Cuisine is an integral part of any local culture, and no trip to Nice is complete without tasting the local food. This directory offers information about the traditional dishes and drinks available in Nice to help visitors better understand the local food culture and make an informed decision when trying them.
- Allioli(aioli): garlic mayonnaise - a traditional sauce made of garlic, olive oil, and egg.
- Anchöiade: anchovy and garlic purée, usually served on toast or with raw vegetables.
- Bagna cauda: a warm dip typical of Piedmont, Italy, but with numerous local variations.
- Beignets de fleurs de courgettes: battered and deep-fried zucchini flowers.
- Brioche: highly enriched French bread, whose high egg and butter content give it a rich and tender crumb.
- Farinata: unleavened pancake or crêpe of chickpea flour.
- Foie gras: duck or goose fat liver.
- Fougasse: flat bread baked with the additions like olives, cheese, anchovies etc.
- Gougère: savory choux pastry primarily made of milk, cheese, flour and egg.
- Pissalat: made from anchovy puree flavoured with cloves, thyme, bay leaf and black pepper mixed with olive oil.
- Rouille: sauce that consists of olive oil with breadcrumbs, garlic, saffron and chili peppers.
- Tapenade: Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil.
- Aigo Boulido: garlic soup
- Soupe au Pistou: white beans, green beans, tomatoes, summer squash, potatoes, and spaghetti.
- Potage Printanier: early spring vegetable soup.
- Mesclun: small, young salad leaves that includes chervil, arugula, leafy lettuces and endive.
- Niçoise salad: tomato salad with green peppers, topped with tuna and anchovy.
- Salade De Chèvre Chaud: warm goat’s cheese salad.
- Bouillabaisse: seafood stew made with various kinds of cooked fish and shellfish and vegetables, flavored with a variety of herbs and spices.
- Bourride: garlic fish stew.
- Brandade: an emulsion of salt cod and olive oil eaten in winter with bread or potatoes.
- Cassoulet: rich, slow-cooked bean stew or casserole, containing meat, pork skin and white haricot beans.
- Chicken with 40 garlic cloves: a delightful dish with a rich taste and lovely garlic flavor.
- Daube: classic French stew made with cubed beef braised in wine, vegetables, garlic, and herbs.
- Escoveitch fish: poached or fried fish that is marinated in an acidic mixture before serving.
- Farcis niçois: vegetables stuffed with breadcrumbs.
- Fricassee: stewed dish typically made with poultry.
- Gnocchi: various thick, soft dumplings made from semolina, ordinary wheat flour, potato, bread crumbs, or similar ingredients.
- Pieds paquets: lamb feet (pieds), lamb paquets (stuffed with bacon and parsley sauce lamb tripe) and vegetables.
- Piperade: typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper.
- Polenta: dish made from boiled cornmeal.
- Porchetta: savory, fatty, and moist boneless pork roast.
- Poulet aux Senteurs de Provence: Chicken with lemon, basil & garlic.
- Provençal ratatouille: tomatoes are a key ingredient, with garlic, onions, zucchini, eggplant, bell peppers, carrots and spices.
- Ravioli: type of filled pasta composed of a filling sealed between two layers of thin pasta dough.
- Stocaficada: salt codfish stew.
- Thon a la Rémoulade: grilled tuna with remoulade sauce.
- Tian de Courgettes et de Tomates: vegetable casserole with zucchini and tomatoes.
- Tomates Provençales: a very common vegetable dish in Nice.
- Troucha: spinach omelette.
- Calisson: French candy consisting of a smooth, pale yellow paste of candied fruit and ground almonds, topped with royal icing.
- La galette des Rois: torus-shaped brioche with candied fruits.
- Lemon and lavender crème brûlée: a truly delightful dessert with an aromatic lavender flavor.
- Thirteen Desserts: are the traditional dessert foods used in celebrating Christmas in the French region of Provence.
- Tourte de Blettes: chard tart/pie – a local specialty in Nice.
- Pichade: French tomato tart cooked with onions, king of pizza.
- Pissaladière: pizza-like dish, but cooked without cheese and tomatoes.
- Pan-bagnat: circle formed white bread around the classic Salade Niçoise.
- Panisse: chickpea flour fries.
- Quiche: oven-baked dish made with eggs and milk or cream in a pastry crust.
- Gini: French lemon soft drink.
- Grenadine Syrup: drink originally prepared from pomegranate juice or cherry juice, and sugar.
- Bellet wine: includes white, red and rose wines from the hills in Nice region.
- Pastis: anise-flavored liqueur.
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