The Nice Heritage Center hosted the launch of cooking classes made in Nice. An event attended by Jean-Luc Gagliolo and initiated by Christian Estrosi, Mayor of the azure capital.
On the menu: Niçoise cuisine classes! The launch of the Niçoise Cooking Workshop took place this Friday. The project includes training focused on Niçoise cuisine and its gastronomy. Classes will be held at 1, rue Jules Gilly in the heart of the Old Town.
Culinary workshops, conferences, exhibitions, cooking contests, product presentations, and artisanal discoveries, this new place dedicated to culinary art and craftsmanship offers future chefs the opportunity to share grandmother’s recipes and local traditions. Various options will be available to enthusiasts. They can choose to taste the dishes on-site or take them home to share with their loved ones.
The construction work for the workshop begins in June, and the classes will start next September.
Niçoise Cuisine for Everyone
The classes revolve around the seasonality of ingredients and will be broadcast on a screen. Sessions will be led by resident chef Franck Bermond, who specializes in Niçoise cuisine.
The Workshop will offer a changing room and is open to individuals, as it makes its classroom available. One of the goals is also to develop the nutritional aspect by creating a vegetable garden. Nursing homes will also benefit from classes to enjoy reconnecting with local flavors. Lastly, the Workshop crosses borders by offering classes in Italian and English.
From Niçoise Salad to Legislation
“We will defend Niçoise cuisine to avoid being deprived of it,” Christian Estrosi emphasized. Thus, a bill will be presented to the National Assembly to establish a label concerning the respect of the Niçoise salad recipe, in particular, and other traditional recipes worldwide.
In total, “95% of the French believe that gastronomy is part of our identity,” asserted the azure deputy, Marine Brenier. Therefore, the law will include two parts:
1/ The desire to create a foundation for French gastronomy so that recipes and names are permanently registered.
2/ The intention to protect innovation with the creation of a national institute where culinary innovations can be registered by restaurateurs and thus protected.
