Travel Reference
In-Depth Information
Brouillade de Truffes
Simple, timeless and delicious,
brouillade de truffes
(essentially scrambled eggs with
truffle shavings) is a favourite in many a lavish three- and four-course
menu aux truffes
(truffle menu) served at several restaurants in season. Simplicity is key, allowing the pal-
ate to revel in the flavour (it's subtle) of Provence's most luxurious and elusive culinary
product.
Stockfish (or Estocaficada)
The main ingredient of this Niçois dish - re-hydrated dried cod - puts many people off,
yet well prepared (and most restaurants that serve it are pros), it is up there with every re-
gional speciality.
Dried cod is soaked in running water for several days, then stewed with onions, garlic,
tomatoes, peppers, potatoes and fresh herbs (fennel, thyme and parsley). Olives are added
towards the end of the cooking and the dish is normally served piping hot, splashed with a
glug of olive oil. Nothing like it on a cold winter day!
Niçois Nibbles
Perfect for filling a hungry moment coming from the beach (or any time of day) are
Nice's many snacks. Must-haves for every visiting palate include:
»
Socca
A savoury, griddle-fried pancake made from chickpea flour and olive oil,
sprinkled with a liberal dose of black pepper.
»
Petits farcis
Vegetables (tomatoes, onions, courgettes, courgette flowers) filled with a
stuffing made of meat, cheese, bread crumbs, egg yolk and herbs.
»
Pissaladière
A traditional onion tart topped with black olives and anchovies.
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Salade niçoise
A green salad with boiled egg, tuna and anchovy.
»
Beignets
Fritters (aubergine and scampi in particular).
