the French Riviera
•Savory chard pie
•Sea bream carpaccio, fennel and flowers
•Stuffed razor clams or cockles in garlic sauce
•Iced cantaloupe, basil and pastis
ISABELLE’S GO-TO RECIPE
The traditional niçoise salad
Who hasn’t prepared a niçoise salad?
Which is the real, authentic, genuine recipe?
In Isabelle case, she makes sure to only include the very best ingredients.
First, the winning trio from the traditional recipe: anchovy filets, tomatoes and extra virgin olive oil. Top it off with a drizzle of Sherry wine vinegar.
Isabelle adds finely sliced green pepper, small fava beans, radishes, scallions, basil, celery for crunchy freshness, zucchini flowers for decoration, and finally, a few hard-boiled eggs.Black niçoise olives — small, firm and scrumptious — give this recipe the final touch.
Table bookings for 6+ people.