They braved the bad weather and everyone was there, right on time for the meeting set by Daniel Silvetti – Chef labeled “Cuisine Niçoise” of the restaurant Lu Fran Calin, Pierre Veyrat – Master ice cream maker of the Gelateria Azzurro (2nd best ice cream maker in France in 2014) – and Franck Viano, winner of the show “A Dinner Almost Perfect”.
A morning dedicated to the tastes that are the origins of the Taste Week: Bitter, acidic, salty, and sweet. After the warm welcome, it was time to split the two classes into two groups. The first group went to the Gelateria Azzurro to see how artisanal ice cream is made by Pierre Veyrat and, above all, to taste the delicious frozen product right after it’s churned.
The other group stayed at the restaurant Lu Fran Calin to discover the four tastes through four appetizers prepared by Daniel Silvetti: Shredded carrots with four flavors, Tsasiki my way, chicory salad for celebrations, and cheese toast Corsican style. A blend of flavors that delighted the guests, as evidenced by the empty plates at the end of the demonstration.
There was just enough time to switch the two groups so they each could enjoy the other part of the training, and it was time to move on to the presentation of Pan Frucha with Franck Viano. Three young chefs then demonstrated the presentation of this fruit-based Pan Bagnat in front of their amazed peers.
After the effort, the comfort of the ‘merenda’ composed of pissaladière, socca, and panisse concluded a morning as gourmet as it was exciting.
The final word goes to Lucio, a fourth-grade student from Nikaïa School: “It would be great if every week was Taste Week.”
