Ep 76 - Navigating “Niçoise” with Rosa Jackson

There are as many cooks as there are recipes for salade niçoise – and very few of them contain potatoes. This is just one of many paradoxes Emily is exploring with Rosa Jackson, the owner of Les Petits Farçis cooking school in Nice, as they navigate niçoise.

https://www.petitsfarcis.com
https://bookshop.org/p/books/nicoise-market-inspired-cooking-from-france-s-sunniest-city-rosa-jackson/20074543?ean=9781324021162



Join us on Patreon: patreon.com/parisundergroundradio 

Find Us Online
Website: https://www.parisundergroundradio.com/navigatingthefrench
Facebook: https://www.facebook.com/parisundergroundradio
Instagram: https://www.instagram.com/parisundergroundradio/

Credits 
Host: Emily Monaco. @Emily_in_France; Website: http://www.tomatokumato.com and http://www.emilymmonaco.com
Producer: Jennifer Geraghty. @jennyphoria; Website: http://jennyphoria.com

Music Credits 
Édith Piaf - La Vie en Rose (DeliFB Lofi Remix) 
🎵 MSKD Sounds:  https://www.instagram.com/mskd_sounds/  https://www.youtube.com/channel/UCRql...  https://soundcloud.com/mskd_sounds
🎵 DeliFB:  https://www.youtube.com/c/DeliFB  https://soundcloud.com/delifb  https://www.instagram.com/cativo.kevin/  https://twitter.com/DeliciousFB 

About Us 
From one Emily in Paris to another... just speaking French isn't enough to understand the intricacies of the locals, but it's definitely a good place to start. Famously defended by armed "immortals" of the Académie Française (no, we're not making this up) the French language is filled with clues that show interested outsiders what, exactly, makes the French tick. 

Each episode, listen in as Emily Monaco and an expert take a deep dive into a word that helps us gain a keener understanding of the French.

Episode Transcript

Speaker 1 (00:00):
You are listening to Navigating the French on Paris Underground Radio.
For more great content and a bonus episode of Navigating
the French, please join us on Patreon.

Speaker 2 (00:14):
Hello and welcome to Navigating the French, the podcast where
each episode we take a look at a French word
and try and see what it tells us about French culture.
I'm your host Emily Monaco. Today I'm joined by Rosa Jackson,
the owner of Le Petit Fatti cooking school in Nice.
She's here to explore a word that's about way more
than salad niche waz. I'm so very excited to have

(00:39):
Rosa Jackson here on the podcast today. Welcome Rosa, Thank
you so much for joining me, Thank you for inviting me.
We are really excited to have you on right now.
I mean, I've been following your work for a really
long time, but something new and exciting has just emerged
onto the culinary landscape. Can you tell us a little
bit about who you are, what you do, and what
has recently had and that is so very exciting.

Speaker 3 (01:02):
Sure. So, I've been based in France for thirty years
and I've been writing about food and leading food tours
and teaching cooking throughout that time at various different, you know,
different phases of my career. And I've been based in
Nice for the last twenty years. And when I moved
to Nice in two thousand and four, I decided to

(01:23):
start my own cooking school, which is called Lipeti Facie,
and I focused entirely on the cuisine of Nice because
in Paris, I'd been exposed to classic cooking, to cooking
of all the different regions of France. But when I
came to Nice, I became very interested in the regional
cuisine that I found down here because it was little
known in the rest of France. It's very Mediterranean, it

(01:45):
uses a lot of vegetables and produce, and I felt
that there were dishes that I wanted to introduce people
to that you could really only find a Nice So
I thought this was a perfect place to create my
small cooking school. I started in my home later moved
to a space in twenty fifteen in the old Town
that's dedicated to teaching. And when the pandemic hit, I

(02:09):
have found myself a little extra time, and I had
long been thinking about writing a cookbook, and many of
my students had asked me when are you going to
have a book? And it was something I had already
been working on. You know, it wasn't a new idea
for me, but I you know, it was finally the
opportunity to take the time to write that book I'd
always been dreaming about doing. And it's a book about

(02:31):
nice Was cuisine. The word nie Was not everybody knows
refers to something or someone from Nice and it's yeah,
it's got one hundred recipes from the area, mostly traditional,
but some that I've learned since I've you know, from
people who've come here from other countries as well, so
it's not just you know, recipes that have been made
here for centuries. And yeah, I'm very proud of it.

(02:53):
The editor is Norton in New York, and I had
a wonderful photographer named Jan Hendrik Vander West Tuesday, who
is South African and runs a Michelin starred restaurant in Nice.
So it's a beautiful book, full of gorgeous photos and
recipes that have been tested and retested.

Speaker 2 (03:11):
Well, it's a very exciting book to beautiful book, and
it's sort of the continuity of this mission that you've
set yourself, a mission of passion, but to to kind
of profile what makes Nie so special because, as we've
explored previously on the podcast, for anyone who's listened to
the episode on Province, often when we talk about France,

(03:32):
we talk about Paris and then everything else outside of Paris.
But obviously every region has its own specificity, and Nice
perhaps more than so many others because it historically, culturally,
even linguistically, has a completely different sort of origin. So
just sort of from a historical standpoint, what makes Nie

(03:55):
stand out culturally from the rest of France to your mind, when.

Speaker 3 (04:01):
You come to Nice, the thing you need to keep
in mind is that it's only been French since eighteen sixty,
so for several centuries before that, it belonged to the
Kingdom of Savoy, which was rolled out of Pimont and Sardinia.
So there's a very strong link between Nice was an
Italian food, but at the same time, Nice's food is
not quite Italian. So that's something that I really enjoy exploring,

(04:24):
is the similarities and differences between the food of Italy
and that could be Liguria, Piedmont, you know, the regions
that Nice has been tied to for you know, the
past few centuries and French cooking, and so I do
feel that Nice was cuisine is French more than it's Italian.
But at the same time, you know, we have fresh pasta,

(04:45):
we have polenta and yaqui and these things that you
might expect to find more in Italy, but they're always
adapted to local ingredients and local culture. So it's really
a place where France meets Italy.

Speaker 2 (04:58):
That's really awesome and from a culinary perspective, that's true.
And you know, we spend a lot of time on
this podcast talking about French culture and it makes me wonder.
You know, you living so close to Italy, spending time
in Paris, spending time in Nice, spending time in Italy,
do you notice any other sort of ways in which

(05:19):
the culture of Nice kind of bridges that gap between
France and Italy, either in you know, the warmth of
the people or you know, the passion with mothers. I
don't know, is there anything that feels a little less French,
a little more Nie wise?

Speaker 3 (05:35):
Yeah, I'd say people are very expressive here, and when
I first moved here, I had lived in Paris, where
people are still relatively reserved. I would say they're a
bit more Northern in the way they express themselves. And
I noticed it more because I had a young son
when I moved to Nice, and when he was at
the day care in Paris, the you know, the women
were very nice, but rather reserved in the way they

(05:58):
displayed affection. And then when he came to Nice, all
the kids were running around in diapers with no other
clothes on, and they, you know, the women were grabbing
them and hugging them and then yelling at them, and
you know, there was just a lot more expression of
emotion here. And sometimes I would get confused at the
market because people were yelling at each other, and then
I realized it was a joke. And so there's a

(06:19):
way like a humor which can seem a little bit
aggressive sometimes, but it's actually just like when you tease someone.
It's a way of showing affection, and that to me,
is very Mediterranean. In Italy, there's it is a different feel.
I go to Italy quite a bit, and there's generally
a kind of festive feel in Italy that I get
when I cross the border, that everyone's kind of having fun.

(06:42):
They're pretty laid back, they're not worried about things too much,
whereas a Nice there is that slight French side of
liking to complain, So you know, they'll complain about the
weather because oh my god, you know it's raining. We
get fifty days of rain a year, but we're going
to complain every time. So you know, there is that
sort of French tendency to complain, along with the Italian

(07:04):
tendency to wave your arms around and talk loud and
express emotions.

Speaker 2 (07:09):
Well, definitely sounds like a fun place to live. Yeah,
when you moved to Nice, I mean, aside from the
ones that you mentioned, were there any big culture shocks
you experienced coming from Paris, whether it's something small like oh,
they do the bees differently to the time of day
they eat or anything like that that made it different.

Speaker 3 (07:30):
Lots of things. Yeah, they do do that the bees differently.
You have to start on the way, so you start
on the right side of the other. Yeah, you're right
when you're doing the bees here, whereas in Paris it's
the left, so you have to avoid collisions if you're
going between the two cities very often. And the eating
schedule is quite different because in Nice people tend to

(07:52):
eat more casually at different times of day. There's a
lot more eating outside, maybe eating standing up because there's
a street food tradition here, so they're less formal generally.
And the impression I got when I came here is
like does anyone work? Because everybody is kind of sitting
on the terraces. And you know, the tram I noticed
was not busy at normal rush hour times like it

(08:15):
would be in Paris. So at nine o'clock it's not
that busy, but then it starts getting busy at ten
when the shop's open because maybe people are working in
the shops or they're going shopping. But there aren't a
lot of traditional office jobs here. A lot of people
who work in offices are actually leaving the city to
go to Monaco or to go to Sophiantipulus, where a
lot of the tech people work, so the work culture

(08:35):
is quite different. Definitely, you can slow down when you
come to Nice, and not necessarily my case because I
run a business, but you know a lot of people
come to Nice because they want a slower life and
they're determined to have that slower life no matter what.

Speaker 2 (08:51):
Yeah, you mentioned something that I definitely want to zero
in on because the market culture in Paris I think
confuses a lot of people when they get here assume
that because we have so many markets, we have a
lot of farmers' markets, and that's really not true, and
that because we sell food in the street, we're encouraged
to eat food in the street, which I also find
is not really true in Paris. But in Nice, I

(09:12):
know that there's a couple of markets, including a big
central market really close to the beach, and there is
this tradition of buying and eating food in the streets.
So could you tell me a little bit about the
market culture in Nice and what you discovered from it.

Speaker 3 (09:25):
Sure, Nice definitely has the street food culture. So when
I first moved to Nice, something I noticed were these
places where there were picnic tables and people would buy
food like Sokka, which is a chickpea pancake that's popular
in Nice, or Pisa l Adia, which is the caramelized
onion flat bread, and then they would just sit at
these picnic tables and eat very casually with their hands.

(09:48):
You know, eating with your hands isn't something you see
that much in certain parts of France either, and so
there is, Yeah, if you go to the market, it's
very normal for people to come and buy some suck
at the market and just eat it as they walk
through the market or you know, yeah, be munching on something.
And you also see the market vendors having what's called lamerehenda,

(10:10):
which is a word used also in Italian and Spanish,
which is the you know, the mid morning snack or
the late afternoon snack for the workers who've been up
early and need something substantial to get them through the mornings.
So one example of that would be palmbagnia, which is
a sandwich which is basically seal a Nice wasn't a bun,
which you'll see people eating, you know, in mid morning

(10:33):
at the market or on the beach in the afternoon.
You know, at the end of the day, people bring
food to the beach and share it. So there isn't
that kind of stigma that you're not supposed to walk
down the street eating like you might find in other places.

Speaker 2 (10:47):
And we've mentioned the beach a couple of times. For
anyone who hasn't been to Nice, it's a kind of
interesting paradox because it's France's fifth largest city. If I'm
not mistaken, I think it's the fifth largest city.

Speaker 3 (10:57):
That's true.

Speaker 2 (10:57):
It has this big stretch of beach and the promenade
that goes along it. And when we talk about a beach,
it's not a sandy beach, it's a pebble beach. So
there's lots of sort of geographic topographic specificity that makes
it a little bit of a strange place to call
one of France's biggest cities. Do you feel like it
feels more like a seaside town. Does it feel like

(11:20):
a city to you? What does it feel like to you.

Speaker 3 (11:23):
NIS's very interesting because it depends which part of Nice
here and you're going to get a quite different feel
to it. So my first ten years in Nice were
spent in the Old Town. I lived in the Old Town,
which is consists of buildings at day from the fifteenth
to seventeenth centuries. And if you're in the Old Town,
if you look at a map, it's shaped like a triangle,
and the natural tendency if you live there is to

(11:44):
walk in circles around it. So you'd never really leave
the old Town because you have all the shops, you
have the beach just nearby, and you have all the
bars and restaurants, so why would you leave. And people
in the old town, it's definitely a village. And then
if you leave the old town, the city starts to
look more urban because the rest of the city was
built mostly from the nineteenth century onwards, so it starts

(12:08):
to feel a bit more like Paris. And now I
live in a part of the city called Liberacion, which
was built mostly in the nineteenth century, and the buildings
actually feel a bit Parisian to me, and to me,
I say, it's like Paris with palm trees. So I
love it because I love the feeling of the larger,
you know, the wider boulevards with the trees and more green,

(12:28):
and the buildings are about the same height as the
buildings in Paris with little balconies. So I feel like
since I moved here, I feel more like I live
in a city because I'm actually taking the tround back
and forth, or maybe you know, riding my bike around
to get places where when I lived in the old town,
I never really had to take transport.

Speaker 2 (12:47):
Okay, cool, And then you know, you mentioned some of
the similarities between Nice and the rest of the South
of France. You know, when you think about the South
of France, there's so many different areas. You know, there's
the Riviera, and then there's Toulouse, and then you know
the Southwest. And I'm wondering, you know, when you think
about Nice from most sort of cultural and historic perspective,

(13:08):
are there other well known cities and towns that you
would sort of lump it in with from a cultural
perspective that might have been part of that Kingdom of
Nice that only joined France in the nineteenth century.

Speaker 3 (13:19):
Nice, the County of Nice, actually stretched into the county kingdom. Yeah,
it was called no, it's okay, it was the Kingdom
of Savoy. She also included Piamont and Sardinia, and then
the area around Nice was called the County of Nice
and it actually went it didn't include other towns along

(13:41):
the coast, but smaller places and like Villa France. But
it also went up into the mountains. So it's really
interesting for me to go up into some of those
towns that were once part of the County of Nice
and see they have their own recipes for ravioli. You know,
they each have their own ravioli fillings, and sometimes the
women get together and they'll they'll have like a ravioli

(14:03):
cookoff from different villages because they each have their own
version which I love and other I mean Monteau if
you go along the coast, is a very beautiful city architecturally,
and it used to belong to so another kingdom, which
is Montau, Monaco Rook Brune, and they separated so only

(14:23):
Monaco became the independent state. So there are similarities in
the food and culture as you go along the coast.
But it's interesting to me how each city looks different
and has different specialties. Like in Montau, they have a
specialty called balpajon, which is like a fried ravioli. It's
a vegetable filled ravioli which is then deep fried. And
you never see that in Nice unless it's someone from

(14:46):
Monton making it. So it's like you, yeah, sort of
to me. I love going to these different places and
just finding the dishes that are unique to that town.

Speaker 2 (14:57):
If you're enjoying this podcast, you may enjoy your sister podcast,
City of Muses. Each week joined City of Muses host
Jennifer Garerty as she sits down with contemporary artists, dancers,
and performers to explore what inspires them, where their ideas
come from, and how Paris has helped or hindered, their
dreams come true. Inspiration and creativity meet in Paris the

(15:18):
City of Muses. Check out City of Muses, now available
wherever you listen to podcasts. Navigating the French will be
right back after a word from our sponsors, and now
back to Navigating the French. And in the names of
some of these dishes, I feel like we're hearing echoes
of maybe the Niswas language. Is that still spoken or

(15:39):
are their words from Niswas have been borrowed into sort
of the local vernacular at all.

Speaker 3 (15:44):
Definitely a lot of the food terms come from the
local language Nisso, which is sometimes referred to as Nissot
or nisoas So. Words like rataitui, words like pisaladia, which
comes from pisalau which means salted fish paste because the
Ancholi paste is mixed up with the onions, and a
word that most of us know, which is mescla the
salad mix is actually from the Nissav language and it

(16:07):
just literally means mix in Nisoo and idea. Yeah, that
was because the well they traced it back to a
monastery in the neighborhood of Signier, which is still there.
It's a Franciscan monastery where they used to gather wild
greens and mix them with cultivated greens and give these
is a gift to the people who had helped them

(16:31):
over the year. And you know, it was said that
they were too poor to give anything else, so they
would gather greens, and this mesquela became part of the
diet locally, so there's never a meal here without mescula.
And another word people use is pichun, which means child,
so they often refer to kids as peachun. And there
are some rude words for describing people from Nice, like

(16:54):
there's an expression which is kagablea and it means charred pooper.
People from Nice were said to eat so much charred
that they approved to charret. And it's true that they
do eat a lot of chart. So the Swiss chart
is a very popular and easy to find vegetable a NIE,
so it goes into many different things.

Speaker 2 (17:15):
And that actually leads me to another question that I
had for you, which is, I think a lot of
the vegetables that we associate with pravas in general and
nie specifically are vegetables that pop up in a dish
called rattatui, which I actually spoke to you about for
the BBC, So we'll throw a link to that previous
story in the show notes. But essentially boils down to
the fact that most of the vegetables that we think of,

(17:36):
like tomatoes and aubergeines and courgettes aren't actually originally from
Nie and they would eat a lot of charred so
and I think they have a lot of interesting ways
of eating charred. Yeah, you delve into some of those
ways they have of eating this very omnipresent vegetable.

Speaker 3 (17:55):
Sure. Yeah, So the raditu vegetables did come to Ni
surround I think the sixteenth seventeenth centuries, and people wore
a bit suspicious of them at first because they were
night shades. And now they are eaten, you know, plentifully,
but in the summer, so we would never make ratatui
in the winter. And yet charred is something that you
can find all year round, and that's why people eat

(18:17):
so much of it because it just grows almost wild
here and it was originally a plant that grew by
the sea, you know, when it was a wild plant.
So it just grows very well. It doesn't need a
lot of water, and we don't have a lot of
rainfall here normally, so different ways you can be charred.
One of my favorites is stuffed sardines, just called saldine fassi,
where the sardines are butterflied and then topped with a

(18:39):
mixture of finely chopped charred mixed with cheese, breadcrumbs, onion, herbs,
you know, a bit of egg to bind it all together.
And this is kind of spread over the sardines and
then grilled, so you have the fresh sardines with this
charred filling, and it's that's something quite original that I
don't think you see other places. Another one is the
tote ble cucre, which is a sweet charred pie. So

(19:02):
it's actually a dessert made with charred and you can
imagine sometimes in the winter, people living up in the hills,
they didn't have much to work with other than charreds,
but maybe they wanted a dessert, so they used their
you know, sometimes they had rum, because people tended to
use rum and pastry because of the access to rum
from French colonies, and so they would soak raisins and

(19:24):
rum and then mix that with charred maybe some jam
or sugar to sweeten it. And sometimes people would put
parmesan in this, so it was kind of a salty
sweet thing pie nuts as well and apple, and then
you fill the pie with this. Originally it was an
olive oil pastry. Now people use a butter pastry. Once
it's cooked, people sprinkle it with a thick layer of

(19:47):
sugar so that you know it's a sweet pie and
not a savory one. Because there's also a savory charred
pie which has rice and a little bit of ham
or bacon in it, and also some parmesans, so there's
both the sweet and savory versions. Another chargish I really
like is kucha, which is an omelet which is heavy
on the charred with just enough egg to hold it together,

(20:09):
and also some pineut, some herbs. I like to put
mint and parsley in mine and basil in season. Then
you just cook it very slowly like a frittata, and
it's eaten usually room temperatures, so it makes a really
nice picnic food. Awesome. I could go on about charred recipes,
but you know we'd be here in two hours.

Speaker 2 (20:27):
People should probably pick up a copy of your book
if they want more.

Speaker 3 (20:30):
That's right. Yeah, there's plenty of charred recipes in there,
but I tried to keep it reasonable, like sometimes I
cut some of them out because they were just too
many charged recipes.

Speaker 2 (20:39):
So I think I'm kind of now circling this recipe
that a lot of people have heard of and a
lot of people have very strong opinions about. And it's
probably the reason why they know the word ni SEWAs
in the first place, and that is solidnesswas. So I
have seen so many different iterations of it. I've seen
people get very angry about certain people's iteration of it.

(21:00):
Why do you think that this dish is so contentious?
And what's your opinion on the best way to make saladiewas.
So I'm going to say, first of all, sala nieas
is not a matter of opinion. It's a matter of
no I'm joking.

Speaker 3 (21:14):
So I would say for the local people it is
not a matter of opinion because there's only one way
to make it, and this would be with the accepted ingredients,
which are summer tomatoes. So they have to be nice
sweet tomatoes, but a little bit firm, you know, not mushy,
because they have to hold their shape in the salads.
So saltad niewas can be made from say late spring

(21:37):
to fall. I wouldn't really make it in the winter
because your tomatoes are not going to be good enough,
and then it's raw, crunchy vegetables. And depending on the season,
they might be different. So in the spring you could
use fava beans, and you could use small raw artichokes
which have been trimmed, slice very thinly and marinated in
lemon and olive oil for a little while. And then

(21:59):
usually find some radishes, radishes, thinly sliced radishes, spring onion.
I'm just thinking of other vegetables. In the summer time,
you would use peppers, which are long, skinny green peppers,
which are often called anaheim in California. I've seen them
called that, so they're not spicy. And then you always
have the tuna, which comes from a can or a jar,

(22:21):
so a tuna packed in oil, anchovies, parboiled eggs, olives,
and basil. So I hope I haven't left anything that
I did not mention salad greens because normally salad meiswas
is not a green salad. In restaurants, they often put
mescalon because they're trying to fill up the plate. But
if I put salad, it's like a few leaves of
crunchy lettuce, like you know, the little gem lettuce that's

(22:43):
quite crunchy. So a few like small leaves like that
I think is nice in the salad Meise was, but
don't make it a green salad. So tomato is really
the main ingredient. And then the dressing can is usually
very simple, so it's either lemon juice and olive oil
or red wine vinegar and oli of oil just drizzled on.
It's nice to salt the tomatoes a little bit first

(23:04):
to let them know, drain a bit of their liquid,
and that's really it. So I haven't mentioned potatoes or
green beans because that most international versions that you'll see
of Saladnie is more of a potato tomato green bean
concaution with maybe sincere tuna in the modern version, maybe

(23:26):
somenchovies or not. So this version started with a chef
named Escafier, who is famous chef at the end of
the nineteenth beginning of the twentieth centuries. He was born
in the nov Lube, which is just outside Nice, and
he worked at the Negresco in Nice, and then he
later on went to work in international hotels, including the
Ritz in London. And he developed this what I call

(23:49):
the international version of salad nice Was, which I think
he probably developed out of necessity because potatoes and green
beans were easily found compared to all these vegetables mentioned
like Radish's artichokes, fava beans, which even here are seasonal.
So I think this was the easy to make version,
and I'm not against it, but definitely if you if

(24:12):
you make that in nice and call it as Saladniewas,
you'll be called out in the local newspaper for it.

Speaker 2 (24:21):
So I assume you have your recipe for Saladniswas in
the book. Yes, okay, I know, I'm sure this is
very difficult for you. But do you have a favorite
recipe that's in the book right now? Oh?

Speaker 3 (24:34):
Uh, that's a tricky one. There's one that I've mentioned
a few times just because I think it's so unusual,
and it's called and it's basically you can translate that
as naked ravioli because putto means small balls, and uh,
it's basically ravioli filling, which is rolled into little balls.
So it's the filling. You can guess it's got charred

(24:55):
in it, so it's made with leftover beef stew meat,
So the meat from dobe, which is of beef stew
cooked and red wine mixed with chop finely chopped, charred.
There's parmesan. There can be bread to help hold it together,
a bit, a little bit of egg, and then you
actually roll these in flours so they have very thin
coating of flour, and then boil them and if you've

(25:16):
made them well, they won't burst when you boil them.
They burst if they have too much moisture, but if
they know, if they're just right, they're going to cook
really nicely for a couple of minutes in the boiling water,
and you serve them with a tomato sauce, and I
love the way they kind of melt on your tongue.
And there's no pasta, so it just seems very light.
But just that little flour coating is very nice. So

(25:38):
of course there's tons of recipes I love in the book,
but that one I think is I'm mentioning it because
it's unusual and it was such a surprise to me
when I first tasted it. Amazing great.

Speaker 2 (25:50):
Well, thank you so much for joining us today on
the podcast. It's been so exciting to delve into everything
that makes me so special with you or just a
part of what makes me so special. People want to
book a cooking class with you, what's the best way
for them to find you.

Speaker 3 (26:05):
I have a website which is pettyfacy dot com. It's
spelled p e t i t s fa ar cis
and that refers to a stuff vegetable dish, which is
also one of my favorite dishes. I can't believe I
haven't mentioned yet, but I name my clauses after it,
which is how much I love it. And they can
also fign me on Instagram petty Farsi Edible Paris.

Speaker 2 (26:28):
Well, we'll put all of those links in the show
notes so that everybody can find them. And I think
there's also a petty Facy contest every year, right have
you ever part?

Speaker 3 (26:35):
Yeah? Yeah, I have watched it. Usually it comes at
a very busy time of year for me, so I've
never really found the moment where I could participate. But
it's really interesting to taste everyone's versions of the petty Faci,
which is such a classic Niewas dish and it's made
with very small vegetables hence the word petty, and a
mixture of meat which is usually a mixture of veal

(26:58):
and pork with.

Speaker 4 (26:59):
Chop thattchables herbs. Some people use parsley, some people add
baslo as well, garlic, onion, you know, whatever vegetables they
want to add, some parmesan and breadcrumbs and then baked
in the oven. And it's a really lovely niewas dish
that originated as a thrifty dish. So beloved that this

(27:19):
competition has a panel of twelve judges, most of the
Michelin Star chefs, so it's taken very very seriously. It
takes place at a wine bar called the Cave la
Tool in the Old Town.

Speaker 2 (27:31):
All right, we'll have to check it out. Thank you
again for joining me, and anybody who wants to learn
even more about every all this deliciousness that nice has
to offer should definitely take a freaking class with Rosa.
Follow her on Instagram and get a copy of Nisswas,
which we will also be putting a link to in
the show notes. Thanks again for joining me, Rosa, and
have a great rest of your doab.

Speaker 4 (27:51):
Thank you.

Speaker 2 (27:55):
This has been navigating the French. You can find more
from me Emily Monico at Emily Understand or in Underscore
France on Twitter and Instagram. This podcast is produced by
Paris Underground Radio. To listen to other episodes of this podcast,
or to discover more podcasts like it, please visit Paris
Underground radio dot com. Thanks for listening and abjentu.

Speaker 1 (28:16):
This episode of Navigating the French was produced by Jennifer
Garrity for Paris Underground Radio. For more great content, join
us on Patreon at Patreon dot com slash Paris Underground
Radio