The home of Cuisine Nicoise, whose origins lie in old Genoese cooking, is the old town of Nice where French Mediterranean cuisine has blended and evolved with the influences of Ligurian Italy across the border.

Local produce, notably artichokes, courgettes, lemons, olives, tomatoes, peppers and girolles are used generously with sea food, meat and fresh pasta to produce a style that's light and healthy. Oil obtained from olive groves on the gills of the Alpes Maritimes behind Nice and extending into Liguria is used throughout.

The restaurant the Petite Maison has been in the heart of old Nice since 1988 and is renowned both to locals as well as regular visitors to the French Riviera.

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