5 Great Must-Eats-and-Drink in Nice, France

3 minutes reading time (531 words)

A Food Lover's Guide to the fifth most populous city of France

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Nice (or the Cote D’Azur) also known as the French Riviera, is known for its picturesque views, especially of the Promenade des Anglais, bringing to port many who seek inspiration and relaxation. Being located along the coast of the Mediterranean, it is looked upon as a spot to satiate one’s Crustacean cravings.

However, not just seafood prevails in the southern part of France. After returning from an enriching trip to Nice for my studies exchange, I’m here to let you in on a few not-to-be-missed delicacies and beverage!

 

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1.    Salade Niçoise

The Nicoise salad has the likes of an American/Caesar salad but uses ingredients like Tuna, Green Beans and Potatoes instead, sometimes even Anchovies. Tuna, is the defining factor. It wouldn’t be termed a Nicoise salad if not for its generous servings of Tuna! It’s always enjoyed with Vinaigrette sauce, though the experimental few would opt for Balsamic Vinegar.

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2.     La Daube Niçoise

The quintessential French beef stew, coupled with Mushrooms, Porcini and Red Wine. Most sought after during the winter. Lean meat is used and tossed around in high heat before allowing it to simmer in a pot of deeply-flavored broth. These beef cubes are cooked to perfection, so much so it melts in your mouth! Usually served with your choice of pasta.

P.S: Don’t worry, you won’t get drunk on this beef stew unless.. it is out of love.

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3.      Socca

This traditional dish of Socca, might relate to many as ‘the Flatbread or Pancake’. It was previously made out of Corn flour before an alternative was provided to use Chickpea flour. It later became an integral part of Nice’s street food. Always served hot and occasionally paired with Olives.

Tip:  Eat them with your fingers! It creates an intimate, sensuous connection with the food. It's sure to be Finger Lickin' Good! 

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4.      Candied fruit

Dating way back, the people of the Mediterranean wanted to preserve fruits to maintain their freshness for trading and also to tide them through the cold harsh winters. Traditionally, fruits are honey-coated before sugar was introduced into France. Now, sugar syrup in turn, is used to replace the fruit’s natural water content with highly concentrated sugar.

This confection roughly requires a month of making. Local fruits of Melons, Peaches, Cherries, Apricots, Mandarins, Lemons and Figs make up this tableaux of beauty.

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5.      Provencal Rosé wine

One of the world’s best-loved wines. Its pretty salmon color derives from the soaking of red grapes (with its skin) for a period long enough such that the color drains off sufficiently for it to achieve that sheer luminosity. In many parts of the world, Rosé wine is always perceived as a sweet drink, but the traditional Provencal wine differs.  

It is a fresh, crisp and dry beverage, widely-embraced during the lunch period and being the world’s most versatile wine, it provides easy accompaniment to any meal!

Thoroughly immerse yourself in the French experience and dine alfresco with a glass of pink. Oh! And don’t forget the customary ‘Bon appétit’ before digging in!

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