It is a pleasure to see food enjoyed for its tastes, simplicity, seasonality and above all, the social aspect – where meals are enjoyed amongst friends, leisurely conversations and excellent company. As a non-French, my obsession with fresh French bread shows no sign of ceasing, but I have expanded my repertoire to include some of this region's incredible offerings. 

Just 20km from the Italian border, it's hard to escape the Italian influence on the food, culture and language of the Côte d’Azur, although the French Riviera has a distinct cuisine of its own that reflects the culture, history and population. For example, the city of Nice has its own dialect, “Nissart” (Niçois), and in the oldest parts of the city, street signs are displayed in both Niçois and French. So what are the unmissable eats of the Côte d’Azur, beyond the better known Salade Niçoise?

Socca - Although Euro 2020 is just around the corner, Socca is not a football-shaped dish, but typical Niçois street food; a pancake made of chickpea flour and olive oil, served hot by the slice and generously peppered. Look out for René Socca in the old town, a hive of activity, where you can see the old ovens still in use. Or Chez Téresa in the Cours Saleya market, where the stall has been running since the 1920s and fresh socca is delivered every 5 minutes by vintage scooter.

Pan Bagnat - The king of all sandwiches and a popular dish of both Provence and Nice, usually made from crusty round whole wheat bread and filled with similar ingredients to a Salad Niçoise; raw vegetables, hard boiled eggs, anchovies and or tuna. Pan Bagnat literally means 'bathed bread'; the origin of the name is in the process, as the bread is typically rubbed with olive oil. The best thing to bring to the beach for a picnic.

Bellet - Provence and the Riviera are home to some beautiful wines, but Nice boasts the small appellation of Bellet which produces red, white and rosé wines from the hills around Nice. Mainly available locally, finding a Bellet wine outside of France can be a challenge, but well worth the wait.

Les Petits Farcis Niçois - Featuring on most restaurant menus, Les Petits Farcis are a local speciality consisting of baked vegetables stuffed with minced veal, beef, herbs, breadcrumbs and vegetables, served either individually as an appetiser or as part of a larger meal. If you happen to be in Nice in early June, you may have a chance to try the local speciality at the Annual International Petits Farcis competition, although the secret recipes are closely guarded.

Les Beignets de Fleurs de Courgettes - The delicate courgette flowers are put to good use in farcis and various other side dishes, although the most popular way of cooking them is frying them in a light batter to make a beignet (fritter).

Gelato - No trip to the Riviera would be complete without ice cream. You can spot Gelateria Meraviglia ('the marvellous ice cream shop') by the queues alone and Arlequin Gelati will leave you spoilt for choice, although the cult following of Fennochio's in Nice old town, and its 100 flavours, is hard to ignore.

And if all this talk of food has tickled your taste buds, the selection of French Riveira properties below boast summer kitchens, dining terraces, BBQs and wine stores fit for a feast.

To start your search for a property on the Côte d’Azur, contact our dedicated multilingual team today.