Fougasse de Menton is the Nicois sweet bread baked with orange blossom water, sugar, and either fennel seeds or candied citrus, the Riviera answer to brioche.
Where to eat it: 4 restaurants across 1 city.
Fougasse de Menton is the sweet variant of the Provencal fougasse and a regional speciality of the eastern Riviera between Nice and Menton. The bread arrives at bakeries during Christmas and Carnaval, with orange blossom water and candied citrus the canonical flavourings. Maison Auer sells a candied citron version through the winter months.
Common allergens: Gluten, Egg
Tip from the editors. Use real orange blossom water from Provence or Morocco, not the artificial extract; the floral note is the dish's signature.
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.
Maison Auer on Rue Saint Francois de Paule has sold candied fruits and chocolates in Nice since 1820, two centuries under the Auer family and from 2024 the Dolfi family as guardians of the recipes.
Worth the queue: Candied chestnuts and mendiants
Patisseries LAC on Rue Barla in Nice runs Pascal Lac's pastry and chocolate take away counter at EUR 4-8 a piece, the value alternative to the seated tearoom in the Carre d'Or district.
Try: Pastry counter take away
Mama Baker on Rue de Lepante runs the Carre d'Or weekend brunch alternative to the Cours Saleya rooms, organic levain sourdough, viennoiseries and espresso under EUR 18 a plate.
Order: Sourdough toast with eggs and avocado
Lou Pilha Leva on Rue du Collet runs a Vieux Nice street food counter with socca and pan bagnat under EUR 10, tiled cafeteria seating and shared tables in the heart of the old town.
Try: Pan bagnat and socca
More cities are in research. Want fougasse de menton covered somewhere specific? Tell us where you want to eat.