The kitchens of the Parc Impérial were bustling as usual yesterday at noon, but in the application kitchen, a few guests were present for the launch of the new Niçoise cooking courses that will be offered at the Greta Tourism and Hospitality of Nice starting next January.
Courses will take place on Monday evenings (6 PM – 9 PM) and Wednesday afternoons (3 PM – 6 PM), with a possible time slot soon to be offered on Saturday mornings, during which the aspiring chefs will discover the techniques and secrets of three seasonal recipes while making them under the guidance of the Chef instructor.
Pissaladière, Capouns, and Galette des Rois will be the first recipes in January, while chard pie, gnocchi, and stuffed veal pouch will enrich the program throughout the year (see below).
To launch this new cooking class concept in the Niçoise style, the chef and cooking instructor, Franck Bermond, gathered four day-long students: Jean-Luc Gag (municipal councilor dedicated to Niçoise traditions and language), Isabelle Defoly (in charge of the Niçoise Cuisine Label at the Nice Tourist Office), the principal of the Parc Impérial, Hervé Quinsa, and his general administrator, Marie-Josée Mattioli. A class that allowed attentive apprentices to make their own potato gnocchi, which they then savored with pleasure.
A convivial and gourmet late morning under the watchful eyes of the head of the Paul Augier Hotel Lycée, Alain Marie, and the head of Greta Tourism and Hospitality, Corinne Clerissi, the initiator of this project, which should delight lovers of Niçoise cuisine.
So, if you want to get hands-on, it’s now possible with the Niçoise cooking courses from the Greta of Nice.
To register or obtain more information, call 04 93 97 79 79 or email greta.tourismehotellerie@ac-nice.fr.
Here is the program for the year 2015:
January: Pissaladière/Capouns/Galette des Rois
February: Rabbit with olives/Gnocchi/Ganses
March: Trouchia/Stuffed squid/Orange blossom crème brûlée
April: Socca/Stuffed lamb shoulder/Panisses/Easter echaudés
May: Pistou soup/Daube with porcini/“Merda di can”
June: Zucchini flowers (Stuffed, Fritters)/“Tout-nus” (Pelotons)/Chard pie
July: Niçoise stuffed vegetables/Ratatouille/Artichokes barigoule style
October: Revisited Niçoise cuisine. Guest speaker
November: Squash tian/Stuffed veal pouch/Sweet Barba Juan
December: Christmas pastries and chocolates. Guest speaker
