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Cooking Class and Market Tour in Nice, France

offered by supplier M05046 (read about supplier)

Key Information:
Class Size: 2 - 6 people
Destination: France  
Category: Cooking schools
Specialty: French  
Season: January - December
Courses Per Year: 100
Course Level: Beginner
Min Price: 200 Euro (EUR) per person
Max Price: 290 Euro (EUR) per person

I invite you to join me for a market tour and a cooking class in my beautifully renovated 17th century apartment which steps from the vibrant food market and the Quai des Etats-Unis. The fresh, lively scent of a Menton lemon, the melting texture of long-cooked onions, the bracing chill of that first sip of rosé. Our course isn’t just about flavors — it’s about all the pleasures of a day spent shopping at the Cours Saleya market and preparing an authentic Niçois meal in France’s most Italian city.

Nice is one of the sunniest spots in France. But the summer vegetables that go into its famous ratatouille — tomato, eggplant, bell peppers, zucchini — tell only part of the story. Just behind Nice are the arrière-pays, a rugged, dry, mountainous region whose inhabitants survived for hundreds of years on mountain plants, dried beans or chick peas, and vegetables such as squash and Swiss chard alongside small amounts of meat and fish. Every season brings its own fruit and vegetables, each with a concentrated taste unique to this climate, and traditional dishes often linked to religious festivals.

Market Tour and Cooking Class:
Our day begins at 9.30 am at the Cours Saleya market, while there is still a fresh morning breeze. The narrow maze of centuries old streets that is the Vieux Nice opens up onto this splendid space lined with bars, cafés and fish restaurants on either side and market stalls down the center. “Le tout Nice” converges on the terraces at lunch, but early in the day it’s time for that famous Niçois street food, la socca (a chickpea-flour pancake), as you stroll through the market and admire the vivid displays of flowers, candied fruit and seasonal produce.

Though the main aisle is the most dazzling, thanks to its array of colors, what really interests us is the collection of small producers’ stalls near the rue de la Préfecture. The fruit and vegetables are not as uniformly shaped and the variety not as great, but every ingredient we’ll find here is firmly rooted in the region and much of it is organic. Depending on the season you might see untreated oranges, including bitter oranges for jam, real wild asparagus, strawberries from Carpentras, tomatoes ripened on the vine, figs bursting with juice, and of course the mix of salad leaves known as mesclun (no Niçois meal would be complete without it).

Depending on your menu choice, we will visit the best butcher in Nice on the Cours Saleya or the small fish market in place St-François, where fishermen sell the day’s catch. Because traditional Niçois cooking relies more on vegetables than meat or fish, we can also plan an entirely vegetarian menu. No matter what the main ingredient of our meal, we will not forget the wine. Then we will make our way past the fresh pasta shop to my 400 years old building in rue du Jésus, where if pissaladière is on the menu we can get started on the yeast dough. A couple of hours later we will sit down to an authentic Niçois meal and toast our efforts with a glass of rosé (or, if you prefer, an intriguing local red or white wine).

After lunch, if you wish, I will lead you on a gourmet tour through the zig-zaggy streets of the Vieux Nice, where you will taste Niçois olive oils (the region has 2,000 producers), see fresh pasta being made, learn more about Provençal wines and discover local sweets. You’ll find out how the Italian influence has shaped Niçois cooking and marvel at the local obsession with eating: this is the only city in France where street food is an institution. Our day will finish with a well-deserved gelato on the terrace of the ice-cream parlor Fenocchio.

I also offer an alternative program for those who don't wish to cook: we start with a market tour and gourmet food walk, followed by an olive oil tasting and delicious seasonal lunch in the Old Town.

Faculty Information:
I'm a France-based food writer for the past 10 years, studied at the Cordon Bleu cooking school, where I worked as an interpreter, and has been leading market tours in France since 1995. I am a member of the International Association of Culinary Professionals and has been a France-based food writer for the past ten years.

Other Activities:
Gourmet food walks in the Old Town, olive oil tastings, excursions in the Côte d'Azur region, wine tastings also can be arranged.

Facility Information:
Classes take place in the specially designed home kitchen of mine renovated 17th century apartment, which is at two minutes from the Cours Saleya market and the beach. Our course market classes are small and friendly.

Member discount:
10% discount for InfoHub customer. Request a free gift certificate.

- Market tour, cooking class and four-course lunch: 9.30 am - 2.30 pm: 200 euros per person.
- Market tour, cooking class, four-course lunch and afternoon gourmet food walk: 9.30 am - 6 pm: 290 euros per person.
- Market tour, gourmet food walk and olive oil tasting with lunch: 9.30 am - 3 pm: 150 euros per person.
- Afternoon gourmet food walk: 3 - 6 pm: 100 euros per person.

Price Details:
- Discounts are available for groups of four or more and families.
- Please book at least two weeks in advance.
- Last-minute requests may be accommodated if your visit coincides with an existing class.
- Payment may be made by cash, check (in major currencies), or credit card (via PayPal).
- A 50 per cent deposit is required at the time of booking, the remaining 50 per cent is due on the day of the class.

About This Supplier
Location: France
Joined InfoHub: Jun 2005

Food critic and cookbook author M05046 is fascinated by its unique culinary tradition, a result of its history and climate. She is a cookbook author, restaurant critic and longtime French resident. She is a member of the International Association of Culinary Professionals and has been a France-based food writer for the...

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