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:
Charlotte and I wish to thank you and your husband for hosting such a wonderful class yesterday. We both very much enjoyed the whole day and found it a tremendously enjoyable and relaxing experience. We would certainly recommend your class to anyone who is seriously interested in learning about where to obtain the best ingredients for a meal in Nice and then in learning what to do with them. I must say that you far exceeded our expectations and that your hospitality in your lovely apartment was much appreciated. The menu you put together for us was spot on and we enjoyed very much cooking and even more so eating the results.
Bernard Starkmann, London, England
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