Yesterday morning, the Week of Taste got off to a great start at the Lu Fran Calin Restaurant and Gelateria Azzuro, which hosted about thirty students from the specialized Castle School and a class from the elementary school of the same educational group. On the menu were savory and sweet pan bagnats, socca, pissaladière, and artisan strawberry ice cream.
At 8:45, everyone gathered at Place Rossetti, with students from the nearby Castle School on one side, and Chef Danielle Silvetti, artisan ice cream maker Pierre Veyrat, and amateur cook, winner of “Un Dîner Presque Parfait,” on the other. The Taste Morning could finally begin, and the two groups joined their respective workshops: The first group at Fran Calin for a discovery of flavors, Nice cuisine, and savory Pan Bagnat by Danial, while the second group headed to Pierre’s lab to learn how to make artisan strawberry ice cream. A brief pause to replace the morning recess and the groups switched workshops.
The end of the morning was led by Franck Viano, an amateur cook from Nice and recent winner of the Nice edition of “Un Dîner Presque Parfait,” who hosted a sweet Pan Bagnat making workshop during which children, working in pairs, created the little Nice delicacies.
It was finally time for the tasting, and the different dishes delighted both young and old as the two classes departed with arms full of savory and sweet Pan Bagnats, undoubtedly useful for the planned picnic for the CM1 class.
“We had another delightful time, and it’s a real pleasure to make them happy,” said Daniel Silvetti, almost as exhausted as after a busy service. A successful 10th Taste Morning for the three partners, who were already considering the 11th edition before the children had even reached the top of the Castle climb.
