GASTRONOMY  FROM NICE

The gastronomic reputation of Nice in the world, is not the work of fate. The orchard of Nice is marvellous, its early fruits and vegetables are lasting for over six months. The region is a cattle-rearing area, a farmer centre of cheese, a fish-tank, and one of the first French wine-growing area. Nice is the one and only big town to have a vintage with a label guaranteeing the quality of wine that is also the world oldest type of vine : the Bellet wine, red, white and rosé. Its yearly production reaches 50.000 or so bottles, which are much sought-after.

On the markets, the local producers are selling their fresh produce. The restaurants are laying in supplies there. Numerous are, today, the French cooks of international reputation and the young chefs, who have chosen Nice. The Côte d'Azur has indeed the greatest number of three-star restaurants per square meter.

The cooking of Nice can nevertheless be savoured at all prices, whether in a sophisticated and luxurious setting, or in the typical alleys of the old-Nice. It has kept all its identity, in the purest tradition.

Some true specialities : the socca, the pissaladière, the Chinese leaves pie, the pan-bagnat, the stuffed vegetables, the ratatouille, the tripe of Nice, the salade niçoise, the ravioli of Nice, the stockfish, the bagna cauda, the gnocchi, the courgette-flowers fritter, etc..

 

 The chefs of Nice are disclosing their secrets :

Today, the chef of the Splendid Hotel,
50 boulevard Victor Hugo à NICE CENTRE 1 06048,
tel. : (+33) (0)4 93 16 4100,
fax : (+33) (0)4 93 16 42 70



suggests :

   


MEDITERRANEAN RED MULLET, PERFUMED WITH FRESH BASIL IN A SHORTCRUST PASTRY SERVED WITH THE "PEARLS" OF NICE

shortcrust pastry
3 filet of red mullet
6 tablespoons (1 dl) of white wine
6 tablespoons (1 dl) of fish stock
6 tablespoons (1 dl) of fresh cream
10 fresh basil leafs - keep 1 for each plate to decorate
cherry tomato to decorate
black olives to decorate
2 tablespoons of olive oil to fry

Cut 2 squares of pastry per person (if you use frozen shortcrust, defrost first) each about

2x2 inches large, and bake until golden.
Count 3 slices of filleted red mullets per person, flour them and fry in olive oil, be careful not to burn the olive oil.
To make the sauce, reduce the white wine to evaporate its alcohol . add the fish stock and the cream, mixing in the basil leafs. Add flour until it gets to a semi-fluid consistency.
Serve on plate where you first put the pastry squares, on top of them put 2 slices of filet and spoon over the sauce. Decorate with the third slice of fish on top, with a cherry tomato, black olives and a basil leaf for a pleasing and colouful dish.