Created in 1995, the “Cuisine Nissarde” label was taken over in 2014 by the Nice tourist office. To receive this precious label, establishments are divided into two categories: restaurants and snacks/takeaways.
“Aside from Lyon, Nice is the only city to offer genuine cuisine.” There is no doubt for Rudy Salles, the deputy mayor for tourism, that the South has its own culinary identity.
To obtain the “Cuisine Nissarde” label, numerous criteria must be met. Respecting the seasons is increasingly required and appreciated by the commission during its surprise visits. It is also necessary to distinguish Niรงois dishes from other cuisines, have a genuine Niรงois identity in the decor, and possess a good cultural understanding to answer the queries of curious tourists. The technical committee is responsible for judging the quality of what is done in the restaurants. Denis Zanon, the general director of the tourist office, asserts that the label is questioned each year and is not guaranteed. Each restaurant may have it revoked if the conditions are not met.
Enhancement of the Niรงois
At the Paul Augier culinary high school, a Niรงois cuisine module will be implemented from the start of the academic year. “It is unimaginable for students to graduate without being able to list on their resume a particular expertise.” Denis Fรฉrault, the principal, is delighted with this new specialty. Thanks to the teachers and professionals, an entire culture is passed on to the younger generation to perpetuate this art.
“The Niรงoise salad is the dish par excellence. It is always copied, interpreted, reinterpreted, but too often botched.” The director insists that this is why the label exists: to preserve the traditions of this unique cuisine and introduce it to a wider audience. This year, twenty-two restaurants have earned the label, as well as seven snack bars.*
