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Discover the riviera
La salade niçoise - The French recipe
Its reputation is international, and it is served all over the world. But such a success has long condemned the original recipe to oblivion.
Just some raw vegetables, a little bit of tuna, that was the rule ! You wouldn't find potatoes or French beans or beetroot in a genuine salade niçoise. Only lettuce or mixed green salad, tomatoes, fresh onions, cucumber, olives, small broad beans, green peppers, radish, artichokes.
The only cooked food is a hard-boiled egg. You can also add some anchory or tuna. The whole mixture should be flavoured with a little bit of olive oil, salt, pepper and chopped basil.
Scrub the plates with a clove of garlic before serving... and enjoy !

The Art Déco style - The French architecture
The Parisian exhibition of Decorative Arts in 1925 strongly influenced the architecture of Nice. The Art Déco style became popular in the 1930's, replacing the Belle Epoque.
Spaces with clean lines, geometric shapes, straight lines and mosaics all over the town are remains of that era. Besides the emblematic Palais de la Méditerranée, several other Art Déco façades punctuate the Promenade des Anglais, such as the Palais Bel Azur at number 49, or the Forum at number 45.
In Rue de France, at number 134, the Gloria Mansions are also very representative of this style with their stained-glass window, stairs and ironwork.... Other examples are the Notre-Dame-Auxiliatrice church with its mosaics by Mauméjean, the town council room, the Thiers station or even the Sainte-Jeanne-d'Arc church. 

The traditional fishing boats
A few of these traditional small fishing boats remain here and there in the ports of the region. Usually two-coloured, white and another colour, these pointus are an integral part of the Mediterranean heritage.
As the name indicates, their two extremities, the stern and the bow are pointed. Before the arrival of the engine in 1920, they sailed crowned by a triangular sail called a "lateen sail". Made out of wood, their distinctive feature is that they were not built according to a plan but according to a model jealously guarded by the carpenters.
The term "pointu" must have appeared in Toulon, in place of the "barquette marseillaise".
Nowadays, fishermen give up these boats for more powerful trawlers. Only some enthusiasts continue the tradition.
Verrerie de Biot
Glass coated with tiny bubbles sprakling in the sunlight, this is the mark of the Verrerie de Biot.
It is here that in 1956 glassmakers developed a particular technique that allows the air bubbles to become trapped between two layers of glass.
Their know-how was recovered in 1973 by the Lechaczynski family and handed down from generation to generation. Even today, the glassblowers work before the intrigued gaze of visitors.
Between eight and ten years of training are needed to become a master glassblower. Amidst furnaces where the molten glass rests, they handle their blowpipes with great skill. And little by little, white-hot bowls, carafes, vases and candleholders take shape.

These are unique items that tourists take back with them to all parts of the world.

Promenade des Anglais
Some legendary luxury hotels, a long red-tar promenade punctuated with white pergolas, some azure chairs facing the sea, a wide pebble beach, a uniquely blue water .... Decked out in this precious attire, the Promenade des Anglais is what dreams are made of.
And yet, this legendary avenue was in the 19th century just a narrow path built by the English community that came to stay in Nice every winter.
With the passing years, the path got longer until it followed the entire Baie des Anges round, and it has encroached a dozen metres on the beach.
Today, the stream of walkers and joggers passes that of cyclists and rollerbladers. Sitting face to the sea, others read or dream in  front of the infinite blue ...... Here, everyone savours the gentle way of life of the French Riviera.  

The fragance of Grasse - The French perfume
Thanks to the region's mild and sunny climate, the flower framing industry has been developing in Grasse since the 18th century.
From its fields of roses, mimosas and hyacinths sprang the perfume industry.
The town is well known for being the world's undisputed perfume capital. Its international museum is entirely dedicated to the town's history and to the evolution of techniques and perfume bottles and centuries.
You can also visit the Fragonard and Galimard factories for free. There, you'll be able to see the old stills used in the distillation process of the beginning of the 20th century.
Your will unveil for you the alchemic secrets used by the "Noses" or fragance designers.
It's a fascinating experience, and you'll certainly leave with soap or an intoxicating perfume.

"The pearl of France", is how the geographer Elysée Reclus described Menton. And maybe he aws not mistaken, given the town's sparkling glories at the headland to the east of the Riviera.
Its unsually mild climate is ideal for the growing of citrus fruits. Therefore, every year in February, they celebrate the Fête du Citron (Lemon Fair) with floats decorated with fruit.
These festivities are world-famous, as are the seven special gardens planted with tropical species.
But these botanical riches should not make you forget the architectural heritage. In addition to the picturesque alleys, the seafront and the markets, beautiful Belle Epoque palaces and Baroque treasures also contribute to Menton's charm.
The Basilique Saint Michel-Archange is one of the most beautiful sacred buildings in the region.

Mastering the Art of French cooking

La pissaladière - The French Food
This tart covered with a layer of onions is the true speciality of the Nice region ! And for good reason : it is just between Antibes and Nice that teh key ingredient of the traditional recipe is prepared : the pissalat.
This word derives from a Nice Expression, "peis salat", meaning salt fish. It is a mixture of ground alevins and sardines with salt and seasoning.
You spread the resulting purée on some bread dough, before covering it all with the onions, which have first been delicately seasoned with thyme, rosemary, pepper and a pinch of salt.
To flavour the mixture, you can also add some anchovy fillets ands some small olives from Nice called "caillettes". 
It is worth noting that these days, a genuine pissalat is rare, and is overlooked or replaced by anchovy purée.

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