Traditional French Recipes of the Riviera


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FOUR LEVEL SANDWICH NICOIS STYLE

Grill the bread a little bit. Spread butter on one side. Put a leaf of salad on the first slice of bread, recover it with mayonnaise. Add tuna, cut the olives and put them on top of this first level. Put the second slice of bread over the first. Cut the cucumber into thin rounds. Put mayonnaise[...]

FRIED HARE GAIRAUT STYLE

Wash and clear the tomatoes from their seeds. Fry the thinly chopped onions, 3 chopped cloves of garlic, the basil, the parsley and the mixed herbs in olive oil in a large frying pan. Boil the tomatoes with 6 pieces of sugar in a stewpan for about ten minutes, then drain them. Pour off the excess[...]

GANSA NISSARDA

Put the flour in a fountain shape in a baker's tray, add the whipped eggs, the olive oil, the grated zest, the orange tree flower water, the baking powder (optional), and the salt. Mix the dough you obtained during five minutes then let it rest for at least 2 hours in a big bowl. Roll it 3mm[...]

GILTHEAD BREAM WITH POTATOES

Don't peel the potatoes, cook them with the laurel and the coarse salt in a big pan filled with water. Peel the potatoes when they are cooked then mash them with a fork whilst adding a bit of butter and 3 large spoonfuls of olive oil. Add salt, pepper and the chopped parsley plus the half of a[...]

GNOCCHIS NICOIS

Wash the potatoes. Cook them for 35 to 55mns in salted water, depending on their size. Control the cooking by putting a knife into them. Drain them one by one in order to peel them while warm. Mash them. Add the egg yolks***, the olive oil, and the pepper to the mashed potatoes. Verify the[...]

LA BOURRIDE LOCAL SPECIALTY BASED ON FISH

Don't scale the rockfish, simply wash them, gut the biggest ones. Wash and cut the leeks. Peel, wash, and chop the onions. Peel and mash the garlic. Wash and drain the parsley and the anis, mash the tomatoes. Put the vegetables, the olive oil, the laurel, the zest of orange, and the chilli in a[...]

MEAT BRAISED IN WINE AND STOCK WITH VEGETABLES

Pour the boletuses into water. Cut the meat in 3 cm cubes. Season with salt and pepper . Cut the onions into small pieces and put them in a frying pan with a large portion of lard. Add the celery, the whole garlic (not chopped or pressed) and the bunch of parsley. Start cooking the beef in a[...]
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