Daube de boeuf is the Nicois slow cooked beef stew in red wine with carrots, garlic, onion and a strip of orange peel, simmered for four to six hours until the meat falls apart.
Where to eat it: 4 restaurants across 1 city.
Daube de boeuf is the Provencal slow cook the Nicois adopted, the country room dinner cooked in a deep earthen daubiere pot. Acchiardo cooks the canonical version on Rue Droite, Lou Balico on Avenue Saint Jean Baptiste another reliable address. The Cuisine Nissarde label specifies overnight marination of the meat in red wine before the slow cook.
Tip from the editors. Make the daube the day before; the flavour improves overnight and the fat sets so you can lift it cleanly from the surface.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Why locals love it: Family Nicois room on Rue Droite since the close of the First World War, four generations and a single lunch sitting under the family name.
Tip: Book by phone several days ahead for the lunch service; closed Saturday and Sunday.
Lou Balico on Avenue Saint Jean Baptiste has cooked the Nicois family canon since 1979, the Cuisine Nissarde label across stockfish, homemade ravioli and the sweet chard tart.
Signature: Stockfish, Homemade ravioli, Tarte de blettes
Order: The homemade ravioli with daube sauce and the tarte de blettes for dessert.
Tip: Closed Sunday and Monday evenings. Generous portions; doggie bags accepted.
Why locals love it: No telephone, cash only, two sittings, books in person at the door earlier the same day for the lunch service in Vieux Nice.
Tip: Arrive in person at 11:00 or 18:00 to write your name on the booking sheet for the same day's service.
Le Safari on Cours Saleya offers the canonical Nicois lunch since 1972, the Cuisine Nissarde label and pissaladiere on the terrace facing the daily market in Vieux Nice.
Try: Pissaladiere terrace plate
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