If Niçoise cuisine had to be summed up in three ingredients, these would be them: olive oil, anchovies, and lemon. A simple trio that tells a story of geography—between olive trees, the sea, and citrus groves.
Olive oil, the fat of the South
Here, no butter: olive oil is the basic fat, from cooking to seasoning. That from the hinterland, made from the Cailletier olive, is mild and fruity.
Anchovies, the salt of the sea
Anchovies bring salt and umami: they flavor pissaladière, melt into pissalat, and enhance a salad. A humble product that has become a signature ingredient.
Lemon, the acidity of the sun
Lemon (Menton's, very close by, is renowned) awakens dishes with its freshness—on fish, in a vinaigrette, even in desserts.
Understanding Niçoise cuisine through its products is the whole spirit of our food experiences in Nice.
