Editorial
By Mauro Colagreco

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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 is a cuisine that has been with me since my childhood. It is a cuisine that I live and that I cook with great love. Love for the produce, love for the environment, love for those who come and enjoy it every day.
Finally, this is a cuisine that the chefs of the French Riviera are developing in just the right measure. The produce is and remains the main feature in a cuisine that is becoming increasingly refined and, therefore, approachable.