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Nice Pastries


The region is renowned for its rich culture and climate which have resulted in the emergence of the cuisines of the Mediterranean and Nice thanks to local producers. Come try the gourmet specialities of Nice, the flavours of Provence and its Mediterranean gastronomy in the heart of the city.

This cuisine has the “Cuisine Nissarde” label which showcases traditions, the quality of products and ingredients used. Retailers have to meet specific criteria to give you the utmost satisfaction.

Here are four must-try Nice pastries if you are in the region.

Tourte à la blette sucrée (Sweet chard pie)

This emerged thanks to the arid climate of the Nice region. It is a blend of local flavours made with olive oil, lemon zest, sugar, chard, pine nuts, Pastis-soaked raisins with a shortcrust pastry base and top.  This pie is one of 13 Christmas desserts.

Les beignets pommes / raisins  (Apple / raisin doughnuts)

This is one of the specialities of Nice cuisine for the carnival. Inside you will find a gooey apple centre with raisins, encased in a soft, crispy doughnut.

Les bugnes à la fleur d’oranger (orange blossom angel wing doughnuts)

Bugnes are part of the Mardi-Gras festivities when we celebrate the start of the year and the rebirth of nature. It is the last meal before Lent and includes meat, broths and local pastries. This day heralds prosperity, fertility and the renewal of nature.

Les galettes des rois (epiphany cakes)

6 January is the festival of the epiphany. This festival marks the arrival of the three kings and, later, the winter solstice, marking the arrival of longer days. In the past it was marked by banquets when the person who found the charm was crowned “king of the festival”. These days it is a family event with the youngest member climbing under the table and deciding who gets what portion. Whoever finds the charm is crowned.

This epiphany cake is a crown of brioche flavoured with orange blossom and decorated with candied fruit.

La pompe à l’huile (sweet olive oil brioche)

A symbol of success, la pompe à l’huile is a sweet brioche flavoured with orange blossom. Olive oil gives the crumb its lightness which sets it apart from an ordinary brioche.

This delicious bread is named after a Provence tradition when flour was poured into vats of olive oil to pump out the last dregs. Sugar was then added and the dough was stretched before being cooked.

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