My kingdom for a Bonnat bar!
This is the magic of Monaco, here all standards and norms are turned upside down. In Paris, when you want to buy a bar of the exquisite old fashioned French chocolate bar “Maison Bonnat”, you go to “La Grande Epicerie de Paris“, one of the most selective, expensive, and sophisticated food markets on the planet (it is...
Ma Yucca’s enchanted world in Nice
I told you previously about the Ma Yucca’s magic when my friend Sandrine organized a dinner with the two talented japanese sisters behind the stove. Last week, I finally visit them at their restaurant, the now famous Mayucca in Nice. After a delicious lunch, we crossed the street and visited the tiny Mayucca shop where...
Seasonal favorite: le fava!
Now it’s time to eat fresh young raw févettes aka baby fava beans, like a little monkey. It’s spring, it’s the season, in all the good home kitchens around Nice people are having it for appetizer, or “apéritif” as we like to say here. You can buy févettes at any market around, cours Saleya, Menton,...
Lo Sfizio in Monaco
Let’s talk about a little restaurant i really like in Monaco. It’s called Lo Sfizio, it looks very simple, but it’s always full for a good reason, the food is delicious. This is a roman table, with its artichoke alla romana, it’s cold and hot antipasti, and it’s entire “roman pastas” section. We are talking...
Easter chic!
As you have probably noticed, it’s Easter time, and an army of crazy rabbits on acid had taken control of the western world. And yes, like everybody else around we are too busy eating bad chocolate to write something serious about a fancy restaurant or a secret receipe from an old niçoise lady. So just...
Chez Palmyre in Nice
I know that lately i gave you several good restaurant tips in Nice, and yes, don’t hate us for being repetitive, but this is a new terrific one, just nearby “Le comptoir du marché” and “Le café de la bourse” in le Vieux Nice. Welcome to “chez Palmyre”, a very old institution, opened in 1926....
Borage: here comes the spring!
The borage‘s season is just starting now. The right time to get those young fresh leaves, as they are easier to eat fresh at the blooming time. After a while the hairs on the stems will get tougher and then you gonna have to cook it to get rid of those. We found it on...
It’s time for Mimosa!
Just a few more days and then it will be over! Now is just the right time to get one of the most beautifull range of mimosa, blooming all over the Riviera, the “gaulois” breed. Its perfume is strong and delicious, and its grains are big and bright yellow, contrary to the “4 seasons” breed...