Tatse of Nice

It had to happen. After cooking at home and chowing down on a lot of salads and the occasional boneless, skinless chicken breast -- it was time to sample some wonderful Nicoise cuisine today.

Our first stop was Le Gambetta for moules-frites (mussels and fries), a favorite dish at a favorite spot of ours in a decidedly non-touristic section of Nice, far north of the beach. We both love moules, but it really puts a smile on Vince's face.



Both of our bowls came packed with sweet mussels.



They went quickly. How cute is that little leftover baby mussel?



For dinner, we had salad at home again. But we stopped at the restaurant downstairs from our apartment (Socca d'Or) to pick up some socca for a side dish. Socca is like a crepe made of chickpea flour and olive oil. It's often served (as shown) torn up in a basket, piping hot, crunchy, chewy, and yummy. The guy at the restaurant had seen us around the neighborhood recently, and wouldn't allow us to pay. And no, he had no clue I was going to write about his restaurant.



Honey loves socca. She's still begging for more, although between the three of us, there's not a scrap left.