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.
|