Summer Menu

Summer is the time for sun-soaked fruits and vegetables, for ratatouille and salade niçoise (which, according to Niçois custom, should be made only with raw vegetables). Violet eggplant, golden zucchini blossoms, vine-ripened tomatoes, little round zucchini, red peppers, local strawberries and perfumed peaches all try to outdo each other on the market stalls. Early morning, evening and the natural air conditioning of the Vieux Nice — always a few degrees cooler than the rest of the city — provide the only respite from the heat. In July, the Nice Jazz Festival attracts music fans who savor the classic street snacks pan bagna (a round loaf layered with tuna and fresh vegetables, then doused in olive oil) and pissaladière (onion pizza) during open-air concerts.

Les Petits Farcis sample summer menu:

  • Stuffed zucchini blossoms
  • Poulet à la niçoise (Chicken with red and green peppers)
  • Mesclun salad
  • Strawberry tart

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More from Seasons of Nice

Fennel
Intensive courses: Sign up for an intensive course to learn a full repertoire of Provençal dishes.
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.
Reserve your market tour and cooking class.
Contact Rosa Jackson for answers.

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