There is perhaps no greater region to eat in than the French Riviera. Sure, there are other food-rich regions in France—but when you combine Riviera delicacies with outdoor seating almost all year ’round right on the sea, it’s downright decadent. Let’s take a look at the famous food in the French Riviera that you’ll be noshing on.
Pissaladière is pretty versatile, being served for lunch, afternoon snack, or with an apéritif before dinner. It’s kind of like pizza, covered with sweet caramelized onions and studded with salty anchovies and black olives. Some versions mix in a little tomato sauce as well, and it is highly addictive!
Unlike soupe de poissons, which is a creamy fish purée, bouillabaise is a stew that has all manner of seafood, still intact, that’s cooked in a broth whose recipe particulars are a guarded secret among chefs. The broth and seafood are served separately and you’re given a separate bowl so you can “build” it to your preference. On the side are croutons and rouille, a kind of butter with red pepper and garlic. For seafood lovers, this is the Holy Grail.
Pan-bagnat literally translates to “wet bread,” and is a popular beachside lunch. Tunafish is put in a baguette or roll and dressed with olive oil, tomato and lettuce, all of which “wet” the bread and make it eminently smushable—easy eating for summer time.
OK, I know this looks like a sad, naked pizza, but it’s socca—a crepe-like snack made with chick pea flour and dusted with salt and black pepper. You can find it at pizzerias and, famously, being heated and served from an oil drum fire by a woman named Thérèse during a Cours Saleya market tour in Nice.
You can find almost anything on a French salad, and they’re so big they’re served as a main course. A Salade Niçoise features tuna, black olives, onion, hard boiled egg, anchovies, green beans, and whatever else the chef feels like throwing in there. It’s another great summer meal, but it’s enjoyed all year ’round.