Pan bagnat

Preparation info
  • Serves


    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

Pan bagnat, literally ‘soaked bread’, is another great Niçoise speciality, which is just as well because it is basically ‘Salade Niçoise in a Bun’. I appreciate that this may not seem the most attractive proposition in the gastronomic world but, as they say, ‘You had to be there.’ ‘There’, in my case, was the old town in Nice; ‘when’ was 1976, and my first holiday as an adult on the Riviera. A year at my first cooking job, the Old Compton Wine Bar, hadn’t reduced my interest in food, rather