Rosa Jackson: Les Petits Farcis and Edible Paris

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France
Nice
Rosa Jackson: Les Petits Farcis and Edible Paris

Teaching people how to cook Niçoise and French cuisine since 2003.

14/09/2026

On Day 4 of our Cook Like a Niçoise course, we were back in the kitchen making Niçoise and French classics including the chard omelette trouchia; herbed cucumber salad; fried zucchini blossoms; raw ceps with lemon vinaigrette and Parmesan; and fish with ratatouille and pistou! The group told me they had never tasted ratatouille like this one, which was not a surprise given the quality of the vegetables we chose and the love that we poured into the dish!

10/09/2026

On Day 3 of our Cook Like a Niçoise program, we headed into the hills for a Bellet wine tasting at Domaine de la Source Bellet before visiting my friends Pierre and Anne at their organic farm Anne et Pierre Magnani. We tasted several types of basil, sampled caviar lemon, and sipped homemade fruit wines before sitting down to a family-style lunch of pissaladière, socca, barbecued chicken with sweet potatoes, and fresh cheese with blackberries and figs. We always leave the farm feeling lighter in spirit if not in body!

09/09/2026

The second day of our Cook Like a Niçoise program started at the Cours Saleya market, where we selected the freshest seasonal produce for our menu. Then we headed back to the kitchen to prepare whipped olive butter for radishes, eggplant rolled with goat cheese herbs and sundried tomato; a salad of haricots verts with tarragon vinaigrette and roasted hazelnuts; and chicken bouillabaisse with pan-roasted potatoes!

08/09/2026

Our late summer Cook Like a Niçoise course kicked off with a street food workshop, including pan bagnat, pissaladière, socca, and a rosé tasting with our sommelier Viktorija!

07/09/2026

This month in my Substack newsletter, I shared highlights from my staycation, including visits to the sweets factory Florian in Pont-du-Loup and the pottery and olive wood workshops in Tourettes-sur-Loup. I also share a recipe for a late summer salad with figs, blackberries, and goat cheese. You’ll find the link in my bio.

06/09/2026

Can’t have gluten? Pas de problème! We adapt pissaladière - a caramelized onion flatbread - by using a socca base made with chickpea flour. Should we call it soccaladière?

22/08/2026

With the release of The Odyssey, everyone has been talking about Ithaca, but what is it like to visit this island today? I spent a week swimming and eating in Ithaca and nearby Kefalonia, and I’ve shared my finds in my latest newsletter (look for the link in my bio).

10/07/2026

When Paris gets too hot, there is only one thing to do.

01/07/2026

My July newsletter is here! You will find summer cooking inspiration, Marseille recommendations, and a recipe for strawberry-tomato gaspacho. Look for the link in my bio.

10/05/2026

Sometimes the best way to understand an ingredient is to draw it!

Adresse

12 Rue Saint Joseph
Nice
06300

Site Web

http://www.petitsfarcis.com/

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