History

Petits farcis is the canonical Nicois Sunday lunch dish that puts the whole Provencal market in a single oven dish. La Merenda under Dominique Le Stanc and Acchiardo cook the family meat version, while Cave de la Tour runs the world petits farcis championship every autumn. The Cuisine Nissarde label specifies five vegetables and a stuffing of meat, breadcrumbs and herbs.

Common allergens: Gluten, Egg

Make it at home

Yield Serves 6Hands-on 45 minTotal 2 hrDifficulty Intermediate

Ingredients

  • 4 round tomatoes
  • 4 round courgettes
  • 4 round red peppers
  • 8 courgette flowers (optional)
  • 4 small onions
  • 500g ground beef or veal
  • 200g sausage meat
  • 100g day old bread, soaked in milk
  • 2 eggs
  • 4 garlic cloves, minced
  • Handful parsley and basil, chopped
  • Parmesan grated
  • Olive oil, salt, pepper

Method

  1. Cut tops off the tomatoes, peppers, courgettes and onions. Scoop out the centres reserving the pulp.
  2. Mix the ground meats with the bread (squeezed dry), eggs, garlic, herbs and reserved vegetable pulp. Season generously.
  3. Stuff the vegetables tightly with the filling and arrange in an oiled gratin dish with the tops back on.
  4. Drizzle with olive oil and bake at 180C for 75 to 90 minutes until the vegetables collapse and the tops are dark gold.

Tip from the editors. Use Provencal round vegetables only; long courgettes and plum tomatoes do not hold the stuffing the same way.

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.

Where to eat petits farcis

Petits Farcis in Nice

La Merenda ★ 4.7

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.

Acchiardo ★ 4.5

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.

Cave de la Tour ★ 4.4

Why locals love it: Bellet wine bar with the world petits farcis championship, four generations of Gazan family running the Vieux Nice room since 1947.

Tip: Champ runs every autumn at the granite counter; book a stool the same morning.

Lou Balico ★ 4.3

Cuisine Nissarde€€carre-d-or

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.

More cities are in research. Want petits farcis covered somewhere specific? Tell us where you want to eat.

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