The Menu

The Socca

The undisputed star of all our dishes! Chez Pipo owes its fame to this dish. Made from chickpea flour, this gluten-free, crispy and soft savoury pancake alone justifies your visit here. More than a dish, socca is a real tradition and has been enjoyed with friends or family for generations.

The garnished Socca

At Chez Pipo, we offer you a “loaded” variation of the original traditional socca called a “Socca Garnie.” Our garnished soccas are original, gluten-free recipes with mediterranean flavours: spring onion, marinated peppers, marinated aubergines, candied tomatoes or sliced anchovy fillets are all ingredients that we offer to discover a new way of tasting socca.

Spreads

“Tapenades” are the ideal appetiser to await the arrival of your main course. A duo of different local flavours to spread on croutons of freshly toasted bread. We offer tapenades of olives, anchoïade cream, a mix of Provençal vegetables or dried tomatoes to enhance your tradition Nicois Aperitif.

The Pissaladière

Another flagship dish of the traditional cuisine of Nice, the pissaladière consists of a bread dough historically brushed with pissalât and covered with caramelised onions. Pissalat is a purée of salted fish, which has given its name to the delicacy. This base is made from a pounded mixture of sardines, anchovies or whitebait. Today, it is more often replaced by anchovy fillets as a garnish for the pissaladière. Onions, cooked separately, become almost candied. Perfect as a single portion or to share.

The fresh tomato pizza

Thick and soft dough, covered with a bed of fresh tomatoes, topped with basil, garlic and drizzled with olive oil. Unlike the pissaladière, it is not from Nice but wears the colours with pride!The portion can be eaten alone or shared with others and is an ideal alternative for those for whom the pissaladière is a bit too much.

The mini “Pan Bagnat“

“Bagnat” means “wet” in Nice and this alludes to the bread which is dripping in tomato juice and olive oil. Today, this dish is made from the same ingredients as the niçoise salad that we place in soft white bread. The mini pan bagnat is an individual tasting portion. Ideal for a quick snack or as a starter.

Pistou Soup

A Provencal classic, pistou soup, is a summer vegetable soup, with pasta, served with pistou, a crushed mixture of garlic, olive oil and basil.

Sweet Chard Pie

Historically, there was so much chard in the countryside of Nice that they were present in many recipes, even making it into a dessert. Swiss chard, melted apples, pine nuts, marinated raisins are the main ingredients in a mixture of sweet and harmonious flavors.