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Pl. Charles Félix, Nice, a stand at the Cours Saleya Market
Wednesday to Sunday: 9:30 am – 1:30 pm
Coming soon — socca at home
In spring 2026, we’ll launch delivery and click & collect. But real socca is the market, the morning sun and Cours Saleya. Until then, you’ll find us at the stand.
Pl. Charles Félix, 06300 Nice
Stand at the Cours Saleya Market
Wednesday to Sunday: 9:30 am – 1:30 pm
Closed Monday and Tuesday.
Pl. Charles Félix, 06300 Nice
Stand at the Cours Saleya Market
Wednesday to Sunday: 9:30 am – 1:30 pm
Closed Monday and Tuesday.
I’m
Le Cours Saleya is my whole life.
Toujours mai !
I was born in Nice, at Place du Jésus, in a family where the market and cooking were part of everyday life.
Here, I learned about the seasons, the produce, the growers… and almost everyone. I grew up here.
For a long time, I worked as a market gardener with my parents, alongside my brothers and sisters. In our family, quality was never optional. We went to get products where they were best, even if it meant travelling kilometres.
Work always came first. Always.
Work always came first. Always.
My grandparents already had a fruit and vegetable stand at the Cours Saleya in the 1920s.
Porca petan !
discipline and respect for the product.
I grew up with that sense of standards,
I didn’t learn cooking from books. My grandmother was a cook at the Taverne du Lycée. She made the best tripe Niçoise-style, and people from all along rue de la Boucherie came to eat it.
I grew up with that same sense of standards, that same discipline, that same respect for good ingredients.
In our house, there was no room for doing things halfway.
I grew up with that same sense of standards, that same discipline, that same respect for good ingredients.
In our house, there was no room for doing things halfway.
La Socca du Cours was born.
On May 31, 2014,
On May 31, 2014, La Socca du Cours was born.
In 2014, I changed sides — from the land to the stove. We had a small place in Old Nice where I prepared my Niçoise recipes. When I finally got my spot at the Cours Saleya, I simply went for it. No calculations.
Socca cauda !
That’s our base.
Fresh products, producers we know, everything homemade.
And for the pissaladière? Fresh onions. Always.
And for the pissaladière? Fresh onions. Always.
Today, I cook the way I’ve always seen it done: simple, generous and sincere.
Niçoise cooking the way I love it.
At my stand, you’ll find
And also more elaborate dishes, just like in a restaurant:
daube or ricotta cannelloni, octopus salad, capoun, beef cheek daube, soupe au pistou.
daube or ricotta cannelloni, octopus salad, capoun, beef cheek daube, soupe au pistou.
Socca, aïoli, petits farcis, pan bagnat, ratatouille when the weather is warm, savoury and sweet tourte de blettes, troucha.
Es bòn !
They call me “Madame Plus.”
Because I always do a little more.
More time, more care, more flavour.
More time, more care, more flavour.
Oh Ninou!
And my way of keeping the spirit of Nice alive on the plate.
Socca du Cours is my story.
My family’s story.
My family’s story.
SEE YOU AT COURS SALEYA
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+33 4 83 39 70 27
Adress
A stand at the Cours Saleya Market
Closed Monday and Tuesday
Wednesday to Sunday
9:30 am – 1:30 pm
9:30 am – 1:30 pm
Pl. Charles Félix, 06300 Nice, France
OPENING HOURS