Spring Menu

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. Basil is at its best, bringing its punchy flavor to soupe au pistou made with fresh spring vegetables. While the rest of France starts to despair of ever seeing the sun, the days here are already warm and summery. Everything at the market is small, juicy and sweet.

Les Petits Farcis sample Easter menu:

  • Artichauts à la barigoule (Artichokes braised with white wine)
  • Spring lamb roasted with thyme flowers and two heads of garlic
  • Rice with pine nuts and raisins
  • Mesclun salad
  • Lemon tart

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More from Seasons of Nice

Spring Menu: 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: Summer is the time for sun-soaked fruits and vegetables, for ratatouille and salade niçoise.
Autumn Menu: Autumn is the time when juicy figs fall off the tree, when the vegetable harvest is abundant.
Winter Menu: 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.
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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