Bistrot in Provence

About : Bistrot in Provence

The cuisine of Provence has been shaped by its warm, Mediterranean climate and rugged coastline, which provides ideal conditions for growing olives and fruit, including lime green Cavaillon melons. Seafood is a significant theme of Provençal cooking, combining ingredients including shellfish and sea urchins in dishes like Bouillabaisse, a Marseille classic. Bistrots in Provence are small, informal restaurants serving coffee, wine and local produce. Loup grilled with fennel over grapevine wood and rouget, a red fish, are popular features on bistrot menus in the Provence region.

Bistrot in Nice

Close to the Italian border, food at Nice's bistrots retain elements of cooking from Liguria and Piemont. Cuisine Nissarde, indigenous Nice cooking, features gnocchi and the eponymous salade niçoise, a tomato, green pepper, egg and olive salad that can include either tuna or anchovies. Le 22 Septembre (3 rue Centrale, Vieux Nice) attracts a local crowd, who gathers at this bistrot hidden deep in the old town for its Provençal and Normandy-inspired dishes. In Vino (2 rue de l'Hotel-de-Ville, Vieux Nice) sources organic food and wine from small wine producers, catering to tourists and locals alike.

Cannes bistrot

Glamorous Cannes hosts hundred of visitors during its prestigious film festival each year. However, the city's restaurants aren't solely made up of glittering, celebrity nightspots: 1930s bistrot L'Ardoise (5 rue Rouguiere Vieux Port) offers delicious market-style food from a Cannes alleyway and takes only cash payments.