Petits farcis are Nice's stuffed vegetables, tomatoes, courgettes, onions, peppers and courgette flowers, hollowed out, filled with stuffing and baked.

The City of Nice describes farcis as a Mediterranean speciality very common in Nice and Provence, made of tomatoes, courgettes, onions or peppers hollowed out and filled, and eaten hot or cold. Its summer recipe stuffs them with salt pork, grated cheese, egg, bread soaked in milk, basil, garlic and parsley, and says leftover daube can go into the filling. Cave de la Tour has held a world championship of petits farcis every year since 2012 (the 12th edition was on 14 June 2026); Le Safari and Lou Balico list petits farcis on their menus.

Where to eat Petits Farcis in Nice

3 editor picks for Petits Farcis in Nice, ranked by editorial score. All Nice signature dishes · Petits Farcis across every city.

  • Cave de la Tour

    Order Stockfish, dried cod slow-cooked with tomatoes, olives, potatoes and Provençal herbs.

    Cave de la Tour is a wine bar at 3 rue de la Tour in Vieux Nice, open since 1947 and run by the fourth generation of the Gazan family, with a granito counter.

    DetailsDirections

  • Lou Balico

    Order Raviolis à la daube, then the sweet chard pie for dessert.

    Lou Balico is a family restaurant at 20 Avenue Saint Jean Baptiste in Nice, open since 1979, labelled Niçoise cuisine and run by three generations.

    DetailsReserveDirections

  • Le Safari

    Order Wood-fired pizza or lamb, the house specialities, or the bagna cauda.

    Le Safari is a Niçoise restaurant at 1 Cours Saleya, open since 1972, with the Cuisine Nissarde label since 2013 and a terrace in the Flower Market.

    DetailsReserveDirections

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Make it at home

Serves 41 hr 30 minIntermediate

Ingredients

  • 4 small round courgettes
  • 4 small onions
  • 4 tomatoes
  • 2 peppers
  • 100g lean salt pork, finely chopped and lightly fried
  • 50g grated hard cheese (parmesan or sbrinz)
  • 1 egg
  • 40g stale bread soaked in milk and squeezed
  • 5 basil leaves
  • 2 garlic cloves
  • A handful of flat parsley
  • Breadcrumbs
  • Olive oil, salt and pepper

Method

  1. Blanch the courgettes and onions in boiling salted water for 10 to 15 minutes, halve them, scoop out the centres and keep the shells. Hollow the tomatoes and peppers raw.
  2. Chop the scooped-out flesh of the courgettes and onions (not the tomato or pepper flesh) and mix with the salt pork, cheese, egg, bread, basil, garlic, parsley, salt and pepper.
  3. Fill the vegetables, set them in an oiled gratin dish and top each with breadcrumbs and a trickle of olive oil.
  4. Bake in a hot oven at 180C for about 30 minutes and serve hot or cold, with a fresh tomato sauce if you like.

Editor tip. One stuffing serves every vegetable, as the City of Nice recipe allows, and leftover daube makes a good addition to it.

Common allergens: Gluten, Egg.