During Taste Week, two “Cuisine Niçoise” events are offered to Nice schoolchildren, featuring a discovery of flavors, a culinary workshop, and a tasting session.
Yesterday, the first event took place at Restaurant Lu Fran Calin with students from the Château specialized school who came to learn about Niçoise cuisine alongside the Chef, Daniel Silvetti, ice cream maker Pier Veyrat (Gelateria Azzurro), and Franck Viano (from Un dîner presque parfait). The morning’s program included Pan Fruchat, Swiss chard tart macarons, and artisanal ice creams through numerous workshops and tastings.
On Thursday, October 12, two classes at Von Derwies kindergarten will have the opportunity to discover Niçoise cuisine through a game in which the children will have to match the names of recipes to about twenty photos representing the highlights of our cuisine. Afterwards, it will be time for the culinary workshop where they will make Pan Fruchat with Franck Viano, which they will then enjoy as part of an afternoon snack.
