Niçois Ingredients

Tomatoes
Upcoming programs: Five-day cooking courses
April 5-9, 2010 (two spots left)
September 20-24, 2010
And one-day classes all year round!
Living room
Rent our Old Town studio!: Just upstairs from where the Petits Farcis cooking classes take place, we have renovated a charming holiday studio with a view of the 17th-century place du Jésus.
Socca
A taste of Nice: Graze your way through the market and the Old Town with A taste of Nice, a three-hour tour introduction to the city's unique street food tradition.
Marcel the rooster
Meet the food and wine producers: Spend an extraordinary day meeting small farmers and winemakers who are passionate about what they do.
Ghibaudo
In praise of pork: Dinna and Laurent, the young couple who run Charcuterie Ghibaudo, are the kind of people who give me hope for the future of the Old Town.
Marmalade
Marmalade for Marie: Imagine my shock and pride when, having declared with typical cockiness that my jam didn't stand a chance against hers, my neighbor Marie admitted defeat and asked me for the recipe!
Artichoke
Tackling the artichoke: With leaves like Cruella's spiky fingernails and a spirit just as malicious, this is not a vegetable to be taken lightly.
Menton lemons
Menton Lemons: 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?
Reserve your market tour and cooking class.
Contact Rosa Jackson for answers.

Sweet memories

Hi Rosa,

I am still basking in my memories of Nice and your cooking class.  I have retold my experience in your one day class so many times that people say "That surely has to be the highlight of your trip!"  I have prepared almost all the recipes with great enjoyment and success.  I brought back a serrated peeler and an olive wood cutting board as souvenirs.  And I almost lost my jars of honey at the Nice airport, but quickly took them and my bubble wrap and repacked them and checked my carry-on as checked baggage so I would not lose those precious items.     

Speaking of honey, my husband and I enjoyed reading your article about honey in the September issue of France magazine.  Really glad now that I saved my honey from the security guys!!

Kathryn Behrens
Ohio, USA

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