Few cities have names directly associated with a style of cuisine. In France, there are Lyon cuisine and Nice cuisine. The Niçoise salad has traveled the world, yet it remains one of the most underappreciated specialties.
Acknowledging this, the UDOTSI (Union Départementale des Offices de Tourisme et Syndicats d’Initiative des Alpes-Maritimes), as part of a State-Region-Department plan, aimed to revalorize authentic Niçoise cuisine. Its efforts focused on consolidating its heritage, creating a brand, and publicizing its dietetically beneficial characteristics.
Initially, the task involved compiling all treaties on Niçoise cuisine and their authors to create a bibliography, establish an inventory, and a history of the recipes.
To define certain Niçoise culinary specialties, UDOTSI collaborated with professionals and specialists in Niçoise cuisine, assembled in a Technical Committee. This group selected the best-known — yet most misunderstood — recipes: Niçoise salad, pissaladière, pan bagnat, stuffed vegetables, ratatouille, zucchini or squash tian, stuffed veal pocket, daube, ravioli, gnocchi, stockfish, stuffed sardines, Swiss chard pie, ganses, and apple and raisin fritters.
From theory, it was necessary to move to practice and test the recipes determined on paper.
The Technical Committee members put “hands-on” under the watchful eye of a Professor of Cuisine at the Technical High School of Hospitality and Tourism of Nice to prepare the recipes. A jury composed of connoisseurs and personalities savored them.
In a second phase, after registering the operation as a collective trademark at the INPI, UDOTSI began raising awareness among Nice restaurateurs. Restaurateurs holding the “Cuisine nissarde, respect for tradition” brand committed to cooking Niçoise specialties (at least three recipes) as defined by the brand, adhering to the instructions provided in the recipe booklet.
This booklet and a sticker depicting the Niçoise woman with a basket of vegetables are handed to the restaurateur. Thus, they can signal their compliance by displaying this sticker on their storefront.
Promoting the operation includes the distribution of this CD-ROM, a real press kit aimed at the media, and organizing a “Cuisine nissarde” festival. The sustainability of this initiative is ensured by raising awareness at the Technical High School of Hospitality and Tourism of Nice and by setting up — in collaboration with the association of the Capelina d’or — internships for the public eager to learn the recipes of authentic Niçoise cuisine.
UDOTSI: Tel: 04 92 47 75 15 – Fax: 04 92 47 75 10
Franck Viano
