Yes, I have heard of both those markets and will check them both out.
We are staying near the Tête Carrée essentially but we’re there for a bit, so are planning on going off the beaten path a little - but focusing really just on the “greater Nice area”. Looking forward to it!
Ah, near the Tete Carree. The outdoor work on the Promenade du Paillo is wrapping up and it is supposed to be open in October. You are very close to some good choices in Carabacel/Wilson area and near Rue Bonaparte, north of Port and then into the Port. Bardonnat plus some newer patisseries are near there. Its not my immediate area so I’m less familiar with daily choices, except for restaurants/apero. Enjoy your trip! We are back in November, for six months this time.
We thoroughly enjoyed our dinner here. Super sweet husband and wife run the very small dining room (wife is FOH, husband cooking his grandmother’s recipes). Not a lot of choice if that is important to you but they really focus on their duck.
the night we were there, there were 5 options on the menu - 2 duck dishes, a lamb shank, quail, and pigeon. We each got one of the duck dishes. Essentially the same preparation but two different types of duck. As best as i can explain - one “regular - skinny” duck and the other a cross between a “regular skinny” duck and a white (?) duck.
I guess they source their duck themselves from Bordeaux and with the bird flew issues they have been having more and more trouble getting the duck they want. So . . . their open days vary and right now are typically Thursday, Friday, and Saturday (unless they can’t get their ducks).
It’s a very classic duck preparation (IMHO) and delicious. 1/2 a roasted duck, delicious rich demi-glace style sauce, stuffing with gizzards et all, deeply roasted potatoes, small salad with small toast with foies gras.
We had eau-de-vie for “dessert” - loved every minute of it. Would definitely go back.
Thanks for reporting back. It seems like a very homey, rustic place focusing on Perigord cuisine. It is great to see these regional cuisines represented in Nice. I’ll need to leave the vegetarian at home, it seems, based on the menu. I bet even the potatoes are deliciously cooked in duck fat.
