Cuisine & patrimoine

L'olivier cailletier et l'AOP huile d'olive de Nice Gusta Nissa
The Cailletier olive tree and Nice PDO olive oil
|Gusta Nissa
A single olive variety for the entire Nice region, the cailletier — and it's the same as the Ligurian taggiasca, on both sides of the border. Why Nice olive oil... Read more...
Marché d'automne : courges, champignons et raisin Gusta Nissa
Autumn market: squash, mushrooms and grapes
|Gusta Nissa
Autumn reverses market logic: after a summer of eating raw and quickly, come the foods that keep and stew. The long Nice squash and its two harvests, mushrooms from the... Read more...
Recette du mois : les gnocchis niçois maison Gusta Nissa
Recipe of the month: Homemade Niçoise gnocchi
|Gusta Nissa
Gnocchi predate the potato: people were eating them long before the arrival of the tuber, made from bread and cheese. The story of a dish that changed ingredients, its curious... Read more...
Sélection de fromages artisanaux lors d'une dégustation à Nice
Local cheeses: brousse, tomme de montagne, and goat cheeses
|Gusta Nissa
Nice looks out at the sea, but its cheeses come from the mountains. Brousse, born from whey that was never discarded; brous, the shepherds' fermented cheese that Nice doesn't export;... Read more...
La figue, star de l'arrière-pays en septembre Gusta Nissa
The fig, star of the hinterland in September
|Gusta Nissa
Figs don't cheat: if picked green, they'll never ripen in your fruit bowl, because their sugar content develops on the tree. Why there are two harvests a year, how to... Read more...
Service de vin dans des verres lors d'une dégustation à Nice
Bellet: Rolle, Braquet, Folle Noire, the grape varieties to know
|Gusta Nissa
Rolle, braquet, folle noire: these are the identity papers of the Nice vineyards, and they are written in Italian. Rolle is genetically the same grape as Ligurian Pigato and Piedmontese... Read more...
Recette du mois : la tourte de blettes Gusta Nissa
Recipe of the month: Swiss chard tart
|Gusta Nissa
A Swiss chard dessert with Parmesan: it’s not a Niçois oddity, but a survivor. Until modern times, European cuisine didn’t separate sweet from savory — and the first written recipe... Read more...
Cave et bouteilles de vin de Bellet lors d'une dégustation à Nice
The Grape Harvest in Bellet, Behind the Scenes
|Gusta Nissa
A vintage is decided in a matter of hours: the day you harvest and the time you harvest. Why rosé is harvested before red, why everything is done by hand... Read more...
Les ingrédients du pan bagnat niçois : tomate, poivron, radis, œuf, thon, olives noires et huile d'olive
Pan-bagnat, the official sandwich of summer
|Gusta Nissa
Its name means "bathed bread," but not in olive oil: it was water, because oil was expensive. The true story of a fishermen's and laborers' dish, its official charter, its... Read more...
Les panisses, la frite niçoise au pois chiche Gusta Nissa
Panisses, Nice's Chickpea Fries
|Gusta Nissa
Chickpea flour and water: socca and panisse start with the same mixture and are completely different. Why cooling is what makes panisse possible, and how this dough traces the map... Read more...
Recette du mois : la vraie ratatouille niçoise Gusta Nissa
Recipe of the month: authentic Nice ratatouille
|Gusta Nissa
Its name denoted a bad soldier's stew, its vegetables all come from elsewhere, and the recipe was only established in the 20th century. The true story of ratatouille, the physics... Read more...
La tomate dans tous ses états : les variétés des marchés niçois Gusta Nissa
Tomatoes in all their forms: varieties from Nice markets
|Gusta Nissa
The tomato has nothing Mediterranean about it: it came from the Andes, was long considered toxic, and only conquered Provence in the 18th century. Why its aromas form in the... Read more...
Citron, huile d'olive, anchois : le trio de base de la cuisine niçoise Gusta Nissa
Lemon, olive oil, anchovies: the basic trio of Niçoise cuisine
|Gusta Nissa
No butter, no cream, almost no vinegar: Niçoise cuisine relies on three ingredients that cover fat, salt, and acid. The history of pissalat, a cousin of Roman garum, and the... Read more...
Verres de rosé trinqués lors d'une dégustation de vin à Nice
Bellet rosé, the wine of the Nice summer
|Gusta Nissa
There is a wine appellation within Nice itself: fifty hectares, ten wineries, saved by a 1941 decree when winemakers had switched to carnations. Why its rosé, carried by the braquet... Read more...
Recette du mois : les beignets de fleurs de courgette Gusta Nissa
Recipe of the month: zucchini flower fritters
|Gusta Nissa
In July, on Nice's markets, they open in large orange-yellow corollas and close before noon. Why the zucchini flower is only eaten where it grows, how to choose it, and... Read more...
La Saint-Pierre au port : la fête des pêcheurs niçois Gusta Nissa
Saint Pierre at the port: the festival of Nice fishermen
|Gusta Nissa
Every year in late June, the port of Nice brings out the “pointus” (traditional fishing boats), carries a statue to the quay, and sets a boat ablaze. Behind the folklore... Read more...
Vins de Provence et de Bordeaux comparés lors d'une dégustation
How Can You Tell the Difference Between a Provence Wine and a Bordeaux Wine?
|Mathis Renaut
Can't tell the difference between a Bordeaux and a Provence wine? This guide explains the key differences between France's two most iconic wine regions. Read more...
Accord vin et fromage façon locale à Nice
How to Pair Wine and Cheese Like a Local
|Mathis Renaut
Learn how Nice locals master the art of wine and cheese pairing. Simple tips and expert advice for an authentic French tasting experience. Read more...
Vin et fromage français lors d'une dégustation culturelle à Nice
Discovering French Culture Through Wine and Cheese
|Mathis Renaut
Wine and cheese are much more than just food in France. Discover how these symbols reflect the rich cultural heritage of Nice and Provence. Read more...