A VOS AGENDAS MADONNA WORLD TOUR 2012. MARDI 21 Août 2012 à NICE - NIKAIA STADE CH. EHRMANN- Billet en vente dès le 14 février 2012 -
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Gastronomy

What would your stay in Nice be like if you didn’t allow yourself to be tempted by the local specialities? Just for you, we have concocted a selection of local “Niçois” specialities not to be missed.  .

 

SALADE NICOISE

If you were to try just one dish during your stay, it would have to be the world famous « Salade Niçoise ». Everybody’s favourite.

PAN BAGNAT

Just like the Salade Niçoise, the Pan Bagnat is undoubtedly one of Nice’s most famous inventions. To be eaten on the go.

 

PISSALADIERE
Nice’s homage to one of its neighbours, Italy’s favourite dishes : the Pissaladière, or Onion Pizza as the Italians like to call it, gives brings a touch of Provence to traditional pizza.

 

POISSONS

With its seafront location, Nice offers a wide variety of fish, all with their own specificities and all as tasty as each other.

 

COQUILLAGES & CRUSTACES

Nowhere else offers you the opportunity to taste such a fabulous assortment of fresh shellfish, taken straight from the Mediterranean sea.

 

RATATOUILLE

A fine mix of vegetables, slowly cooked to reveal a palette of different flavours that will stay with you forever as a reminder of  Provence

 

TRIPPES A LA NICOISE

Discover this traditional dish that has its origins in the countryside behind Nice

STOCKFISH

The English name of this dish hides its real origins. The Stockfish is a Niçois speciality and represents one of the oldest local recipes still in use. Dried cod is cooked with typical Provencal herbs to create a typical dish

 

BAGNA CAUDA
Everybody has heard of the  Savoyarde Fondue, but have you ever tried the “BAGNA CAUDA” fondue? The cheese of the typical fondue is replaced with an anchovy sauce and raw garden vegetables replace the bread croutons.

GNOCCHI A LA NICOISE
Even if it is an Italian dish, gnocchi has become a typical Niçois dish also. During many years, Nice was part of Italy and as such the city has retained many of the traditions from that time, but always with a special Niçois twist.

TAPENADE, PISTOU, CAVIAR D’AUBERGINE, CITRONS CONTITS

Often taken home in your baggage, the jars of Tapenade, Pesto, aubergine caviar and cooked lemons are fantastic ambassadors of our region.