Denis Zanon, the Director of the Nice Tourist Office, was raised in Savoie, indulging in regional dishes like tartiflette, crozets, and rissoles. However, it’s with genuine love for Niçoise cuisine that he has passionately undertaken the management of the “Cuisine Nissarde” label. This initiative was launched 15 years ago by the Cercle de la Capelina d’Or, dear to its late President, Renée Graglia.
After several diligent months spent reorganizing the new technical committee, working on both old and new recipes for the guide, and establishing a new charter and visual identity… there was much work to be done! And now, the rejuvenated label returns, refreshed and full of good intentions for local cuisine enthusiasts.
As the initial letters are sent out this week first to the already-labeled restaurants and later to those wishing to gain the label, Denis Zanon explains everything you need to know about the label without ever daring to ask…
Nice Premium: Denis Zanon, is the new charter for the “Cuisine Nissarde” label now officially completed?
DZ: Yes, the committee has been established, and restaurateurs who wish to obtain the label can now register with the OTC to apply for it.
NP: What will be the next steps in the process?
DZ: Registering new applications, but above all, renewing the labeling of restaurants that previously held the old label. Subsequently, communication plans, marketing, and the year-round promotion of the label will follow.
NP: I run a restaurant offering Niçoise specialties, how can I become labeled?
DZ: Simply apply to the OTC and prepare your recipes after choosing them from the list of reference recipes defined by the technical committee.
NP: What will the restaurant labeling process be like?
DZ: After receiving the application, we will set a date for an “examination,” during which a few committee members will check if everything meets the standards in terms of recipes, hospitality, and dedication to Niçoise cuisine as well as Niçois heritage in general. If all criteria are met, the restaurant is labeled, and there will be an official label awarding event with the press.
NP: Does this concern only restaurants in Nice and the region?
DZ: For now, it’s those in the city of Nice, then quickly expanding to the metropolis, and eventually, on a case-by-case basis, throughout France and even internationally…
NP: Are there any other events planned for the “Cuisine Nissarde” label?
DZ: Yes, an operation in Terra Amata and Papon schools starting this Friday, followed by Agecotel, and in between, the carnival, the King of Gastronomy… Quite a menu, isn’t it?
NP: So, Niçoise cuisine will have a significant presence at the upcoming carnival, King of Gastronomy?
DZ: Absolutely! It is the great meeting place for Niçois heritage, with 140 years of existence and undoubtedly a cornerstone of Nice’s identity, just like its cuisine… It’s only natural that they come together throughout the carnival period in February.
