On Monday, Métro Nice and the Collectif Cuisine Niçoise organized a gourmet morning for the members of SOS Breast Cancer and the employees of Métro.
On the menu, Maki d’aqui and its fresh fruit and vegetable cocktail, Niçoise salad bites, and Swiss chard pie with liquid nitrogen, under the guidance of volunteer chefs Théodora Hauzer (Flora), Steve Ghirardo (Macaron Creator), and Franck Viano (Collectif Cuisine Niçoise).
It will be a gourmet and instructive morning to which about twenty people will be invited, for an “Octobre Rose” operation featuring the colors of Niçoise cuisine.
The program includes: a welcome breakfast and morning presentation, a tour of the warehouse to do some shopping, three cooking workshops to prepare the recipes, and then a friendly moment that will allow tasting them with a drink.
This morning was imagined by the Collectif Cuisine Niçoise and Métro Nice to participate in the “Octobre Rose” operation through a local association that is highly active in the field of cancer, specifically SOS Cancer led by Barbara Prot.
