After 18 months of work, the food hall of the Gare du Sud was inaugurated this Friday by the Mayor of Nice, Christian Estrosi.
As its name suggests, the Halle Gourmande is a project centered around the flavors of southern cuisine. Inside, you can discover 25 counters offering quality dining and regional products. Some stores are more focused on the “concept store” theme with vintage accessories. To enliven the neighborhood and promote the city’s activities, cultural and recreational events will also be organized.
A Historic Site
The site of the Gare du Sud boasts an area of 2 hectares in the north-central part of Nice. The building was constructed between 1891 and 1892, realizing an idea dating back to 1880. It aimed to complement the Paris-Lyon-Mediterranean railway network with a regional line divided into two destinations: one to Grasse and the other to Digne, Grenoble, and Geneva. The building’s construction was led by Prosper Bobin, the designer of the Gare du Nord in Paris. It consists of a “passenger building” and a “train hall.” In December 1991, just days before its centenary, the Gare du Sud ceased operations. Since then, it had been under threat of demolition but was saved thanks to the intervention of Christian Estrosi, then deputy of the Alpes-Maritimes, with the Minister of Culture Jacques Toubon.
A Long Path to Rehabilitation
Starting in 2010, the Gare du Sud began to receive attention to be included in an urban renewal project. The former passenger building was transformed into a library, opening its doors in 2014 under the name Raoul Mille. In 2016, a call for projects was launched by the city council for a Halle Gourmande project, and in 2017, the proposal from the developer Bannimo (Urban Renaissance) was selected.
Work commenced to reconstruct the Eiffel-type metal framework, with the challenge of preserving as much of the original materials as possible. The entire technical feat lies in making a 19th-century structure compliant with current regulations (particularly seismic standards). The work lasted six months.
A Project Focused on Southern “Flavors”
The complementarity of the three axes of this second life (food hall, regional products, and cultural activities) is expected to ensure economic activity and attractiveness for the whole neighborhood. The specifications for these flavors are very strict:
– Product traceability (short supply chain, producers from the hinterland)
– Culinary excellence (selection of chefs)
– Price democracy (dining starting at 10 euros)
Here are some images of the new Halle Gourmande:
