The Nice Premium family is growing a little more, and we are delighted to welcome Anne Sallé, a journalist and culinary blogger who will regularly offer you insights into her world, ranging from chefs to products, establishments, and innovations. In short, let’s get to the table!!!
NIÇOISE CUISINE LISTED AT UNESCO: WE SUPPORT IT!
IN FRANCE, THERE ARE ONLY TWO CITIES THAT CAN CLAIM TO HAVE A CUISINE ASSOCIATED WITH THEIR NAME: NICE AND LYON.
While both are steeped in history and traditions, love, and generosity, ours is sun-drenched, and that makes the difference!
I will always remember the classes of La Capelina d’Or, then presided over by Renée Graglia. As a diligent student, me “the foreigner,” I was amazed each time by this heartfelt cuisine, its products, its recipes, and… the public’s outbursts, predominantly Niçois! While the chef—naturally Niçois—led his demonstration and narrated it before a well-filled audience, the amphitheater would suddenly come alive: “At my home, we didn’t do it like that,” someone would say. Comments would fly from one seat to another. Suddenly, the cuisine took on a character I never suspected. I loved it! Then the tasting would silence everyone, if only for a few moments…
AND WHAT IF UNESCO TOOK A BITE?
Today, a few enthusiasts have taken on the crazy challenge of bringing forward the candidacy of Niçoise cuisine—already labeled locally—to UNESCO. The Toques Brûlées collective now offers its support. As you surely want to know more, you can visit the following link: https://www.facebook.com/cuisine.nicoise.unesco?fref=ts). You can also join the joyful team this Sunday for a demonstration centered around the mythical Niçoise salad, which has sometimes been so misunderstood…
Niçoise salad at UNESCO?
Two chefs from Toques Brûlées—David Faure and Takayuki Kamiya—and two members of the “La Cuisine Niçoise à l’Unesco” collective—Kalice Brun and Franck Viano—invite you to discover the “true” recipe of the Niçoise salad, as well as other “ways” to work with it while respecting its ingredients and recipe, but with a little personal touch that only the chefs have the secret to.
Alex Benvenuto, a Niçois historian and author, will comment on the culinary workshop and share the history and stories of the world’s most famous salad.
This event takes place on Sunday, May 29, 2016, at 11:30 am, conference space, Quai des Etats-Unis, opposite the Sulzer Parking.
Anne Sallé
https://mikuy.fr/
