The Pays niçois is a tangle of mountains, compartmentalized in small basins which were a long time isolated the ones from the others, were folded up on themselves, and with the variation of the large currents external of Liguria or of Provence. From time immemorial, the "nice cooking" had to draw its subsistence from the ground even where it was born. However, one suspects it, the natural resources never were with the measurement of the needs. According to the devoted expression, it "was necessary to make with..." It was necessary to benefit from all these thin resources, without any exception, by a saving in very strict subsistence. From there, of judgement which appeared a long time justified: cooking of Nice, cooking of poor. All the art of our ancestors was, starting from these simple products and relatively very few, to prepare a table with the tasty and varied mets. The continuous effort of imagination of many generations was necessary.