The cuisine of the French Riviera is a sunny cuisine based on the Mediterranean culinary heritage. Certainly, it uses olive oil, citric fruits and aromatic herbs but also the wonderful produce from the hinterlands such as young kid, cheese and vegetables.
It is also a marriage between France and Italy, between olive oil and butter, with all the influences of other Mediterranean cultures. But it is above all a cuisine that has travelled the world mainly thanks to the French and the Italians - such as my grandparents - who were forced to move to other lands.
It ...

PARTNERS

Enrico Crippa
Quattro Stagioni (The Four Seasons)
RECIPE : Rabbit (tuna) with green sauce

Davide Palluda
Aiming straight!
RECIPE : Fassone “from head to toe”

Franck Cerutti
L'Hôtel de Paris - Monaco
RECIPE : White prawns and pan-fried vegetables with pink sauce

Christophe Dufau
Good and honest cooking, that’s Dufau…
RECIPE : Soup of beet and ricotta moliterna has oil of mimosa

Jouni Tormanen
A breeze over Nice
RECIPE : Carnaroli risotto with artichokes and veal jus

Mauro Colagreco
Abolishing frontiers!
RECIPE : Green asparagus, Menton citrus fruit yoghurt sauce and chickweed