Luke Nguyen travels to Nice, the jewel of the French Riviera, where the fresh produce is as beautiful as the scenery. Luke and local chef Dominique Le Stanc ride their bicycles to the local farmers’ market to collect the ingredients for a delectable onion and anchovy tart. Going to Nice and not cooking Nicoise salad would be a sin, so Luke learns how to prepare the real deal in a traditional Nicoise kitchen. He then takes a stroll along the Promenade des Anglais before heading to the hills to cook stuffed sardines in the traditional way. The three ‘S’s of Nice are: sea, soccer, and socca: Luke discovers the latter is cooked in an ancient wood fire oven. He meets with Nadim and his wife, the proprietors of Oliveira, to discover the region’s best olive oil and her famous eggplant dip.
