Nice’s cuisine is a reflection of the city’s 300 days of sun a year. This means great tasting olive oil, garlic and lemons. Also a vast selection of all kinds of vegetables like aubergines, tomatoes, vegetable marrow, and lots more. If you put all this in a frying pan with olive oil, it makes ratatouille. Put it in the oven and you have a tian (au gratin). The city’s own traditional take-away food is la socca – a kind of pancake made from chick peas. Some say it has a salty bracing taste, others say it tastes of old socks. However, this does not stop a new generation of playful chefs who have started to prepare Provençal cuisine nouveau. Bon appétit!