"Nice, label cuisine" ou la cuisine niçoise entre tradition et modernité – Enquêtes de région
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Un reportage de Jacques Thérence – Emmanuel Félix – Philippe Millois – Eric El Koubi – Béatrice Mariani
Diffusion TV le 29 mars 2017.
Nice est la seule ville française, avec Lyon, à posséder une vraie cuisine locale.
De la célèbre salade niçoise au Pan-Bagnat, en passant par la pissaladière ou les farcis de légumes, elle est une parfaite illustration des produits du comté niçois.
C’est aussi une cuisine de saison. Rien d’étonnant donc si à certaines périodes on ne trouve plus de salade niçoise car les tomates ne poussent pas… Pourtant, les touristes, exigeants tout au long de l’année, ou certains commerçants peu scrupuleux poussent cette cuisine locale dans ses retranchements.
Une grande chaîne de fast-food américaine a ainsi imaginé « sa » salade niçoise et la vend à quelques kilomètres de Nice, en Italie. Nous l’avons décortiquée avec des spécialistes de la nourriture niçoise, ceux-là même qui ont relancé le Label « Cuisine Nissarde » pour distinguer, au moins à Nice, les vrais artisans de cette cuisine haute en couleur.
Un label qui ne fait pas toujours consensus : certains chefs veulent aussi faire évoluer la cuisine niçoise. Pas question de conserver seulement l’image d’une cuisine de grand-mère…
Entre tradition et modernité, un chef s’est lancé dans une épopée : revisiter la célèbre socca pour la transformer en chips. Le succès est au rendez-vous, à Nice, et bien au-delà.
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Typical Food in Nice France, "Nice, label cuisine" ou la cuisine niçoise entre tradition et modernité – Enquêtes de région.
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The seafood is prepared to excellence as is the steak, chops and everything else on the menu. The waiters use tuxedos and prepare Caesar desserts and salads tableside. The steaks are prime cuts of beef and burnt to excellence.
Fascinating aspect of these bars is that they also serve a lot of different food. You might have heard of the Bora Bora lagoon in case you are well read or a passionate traveler.
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