Les Classiques

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...
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 of Genoese emigration, from Palermo to Buenos Aires. Read more...
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 last hours on the vine, why the refrigerator kills them, and how to choose by flesh rather than by color. Read more...
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 seasoning trick to remember. 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...
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 lies a centuries-old tradition of solidarity—and a city that has never forgotten its maritime heritage. 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...
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...