The Conference space of the Italy at the Table show turned out to be a bit small for the “The Niçoise Salad in All Its Forms” operation, which attracted a crowd to see four passionate local cuisine enthusiasts present their vision of this iconic salad.
Even before 12:30 PM, the scheduled time for the demonstrations to start, many curious attendees had already taken their places in the conference area of Italy at the Table, which had been transformed into a culinary workshop for the occasion.
Behind the workstations: Laurence Stramigioli from the culinary blog [Variations Gourmandes](https://variations-gourmandes.blogspot.fr/), Daniel Silvetti, Chef at the restaurant Lu Fran Calin, Luc Salsedo Chef of the [restaurant of the same name](https://www.restaurant-salsedo.com/fr_FR/), and Franck Viano, winner of the show “Come Dine with Me”. Hardly had they prepared the cutting boards and various ingredients when the chopping of vegetables began in front of an ever-growing number of spectators.
For Laurence, it was a “Garden Side” presentation with a reimagined Niçoise salad as a stroll through a vegetable garden. For Daniel, it was the “portable” version of the Niçoise in the form of the traditional “Pan Bagnat”, while Luc crafted it as a terrine. Finally, Franck presented his creation in the form of a millefeuille. Four very different ways to present the jewel of Niçoise cuisine with the same starting basket.
The demonstration was punctuated by timely interventions from author Alex Benvenuto and the new city councilor, Jean-Luc Gag, who delighted the audience with Niçoise expressions perfectly mingling with the aromas of fresh tomatoes, basil, and olive oil.
The much-anticipated tasting moment then arrived, and unanimous agreement was the order of the day for the attentive spectators transformed into delighted gourmets.
La Niçoise Salad “Garden Side” by Laurence
La Niçoise Salad in Millefeuille by Franck
La Niçoise Salad in Pan Bagnat by Daniel
La Niçoise Salad “Terrine Style” by Luc
*Click on the images to enlarge them*
