Five Things to Eat (and Drink) From Nice, France

updated Jun 6, 2019
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(Image credit: Apartment Therapy)

Do you bring back culinary treasures and inspiration from your summer travels? For me, this is one of the best parts of traveling. A couple years ago I was in Nice, France, and the Provençal food and flavors were so fresh and inspiring. (I am hardly alone in this; the South of France is practically a cliché in food writing!) Here are five things that I ate and drank in Nice, and that I brought home to my own kitchen.

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Socca (Image credit: Apartment Therapy)

1. Socca – Socca is a hot and crispy chickpea pancake, blackened around the edges, and custardlike inside. It is the quintessential street food of Nice, baked over hot coals on enormous steel platters. You can make a very good version at home, however, and it has the lovely bonus of being gluten-free. Here’s a recipe review of the socca that I like to make.

2. Niçoise Salad – The classic Niçoise salad includes anchovies, Dijon vinaigrette, shallots, red peppers, and other fresh vegetables. Potatoes were a later addition, as was fresh tuna. Here’s a fresh recipe from a reader: zucchini stuffed with mushrooms and quinoa are a fresh take on farcis. Also check out these

stuffed 8-ball zucchini recipes

5. Rosé Wine – Rosé wine is the classic accompaniment to every summer meal in Nice. The local rosé is cheap, dry, and perfectly attuned to the flavors of the food. I had always loved rosé, but the wines I drank in Nice reinforced my abiding love, and taught me to always have a cold bottle in the refrigerator in the summertime. Here are some great rosé wine recommendations from Mary (see last year’s here).

Have you ever been to Nice, or to the south of France? What do you remember eating? Did you bring anything delicious back for your own kitchen?

More about Nice:

Market Tour: The Famous Cours Saleya

(Images: Faith Durand; reader Jennifer; Flickr member bhamsandwich licensed for use under Creative Commons; Flickr member Cuisine de mère en fille, et des autres licensed for use under Creative Commons; Mary Gorman)