The French Riviera Cookbook
On sale
6th August 2026
Price: £40
‘The French Riviera is about so much more than mere beauty. It is a place where we cook with the sun, seafood, herbs and olive oil.’
-NICOL AS SINTES
In this magnificent book, celebrated Provençal chef Nicolas Sintes shares recipes straight from the Côte d’Azur that reveal the full richness of earth and sea. Sun-drenched dishes include everything from Shoulder of Lamb Confit in Garlic to Madeleines with Saffron and Honey; Fennel Salad with Green Olives, Bottarga and Orange to Stuffed Riviera-Style Sardines. Immerse yourself in the flavours of the French Riviera and travel through this generous, inspired and inspiring land.
Chapters and recipes include:
– Cassis: Garlic soup with toast-stuffed ravioli; fresh sea bass in marinated strawberries; grilled swordfish with orange
– La Ciotat: tomato salad with nectarines and basil; herbed salt-crust chicken; nectarine tartlets
– Toulon & Tamaris Bay: saffron new potatoes; moules à la provençale; brioche of the Three Kings
– Saint-Tropez: salted bream; prawn carpaccio; poached rhubarb in strawberry juice syrup
– Cannes: traditional fougasse; rib steak smoked in pine needles; fig pavlova with marscapone cream
– Antibes: farmhouse chestnut flour bread; rabbit stew with garlic and rosemary; poached pears in thyme honey
– Nice: olive tapenade; beef tomatoes a la Niçoise; soupe au pistou; pine nut tartlets
– Menton: focaccia with black olives and thyme; shoulder of lamb confit in garlic and rosemary; Menton lemon tart
-NICOL AS SINTES
In this magnificent book, celebrated Provençal chef Nicolas Sintes shares recipes straight from the Côte d’Azur that reveal the full richness of earth and sea. Sun-drenched dishes include everything from Shoulder of Lamb Confit in Garlic to Madeleines with Saffron and Honey; Fennel Salad with Green Olives, Bottarga and Orange to Stuffed Riviera-Style Sardines. Immerse yourself in the flavours of the French Riviera and travel through this generous, inspired and inspiring land.
Chapters and recipes include:
– Cassis: Garlic soup with toast-stuffed ravioli; fresh sea bass in marinated strawberries; grilled swordfish with orange
– La Ciotat: tomato salad with nectarines and basil; herbed salt-crust chicken; nectarine tartlets
– Toulon & Tamaris Bay: saffron new potatoes; moules à la provençale; brioche of the Three Kings
– Saint-Tropez: salted bream; prawn carpaccio; poached rhubarb in strawberry juice syrup
– Cannes: traditional fougasse; rib steak smoked in pine needles; fig pavlova with marscapone cream
– Antibes: farmhouse chestnut flour bread; rabbit stew with garlic and rosemary; poached pears in thyme honey
– Nice: olive tapenade; beef tomatoes a la Niçoise; soupe au pistou; pine nut tartlets
– Menton: focaccia with black olives and thyme; shoulder of lamb confit in garlic and rosemary; Menton lemon tart