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:
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 →
As soon as Spring starts, grab a basket and venture into the forest, wild asparagus are shooting up among the dead leaves. Small and with a slightly bitter taste, there are so many ways you can use these unique early Spring vegetables. You can find wild asparagus in the forests of the Cote d’Azur, among patches of grass, where it… Read more →
Pastiera Napoletana is a ricotta pie typically baked for Easter. The filling is made with wheat, ricotta and has a distinctive flavour of the flower orange water and lemon zest. Jump to Recipe Print Recipe It is a traditional Eastern dessert for many Southern Italian regions, where ricotta is often used in pastries like in Cannoli Siciliani or Sfogliatelle Napoletane. If… Read more →
Maki and Uramaki Sushi Recipes, what is the difference and how to make them. Find a step by step video tutorial and recipe to print. Jump to Recipe As we like Sushi with plenty of salmon, I always prefer to make it at home. It is very easy to make and I will walk you through all you need to know.… Read more →
During my trip to the Italian market in Ventimiglia, I bought the best of the Italian grilled cheese : stretchy, gooey, smoky, chewy and nutty. Jump to Recipe If I had to choose only one food to bring on a desert Island that would be grilled cheese, and if I can add crusty bread and red wine I am in… Read more →