French Food & Wine
Last updated : February 2026

Pissaladière is a specialty from Nice, which you can visit on one of our French Riviera tours. Served with a salad, it is a nice lunch or light dinner, or you may serve it with pre-dinner drinks.

Ingredients

  • 1 thick baguette
  • 1/8 cup unsalted butter, melted
  • 2 tablespoons olive oil, plus extra to drizzle
  • 2 onions, thinly sliced
  • 2 tablespoons chopped thyme leaves
  • 12 anchovy fillets in oil, drained
  • 12 small nicoise or kalamata olives
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon finely grated parmesan

Instructions

  1. Preheat oven to 400°F/180°C. Using a bread knife, slice a ½ inch strip lengthways off the top of the baguette. Scoop out the soft bread center. Brush the baguette all over with butter and place on a baking tray.
  2. Place oil in a frypan over medium-low heat. Cook onion with a pinch of salt, stirring occasionally, for 20 minutes or until soft and golden. Add the thyme. Fill the baguette with onion mixture and top with anchovies in a criss-cross pattern. Dot with olives and bake for 10-12 minutes until golden and crisp.
  3. Scatter with parsley and parmesan, drizzle with extra oil, then cut into thick slices and serve.

Nice served with a chilled dry rosé wine.

Bon Appétit!

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