Niçoise cuisine is recognized and has its own appellation, a unique case in France along with Lyon. The city of Nice and the Office of Tourism and Congresses organized the second “Cuisine Nissarde” label ceremony this Thursday. Seven new restaurants received the diploma.
Nice is certainly a tourist city but it is also recognized for the quality of its cuisine. Between sea and mountains, Niçoise cuisine has many attributes on the plate. In France, only two cities have their own appellation: Lyon for its traditional “bouchons” and Nice for its “Cuisine Nissarde”. This appellation was born in 1998. It was created and registered by Renée Graglia, now deceased, who was president of the Capelina d’or, a recognized circle of cooks.
Recently taken over by the Office of Tourism and Congresses, the label has evolved with its time and is recognized. A technical committee, regulations, and an evaluation grid have appeared. The goal? To label the restaurants in Nice and the surrounding areas that deserve it.
On February 3rd, 17 restaurants received the “Cuisine Nissarde, respect for tradition” label from the hands of Christian Estrosi, deputy-mayor of Nice and president of the Nice Côte d’Azur metropolis. Hundreds of restaurants applied and they had a specific set of specifications to meet. “Our jury was very strict because this label is of quality. To be labeled, one must respect the traditional recipes, be attached to the heritage, the history of Niçoise cuisine, and offer quality cuisine and hospitality,” explains Rudy Salles, deputy of the Alpes-Maritimes and deputy mayor in charge of tourism.
This Thursday, seven new restaurants received the label, validated by a jury of experts. Five are located in Nice: Les Palmiers, D’Aqui d’Aia, Lou Pantail, L’Autobus, and La Gaité Nallino, and two outside the Niçoise capital: African Queen, located in Beaulieu-sur-Mer and Le Jardin, located in Roquebillière. Candidates continue to apply and will be visited by the technical committee in the coming weeks.
