In Nice, you should try cannelloni with frog leg sauce, red mullet with creamy polenta, and sea bass fillet in an almond crust. You’ll also find dishes that represent the region:
Salade Niçoise — the culinary hallmark of Nice, made with anchovies, artichokes, basil, onions, eggs, cucumber, beans, tomatoes, tuna, local black olives, pepper, salt, green pepper, wine vinegar, and olive oil.
Mesclun salad — a dish made from dandelion, chicory, and other Mediterranean coastal greens.
Bouillabaisse — the famous thick fish soup that includes several types of fish: scorpionfish, mullet, red gurnard, monkfish, tub gurnard, eel, and sometimes crab, red snails, or langoustines.
Courgettes fleurs — an omelette with zucchini blossoms.
Ratatouille — a vegetable stew cooked in olive oil with red pepper, eggplant, tomatoes, zucchini, and onions.
Pieds et paquets — stuffed lamb’s feet and stuffed sheep’s tripe cooked in white wine.
Bœuf en daube — beef stewed in red wine with herbs and garlic.
And of course, while in the main resort of the French Riviera, you must try the unusual ice cream from Fenocchio. They offer the most original flavors: melon, lavender, mandarin, jasmine, olives, avocado, watermelon, violet, spinach, chewing gum, beer, tomato, and even “Coca-Cola.” One scoop costs 2 EUR.
