MARKET BOUNTY Dishes such as salade Niçoise (below right) are created around what’s on offer
THE COOKERY SCHOOL
WHERE Les Petits Farcis, Nice, France (petitsfarcis.com)
THE COURSE Market tour, cooking class & lunch, €195 (one day; includes wine)
TESTED BY Guy Dimond
WHAT IT’S LIKE In the heart of the picturesque Old Town of Nice, a 17th-century alleyway winds past the threshold of Rosa Jackson’s cookery school. The door is often open, allowing passers-by to peek inside the spacious, modern, well-equipped room. Canadian-born Rosa is bilingual and followed her dream of opening an Englishlanguage cookery school in France after more than a decade of working as a food writer in Paris. She runs Les Petits Farcis with the help of a part-time assistant and the focus is on Niçois dishes, although there are occasional classes in choux pastry and macarons, as well as in vegetarian and organic cooking.
WHAT I LEARNED Our small group (class numbers are seldom more than seven) met at 9.30am at a pavement café in the Cours Saleya, the food market in the Old Town, not far from the waterfront. Rosa’s expertise was apparent as she used produce from the market stalls to illustrate the distinctive history of Nice, which has led to a cuisine that’s notably different from neighbouring Provence or Italy.
We were surprised to learn that seafood wasn’t a big part of traditional Niçois cooking, as villagers and townsfolk looked to the hills for their food. Vegetables, by contrast, are central; local delicacy les petits farcis – stuffed vegetables – is the school’s namesake dish. Having satisfied our curiosity with courgette-like gourds, purple artichokes and a score of other local specialities, we strolled back to the school to set about making our lunch.
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Enjoy a bank holiday bonanza with the May issue of delicious. – there's the ultimate rainproof picnic, global dishes from Ravinder Bhogal and a crayfish feast from Gill Meller. With new recipe ideas for pesto and asapargus, a Cornish crab rarebit and herby saddle of lamb, spring has truly sprung. After the strong comes the sweet – three bakes fit for a Royal wedding, an insanely good rhubarb, lime and ginger custard tart, and Nutella doughnuts. That’s why delicious. is the UK’s best food magazine.