Congratulations to #TeamUSA for winning silver in this year’s Bocuse d’Or! For those of you who aren’t familiar, Bocuse d’Or is like the Olympics for food. Held every two years in foodie mecca (Lyon, France), it’s the ultimate competition where chefs around the world start planning and practicing for 400 days in advance! The highest USA have ever placed was sixth place, so coming second is such an amazing accomplishment. Congratulations to Thomas Keller, Daniel Boulud, and Gavin Kaysen who led #TeamUSA. Can’t wait to see the competition footage and their spectacular creations.
In Nice, people are warmer, and generally more relaxed compared to people in other parts of France. Maybe it’s due to its namesake (pun intended) and proximity to the beach. Despite this laid back attitude, the food culture here is serious business. After all, it’s still France. They invented the world of gastronomy, the celebrity chef, and the Michelin star. When traveling around Nice, you would never know that the European economy is suffering as you stroll past the amazingly artistic and architecturally pleasing interactive garden near Place Massena. Even the tram is sparkly clean and modern, a welcome change from our lovely rat infested, garbage lined streets of Manhattan.
Right off the main square is Brasserie Georges. An all encompassing bistro frequented by locals, Georges comes highly recommended in many guide books. (Including Michelin). Newly renovated, the over-the-top glass enclosed kitchen occupies the area that used to be the former theatre’s stage. We were in need of a nice spot for a pre-birthday celebratory dinner, so this was the perfect spot.
They stick to tradition here which is fabulous. You are welcomed with the Niçoise specialty, mini pan banat, paired perfectly with champagne. We did a mix of huîtes (oysters for us New Yawkas) from the cold seas of Normandy which were briny and delicious.
Next act included steak frites and traditional duck. They also have a selection of amazing dishes prepared table side, which is old school and so great. At the next table, they were cooking up some choucroute garnie for the entire table, complete with silver spoons and copper pans. Everyone’s noses perk up like dogs on alert – “what’s going on over there??” sniff sniff. True showmanship.
For dessert, we opted for the traditional profiteroles (obviously perfect), and another chocolate doused cake. Divine. We didn’t tell them that it was our pre-birthday so weren’t treated to the sparklers and the singing, but another table over had the whole birthday hoopla, so we sang a little joyeux anniversaire and gave a toast (to ourselves) as well! Salut!
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