It is not unknown that cuisine is a main contributor to French culture; with many individuals in the country viewing eating as a time of enjoyment as well as a necessity of life.
A beautiful and historical region located between the Alps and the Mediterranean, the Cote d’Azur is the home of a selection of mouth-watering local, speciality foods and beverages to satisfying all tastes.
To give you an insight into their gastronomic strengths, Bruce International have provided a list of must-try French cuisine during your visit to the French Riviera.
A classic Cote d’Azur speciality, this spectacular seafood soup which is often served in a Provencal mayonnaise sauce. Originating from the French port city Marseille, this tasty stew is traditionally made with Red Rascasse, Sea Robin and European Conger. However, these fish can vary depending on the different restaurant recipes.
What makes Bouillabaisse unique is its blend of Provencal herbs and spices as well as how the various fish are added into the broth, one by one, to ensure maximum flavour. The dish can also be served in two different ways, either in a soup plate with a separate plater for the fish or together in a large soup dish.
Originating from the city of Nice, Ratatouille has become a popular vegetable stew which is recognised worldwide.
Identified by the bright colours it contains – a mixture of summer, Mediterranean vegetables- a traditional Ratatouille dish more often than not contains fresh aubergine, courgette, tomatoes and sweet peppers, cooked separately and then added in a big terra cotta dish with local herbs, garlic and a hint of olive oil, simmer for quite a while.
Soupe au Pistou
A Cote d’Azur alternative to Minestrone soup, Soupe au Pistou is a Provencal speciality which incorporates a variety of hearty ingredients including dried beans, summer vegetables, tomatoes, potatoes, local herbs as well as small pieces of shaped pasta.
This dish is commonly served either hot or at room temperature.
Made from a combination of anchovies, olive oil, white wine vinegar and garlic, Anchoiade is a Provencal spread which compliments a variety of foods; from roasted bell peppers to olive bread. Also suitable for pasta dishes and salads, Anchoiade is quite often made to incorporate spice, figs and nuts to enhance its unique flavouring.
A strong, aniseed-based French liquor, Pastis is an alcoholic product which is usually yellow or white in colour. The ingredient included in a wide range of French cocktails such as The Moorish, and the Perrot. Pastis is also a beverage which is also incorporated into fish sauces to enhance flavour.
Invented in Nice, Pissaladiere is a dish made from a thick, bread dough and is topped with caramelised onions, olives, garlic and Pissala, a local anchovy paste. This particular dish is traditionally cooked and is primarily available in the city during the morning hours.
Socca is a traditional street food which originally derived from the Nice area. This local dish is made from chickpea paste, combined with a mixture of olive oil and water which creates a batter. This batter is then cooked to form a savoury pancake and cut into triangular portions and seasoned with black pepper.
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