Les Petits Farcis - Full Feed

Prices for Cooking Classes and Market Tours

Wed, 27 Feb 2008 15:10:20 UT

Prices for the gourmet market tours and French cooking classes offered by Les Petits Farcis in Nice, France.

About Rosa Jackson

Wed, 27 Feb 2008 15:10:20 UT

Food critic and cookbook author Rosa Jackson is the culinary enthusiast behind Les Petits Farcis, offering market tours and cooking classes in Nice, France.

Cooking classes and market tours in Nice, France

Wed, 27 Feb 2008 15:10:20 UT

Les Petits Farcis offers food market tours and gourmet cooking classes in Nice, France, with food writer and longtime French resident Rosa Jackson.

Friends of Les Petits Farcis

Wed, 27 Feb 2008 15:10:20 UT

Links to other services, all run by close friends, that can help to make your stay in France even more enjoyable.

Home

Wed, 27 Feb 2008 15:10:20 UT

Food writer, Cordon Bleu-trained cook and longtime French resident Rosa Jackson invites you to join her for a market tour and a cooking class in her beautifully renovated 17th-century apartment.

Niçois Ingredients

Wed, 27 Feb 2008 15:10:20 UT

Seasons of Nice

Wed, 27 Feb 2008 15:10:20 UT

Reserve your gourmet market tour and French cooking class in Nice France

Wed, 27 Feb 2008 15:10:20 UT

Intensive courses

Thu, 09 Feb 2006 10:00:00 UT

Make the most of the autumn harvest in Nice during A Taste of the Sun, September 29th-October 3rd, 2008!

Oliviera: the pick of the crop

Rosa Jackson — Wed, 08 Jun 2005 10:00:00 UT

Taste unusual Provençal oils at the boutique and restaurant Oliviera.

Menton Lemons

Thu, 08 Apr 2004 10:00:00 UT

The lemons at the Cours Saleya market don’t look like other lemons — they are fat, irregularly shaped and juicy, with the leaves still clinging to the stems. What is their secret?

Spring Menu

Sun, 04 Apr 2004 10:00:00 UT

Spring is the time for young broad beans, real wild asparagus, spring onions, small turnips and cauliflower, green peas, bitter oranges, green tomatoes, mixed salad, tender fennel, strawberries from Carpentras, artichokes, brousse (fresh cheese), and new olive oil.

Summer Menu

Sat, 03 Apr 2004 10:00:00 UT

Summer is the time for sun-soaked fruits and vegetables, for ratatouille and salade niçoise.

Autumn Menu

Fri, 02 Apr 2004 10:00:00 UT

Autumn is the time when juicy figs fall off the tree, when the vegetable harvest is abundant.

Winter Menu

Thu, 01 Apr 2004 10:00:00 UT

In winter, chilly evenings provide an excuse to eat a soup of vegetables and walnuts with a generous drizzling of walnut oil, and the celebrated daube niçoise.