Tell us where to eat the best pan bagnat. We knew that this consultation would be successful. The kind of subject as unifying as it is divisive, in the same way as the Niçoise salad, stuffed foods, socca… where everyone wants to add their two cents.
We launched this general question because the news of the weekend is most appetizing. Indeed, on Sunday, from 12:30 p.m., at n°22 rue René-Vietto on the hills of Saint-Antoine-Ginestière, the Free Commune of pan bagnat, an association for the defense and promotion of the Nice sandwich, is organizing its ” Pan bagnat Festa” with production and tasting of the specialty (only by reservation on 06.32.08.95.74, within the limit of available places).
The article was posted on our website late Tuesday morning. In 48 hours, he collected nearly 830 reviews. Women and men of all ages. With, as requested, the address of the favorite brand and above all, for what reason(s) the pan bagnat is so sought following there.
Obviously, these opinions only engage those who have expressed them through our columns. Far be it from us to establish an exhaustive, fixed and unassailable classification. All the addresses, or almost, have gone there, including the most humorous of the genre “At my house” or “on my boat”!
Nevertheless, some restaurants, kiosks, food shops come back in a loop. Here is the top 5 of your best nests with bagnats in Nice.
1. “Lou Balico”
This famous restaurant, run by Jo Issautier and his daughter Sara Issautier, won the day with nearly 330 enthusiastic reviews at midday on Thursday. Often, moreover, without argument, which seemed strange to us and almost a little conventional, but hey…
Some readers still justified their choice: “Fresh products and its authentic traditional recipe” (Gabrielle, 47 years old) or even “too well stocked” (Naomi, 19 years old). “The homemade anchovies, a delight!” (Anne). “The recipe is in the respect of traditions” (Patrick, 53). “Prepared on the spot, fresh quality products respecting the season” (Arnaud, 48 years old). “They have something in the sauce that makes all the difference” (John, 54 years old).
Lou Balico20, avenue Saint-Jean-Baptiste.
2. “Pan”
This small establishment with a terrace, close to the Carré d’Or, has its fans and its faithful followers of round filled bread (regarding fifty conquered opinions).
“Most Refined” (Didier, 59 years old). “It is not dry and contains everything you need” (Andrea, 9 years old). “Fresh products and the real Nice recipe” (Helena, 35). “The bread is excellent, the products are fresh and of very high quality. Above all, the original pan bagnat recipe is respected” (Audrey, 37 ans).
Pan2, rue Meyerbeer.
3. “At Tintin’s”
After more than forty gourmet opinions, this institution of the Liberation pleases for various reasons.
“The ingredients are always fresh and the bread so soft” (Benoit, 41 years old). “One of the few to make bagnat mini pans” (Jacqueline, 60 ans). “The taste of bread, finely cut fresh vegetables, generous olive oil… all served with joy and humour” (AR, 50 ans). “The little dash of vinegar” (Gabriel, 43 years old).
ChezTintin3, place du General de Gaulle.
4. “La Socca”
Nearly thirty very favorable mentions.
For what? “Always well loaded, quality products, perfect seasoning. In place for more than 35 years” (Anne, 52 years old). “All the ingredients are there, fava beans in season, olive oil with basil and it is bagnat as it should be, to lick your elbows” (Claude, 71 years old). “We like crispy, fresh round bread, respected ingredients” (Julian, 35 years old).
The Socca215 California Ave.
5. “The Scratch”
Not far from twenty choices for this emblematic kiosk of the Port, which enchants the palates thanks to its gourmet displays.
“Everything is fresh, the bread is good, the secret sauce makes all the difference” (Oceane, 28 years old). “The bread is flat, so it’s not stuffy, it really lets you taste the vegetables and anchovies” (Claire, 56 years old). “Well Balanced” (Christophe, 5 years old). “The simplest and most authentic” (JB, 72 ans).
The Scratch2, boulevard Franck Pilatte.
Photo Cyril Dodergny.
Outside of Nice, two addresses are successful
The consultation gives pride of place to two flagship brands in the Nice region.
First of all, L’Aromatic (1299, route de la Baronne, Gattières), which garners regarding fifty good opinions. Selected review pieces: “Very rich, very well seasoned” (Stephane, 59 years old). “All the ingredients are present, arranged in thin layers in layers. Skillfully measured and seasoned” (Fabienne, 59 years old). “Super fresh, consistent with the recipe and super well garnished, a real killer” (Brigitte, 53 years old). “It is generous, the sauce is well dosed and there are artichoke hearts” (Thibaud).
Ensuite, servella (127, chemin du Versant Inférieur, Castagniers), with regarding twenty laudatory references: “In the wand, just crazy” (Mary, 20 years old). “The taste of fresh products and especially the seasoning. In a baguette well rubbed with garlic. A delight” (Alexander, 25 years old). “Very good in the mouth, made in a baguette, it makes it more tender and pleasant to eat” (Theo, 24 years old).
The other addresses you mentioned several times…
Among the countless responses received on our site, other brands in Nice have returned several times.
Not as numerous as the five winning addresses or the two located in the Nice region, but enough to be mentioned.
Here are a few:
– “Lou Pelandroun” (4, bd Joseph-Garnier)
– “Chez Armand” (19, rue de France and 14, bd de la Madeleine)
– “La Cave Bocchi” (2, rue Veillon)
– “La Socca d’Or” (45, rue Bonaparte)
– “La Niçoise Bakery” (21, rue Gubernatis)
– “Chez Yann” (place Fontaine-du-Temple)
– “Chez Jeannette Capacci” (1, rue Auguste-Vérola)
– “Les Cocottes” (38, bd de la Madeleine)
– “The Fisherman’s Point” (43, bd Stalingrad)
– “Bordonnat Bakery” (19, rue Barla)
– “Lou Pantail” (107, av. St-Lambert)
– “A Buteghinna” (11 Market Street)
– “Everybody” (9, rue Mascoinat)
– “Boulangerie Damiano” (35, av. St-Sylvestre)
– “La Bagnata” (7, rue Fodéré)
– “The Oven” (19, Raimbaldi bd.)
