11 Introduction 17 Niçoise Ingredients Beginnings Les Entrées 26 Swiss Chard Stems Stuffed with Tuna 29 House Olives 32 Torn Socca with Sea Salt and Black Pepper 34 Fresh Herb Cheese with Honey and Toast 35 Fried Salt Cod Balls 36 Chilled Mussels with Tarragon Shallot Mayonnaise 38 Nicolas Rondelli''s Frivolities 43 Asparagus with Soft-Boiled Egg Dip 44 Naked Meat Balls 46 Pistachio Parmesan Chickpea Fries 48 Stephan''s Fish Toasts 50 Uncle Johns 52 Mini Pan Bagnat Soups Les Soupes 56 Cantaloupe Soup with Raw Beet Salad 58 Cloudlike Chicken Basil Lemon Soup 59 Creamless Creamy Chickpea and Sage Purée 60 Madame''s Spinach, Pea, and Pecorino Romano Soup 61 Shrimp and Fish Soup with Toast and Rouille 64 Celery Root Rémoulade Soup with Celery Leaf Salad 66 Sébastien Broda''s Cream of Pumpkin Soup with Lemon 67 Chilled Red Pepper, Orange, and Yogurt Soup with Parsley Salad 68 Vegetable Pistou Soup 71 Lentil Swiss Chard Soup with Orange Zest 72 Rustic Garlic and Sage Soup 75 Vegetable Soup over Toast with Poached Egg Pastas, Risotto, Pizzas Les P'tes, Les Risottos, Les Pizzas 100 Food Processor Fresh Pasta 102 Pasta Party with Three Sauces 104 Egg Noodles 105 Angel Hair Pasta with Friday Sauce 106 Swiss Chard Gnocchi 108 Risotto with Parmesan, Ricotta and Lemon 109 Niçoise Macaroni 110 Goat Cheese Ravioli with Wild Mushrooms 113 Savory Rice Pudding with Spinach and Parmesan 114 Pissaladière 116 Menton Tomato and Onion Pizza 118 Vegetable Garden Pizza 120 Pizza From the Sea Vegetables Les Légumes 124 Broccoli Polenta with Tomato Sauce 126 Niçoise Zucchini Tian 128 Little Stuffed Vegetables 131 Chickpea, Eggplant and Zucchini Fritters 133 Swiss Chard with Pears, Raisins, and Candied Garlic 134 Braised Fennel 136 Baked Stuffed Zucchini Flowers with Tomato Sauce 138 Chickpea Crêpes Stuffed with Niçoise Ratatouille 140 Vegetables with Anchovy Dip 142 Deep-Fried Vegetables with Sage 144 Roasted Winter Vegetables with Polenta Parmesan Croutons Easy Weeknights Les Dîners en Semaine 148 Tuna in Rosé Wine over Tagliatelle 150 Honey and Vermouth-Roasted Pork Tenderloin with Fig Vinaigrette Salad 152 Vegetables and Hard-Boiled Eggs with Hot Anchovy and Garlic Dip 154 Grilled Swordfish over Rice in Vierge Sauce 156 One-Pan Chicken Dinner 158 Mussels in Creamy Pernod Sauce 160 Niçoise Stuffed Fresh Sardines 162 Lamb Sauté with Ratatouille Sauce and Potatoes 164 Shrimp with Lemony Aïoli 165 Niçoise Cod 166 Egg Noodles with Chicken, Anchovies, Olives and Mushrooms 169 Mountain Trout in Wine Sauce with Mushrooms 170 Swiss Chard Omelette Sunday Suppers Les Dîners de Dimanche 174 Caramelized Pork Roast with Olive Jam 176 Tour de France Zucchini Pie 178 Chicken with Boiled Vegetables and Aïoli 180 Duck with Bigarade Orange Sauce and Duck Fat-Roasted Potatoes 182 Pistou Tomato Tart in a Basil Crust 184 Pavé of Salmon with Summer Vegetables, White Wine Sabayon 186 Niçoise Beef Stew 188 Pascal Bardet''s Fish Fillets in Saffron-Scented Broth 190 Stuffed Sea Bass 192 Walnut-Crusted Croustades with Wild Mushrooms and Scrambled Eggs 194 Bone-In Rib Steaks with Roasted Marrowbones 196 Lamb Stew with Artichokes, String Beans, and Lime 198 "To Catch a Thief" Braised Pork 200 Salt Cod Stew Sweet Endings Les Desserts 205 The Cheese Plate 206 Peach and Raspberry Salad with Dark Chocolate Sorbet 208 Frozen Fresh Fig Mousse with White Wine Caramel Sauce 210 Giant Mocha Meringues 212 Anise Cookies 214 Honey Spice Loaf from Gourdon 217 Madame''s Peaches and Cream Tart 218 Nutella Orange and Rum Mousse 219 Almond-Orange Polenta Squares 220 Sweet Carnival Fritters 222 Limoncello Cake with Towering Meringue 224 Fruit Cake with Pistachios 226 Absinthe Mousse with Fennel Frond Brittle 229 Sweet Swiss Chard Tart 230 Tasting Plate: Candied Orange Peel, Chocolate Marzipan Rocks, Fresh Chestnut Candies 233 Acknowledgments 234 Index.