It is a very happy initiative undertaken by the head chef, Daniel Silvetti of the Lu Fran Calin Restaurant, who comes from the prestigious École Hôtelière de Nice and offers Niçoise and regional cooking classes to both individuals and groups.
This new concept of tasting-courses stems from the initial request of a portion of the restaurant’s clientele eager to learn the secrets of this local cuisine, which is uniquely one of only two to bear the name of its city, much like its Lyonnaise counterpart.
The classes begin at 9:00 AM with an introduction of the participants, the recipes, and the products used. Then, we move into the preparation phase of the day’s dishes, concluding with a tasting of the concocted dishes as well as other Niçoise and regional specialties.
“We wanted to pass on our knowledge of this cuisine with which we were raised and through which we practice our passion-career… It’s not so much the recipe itself that is important, it’s the life we breathe into it that makes it unforgettable.”
In these two sentences, one can quite well summarize the spirit in which this “culinary wizard” of Nice’s old town conceives of cooking.
Long live this idea and thank you to Daniel for his concept and hospitality.
