Autumn is the time when juicy figs fall off the tree, when the vegetable harvest is abundant. Swiss chard and cauliflower are perfect for tians, a gratin of vegetable, cheese and egg named after the dish in which it’s cooked. As the weather cools off, at least in the evenings, the Niçois light their ovens again to make savory and sweet tourtes (pies) with chard, pumpkin or walnuts, or a roasted whole fish, fresh from the sea. After the long, dry summer, the tomatoes are bursting with concentrated flavor.

Les Petits Farcis sample autumn menu:

• Les petits farcis (Niçois stuffed vegetables)
• Sea bream baked in the oven with onion, potato, tomato and lemon
• Mesclun salad
• Honey-fig tart with almonds