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The home of Cuisine Nicoise, whose origins lie in old Genoese cooking, is the old town of Nice where French Mediterranean cuisine has blended and evolved with the influences of Ligurian Italy across the border. Local produce, notably artichokes, courgettes, lemons, olives, tomatoes, peppers and girolles are used generously with sea food, meat and fresh pasta to produce a style that’s light and healthy. Oil obtained from olives groves on the hills of the Alpes Maritimes behind Nice and extending into Liguria is used throughout.