La Merenda

Nowhere is the heady smell of the Niçois basil & garlic sauce ‘piston’ more seductive than at the Giusti family’s tiny restaurant La Merenda. By noon each day it is packed with ardent pâtes an pistou eaters. ‘Every year someone complains that my piston is not what it used to be, ‘said Jean Giusti,’ But this always happens when the basil is still too young-June to September are the best months.’