• Ewa Fournier le Ray's workshop offers take-out lunchboxes, dinners on Thursdays and Fridays on the terrace, cooking classes, a delicatessen, “healthy aperitif” boxes and an event catering service.

  • This concept is part of an approach of a cuisine that wants to be "eco-conscious", that is to say, local, organic, ethical but above all balanced and healthy.

In the heart of the Liberation district in Nice, a table and two chairs, surrounded by plants, attract attention.

Behind, a large window which lets glimpse pastries, bread with seeds and a kitchen of 7 m2 which implies that everything is done there.

The Ewa Flr workshop stands out from the neighborhood, as it does from the landscape of Nice.

On the front is inscribed "eco-conscious chef", a word which encompasses "an entire ecosystem, from the way the raw material is produced, to how it arrives, how it is transformed to the person who buys it and how she will then use it ”, specifies the chef in question, Ewa Fournier le Ray.

Local, seasonal and organic products

With the help of Valérie, her employee, she makes “everyday cooking” imagined in accordance with “the exceptional agro-food biodiversity that the Nice region offers”. L'Azuréenne, of Polish origin, wanted to open a place that combines its passion and its values. She gets her supplies in the “21 Paysans” grocery store, where she was previously sous-chef, which offers local, seasonal and organic products. In this process, and in its space, there is no place for the stock, everything is reused. A particular and unique concept in Nice. “It is also a way for me to show that it is possible to eat better, that we can do differently, whatever the economic and ecological constraints. "

But then, in what ways?

“I use raw materials that are nourishing but are not very expensive to make this healthy and ethical cuisine accessible, such as chickpeas and seeds.

The idea is to get back to basics, as our mothers and grandmothers used to do, but with simplicity.

No one has time today to spend four hours in the kitchen.

And then, it is possible to eat well without feeling guilty. ”His micro-pastries, made in small batches, are“ light in sugar and nutritious ”.

A concept in the age of time

Ewa's leitmotif is "to recreate a link with what you eat, to be aware of it and to have fun". An idea shared by Michel Dessus, president of the Chamber of Agriculture of the Alpes-Maritimes. “We are right in this state of mind. We can see this with consumer demand, which is increasingly turning to local and organic products. We then work to develop these cultivation methods as much as possible. "

In the workshop, it is then the “hunt” for industrial products.

The 12 euro lunchboxes are designed so as not to “buy a sandwich at the supermarket” with the quality of a restaurant.

This gives for example as a menu: tart with pesto of carrot tops, mishmash of cucumber, raw zucchini and dill, with a creamy truffle polenta without forgetting the buckwheat and raspberry biscuit.

“Customers who come once, always come back,” smiles the chef.

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  • Cooked

  • ecology

  • Consumption

  • Planet

  • Nice