Cooking classes, label, cooking contest, project to enter the intangible cultural heritage of UNESCO… Niçoise cuisine is gaining popularity, proving, if there was any need, that it is one of the jewels of the heritage of Nice, the Côte d’Azur, and the Maritime Alps.
For some time now, Niçoise cuisine has been in the spotlight, and the work done by the late Renée Graglia, the emblematic president of the Cercle de la Capelina d’Or, has certainly triggered many of the actions undertaken in recent years.
Niçoise cuisine has revamped its image by resuming the Label Cuisine Nissarde, created more than 30 years ago by the Cercle de la Capelina d’Or and UDOTSI to reward restaurateurs and chefs who respect tradition in their cooking and establishments. Since then, about thirty establishments have been labeled and are regularly checked through mystery shopper visits.
Do you want to learn the basics of Niçoise cuisine? Nothing could be easier! Just contact the Greta of Nice, which offers Niçoise cooking classes twice a week through Chef Franck Bermond, former president of the Capelina d’Or and cooking instructor. In his classes: three recipes and a takeaway meal basket for two servings to enjoy at home. A fun way to learn and enjoy cooking subsequently. Contact Greta: 04 93 97 79 79.
For the more experienced, a big contest has just opened its (virtual) doors with the registration phase for “Chef for a Day.” This contest, tested last year during the Associations’ Rendez-vous, is expanded this year with territory finals that will pit Niçoise cuisine enthusiasts against each other, trying to qualify for the grand finale next September at the Associations’ Rendez-vous.
The principle is simple: you register for Chef for a Day, and if your application is accepted, you present your dish at your territory’s final to a jury that will decide the candidate who will join Elena Zuccarelli, the Chef for a Day 2014, in the Grand Finale.
The only thing missing for a happy ending is the new project for Niçoise Cuisine to be recognized as part of the UNESCO Intangible Cultural Heritage, which would be a wonderful acknowledgment for this cuisine that, let us recall, is the only one named after its city.
Behind these last two projects is a person we know well at Nice Premium, Franck Viano, creator and former director of our editorial team: “It’s important to talk about Niçoise cuisine regularly. That’s why last year there were many occasions to showcase it at San Bertomieu, the Telethon, Italy at the Table, the Paul Augier student contest, the Associations’ Rendez-vous with the first Chef for a Day, which was a great success, not to mention all the media coverage… The goal is always to protect and safeguard traditions without forgetting to make them evolve. A cuisine that doesn’t evolve is a cuisine that is doomed to slowly die.”
Why this project at UNESCO? : “Because Niçoise Cuisine, and especially its recipes, need protection! A Niçoise salad with green beans or potatoes, even Escoffier allowed himself that, but when you find rice, corn, or hearts of palm in it, it’s a bit much. Not to mention culinary reality TV shows that often use Niçoise recipes while adding chive sprouts or tapenade… I believe entering the intangible cultural heritage of UNESCO could provide legitimacy that might curb these practices that do little to respect tradition. It’s not about banning for the sake of banning but providing guidance,” explains Franck.
To be continued…
