Pissaladière (Niçard: pissaladiera or pissaladina; Ligurian: piscialandrea or sardenaira) is a dish of flatbread with toppings from the region of Provence and the French city of Nice. It is often compared to pizza. The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping in Nice usually consists of caramelised (almost pureed) onions, black olives (generally caillettes) and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste). read more…
Salade niçoise (Occitan: salada niçarda, or salada nissarda in the Niçard dialect; Italian: insalata nizzarda) is a salad that allegedly originated in the French city of Nice. However, there is no source evidence for this view; the oldest known recipes come from Paris. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil, or in some historical versions, a vinaigrette. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many chefs. Delia Smith called it “one of the best combinations of salad ingredients ever invented” and Gordon Ramsay said that “it must be the finest summer salad of all”. read more…
Old Nice (Vila-Vielha in niçois) is the old part of the city of Nice. Its inhabitants also speak of the “old town” (vielha vila in niçois). In the past, the nickname babazouk was also given to it, a local adaptation of the Arabic expression meaning “door to the souk”. read more…
The Musée des Beaux-Arts de Nice in Nice, France at 33 av. des Baumettes was built in the former private mansion built in 1878 by the Russian Princess, Elizaveta Vasilievna Kochubey. Named for the artist Jules Chéret who lived and worked in Nice during his final years, the museum opened as the “Palais des Arts Jules Chéret” on 7 January 1928. read more…
