The opération

• Few cities have their name directly associated with a particular type of cuisine: in France, there is the cuisine of Lyon and the cuisine of Nice.
• Although Salade Nicoise is known round the world, it is one of the most misunderstood specialities.
• This inspired UDOTSI (Union Départementale des Offices de Tourisme et Syndicats d'Initiative des Alpes-Maritimes, Union of Tourist Bureaux of the Alpes-Maritimes Département) to undertake, in the framework of a State-Region-Département Plan, a campaign to promote the cuisine of Nice in its genuine form. This action is based on the consolidation of the tradition (oral and written), the creation of a label of quality and dissemination of its undeniable nutritional virtues.
• The first task was to collect all the treatises on the cuisine of Nice and their authors to compile a bibliography, then set up an inventory and history of the recipes.
• In order to identify a certain number of culinary specialities of Nice, UDOTSI set up a technical commission made up of professionals and specialists of the cuisine of Nice. This group selected the best known recipes and also, unfortunately, the most hackneyed: Salade Nicoise, pissaladiera, pan bagnat, farcis, ratatouille, courgette or squash tian, stuffed veal "pocket", daube, ravioli, gnocchi, stockfisch, stuffed sardines, chard pie, ganses and apple-raisin fritters.
• From theory, it was important to move on to practice and test the recipes identified on paper.
• Consequently, the members of the Technical Commission went to work under the attentive eye of a cooking teacher at the L.T.H.T. (Lycée Technique d'Hôtellerie et de Tourisme) of Nice to prepare the recipes, sampled by a panel of judges made up of connoisseurs and various personalities.
• The second step for UDOTSI, after having filed an application for a collective label with the INPI, involved raising awareness among the restaurateurs* of Nice. Restaurateurs holding the "Cuisine nissarde, le respect de la tradition" label agree to prepare the specialities of Nice (at least three specialities) defined by the label and respect the indications in the recipe book. Restaurateurs receive the booklet and the sticker showing a Nicoise (a woman in the traditional costume of Nice) carrying a basket of vegetables.
• The sticker on the storefront serves to identify restaurateurs holding this label.
• The promotion of the operation involves circulating this CD-ROM and a press folder for the media and organizing a festival of "cuisine nissarde". With support from the Lycée Technique d'Hôtellerie et de Tourisme de Nice this action will be further reinforced through a policy of specific teaching of "cuisine nissarde" to students, professionals in the hotel and restaurant business and anyone wishing to learn the true recipes of the cuisine of Nice.
• *The list of depositories of the "Cuisine nissarde, le respect de la tradition" label is available on this page or by simple request to

CRT Riviera 455, Promenade des Anglais - Horizon - CS 53126 - 06203 NICE CEDEX 3 Tél. 33 (0)4 93 37 78 78 - Fax 33 (0)4 93 86 01 06

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List of restaurants holding the collective label

CUISINE NISSARDE

"le respect de la tradition"

CARROS

- LES SELVES, (Restaurant) Route des PlansPlan de Carros,  06510 CARROS
Tel : 04 93 08 83 09
Spécialités : (Pan bagnat, salade niçoise, pissaladière, raviolis niçois, daube niçoise, stockfisch, farcis niçois, ratatouille niçoise, tourte de blette, ganses niçoises)

The AOC wines of Bellet

Historical sketch

• The vineyard of Bellet is certainly one of the oldest in France, the first vine stocks having been planted at the time the Phocaean Greeks settled in Marseille.
• The vineyard’s prosperity reaches its peak in early 19th century, when it covered over 1000 ha. Its very survival was threatened by several scourges, but the courage and attachment of the wine-growers to their local vintage was rewarded in 1941, when the wine of Bellet received the coveted AOC label (Appellation d’Origine Contrôlée). On the hills of Bellet, some fifteen family-operated establishments perpetuate the tradition and quality of their forefathers.
• Today, the wine of Bellet is world-renowned. Appreciated by French King Louis XIV in the late Middle Ages, then by US President Thomas Jefferson and, even more recently, by French novelist Jules Romains, it can now be found on all the finest tables.

The soils

• The territory covers some 650 ha, including approximately 50 ha of vine on the last- foothills of the Alps, at an altitude of 200 to 300 metres above sea level, all within the commune of Nice, in the Alpes-Maritimes département. In the heart of the Mediterranean region, these vineyards enjoy a great deal of sunshine (approximately 2700 hours a year), sufficient rainfall (838 mm a year) and a specific microclimate due to their location at a certain altitude with good exposure to the winds (Mistral and Tramontane), which blow almost constantly in the valley.
  Thanks to this climatic situation, the grapes ripen slowly, a process necessary for the freshness and elegance of the white and rosé wines. The vine is planted on narrow agricultural terraces called restanques cut into the poudingue, a conglomerate made of river cobbles mixed with very light sand and some clay lenses. The combination of these excellent conditions promotes the expression and full maturity of the grapes in the harmony of the red wines.

The vine stock

• The AOC decree authorizes a certain number of vine stocks.

• WHITE WINES

• Rolle : typical of Nice, this is the basic stock for the white wines of Bellet (80 to
  90%).
• Chardonnay
  

• RED AND ROSE WINES

MAIN VINE STOCKS :

• Folle Noire (the name refers to the very unpredictable yield from one year to the next).
• Braquet (also the name of an old local family).

  SECONDARY VINE STOCKS, two Mediterranean varietes :

• Grenache
• Cinsault

• HARVEST

• The grapes are picked towards the end of September, always by hand. The low yield per hectare (selection of the quality of the grapes, layout of the terrain) never reaches the authorized limit of 40 hl/ha.

Wine tasting

White wines

GUSTATORY QUALITIES OF THE WINES OF BELLET

• Their deep sparkling lively colour does not tarnish over time. Characterized by notes of pear and white flower with a light gunflint touch, they are unctuous sappy wines that age admirably and can yield exceptional bottles with notes of grilled almond and quince and lingers amazingly on the palate.

SERVING AND SAMPLING RECOMMENDATIONS

• Dry and fruity, they may be served chilled but not iced, before dinner or to accompany fish. Should be tried with Bagna Cauda.

Rose wines

GUSTATORY QUALITIES OF THE WINES OF BELLET

• When made from Braquet vine, they have a lovely soft hue with a tender golden cast. Their delicate bouquet with an unmistakable note of rose and eglantine blends harmoniously with the supple refinement of these sappy pleasant gouleyant wines.

SERVING AND SAMPLING RECOMMENDATIONS

• These wines are for summer and sunshine and should be served at 10-11°C (50-52°F). They can accompany all Mediterranean cuisine, whether exotic or from Nice, especially stockfish.

Red wines

GUSTATORY QUALITIES OF THE WINES OF BELLET

• They have an intense ruby red colour. Braquet and Folle Noire give them a powerful aroma of wild rose with spicy and peppery notes, even pine when they are aged in casks. With remarkable refinement, they age perfectly with the noble varied bouquet of candied fruit. They age marvellously are worthy of the finest vintages. The harmonious blend of this characteristic soil and highly original vine stocks give our Bellet wines their quality, specificity and originality.

SERVING AND SAMPLING RECOMMENDATIONS

• Can be served chilled (l5-l6°C/60°F) when they are young and at room temperature when fully mature. They are ideal for tasty meat dishes in light sauces and small game birds. They are also enjoyable with cheeses, like the tomme made in Roquebillière.

For information on the wines and wine-growers of Bellet: Syndicat de Défense Viticole
et de l’Appellation Contrôlée Bellet: Château de Bellet - 440, Route de Saquier - St-
Roman de Bellet - 06200 Nice - Tel.: +33 (0)4.93.37.81.57 - Fax: +33 (0)4.93.37.93.83

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La cuisine du comté de Nice, Jacques Médecin, éd. Julliard, Paris 1972,1981,
réédition revue et augmentée "la Bonne Cuisine du Comté de Nice", éd. Solar 1997

Les Recettes de la table niçoise, Raymond Armisen et André Martin,
Sté Alsacienne d'Edition, nov. 1972

Les sources régionales du pays de Nice, Paul Raybaut, éd. Fayard, 1979

Et vive la cuisine niçoise, Giordan La Pepa, Josée De Maria, éd. Z'Editions, 1989

Les recettes de la Niçoise, Denise Fabre, éd. Robert Laffont, 1991

La cuisine du pays niçois, éd. Lou Sourgentin, 1992

Les recettes de Réparate, la cuisine de tradition en pays niçois, sous la
direction de Colette Bourrier-Reynaud, éd. Serre, 1993

Le vin de Villars sur Var, Colette Bourrier-Raynaud, Serre, 1993

Authentiques recettes de cuisine nissarde, Cercle de la Capelina d'Or, éd. Grafeline-
Bopca, 1993

La cuisine provençale & niçoise, 350 recettes simples, saines, savoureuses, Mireille
Roubaud, éd. Jeanne Laffitte, 1994

Carnets de cuisine de Nice et du pays gavot, Alex Benvenuto, éd. Serre, 1995

Cuisine traditionnelle en pays niçois, Bernard Duplessy, éd. Edisud, 1995

La Cuisine Provençale & Niçoise, Dominique Compans, éd. Jean-Paul Gisserot, 1995

La cuisinière provençale, J.B. Reboul, éd. Solar, 1995

PACA - Produits du terroir & recettes traditionnelles / Inventaire du patrimoine
culinaire de France,
Albin Michel, 1995

La véritable cuisine provençale et niçoise, 600 recettes authentiques, Jean-Noël
Escudier,
éd. Jeanne Laffitte, 1996 (2ème édition)

Méditerranée, cuisine de l'essentiel, Alain Ducasse, éd. Hachette, 1996

Nice Historique, jardins & cultures du pays niçois, Academia Nissarda, 1996

Les cuisines du Pays Niçois, Alex Benvenuto, éd. Serre, 1997

Le culte des pâtes, recettes de Nice et du Pays Gavot, Alex Benvenuto, éd. Serre, 1998

Les Douceurs du Pays Niçois, une tradition de desserts, Julie Benvenuto, éd. Serre 1998

L'Olivier, symbole de la Provence Eternelle, Franck Ricordel, éd. Corollys 1999

"Nice" Cooking, "Cooking" in "Pays Niçois", Alex benvenuto, éd. Serre

Les revues locales : Nice Historique, Lou Sourgentin, le Haut-Pays, Mesclun (no longer published.)

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