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In addition to preserving their language and folk traditions, the Niçois give the preservation of their culinary traditions a good deal of attention. Restaurants bearing the trademark Cuisine Nissarde (which includes establishments in most price categories) have agreed to serve a selection of local specialties prepared in traditional ways. Salade niçoise is, of course, a basic. But don’t be surprised if the real thing has only tuna, or egg – they’re rarely used together. Cooked vegetables, including potatoes and green beans, are almost never used, though you may find small artichokes and broad beans in season. These are some other classics of Cuisine Nissard to look for:

• Beignets – Light, thin fritters, especially made with squash blossoms.
• Farcis – Small, stuffed vegetables. Every vegetable has a different, traditional stuffing.
• Gnocchi – Dumplings made with Italian semolina flour.
• Mesclun – A version of this is now available all over the US, but real mesclun is a wild salad of dandelion, rocket, chicory, purslane, chervil and bitter lettuce gathered in the hills of Nice.
• Pissaladiere – Flat onion tart with black olives and an anchovy condiment (pissalat) that may be Roman in origin.
• Ravioli – In Nice they’re filled with swiss chard, pine nuts and cheese and they’re used to garnish beef stew. Sometimes they are deep-fried and eaten as a snack.
• Socca – A large, thick crêpe made from chick pea flour. It is cut in squares, liberally peppered and eaten as a snack before lunch, with a glass of cold rosé.
• Stockfish – A very local fish stew made of dried haddock or cod with vegetables and tomatoes.
• Tourta de bléa – Also called tourte de blette s, this is a sweet or savory pie made with swiss chard and pine nuts.