Our blog B&B La Parare Nice French Riviera


In this section we will share with you our “coups de coeur” concerning events, exhibits, locations that we have really enjoyed. We will also provide cooking recipes of the dishes we enjoy preparing for breakfast and “table d’hôtes” (diners).

This page will be updated on a regular basis with new content, so we invite you to bookmark it  (Press Ctrl + D to Bookmark this page) to be sure not to miss new information. You can ofcourse contact us at any time by E mail sydney@laparare.com 

Christmas hike

Christmas can be celebrated in many different ways, and this year we went for a hike as the weather was so beautiful. A nice climb from Eze village all the way up to Fort de Revere. The views are absolutely stunning and some of the houses you see on the way…. Nice lunch with a pan bagnat – local specialty. After a 3h hike we enjoyed a sauna and a nice dinner in front of the open fire. This will become our new Christmas tradition!

Red Mullet on a green Risotto and Ratatouille

Red Mullet (Mediterranean Rougets) on a green creamy Risotto and “aldente” ratatouille

Ingredients for 4 people:

1./ 4 small red Mullets, nicely cleaned, not a single bones. It requires to prepare the fish your self which takes a bit of time as with a pincer you have to take not only the middle bone but also feel all the small remaining bones and take them out one by one.

2./ Risotto, 1 cup of Risotto rice (Carnaroli or Arborio), preserved tomatoes, green peas, 1 cup of white wine, fish stock,  Parmesan, butter,pepper and salt. Quit some cold butter.

3./ Ratatouille: for this specific dish I want a rather “dry” ratatouille with out tomato that would make it too moist and liquidy, cut in very small pieces. Onion, garlic, zucchini, 1 green, 1 red, 1 yellow belle pepper and a small aubergine.

Red Mullet:

Preparation: clean the fish, cut head, take out intestines, fillet on both sides along the spine, leave fish tail on, just cut spine prior end of fish tail. You have now 2 fillets attached to each other by the tail. Take out all bones with a fish plier. You should not have a single bone left. Cover and put a side in the fridge.

Just prior serving: cover bottom with baking paper and oil. This will prevent you from over cooking and burn the nice red colour of the skin. Once one side cooked- turn and take of the heat. Let it slowly cook whilst dressing your plate with the ratatouille etc. Ones dressed your fish will be perfect and not over cooked.

Ratatouille: this is a “short” version of the original Nicois ratatouille which is with tomato, larger cuts of vegetables and soft cooked.

Onion, red and yellow bell pepper, zucchini and aubergine, piment d’espelette, garlic.

Onion and bell peppers, aubergine, zucchini (keep skin of all vegetable with exception of onion and garlic) cut all very fine and keep all separate.

Fried individually as to keep cooking point of each vegetable. Zucchini and bell peppers should remain “aldente” (crispy). When reheating prior serving mix all together.

Risotto Verde:

Take a nice risotto rice such as Carneroli or Arborio, Green peas, and preserved tomatoes.

Cook the peas for 10 min and cool, them of in ice water for 5 min. cooling the off immediately will save the nice green colour. Cut lemon and tomatoes as small as possible but do not mash and keep aside. Mix until a smooth mash the peas.

Risotto, white wine, shallot, fish or vegetable stock, parmesan, col butter:

Cut shallot same size as rice coral, grain the cheese and keep aside.

Warm a bit of oil in a pan and “melt” on a soft fire the shallots. Keep them white do not fry. Add rice and simmer until transparent for a couple of minutes. Add wine and let evaporate the alcohol. Start to add the stock little by little until aldente. Take of the fire, ad quit some butter and let rest.

Heat peas, and tomatoes.

Add parmesan in to rise.

Serve nicely presented on heated plates. You may want to use forms for the presentation.

The “spiff bit”: ad a bit of small cut preserved lemon in the risotto: this definitely ads another dimension to the rice and matches very well with the fish.

Bon apetit.



Lemon Souffle

Lemon soufflé  (recipe from Michelin star Chef Christian Plumail)

Ingrediences  for 4 persons

1./ 4 organic lemons preferably from Nice, Menton area, known for the quality of its lemons 

2./ (80 gr lemon juice)

3./ 160 gr. sugar

4./ 4 eggs

5./ 6 gr salt

6./ Ice sugar

7./ Butter and cast sugar to coat the forms

Recipe: preheat oven at 180 degrees C.

1./ Put individual forms at least 1 hour in the fridge, than butter and sugar them carefully. This is delicate as it will definitely help your souffle to come up straight and even.

2./ zest the lemons than make juice

3./ separate egg yolks from egg white

4./ mix egg yolks with sugar up to white and ad lemon zest.

5./ right prior putting in the oven beat the egg whites- ones, ad a pinch of salt to make them harder. Ones hard ad carefully the lemon juice  

6./ Mix slowly and delicately the egg yolks with the whites in smooth circular movements. And put in the forms. Swipe off till flat.

7./ sprinkle with ice sugar and flame until nice light brown.

 8./ put in oven for 7 to 8 minutes. (Very important to know the heat of your oven and never open the oven prior ready).

You can serve as is or do like me at B&B La Parare serve together with a nice lemon sorbet and the home made limoncello from Karin. (See picture).


Enjoy and bon appétit

Sydney and Karin  B&B La Parare


Lemon squares

We like to have a lot of different things for breakfast, and one of the favourite cakes is the Lemon squares


100gr sugar powder

170 flower

120 gr butter

1 spoon of milk


Preheat oven at 170 C.

All ingredients in bowl, mix to obtain a smooth paste

Cover a plate (20cm X 30 cm) going into oven with baking paper- flatten and cover base of plate evenly. 25 min until light brown and let cool down.



1+ ½ soup spoon Maizena

160 ml plain liquid cream

6 eggs

275 sugar powder

1 +1/2 table spoon lemon zeste ( +/- 2 lemons)

180ml lemon juice

Preparation :

In a bowl put Maizena and 2 spoons of cream- mix until smooth. Ad remaining cream, eggs, sugar, zeste and juice.


Put the mix in pan with thick bottom. Steer until slightly thickens (10 min).

Poor over crust, back in oven for 5 min till firm.

When cold slice in squares.


Bon appétit !








Out at sea


Our guests gives us lots of good ideas and one of the better ones has been to get an inflatable canoe. In the middle of the summer when the beaches are pretty full – off we go in PS Paloma! (PS short for paddle ship). We still need to work a bit on the paddling technique as for the moment we tend to be going mainly zig-zag not yet having mastered the straight line. It goes in to a back-pack (with a bit of effort) and we just park down by the coast and 10 minutes later – out at sea!


On the way to villa Kerylos

David Nivens pretty villa

Chocolate mousse pie

GLUTEN FREE pie, no butter and no cooking

For the paste: form: 28cm diameter covered with plastic film to prevent the paste from sticking to the mold.

165 gr almond powder,
100 gr chocolate  (70%),
3 soup spoons water
5 soup spoon sugar

  • melt chocolate “aux bain Marie”
  • Mix sugar almond powder and chocolate
  • spread in mold and put in fridge to harden.

Chocolate Mousse

200 gr chocolate,
20 gr sugar,
5 eggs
a little water to melt the chocolate “au bain Marie”
Orange zest 

  • separate whites and yolks
  • mix  yolks and chocolate
  • raise 5 eggs whites and ad orange zest
  • Delicately mix the melted chocolate and egg whites
  • put in the form and in fridge ( alternatively you can put in the freezer)
  • Bon apetit.

Sydney and Karin, B&B La Parare