Eating and Drinking , French Riviera: Guide French Riviera: France - Nozio 0%


Guide of French Riviera, France


Author: psd








French Riviera Eating And Drinking, France

If you love to cook, during your stay you will be able to enjoy one of the amateur gourmet courses available in the Côte d'Azur. Don't miss its Provençal cuisine, with intense flavors that come straight from its tradition, its well-known chefs, the fresh fish, olive oil, wines, and seasonal fruits and vegetables. Although there have also been many international influences, here you will enjoy the true cuisine du soleil.

It would take an entire book just to describe all the typical dishes. However, we don't want to arrive totally unprepared, so we'll review some specialties, which naturally include some famous dishes from Nicoise cuisine:

• Salade niçoise: a salad of onions, black olives, peppers, tomatoes, celery, tuna or hardboiled eggs, artichokes and seasonal fava beans
• Mesclun: a salad festival! a zesty and varied mix of endive, chicory, dandelion, watercress and arugula
• Pan-bagnat: a rich, round sandwich filled with salade niçoise and onions
• Pissaladière: an onion tart with black olives and anchovy fillets
• Ratatouille: Who hasn't heard of it? It is a simple Provençal peasant dish, made of stewed summer vegetables: tomatoes, bell peppers, eggplant, zucchini, onions, garlic and onions fired separately and then cooked together
• Bouillabaisse: A Marseilles fish specialty
• Nicoise ravioli: stuffed with braised meat
• Nicoise beef stew
• Bagna cauda: a dipping sauce made of anchovies, garlic and oil. This Provençal dish was born in the medieval times, when fishermen worked in the salt mines

Zucchini blossom fritters
• Pork roast: stuffed suckling pig
• Petits farcis: tomatoes, zucchini, onions, mushrooms, zucchini blossoms, lard-stuffed eggplant, eggs, basil, garlic, parmesan cheese, olive oil
• Aïoli: a typical Provençal mayonnaise, with a base of garlic and artichokes
• Nicoise tripe: with a base of tomato sauce
• Soupe au pistou: vegetable soup with basil and garlic
• Tourta de bléa: a tart of chard and pine nuts
• Gnocchi: made of semolina or potatoes

Let's also remember some of the best-known desserts:

• Tourte aux blettes: a vegetable dessert made with chard, raisins and pine nuts
• Calisson: a paste of almonds and candied melon
• Crème brulée: a luxurious custard topped with caramelized sugar
• Socca, a crêpe made with chestnut flour, water and olive oil, cooked in a wood-fired oven
• Gâtaeux secs aux amandes: Nicoise almond cookies.
• Tempting products from the confiserie, such as candied fruit and berlingot
• Traditional mint and lemon candies
• The tarte tropézienne of St.-Tropez, a delicious brioche with sugar and custard
• Chard tart: a Provençal Christmas sweet
• Ganses: sweet pancakes, common during the carnival season.
• Navettes de Marseille: orange blossom and anise cookies

As it is commonly known, in the Provence-Alps-Cote d'Azur region, that the moderate climate, the fertile land and the rich Provençal tradition are the basis for the production of numerous extraordinary AOC wines (controlled term of origin), among which the young rosé wines such as Côtes de Provence and the aged red grands vins of Bandol deserve special mention. Last but not least the white wines, represented extremely well by the aromatic wines of Cassis, and if you can select them in the domaine, or directly from the producers, there will be even more to taste!

Author:Nozio



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