La Cuisine Niçoise
The cooking of Nice, from market to table
Olive oil, Swiss chard, anchovies, sun-ripened tomatoes and basil. The recipes of the Comté de Nice, explained simply, with the history behind each dish.
Niçoise classics
The dishes every family in Nice knows by heart — start here.
The guide
La Cuisine Niçoise
An introduction to la cuisine niçoise: how mountains, history and thrift shaped the cooking of Nice, its essential ingredients and its signature dishes.
Read the guide
Beverages · 15 min · Easy
French hot chocolate (chocolat chaud à l’ancienne)
Main dishes · 1 h 5 min · Medium
Chicken in vinegar, Lyon style (poulet au vinaigre)
Condiments · 10 min · Easy
Herbes de Provence (homemade blend)
Lunch · 2 h 10 min · Medium
Petits farcis (Niçoise stuffed vegetables)
Soups · 25 min · Easy
Aïga boulida (garlic and sage soup)
Condiments · 35 min · Medium
Rouille (saffron garlic sauce)
Soups · 1 h 40 min · Easy
Soupe au pistou (vegetable soup with basil and garlic)
Soups · 1 h · Easy
Mussel soup with saffron and spaghetti
Salads · 35 min · Easy
Salade niçoise
Starters · 1 h 5 min · Easy
Zucchini blossom fritters
Salads · 1 h 25 min · Easy
Grilled pepper salad with anchovies
Starters · 3 h 15 min · Medium
Pissaladière (Niçoise onion tart)
Starters · 23 min · Easy
Raw ham with fresh figs
Salads · 40 min · Easy
Grilled Swiss chard stems with anchovy vinaigrette
Desserts · 2 h 35 min · Medium
Tourta de blea (sweet Swiss chard pie)
Desserts · 1 h 35 min · Medium
Ganses (Niçoise carnival fritters)