In the context of the traditional “Week of Taste,” a “Cuisine Nissarde” operation will be offered to two classes from Nice, who will discover the four flavors (salty, sweet, bitter, and sour) through several sequences and many tastings.
The students from the specialized school of Château (visually impaired) and NiKaïa school will participate on Monday, October 13, from 8:30 am to 11:30 am at the Lu Fran Calin Restaurant, in a cooking workshop with Daniel Silvetti (Chef at Lu Fran Calin and labeled “Cuisine Nissarde”), Franck Viano (Winner of “Un Dîner Presque Parfait”) and Pier Veyrat (Master Ice Cream Maker of the Gelateria Azzurro, voted 2nd best ice cream maker in France in 2014) in workshops that will allow them to deepen their understanding of tastes.
They will be welcomed at 9 am at Lu Fran Calin restaurant and divided into two groups. One group will stay on-site for the lesson on flavors, while the other group will go to Gelateria Azzurro to see how artisanal ice cream is made, which they will later taste. Then, the groups will switch before everyone returns to the restaurant for the demonstration of plating the Pan Frucha (fruity Pan Bagnat) that they will take with them for their snack. To conclude, a large tasting of Niçoise specialties (Pissaladière, panisses, socca, and stuffed vegetables) will close the morning.
This is the 8th year that this operation has taken place with, each school year, different students but always with the same intention of working “together” with students with disabilities and those considered “able-bodied.”
For more information on the operation: 04 93 80 81 81 / 06 61 36 68 01
