Perdreau aux Raisins et à la Socca

Unfortunately I’ve never encountered any of the street-wise gamins dégourdis who once sold la socca in the narrow streets of the old town of Nice. This Niçoise speciality, said to have originated in Genoa, resembles polenta except that chick-pea flour replaces that made from maize.

The slightly sweet taste of the socca goes well with game and especially partridge. (Replace the socca with polenta in the recipe if you prefer.) The Vivarais is famed for its