Atelier Cuisine Niçoise
Located in the heart of the Old Town, near the Cours Saleya and its market, on the ground floor of the Palais du Sénat, a historic site that is already home to the Nice heritage centre, the “Atelier Cuisine Niçoise” offers cooking classes, culinary competitions, exhibitions and product presentations.
L’Atelier has a classroom – accessible to people with reduced mobility – with 12 workstations and all the equipment necessary for the many recipes developed throughout the seasons.
Depending on the chosen course, participants can learn the emblematic recipes of Nice’s cuisine before tasting them on the spot or taking their creations away to enjoy with their loved ones. Pissaladière, stuffed vegetables, gnocchi, “capouns” and other savoury or sweet chard pies will no longer hold any secrets for them.
As a family, as a couple, with friends or simply to treat yourself, it is possible to discover the richness of Nice’s culinary heritage by “getting your hands dirty” in the company of a chef specialised in Nice cuisine.
Our courses and rates
Classic course (duration 2 hrs 30 approx.):
Welcome of the participants, presentation of the Niçoise Cuisine Workshop and the recipes, history of Niçoise cuisine, discovery of the products and production of two recipes at the same time. Tasting on site or to take away.
- Public individual rate : 55 € per person
- Duo rate: €85 for two people
Room rental (duration 4h – maximum capacity of 14 people) :
The rental of the room for private lessons given by chefs or associations will be provided with all the equipment required for the lessons. Ingredients and utensils not included in the list are to be brought by the entity organising the course. Reservations can be made by telephone.
Public rate :
- Without resident chef 420 €
- With resident chef 540 €
Courses for the month of December 2024 (starting at 09:30)
- Friday 6 December: Pissaladière – Squash ravioli
- Saturday 14 December : Capoun – Swiss chard pie
- Friday 20 December: “Alouette sans tête” (beef) – Fresh pasta – Apple fritters
- Saturday 21 December : Gnocchi with sage butter – Swiss chard pie
Courses for the month of January 2025 (starting at 09:30)
- Friday 10 January: Pissaladière – Socca – Niçoise lentils
- Saturday 11 January: Stockfish – Swiss chard pie
- Friday 17 January: Gnocchi with stew sauce – Swiss chard pie
- Saturday 18 January: Trucha – Socca – Squash ravioli
- Friday 24 January: Merda di can – Ganses
- Saturday 25 January: Socca – Pissaladière – Gnocchi with sage butter
- Friday 31 January : Capoun – Apple fritters
Find out more :
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How does a typical workshop run?
- Welcome of the participants
- Presentation of the recipe (history, stages…)
- Discovery of the ingredients used
- Preparation of the recipe on a workstation where the ingredients are prepared beforehand
- Film images of the chef’s workstation are transmitted on a screen allowing participants to visualise the recipe and reproduce it at the same time
- Tasting and possibility for the participant to leave with his or her production
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Who can take part?
- Individuals (residents, visitors)
- Companies, works councils
- Associations
- Local authorities (City of Nice, Metropolitan Area, CCAS, etc.)
- Possible partners and/or sponsors
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The area and materials available
Course space :
- 13 workstations (1 instructor’s workstation facing the 12 participant workstations
- Cold and cooking equipment
- The area is accessible to people with reduced mobility
- Storage space
- Tasting area
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Rates for associations and works councils
The following preferential rates apply to associations and works councils:
Room hire: 350 € (without resident chef) or 435 € (with resident chef)
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Contact the Atelier
The Atelier is located :
2 rue de l’ancien Sénat
06300 NICETél : +33 (0) 4 89 06 48 01
Mail : lateliercuisinenicoise@nicecotedazurtourisme.com
