Provencal French cuisine
In this Beyond region there are areas with their own very distinctive styles, and even the more widely-know dishes have local variations. Nice, for example, became a part of France just over a hundred years ago, and Niçois cooking (see below) is special, good, well-respected and considered unique. Alpine regions, such as in the valleys of the Roya, the Tinée, or the Var, have their unique specialties, different from Marseilles, with its emphasis on seafoods such as the bouillabaisse.
The following selections are considered authentic by the "Cuisine Nisarde" group of restaurants in Nice. The menus offered by the member restaurants use the correct ingredients, in the correct proportions and served during the correct season.
Beignets aux Pommes Raisins Secs
Poche de Veau Farcie
Sardines Farcies à la Niçoise
Tian de Courgettes ou de Corges
Torte de Blette