The fundamental rules of this blog are the anonymity of critics and the severity of verdicts, all driven by a love for cooking and a passion for novelty. Knowing a number of places that are listed on the blog, one can say that the criticism is not free and that the opinions are rather close to the truth of the dishes on its various tables.
No need to cry wolf, this blog is not here to bring down establishments but could well be an incentive to do better. Nice Premium met with these little pigs who prefer to remain anonymous.
Nice Premium: Why the name “The 2 Little Pigs”?
: Because initially we were supposed to be 2 writers and we found the name quite funny. Unfortunately, the second writer, while very good at tasting delicious dishes, has a much harder time writing articles! (not so easy!). So it’s only me who has written on the blog so far. Maybe we will recruit one of our friends soon. We could have chosen a website name in the local dialect, but we didn’t initially think of it at all.
NP: What does the drawing at the top right of the site represent?
: A snout! But I know that most people don’t spontaneously identify it as such, so it’s pretty much a fail! Redoing the site’s banner by someone who knows what they’re doing is an important medium-term goal!
NP: Why create such a gastronomic blog?
: Because, seriously, we did not agree with the verdicts of the gastronomic guides we could read here and there: usually far too lenient. We genuinely wanted to be able to set certain things straight and, at the same time, to be able to highlight establishments that deserved it but did not have great media recognition (nothing very original actually!). Additionally, we thought that the Côte d’Azur was somewhat underserved by gastronomic critics, where it was rare to see lesser-known addresses highlighted, probably because most critics do not live in the region (unlike Paris, obviously).
Another important point is that we found that the “value for money” was not highlighted enough elsewhere, so we made it our main criterion: we forbid ourselves from distinguishing a high-quality restaurant at exorbitant prices (which is very often the case in haute cuisine), while we will be much more lenient or even very quickly laudatory with a good chef who made the effort to keep prices down. The number of servers and the decor have very little importance for us.
NP: Last week we saw the appearance of a new award (BRONZE SNOUT), are other higher awards in store?
: Yes, and you can easily guess their names. They are waiting for worthy chefs. A verdict more severe than any used so far also exists and is awaiting its first laureate!
The blog: https://les2petitscochons.wordpress.com/
