It is indeed a fortunate initiative undertaken by the head chef, Daniel Silvetti, from the Restaurant Lu Fran Calin, a graduate of the prestigious Ecole Hôtelière de Nice, who offers classes in Niçoise and regional cuisine to individuals as well as groups.
A new concept of class-tasting at the initial request of some of his restaurant’s clientele eager to learn the secrets of this local cuisine, which has the distinction of being one of the two to carry the name of its city, along with its Lyonnaise counterpart.
The classes begin at 9:00 am with an introduction of the participants, recipes, and used products, then move into the preparation phase of the day’s dishes, ending with a tasting of the concocted dishes as well as other Niçoise and regional specialties.
“We wanted to share our knowledge of this cuisine with which we were raised and through which we practice our passion-job… It’s not so much the recipe itself that’s important, it’s the life you place into it that makes it unforgettable.”
In these two sentences, you can well summarize the spirit in which the cuisine is conceived by this “eccentric” of the old town of Nice.
Long live this idea, and thank you to Daniel for his concept and hospitality.
