Cannelloni with frog legs sauce, mullet with creamy polenta, sea bass fillet in almond crust are all worth trying in Nice. As well as dishes that represent the region:
Salade Nicoise, Nice's culinary signature, consists of anchovies, artichokes, basil, onions, eggs, cucumber, beans, tomatoes, tuna, local black olives, pepper, salt, green pepper, wine alcohol and olive oil.
Mesclun salad is a dish made from dandelion leaves, chicory and other Mediterranean herbs.
Soup Bouillabaisse is a famous thick fish chowder, in which several kinds of fish are used: sea scorpion, mullet, sultanka, monkfish, trigla, eel. Sometimes crabs, red snails and lobsters are added.
Courgettes fleurs is an omelette with zucchini flowers.
Ratatouille is a vegetable stew of red peppers, eggplant, tomatoes, zucchini and onions stewed in olive oil.
Pieds et paquets - stuffed leg of lamb and stuffed sheep stomach in white wine.
Bœuf en daube - beef stewed in red wine with herbs and garlic.
And also in the main resort of the Côte d'Azur you should eat unusual ice cream from Fenocchio. The most unusual kinds of this delicacy are sold here: melon, lavender, mandarin, jasmine, olive, avocado, watermelon, violet, spinach, chewing gum, beer, tomato, "Coca-Cola" flavors. One balloon - 2 EUR.
