Salade niçoise: Has more and can do more than Caesar

There was a time when Salade niçoise was on everyone's lips: in the 1970s it was new and exciting in this country, a trend without TikTok, so to speak, people dreamed of Gunter Sachs and Brigitte Bardot and of the beaches in Nice and Cannes.

When I remember this time, I restaurant in Erlangen, which celebrated French cuisine in a beautiful Art Nouveau building on three floors. I was studying French in my advanced course, Simone de Beauvoir was my compulsory lecture and I only had the tiniest idea of ​​savoir-vivre. But I already had a great feeling. Namely that French cuisine would revolutionize our food. That fresh, aromatic, sun-ripened ingredients are always the most important basis for famous dishes.