A typical “fresh” recipe from Nice: pan bagnat.

What is a real pan-bagnat from Nice?

Pan bagnat, literally “wet bread” because when you make a good pan bagnat, it is “wet” with the good tomato juice and olive oil. In fact, it is the big-mac of Nice.

The recipe for Nice ban-bagnat

Traditionally, it is a sandwich made in a round bread that is made by an artisan baker.
Inside, we will put tomato, mesclun (mixture of young salad shoots), fresh onion or spring onion, cucumber, pepper, basil, pitted black olives, anchovy fillets and natural tuna. All drizzled with olive oil and a dash of vinegar.
Basically, it was often the rest of the Niçoise salad that we put in a piece of bread for the next day.

The best pan bagnat I know is that of our baker Mr. Dutto in Chateauneuf de Grasse (5 minutes by car from our lodges and cottages).
In 2019, he was named best pan bagnat in the Alpes-Maritimes.

To think that some people, who have just arrived on the Côte d’Azur, offer pan-bagnats in their food trucks and ask you: “for seasoning, do you want ketchup or mayonnaise?”!!!!! We’ve torn some apart for less than that!!!!!!
But don’t worry, when you come to stay in one of our rentals-06 cottages, many of the essential ingredients for making pan-bagnat can be found in our organic garden.

See you soon