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, a long-cooked beef stew whose leftovers (if there are any) are used to stuff the local ravioli —Nice was part of Italy until the 19th century. It’s also a time for salted fish such as salt cod and stockfish, sold already soaked in some of the Vieux Nice’s traditional shops. At Christmas, salt cod is served with aïoli and an array of vegetables, followed by a traditional spread of 13 desserts. The Carnival, which allows the Niçois to let loose before Lent, parades through the streets of the Vieux Nice in February, attracting many thousands of visitors. Menton celebrates its lemon harvest the same month.

Les Petits Farcis sample winter menu:

  • Tian de blettes (Swiss chard gratin with egg and cheese)
  • Daube niçoise* (Niçois beef stew)
  • Mesclun salad
  • Tourte de brousse (Double-crusted cheesecake)
*A daube needs to simmer for at least three hours. If you would like to learn to make one, we will start the class in the kitchen before buying our fresh vegetables and fruit at the market for the other dishes.

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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.

A new eye

Thank you for an outstanding class yesterday.  I enjoyed each and every moment and each and every aspect of our day together--the market tour, visits to your specialty shops, and then the cooking and eating. I learned so much, and my only regret is that I didn't do this when I first arrived!  What was I waiting for?  I'm getting ready to head out to our market (which is miniscule by comparison with Cours Saleya), and I know that I will approach it with a new eye.

Dorothy Baker, Houston, Texas
July 2010

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