savory Swiss chard tart:

Another marvel of Niçoise cuisine, rustic, simple, and deeply local. Swiss chard (or blettes) is one of the most used vegetables in Niçoise culinary tradition, both in savory and sweet versions.

It’s a rustic tart made with shortcrust pastry or homemade dough, filled with a mixture of Swiss chard, onions, sometimes rice or grated cheese, all well seasoned and baked in the oven.

It is generally vegetarian, but some variations include a bit of bacon or egg.

Another marvel of Niçoise cuisine, rustic, simple, and deeply local. Swiss chard (or blettes) is one of the most used vegetables in Niçoise culinary tradition, both in savory and sweet versions. It’s a rustic tart made with shortcrust pastry or homemade dough, filled with a mixture of Swiss chard, onions, sometimes rice or grated cheese, all well seasoned and baked in the oven. It is generally vegetarian, but some variations include a bit of bacon or egg.

Typical ingredients:

Swiss chard (mostly the leaves, sometimes a bit of the stalks)

Onions

Olive oil

Grated cheese (often Parmesan, Pecorino, or Gruyère)

Eggs

Rice (cooked, optional)

Salt, pepper, nutmeg

Shortcrust pastry (homemade or store-bought)

Daube Niçoise:

This is the iconic slow-cooked dish of Nice, deeply rooted in Provençal cuisine, both generous, comforting, and full of character.

Daube Niçoise is a beef stew simmered in red wine, flavored with garlic, thyme, bay leaf, onions, carrots, and often black olives. It is cooked slowly for several hours until the meat is tender.

It is a traditional popular dish, often prepared the day before to be reheated (and even better the next day!

This is the iconic slow-cooked dish of Nice, deeply rooted in Provençal cuisine, both generous, comforting, and full of character. Daube Niçoise is a beef stew simmered in red wine, flavored with garlic, thyme, bay leaf, onions, carrots, and often black olives. It is cooked slowly for several hours until the meat is tender. It is a traditional popular dish, often prepared the day before to be reheated (and even better the next day!

Traditional ingredients:

Braising beef (chuck, shoulder, cheek, shin)

Full-bodied red wine (Côtes du Rhône, Provence wine, etc.)

Onions

Garlic

Carrots

omatoes (or tomato paste)

Black olives (preferably Niçoise olives)

Thyme, bay leaf, rosemary

Orange peel (zest, optional but typical)

Olive oil

Salt, pepper

Zucchini flower fritters:

Here is one of the most delicate and iconic specialties of Niçoise and Provençal cuisine.

It’s a light, crispy, and fragrant dish, often served as a starter, an appetizer, or at Provençal markets, freshly fried and still hot.

These are fresh zucchini flowers coated in a light batter, then fried in olive oil or vegetable oil until golden and crispy on the outside, tender on the inside.

A true delight!

Here is one of the most delicate and iconic specialties of Niçoise and Provençal cuisine. It’s a light, crispy, and fragrant dish, often served as a starter, an appetizer, or at Provençal markets, freshly fried and still hot. These are fresh zucchini flowers coated in a light batter, then fried in olive oil or vegetable oil until golden and crispy on the outside, tender on the inside. A true delight!

Traditional ingredients:

Fresh zucchini flowers (male flowers, which do not produce zucchinis)

Flour

Water (or sparkling water) — for a lighter batter

Egg (sometimes, depending on the recipe)

Salt

Olive oil or frying oil

Pistou soup:

This is a summer soup, fragrant and nourishing, where seasonal vegetables meet the incomparable aroma of pistou, the Provençal cousin of Italian pesto.

It’s a vegetable soup enriched with pasta and finished, just before serving, with a generous spoonful of pistou—a sauce made from basil, garlic, and olive oil (sometimes with cheese).

Traditionally, it contains no meat or meat broth: it’s a healthy, vegetarian, and friendly dish.

This is a summer soup, fragrant and nourishing, where seasonal vegetables meet the incomparable aroma of pistou, the Provençal cousin of Italian pesto. It’s a vegetable soup enriched with pasta and finished, just before serving, with a generous spoonful of pistou—a sauce made from basil, garlic, and olive oil (sometimes with cheese). Traditionally, it contains no meat or meat broth: it’s a healthy, vegetarian, and friendly dish.

Traditional ingredients:

For the soup:

White beans and green beans (fresh or dried depending on the season)

Zucchini

Potatoes

Ripe tomatoes (peeled or not)

Carrots

Onions

Short pasta (such as small shells, small macaroni, etc.)

Water, salt, pepper, olive oil

For the pistou:

Fresh basil in large quantity

Garlic

Olive oil

Grated Parmesan (or Gruyère, or Pecorino depending on the family)

Pan bagnat:

It’s an icon of Niçoise cuisine, simply the essence of the Niçoise salad... in a bread! A true street food, practical, complete, fresh, and deeply Mediterranean.

"Pan bagnat" comes from the Niçard phrase "pan banhat," which means "wet bread." Originally, it was stale bread that was "wetted" with olive oil to make it tasty again.

It’s a round bread (like country bread or pain bagnat bread) cut in half, filled with the ingredients of Niçoise salad, and especially without mayonnaise to stay true to tradition.

It’s an icon of Niçoise cuisine, simply the essence of the Niçoise salad... in a bread! A true street food, practical, complete, fresh, and deeply Mediterranean. "Pan bagnat" comes from the Niçard phrase "pan banhat," which means "wet bread." Originally, it was stale bread that was "wetted" with olive oil to make it tasty again. It’s a round bread (like country bread or pain bagnat bread) cut in half, filled with the ingredients of Niçoise salad, and especially without mayonnaise to stay true to tradition.

Traditional (authentic) ingredients:

Round bread, slightly firm, rubbed with garlic (or not)

Tuna in oil or anchovies (or both)

Ripe tomatoes

Radishes

Green bell pepper (thinly sliced)

Hard-boiled egg

Small purple artichokes (optional but traditional)

Black Niçoise olives

Fresh basil

Red onion (or mild white onion)

Olive oil

Salt, pepper

❌ Never vinegar, or mayonnaise! (That’s heresy for a true pain bagnat 😄)

Ratatouille:

It is one of the most iconic dishes of Provençal and Niçoise cuisine: a summer vegetable stew, full of sunshine, Mediterranean aromas, and rustic know-how.

It’s a slow-cooked dish made with typically Mediterranean vegetables, cooked separately then combined to preserve their flavors and textures. It can be served hot, warm, or cold, as a main dish or a side.

What I love most is enjoying it cold with hot white rice.

A true delight and an irresistible hot/cold sensation!

It is one of the most iconic dishes of Provençal and Niçoise cuisine: a summer vegetable stew, full of sunshine, Mediterranean aromas, and rustic know-how. It’s a slow-cooked dish made with typically Mediterranean vegetables, cooked separately then combined to preserve their flavors and textures. It can be served hot, warm, or cold, as a main dish or a side. What I love most is enjoying it cold with hot white rice. A true delight and an irresistible hot/cold sensation!

Traditional ingredients:

Tomatoes

Zucchini

Eggplants

Bell peppers (red and green)

Onions

Garlic

Herbes de Provence (thyme, bay leaf, rosemary)

Fresh basil (often added at the end of cooking)

Olive oil, salt, pepper

The Southern ratatouille is made with care; each vegetable is respected and never boiled together from the start. It’s this method that makes all the difference between a bland ratatouille and a rich, slow-cooked one.

Bon appétit! 😄 🍽️

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