Autumn Menu

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

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"I want to thank you SO much for the lovely cookery course. It was so enjoyable while at the same time being highly informative. I shall never be able to return to my slovenly ways….from now on it is nothing but the very best of ingredients AND replacing ‘the knife’ with a proper assortment of sharp ones! You have really whetted my appetite and I will be keeping an eye on your website with the view to returning to your kitchen in the near future."
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