Cours Saleya market tour, cooking class & lunch
From: 210.00€
Learn to shop like a true Niçois
Our day begins at 9.30am at the Cours Saleya market, while there is still a fresh morning breeze. The narrow maze of centuries-old streets that is the Vieux Nice opens up onto this splendid space lined with bars, cafés and restaurants on either side and market stalls down the center.
Locals and visitors converge on the terraces at lunch, but early in the day you will join the shoppers strolling through the market and admiring the vivid displays of seasonal produce, spices, candied fruit and flowers.
Though the bigger stalls are the most dazzling thanks to their array of colors, what really interests us is the small producers’ stalls. The fruit and vegetables are not as uniformly shaped and the variety not as great, but every ingredient we’ll find here is firmly rooted in the region and much of it is organic. We will build our meal around the best of the season's produce, though it will also include fish, poultry or meat. And we won't forget to pick up cheese and wine to make our meal complete!
Around 11am, we will make our way to the Petits Farcis cooking studio, where everyone will play a role in preparing the meal. Tucked away in rue St-Joseph, one of the most charming streets in the Old Town, this light-bathed studio has a large granite-topped island with built-in gas burners and a separate dining table that seats ten.
No need to worry if you are a beginning cook, the atmosphere is relaxed! At around 1.30pm you will sit down to an authentic Niçois meal and toast your efforts with a glass of rosé (or, if you prefer, an intriguing local red or white wine). By 3pm, you will be free to explore the nearby Castle Hill or see more of Nice and the beautiful surrounding region.
A minimum of two people is required for a cooking class to take place; if the class does not reach the minimum, you will be refunded your deposit. A discount of 10 euros per person is applied to groups of four or more booking together.
This class may be taught by Rosa or by one of her small team of chefs.
If you don't see your preferred date here, wish to book within 24 hours of the class taking place, or need any assistance with the booking process, please contact us to book your class. If you receive a "failed payment" message, most likely it is due to security measures by the bank on overseas payments. Please contact your bank before trying again.
Mastering French Macarons
From: 110.00€
Do you love macarons but think they are mysterious and difficult to make? In this class, we will share our techniques for making perfect French macarons and troubleshooting any issues that might come up. You will learn the history of this little French sweet, which has a special connection to Nice!
Learn to make Italian meringue and two different fillings, and master techniques including macaronage, piping and filling under our expert guidance. Students are provided with an emailed PDF recipe booklet of the recipes prepared in class, along with a box of their creations.
Class is held at Les Petits Farcis cooking studio at 12 rue Saint-Joseph, Vieux Nice
If you don't see your preferred date here or wish to sign up within 48 hours of a class taking place, please contact us to book.
Choux Pastry Masterclass
From: 110.00€
Choux pastry is the base for such iconic French pastries as eclairs, religieuses, cream puffs and croquembouche, and can also be used for savory preparations.
In this class, we share our techniques for making perfectly puffed-up choux pastries every time. You will learn to make two different fillings, mascarpone cream and crème pâtissière (pastry cream).
You will practice piping, filling and baking the choux pastry under the chef's expert guidance. Students are provided with an emailed PDF recipe booklet of the recipes prepared in class, along with a box of their creations.
Class is held in our cooking studio at 12 rue St-Joseph, Vieux Nice. If you don't see your preferred date, or would like to book within 48 hours of a class, please contact us to book. Private classes are available on request.
Libération market tour, cooking class & lunch
From: 230.00€
Explore the up-and-coming Libération area and shop alongside the locals.
Just north of the main Nice train station, the city’s biggest food market takes place six days a week. Known affectionately to locals as “la Libé”, this up-and-coming part of Nice is reminiscent of Paris with its 19th-century style buildings and broad boulevards that offer a view of the mountains beyond the city. Food-lovers from all over town come here for the vast selection of produce, much of it sold directly by the farmers. This is also where you will find the biggest variety of fish and seafood in Nice, along with several excellent butchers. Both Rosa and Viktorija live in this area and have developed a strong attachment to the neighborhood and its market.
Our tour will begin at 9am in front of the Gare du Sud, a former train station that now houses a modern food hall. From here, we will visit the farmers’ stalls to find the freshest local produce and select meat or fish for our meal.
Around 10.30am, we will take the tram to the Petits Farcis cooking studio, where everyone will play a role in preparing the meal. Tucked away in rue St-Joseph, one of the most charming streets in the Old Town, this light-bathed studio has a large granite-topped island with built-in gas burners and a separate dining table that seats ten.
No need to worry if you are a beginning cook, the atmosphere is relaxed! A couple of hours later we will sit down to an authentic Niçoise meal and toast our efforts with a glass of rosé (or, if you prefer, an intriguing local red or white wine). By 3pm we will have finished our meal and you will be free to explore Nice's Old Town or perhaps head to the beach!This program is limited to seven participants to facilitate the use of public transport from Libération to the Old Town and to allow for maximum spontaneity in our menu choices. A minimum of two people is required for a cooking class to take place; if the class does not reach the minimum, you will be refunded your deposit.
This class may be taught by Rosa or Viktorija. If you don't see your preferred date here or need any assistance with the booking process, please contact us to book your class. Classes may be booked nine months ahead.
Private Rosé Wine Tasting with Niçoise Nibbles
To book your Private Rosé Wine Tasting, please contact us!
The crisp rosés of southern France, in all shades of pink, have conquered even the most skeptical wine lovers. But how do you taste rosé wine and judge its qualities? Join sommelier and cookbook author Viktorija Todorovska at the beautiful Petits Farcis studio in the heart of Nice Old Town to discover the rosés of Provence and the French Riviera and learn to identify your preferred style. She will introduce you to the art of tasting any wine and tell you the story of rosé and the region, illustrating her points by uncorking bottles from her favorite producers.
Viktorija will also provide you with a list of rosés available outside France so that you can continue to build your knowledge at home.
Because rosé wine is an integral part of "la merenda", Nice’s street food tradition, a selection of local nibbles will be served during this tasting. You will also learn how to pair rosé with foods from the Mediterranean and other parts of the world.
This tasting is available for at least two people and up to ten people, at a minimum cost of 450 euros.
Mediterranean Fish Camp
From: 1,080.00€
Learn the ins and outs of cooking with seafood in our four-day workshop.
Next workshops:
November 19 to 21, 2026
February 18 to 20, 2027
Do you love eating seafood, but lack confidence when it comes to preparing it? You are not alone! Join us for a three-day workshop to hone your fish preparation skills in a fun and friendly environment.
Our guest teacher, Annie Seabourne, is the daughter of a fisherman and runs the cooking school My Fish Kitchen in Cornwall, England. She is passionate about her subject and loves to prepare fish in a minimalist style, to highlight their distinct flavors. Co-teacher Rosa will bring her love of the local produce to these classes, pairing seasonal vegetables — also prepared simply — with our carefully selected catch each day.Each day will begin with a visit to the fish market, where you will learn to recognize signs of optimal freshness and choose the best of the day’s catch. We will also visit the fishing port of Cros de Cagnes (weather permitting), where you will see fishermen bring in their catch on small boats, just as they have for hundreds of years.
In Rosa's Old Town kitchen, you will learn to scale, fillet and clean different types of Mediterranean fish, and practice a variety of preparation methods that will give you plenty of options when cooking fish at home. Each day, we will work with at least three varieties of fish and seafood, which might include sardines, mackerel, sea bream, John Dory, scallops, squid, cuttlefish, sole, amberjack, and others, depending on availability. Class schedule Wednesday: 6 to 7pm Join Rosa and Annie at the Les Petits Farcis cooking studio in Nice Old Town for an optional welcome drink with seafood-based nibbles. We will introduce the course and get to know each other before our first day of cooking. Thursday: 9am to 3pm Our day will begin at Libération market in Nice, where we will select our fish and vegetables for the day based on what looks freshest and most appealing. We will then take the tram to Rosa's Old Town kitchen, where you will learn techniques for cleaning and filleting fish, and how to prepare them simply to bring out their unique flavors. Rosa will prepare a variety of simple salads and vegetable dishes to accompany the fish. Friday: 11am to 2pm and 5 to 9pm In the morning, will take the train to the nearby fishing port of Cros de Cagnes (10 minutes west of Nice), where you will see the fishermen bring in their catch and select our fish for the day. You will have an opportunity to meet a local fisherman and ask questions about fishing in the French Mediterranean. A light picnic lunch will be provided. Starting at 5pm, we will prepare our meal based on what we found at the fishing port, as well as vegetables selected by Rosa at Libération market.- Please keep in mind that fishing is dependent on favorable weather conditions. Should fishing be impossible on the day of our outing, we will try to move this outing to another day or replace it with a different activity.
- Three days of teaching by two culinary experts
- All the ingredients
- Introductory wine and nibbles
- Wine with each meal
- Tram tickets
- Return train ticket from Nice Ville to Cros de Cagnes
- Picnic lunch in Cros de Cagnes
- Notebook and pen to record what you have learned
- A Les Petits Farcis apron to take home
- Accommodation
- Transport to and from Nice
- Transport should you choose to come to Cros de Cagnes from another departure point or at a different time.
Cook like a Niçoise with Rosa: A seasonal five-day immersion
From: 2,200.00€
Experience the seasons of Nice in a five-day workshop: Spring, Summer, Fall and Winter editions!
2026 dates:
Spring, April 20 to 24
Summer, June 22 to 26
Fall, September 28 to October 2 (SOLD OUT)
2027 dates:
Winter, February 1 to 5
Spring, March 29 to April 2
Summer, June 14 to 18
Click on the the first day of the course to book.
Spend five days with a small group on the French Riviera delving into the Mediterranean cuisine of Nice with Rosa Jackson, author of the critically-acclaimed cookbook Niçoise. If you dream of living like a Niçois(e)—an inhabitant of Nice—this is your chance to try out the lifestyle with Rosa as your guide. Because the cuisine of Nice changes with the seasons, each workshop will focus on different seasonal ingredients with an emphasis on vegetables, teaching you to improvise with what is available at the market on any given day. Instead of preparing a three-course meal, as in our one-day classes, we will create a generous spread consisting mainly of dishes that come together quickly, along with a few slow-cooked local specialties.
During this week, you will also visit nearby farms, taste Provence rosés with a sommelier, and master pastry techniques using seasonal ingredients. No matter which season you choose, you will be astonished at the bounty on display at the markets and charmed by the region's natural beauty and light.
This program is suitable for beginner and experienced cooks as well as singles, couples, groups of friends, or families. The format will allow us to prepare quick, improvisational recipes as well as dishes that benefit from slower cooking than the regular class format would allow. We accept a maximum of eight people for this program. Please contact us if you would like to book as a private group for dates that are not shown on this calendar.
Class schedule
Monday: Antique market, Pan bagnat workshop, Street food class and Provence wine tasting
9am to 1.30pm and 4 to 7pm
We will meet at a café facing the Cours Saleya market to get to know each other before exploring the Monday antique market, where you might be tempted by vintage kitchen tools, china plates, pottery from Vallauris, and embroidered linens. We will then head to the Petits Farcis cooking studio in rue Saint Joseph for a workshop on pan bagnat, the iconic Niçoise sandwich featuring the ingredients of an authentic salade niçoise. Weather permitting, we will climb (or take the elevator) to the top of Castle Hill for a picnic with panoramic views of the city.
Later, we will gather at the Petits Farcis studio to prepare the classic Niçoise street foods pissaladière (caramelized onion flatbread) and socca (chickpea pancake). Our sommelier Viktorija will share her extensive knowledge of the wines of Provence, and you will learn how to select rosés and pair them with Mediterranean ingredients and local cheeses.
Tuesday: Cours Saleya market tour, cooking class and seasonal lunch, Old Town food tour
9.30am to 5pm
We will meet at the Cours Saleya market to gather seasonal ingredients that will inspire our meal. The focus will be on spontaneous recipes based on seasonal flavor combinations. For instance, if we are working with baby artichokes, we might prepare them raw with a herb salad, slow-cooked in wine with aromatics, and grilled with preserved lemon aïoli. Our meal will also include meat and/or fish, depending on our menu choices.
Seasonal themes
Spring: Artichokes, peas, fava beans, asparagus
Summer: Tomatoes, zucchini and their blossoms, eggplant, peppers
Fall: Squash, Wild mushrooms, white beans, late-harvest tomatoes
Winter: Swiss chard, root vegetables, broccoli, cauliflower
After lunch, we will stroll through the Old Town and visit some of Rosa's favorite shops, which might include an organic herbalist, an olive oil specialist, a historic coffee roaster, and a charcuterie. We will stop for ice cream made with local ingredients, and end with a glass of wine at a beloved local wine bar.
Wednesday: A day at the farm
9am to 4pm
Today we will head into the hills behind Nice in a private vehicle to spend a day at the farm, where we will learn about the small-scale local agriculture and sit down to a traditional meal prepared by the farmers, just as they would for their own family. You will gain an understanding of the farmers' dedication to this unpredictable yet rewarding way of life, which has barely changed since their grandparents' generation.
Thursday: Libération market tour, cooking class and seasonal lunch
9am to 3pm
This morning we will shop with the locals at the city's biggest food market, Libération. Here we will find an abundance of local produce and an incredible panoply of seafood from the Mediterranean and beyond. You will learn to spot the difference between wild and farm-raised fish, and to recognize signs of freshness and quality. We will select the ingredients for our lunch spread, which will focus on seasonal produce and seafood (with meat available as an option for those who prefer it).
Friday: Citrus farm, Menton food tour and Pastry class
9am to 3pm, 4.30 to 7.30pm
The last French city before the Italian border, Menton is famed for its citrus fruits, hosting a lemon festival each February which coincides with the Nice Carnival. Our driver will take us to a citrus farm on the outskirts of Menton, where we will learn about citrus traditions and agriculture on the French Riviera and in nearby Italy. We will then tour the covered food market in Menton, which is one of the most charming in the region. After a light lunch in Menton, we will head back to Nice.
With a Petits Farcis pastry chef, you will prepare two desserts featuring seasonal ingredients, such as:
Spring: Strawberry tart and Strawberry cream puffs
Summer: Apricot tart and Cherry clafoutis
Fall: Fig tart and Tarte Tatin
Winter: Lemon tart with olive oil and Chocolate mousse with olive oil
We will toast your creations, and everything you have learned and experienced during this week, with a glass of sparkling dessert wine!
What to expect from each season
Spring comes early to the French Riviera, and if you visit in April you can expect balmy weather (you will need a light jacket) and an abundance of sweet, tender vegetables at the market. If you love strawberries, this is the time to visit!
Summer is peak season on the Côte d'Azur, but our immersion will take place early enough that you will avoid the big crowds while making the most of the luxuriant produce, such as the first local tomatoes, zucchini with their blossoms, and the juiciest summer fruit.
Fall is one of the best times to visit Nice, since the tourist crowds will have thinned and the weather remains sunny without being too hot. This season also brings weird and wonderful produce such as wild mushrooms, quinces, figs, and many varieties of squash.
Winter tourism put Nice on the international map, and the city still attracts many visitors who come for the bright sunshine that made it a favorite of artists such as Matisse, Chagall and Picasso. You can expect warming winter dishes such as daube (beef cooked in red wine) and ravioli, and also the bright flavors of local citrus fruits.
What is included
- Picnic workshop with Rosa
- Street food workshop with Rosa
- Tour of the Cours Saleya antique market with Rosa
- Cours Saleya market tour, cooking class and lunch spread with Rosa
- Libération market tour, cooking class and lunch spread with Rosa
- Two farm visits with Rosa and a private driver
- Nice food tour with Rosa
- Menton food tour and lunch with Rosa and a private driver
- Provence wine tasting with Viktorija
- Pastry workshop with a Petits Farcis pastry chef
- Wine with each meal
- Tram tickets from Libération market to the Old Town
- Recipe booklet (sent by email after the class)
- A Les Petits Farcis apron to take home
- Accommodation
- Transport to and from Nice
- Personal purchases
Private Nice Street Food tour
Nice is the only city in France that is famed for its street food, a result of the strong Italian influence here. Many of the snacks sold at the Cours Saleya market and in the Old Town’s street food stands would have been eaten by workers to calm mid-morning hunger pangs: a tradition known as la merenda.
During this fascinating three-hour, which may be organized for groups of 4 to 10 people from 9.30am-12.30pm except Mondays, you will learn about the history of Nice and its food and taste such unexpected delicacies as pissaladière (caramelized onion tart), socca (chick pea pancake), fougasse (Provençal flatbread) and tourte de blettes (a sweet pie with a surprise ingredient). You will also have an opportunity to sample the local wine, craft beer, or lemonade!
The Private Nice Street Food Tours give you a personal experience, enabling us to cater to individual tastes and requests. Our fully bilingual guides are chosen for their knowledge of the local cuisine and the pleasure they take in sharing their passion for food. We focus on organic and sustainable agriculture, so you will be tasting only the highest quality products. Your tour might focus on the Old Town and Port areas or take you to Libération, the up-and-coming district that is home to Nice’s largest food market.
How to book
First contact us to check that your preferred date is available. We will then send you details of how to book once we've confirmed availability.
If you'd like to cook some of these delicious dishes yourself, sign up for one of our hands-on cooking classes!
One-day French masterclass with Rosa: Cours Saleya market (from 2027)
From: 280.00€
Learn to shop and cook the French way with Rosa
A new course starting in 2027
The best French cooks don't leave home with a shopping list. Instead, they wander slowly through the market, chatting with the vendors and scanning the stalls for the freshest local produce. Strawberries in February? Keep moving. The first field tomatoes in mid-June? Stop in your tracks to consider how best to use them, depending on their level of ripeness.
This spontaneous approach to cooking comes naturally to Rosa, whose life and work has revolved around food markets since moving to France in 1995. The author of the cookbook Niçoise and owner of Les Petits Farcis since 2004, she is passionate about teaching others to navigate their local farmers' markets and support small producers in an age of industrial agriculture.
Her new one-day class, launching in 2027, features the food of Nice and other French regions, drawing on her 30 years of experience as a food writer and cooking teacher in France. Before moving to Nice, Rosa lived in Paris for a decade, working as a translator at the Cordon Bleu cooking school, reviewing restaurants for international publications, and writing two cookbooks in French. She has visited many French regions over the years to learn about ingredients and to perfect recipes. All of these influences will enter into this one-day masterclass, which is designed to change the way you approach shopping and cooking.
If you think of French cooking as complicated, you will be surprised to find that most of these recipes are surprisingly simple—the kinds of dishes that French people make at home with casual ease. Perhaps tarte à la tomate, made with spelt flour pastry brushed with Dijon mustard; concombres à la crème, a French take on tzatziki; poulet basquaise, a spicy chicken and bell pepper dish from the Basque region; and chocolate-orange mousse, a dessert easy enough for children to make. Our decisions about the day's menu will be based on what we find at the market that morning, as well as the group's preferences.
For this class, the group size will be limited to six people, so that each participant can have personalized attention. We will meet at 9am at the Cours Saleya market to have access to the best produce, to avoid the crowds (and the summer heat), and to have more time in the kitchen. Before the cooking class starts, you will sit down for a merenda, or mid-morning snack, with products from the market.
We will cook as a group, at a relaxed pace, before sitting down to a family-style meal. This style of cooking and eating—which is growing rare in our fast-paced world—creates bonds between people, whether they are already related or only met that day. By 3pm, you will be free to explore Nice and the surrounding area—or to have a well-deserved sieste!
A minimum of two people is required for this cooking class to take place; if the class does not reach the minimum, you will be refunded your deposit. A discount of 10 euros per person is applied to groups of four or more booking together.
To book, scroll through the calendar to 2027 and choose the number of people, then your date.
One-day French masterclass with Rosa: Libération market
From: 280.00€
Learn to shop and cook the French way with Rosa
A new course starting in 2027
The best French cooks don't leave home with a shopping list. Instead, they wander slowly through the market, chatting with the vendors and scanning the stalls for the freshest local produce. Strawberries in February? Keep moving. The first field tomatoes in mid-June? Stop in your tracks to consider how best to use them, depending on their level of ripeness.
This spontaneous approach to cooking comes naturally to Rosa, whose life and work has revolved around food markets since moving to France in 1995. The author of the cookbook Niçoise and owner of Les Petits Farcis since 2004, she is passionate about teaching others to navigate their local farmers' markets and support small producers in an age of industrial agriculture.
Her new one-day class, launching in 2027, features the food of Nice and other French regions, drawing on her 30 years of experience as a food writer and cooking teacher in France. Before moving to Nice, Rosa lived in Paris for a decade, working as a translator at the Cordon Bleu cooking school, reviewing restaurants for international publications, and writing two cookbooks in French. She has visited many French regions over the years to learn about ingredients and to perfect recipes. All of these influences will enter into this one-day masterclass, which is designed to change the way you approach shopping and cooking.
If you think of French cooking as complicated, you will be surprised to find that most of these recipes are surprisingly simple—the kinds of dishes that French people make at home with casual ease. Perhaps tarte à la tomate, made with spelt flour pastry brushed with Dijon mustard; concombres à la crème, a French take on tzatziki; poulet basquaise, a spicy chicken and bell pepper dish from the Basque region; and chocolate-orange mousse, a dessert easy enough for children to make. Our decisions about the day's menu will be based on what we find at the market that morning, as well as the group's preferences.
For this class, the group size will be limited to six people, so that each participant can have personalized attention. We will meet at 9am at Libération market to have access to the best produce, to avoid the crowds (and the summer heat), and to have more time in the kitchen. Before the cooking class starts, you will sit down for a merenda, or mid-morning snack, with products from the market.
We will cook as a group, at a relaxed pace, before sitting down to a family-style meal. This style of cooking and eating—which is growing rare in our fast-paced world—creates bonds between people, whether they are already related or only met that day. By 3pm, you will be free to explore Nice and the surrounding area—or to have a well-deserved sieste!
A minimum of two people is required for this cooking class to take place; if the class does not reach the minimum, you will be refunded your deposit. A discount of 10 euros per person is applied to groups of four or more booking together.
To book, scroll through the calendar to 2027 and choose the number of people, then your date.
Private Fresh Pasta Class
Because of its close ties to the Italian regions of Piedmont and Liguria, Nice has a tradition of fresh pasta making. In this three-hour, hands-on workshop, you will acquire the skills you need to make fresh pasta and/or gnocchi at home, with or without a pasta machine. You will learn about the best flours to use for different types of pasta dough, and practice kneading by hand as well as rolling and cutting shapes that are little known outside this region.
You will then sit down to enjoy two different plates of pasta, each served with a sauce of seasonal ingredients to complement its shape and texture, and wine from Provence selected by our sommelier!
This private class is appropriate for all ages and levels of experience, and is especially suitable for families.
How to book First contact us to check that your preferred date is available. We will then send you details of how to book once we've confirmed availability.