Restaurants/Eat

There is a huge variety of food in France and each region has its own specialties. Lavender, garlic and herbs are scents that often occur around the food on the Riviera. You cook and eat what the earth, mountains and sea provides. The ingredients are always fresh, so it is important to feel in the basic flavors. There is a close connection to Italy in most of the dishes, but in France they often use more and exclusive ingredients. The French cuisine puts a lot of focus on making the food to look as good as it is experienced. 

Salade Niçoise is a salad that actually comes from the city of Nice. It is a tuna salad with dressing and eggs. The vegetables may vary, but tomatoes tend to be standard. It contains, among other things, olives grown in and near Nice.

Minced meat stuffed vegetables are called Les légumes farcis in French and can be found on most restaurants' menus.

Veal (veau in French) was a recurring word in most dishes on the menus. The kitchen explained that they have often slow-cooked the meat for over 4 hours to get the right flavor and texture. You will find it both as a one-piece of meat with associated french fries but also in pasta dishes and stews.

Wood-fired pizzas can be found at almost every restaurant. They are then usually stone oven baked with a little more exclusive topping and filling than in rest of the Europe. If it was a mussel pizza, there were plenty of mussels! They also offered variety and if you wanted a pizza without tomato sauce, they had and then it´s called Pizza Bianco. It is crème fraîche and different types of cheese that made the pizza creamy instead.

Moules Frites is available to order according to season and it is a northern French / Belgian dish consisting of boiled mussels in wine, served with crispy french fries.

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