Gastronomy On The French Riviera
The modern haute cuisine of the Cte d'Azur or French Riviera is called the "Cuisine
du Soleil." Like the storied sunshine of the south of France, the region's gastronomy is light and fresh, based on a superb mix of the finest fruits and vegetables, with a heavy reliance on olive oil, garlic, and herbs of Provence including thyme, sage, and fennel.Imagine the redolent aroma of la socca, a crepe made with chick pea flour, olive oil, and water cooked over a wood-fired oven or the tempting texture of bagna cauda, a combination of raw vegetables and a hot fondue of garlic, anchovies, and olive oil. Sample deep fried courgette flowers or enjoy a round pan-bagnat sandwich of spring onions and salad nioise. Paired with the famous dry, fruity ros of the Ctes de Provence, these and other dishes create leisurely summer meals marked by an irresistible combination of flavours, colours, and scents.
Throughout the French Riviera chefs in fine restaurants build on the traditional Mediterranean cuisine to offer creative, but refined dishes with unexpected dimensions. Don't miss Chteau de la Chvre d'Or (two Michelin stars) in Cannes, Chteau Eza (one Michelin star) in Grasse, or Ct Jardin, also in Cannes. In fact, while you're in the city, dine at Gaston et Gastounette for exceptional bouillabaisse or treat yourself to the roasted Provenal goat with herbs at Le Moulin de Mougins.
In Monaco, the Louis XV in the Hotel de Paris carries a coveted three Michelin stars, while the Jol Rebuchon Monte-Carlo carries two. One-star restaurants in the city include the Bar et Boeuf, Grill de lHtel de Paris, Mandarine, and Vistamar. In Nice, one-Michelin star favourites include Le Chantecler, L'Univers, La Rserve de Nice, and Keisuke Matsushima. The Restaurant Candille at the hotel Le Mas Candille in Mougins (just 25 minutes from La Croisette in Cannes) offers one of the finest gastronomic experiences on the French Riviera in a beautiful setting in the Provencal countryside. (A specialty of the house is Tournedos of Simmental Beef with Summer Truffles, Baby Vegetables and Chervil Emulsion.)
At the same time that these fine dining experiences are not to be missed, don't neglect the more rustic ambiance of local farmer's markets. Generally held at the centre of a village on the old square from 8 a.m. until 1 p.m., the markets are the perfect place to pick up a traveller's lunch of the freshest fruit, good hearty cheeses, thick crusty breads, and, of course, wine. The colour and quality of market foods are superior. You'll likely find pizza sold from a truck with a wood burning oven, exquisite submarine style sandwiches, delicious paella, and flavourful rotisserie chickens. And don't neglect gelato from the nearest stand for dessert.
From fine restaurant cuisine to more hearty, "peasant" fare in local markets, the French Riviera offers a wide range of gastronomic delights for the traveller on holiday or the expatriate settling down to life in the glorious sun of the Cte d'Azur. No appellation could be more apt for dining in this region than "Cuisine du Soleil." Heavily influenced by traditional Mediterranean fare and augmented with the creativity of the region's best chefs, there is nothing about dining in the south of France to disappoint and everything to delight.
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