The "Cuisine Nissarde" quality label has had a makeover. Created in 1995 by the Cercle de la Capelina d'Or association and registered in 1998 by the UDOTSI, its running was taken over in 2013 by the convention and visitors' bureau, which today manages and promotes it. This label has been slightly modified regarding its appearance but its overall aim remains the same: to defend and promote traditional home-made Niçois cooking. A technical committee has been established to set the selection criteria for the recipes but also to define the quality of the products and the hospitality.
The "Cuisine Nissarde" quality label is awarded to restaurants which work to improve the standing of Niçois cuisine and commit themselves to guaranteeing the recipes, the quality of the products and of the raw materials used, the quality of the hospitality and the information provided to clients in addition to compliance with health and safety regulations.
The first things you immediately think of when someone mentions Nice is its art of living, its sensuality and its authenticity. The city combines the full range of pleasures: gastronomy, culture, shopping and nightlife.
The restaurants covered by the "Cuisine Nissarde" label agree to cook traditional Niçois specialities (a minimum of three recipes) defined by this Committee, in accordance with the listed recipes. They must also:
- Ensure the quality of the products,
- Have a knowledge of Nice's history and heritage,
- Pay careful attention to factors such as hospitality and the provision of information,
- Comply with all health and safety regulations,
- Display a plaque in their window confirming that they are covered by the label