Pissiladiere, les petits farcis, socca, torte blette, ratatouille...tongue twisters of words that when translated into understandable English become the backbone of Niçoise cuisine. And today under the tutelage of Rosa Jackson, a Cordon Bleu trained chef who runs her own cooking school here in Nice, I received lessons in the Niçoise method for preparing some … Continue reading Cuisine de Nice