Today and tomorrow, Cuisine Nissarde will be taught in two establishments in the port and Old Nice. Two workshops will be held to make a pan bagnat, which is quite unusual since it will be a reproduction of its traditional salty counterpart, in a fruitier and sweeter version…
The Carnival, King of Gastronomy, celebrates Niçoise cuisine through the Cuisine Nissarde Label managed by the Nice Office of Tourism and Congress with the enthusiastic leadership of its dynamic director, Denis Zanon. As part of this, two “Cuisine Nissarde” workshops will be offered to the 40 “pitchouns” from the Terra Amata daycare today at 3 p.m., and tomorrow in the CE2 class of the Nikaïa school at 3:30 p.m.
The workshop will offer a discovery of Niçoise cuisine through a game where children will have to guess the typical dishes that will be presented in photos. Then, it will be time for hands-on practice with the assembly of the sweet Pan Bagnat under the guidance of Franck Viano, who won the Nice edition of the show “Un Dîner Presque Parfait,” partly thanks to this recipe developed with his friend and chef, Daniel Silvetti.
A member of the Capelina d’Or and the Technical Committee of the Cuisine Nissarde Label, this advocate of Niçoise cuisine (He is currently publishing a novel in episodes about Niçoise cuisine: Nissart Killer) regularly gets involved in the school setting: “It’s great, but in my opinion, we don’t do it enough. Children love cooking, and workshops like the sweet Pan Bagnat allow some children to ‘reconcile’ with fruits. Making their own dessert motivates them to devour it with appetite. Also, it’s important to explain what Niçoise cuisine is, what the Cuisine Nissarde Label represents, and the work of the Cercle de la Capelina d’Or.”
There’s no doubt that the little chefs must already be eager with anticipation at the thought of being chefs for a day…
