At a glance…

  • Learn authentic Niçoise cuisine with local chefs and farmers
  • Each workshop has a different theme based on the season
  • Workshops are in French with English translation available
  • Savor your dishes with salad, local wine and a homemade dessert

Niçoise Cuisine Workshops

We are excited to present our monthly Sunday morning Niçoise cuisine workshops with local farmers and cooks! Each workshop will focus on a different theme, using products supplied by our favorite producers from the Cours Saleya or Libération markets.

You will learn recipes such as ratatouille, farcis (stuffed vegetables), socca, fresh pasta and stuffed cabbage leaves with the expert help of Niçoise home cooks and professional chefs.  The instruction is in French, but Rosa will be on hand to translate for those who need it.

Gnocchi & sauces

Sunday February 12 2017
9:30-1.30pm

For our first workshop we are proud to welcome Claude Ascani and her mother Marguerite, who sell their organic products (olive oil, wine vinegar, olive pastes and jams) at the Cours Saleya market on Saturdays.

Take advantage of their decades of experience (nearly a century for Marguerite!) to learn to make gnocchi and merda de can, the traditional local version made green with chard leaves. To accompany the gnocchi, you will also prepare two sauces: tomato and gorgonzola.

Stuffed winter vegetables

Sunday March 12 2017
9:30-1.30pm

One of the Old Town’s best cooks, Hélène Albou opened her own restaurant, Le Papayou (now run by her daughter and son-in-law) before sharing her deep knowledge of cuisine niçoise as a private cooking instructor. She has a contagious passion for local dishes and for quality ingredients.

Hélène will teach you to make stuffed cabbage, a traditional winter dish that is full of flavor, and other stuffed vegetables using seasonal ingredients.

Numbers

  • Maximum 8 people

French version