Savour the gourmet life of the French and Italian Riviera with Your Guardian Chef.
Traditions, Influences, Trends and Innovations!
A Mediterranean Feast to discover through:
Each week a new article recommending a gastronomic adventure: from classic recipes from the Cote d'Azur to Italian and international recipes using local Mediterranean ingredients.
All recommendations and articles on this blog are based on products, restaurants, tool, and events I use or have attended personally.
Below the latest posts:
Dolce Italia in Saint Paul de Vence: the best organic gelato, Rated #3 best ice-cream in France by TripAdvisor’s traveler community and awarded the “Certificate of Excellence”, “. “Dolce Italia” is one of the hidden gems of Saint Paul de Vence, a fantastic Italian artisanal organic gelato shop located at 13 place de l’Eglise, across the entrance of the Collegiate… Read more →
Acacia fritters recipe is perfect for celebrating mother’s day, the edible acacia flowers blossom right at the beginning of May. Just in time for the celebration. Jump to Recipe : Print Recipe The beignet d’Acacia is a typical recipe from the French Riviera where the Acacia tree are aboundant. The flowers have a sweet scent similar to orange flowers. … Read more →
Keisuke Matsushima as the name suggests is Japanese and has a Michelin star for a restaurant in Nice bearing his name. (This restaurant review is an English translation of the article written by Serge Thorn author of the blog Hedofoodia.You can find here the original version of the review in French. You can visit Serge’s blog for more restaurants review worldwide) Like a… Read more →
Stuffed Peppers, tomatoes or courgettes are called in French Petit Farcis. It is a typical dish from Nice and Provence: Mediterranean vegetables stuffed and cooked in the oven. Jump to Recipe : Print Recipe In this recipe, I stuff them with a mix of pork and beef, the most common way to make them. If you want to use them… Read more →
Pissaladiere is a traditional recipe from the South of France, sold in many bakeries as a starter or snack. It is a pizza base topped by Mediterranean caramelized onions, anchovies and olives. Jump to Recipe : Print Recipe The name comes from Latin and means salty fish, the anchovies are definitely the main ingredients. The anchovies filets are arranged over… Read more →
If you are looking for a unique restaurant in Antibes, Le Figuier de St-Esprit will offer you a rare dining style: classic but at the same time inventive. (This restaurant review is an English translation of the article written by Serge Thorn author of the blog Hedofoodia. You can find here the original version of the review in French. You can… Read more →
Pan Bagnat is a typical sandwich from Nice, the name means wet bread. Larousse Gastronomique, which is the bible for the French cuisine, suggests that the Pan Bagnat originate from the salad nicoise served on stale bread. Jump to Recipe : Print Recipe In Italy, many of the stale bread recipes originate from fishermen or shepherds who would spend many days… Read more →