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Kathryn Kinley

Rosa Jackson seemingly lives the dream life so many Francophiles wish for. She is a Canadian food writer and cook. Rosa runs Les Petits Farcis cooking school in Nice and Edible Paris, a private food tour company. Previously, Jackson was the editor of the Time Out Paris restaurant guide and also worked for Agence France-Presse.

Ever since her family went to live in Paris when she was a child, Rosa has been interested in French food. As a young girl in Canada she attempted to recreate the dishes (and pastries!) that she remembered from her time in the City of Light. Knowing she wanted to be a food writer before it was fashionable eventually led Rosa back to Paris.

Her latest book Niçoise is a must have for all foodies, Francophiles and fans of healthy eating. We so often equate southern French cooking with summer, but Rosa’s excellent and comprehensive book evokes the French Riviera for you year-round, with recipes organized by season. She tells us about her journey into the profession, finding her way as an expat in France, her cookbook Niçoise, and her recommendations for all things food related in Nice.

The cover of Niçoise and it's author Rosa Jackson

How did you end up in Paris, and now Nice?

My first food writing job was at a daily newspaper in Canada, and I decided to make the leap to Paris in my mid-20s to see what I could achieve there. After working on the English news desk at Agence France-Presse, I landed a dream job as editor of the Time Out Paris restaurant guide. In the early 2000s, Time Out closed its Paris office, and that’s when I decided to start my business in Nice. I was already leading food tours and teaching cooking classes (with my friend Paule Caillat of Promenades Gourmandes) in Paris, and I decided that I wanted to focus on a regional cuisine. With its sunny climate and little-known, Italian-influenced food, Nice seemed perfect. 

You wear many hats: food writer, nutritionist, teacher, and tour organizer.How did you learn how to marry skills in the food world with being a business woman?

I have always been entrepreneurial in the sense that I am willing to take risks and try something new, but I also like to keep things small and manageable. When I started teaching cooking classes in Nice, it was out of my home, so the overhead was low. I moved into a separate space only after ten years, once my business had grown. I don’t have dreams of franchising or expanding. In that way I feel French in that I prefer for my business to remain personal. Doing a combination of different things also reduces the risk since if one activity is reduced, another can grow to fill the space. 

Many expats struggle to find their niche after moving abroad and can all too easily fall through the cracks. Any advice on finding your path?

When I moved to France, I focused on finding a full-time job and becoming part of the system. I eventually left a secure job with all its benefits to pursue a freelance career (which many French people would consider an insane move), but my job at Agence France-Presse helped me get established, since it can be difficult to rent or buy a place (and to do many other things!) in France without proof of secure employment. 

Tell us about Niçoise –  What was your goal with the book?

I had wanted to write a book about the food of Nice for a long time, since I think this region’s cuisine is under-appreciated even in France. By the time I approached my agent Bonnie Nadell, I already had a large repertoire of dishes we had been cooking in my classes, as well as many other recipes I had gathered over the years.

How is Niçoise organized?

I organized this book by season, which seemed like the only possible way to organize a book on Niçoise cuisine! Here, our cooking is driven by fresh, seasonal produce, which we often select before we think about the protein element of the meal.

Tray baked chicken and provencal vegetables.

Can readers Abroad Easily Create the recipes where ever they are?

I had a team of 70 testers, all of them former students and newsletter readers, who tried out the recipes in North America. I did include a few recipes with ingredients that might be difficult to find, like fresh sardines, squash blossoms, or baby artichokes, because I know from teaching my classes many people will appreciate them. 

Are the recipes suitable for those following special diets?

Many of the recipes in this book are vegetarian and/or gluten free, and Swiss chard is an ingredient that features heavily in Niçoise cuisine — it’s time for chard to have its moment in the sun! 

Where are the must visit shops In Nice for Local ingredients, the best markets, and best restaurants?

Please see my Cook’s Guide to Nice. Other favorites that don’t yet feature in the guide are Banh Mei, which serves Vietnamese-Mediterranean food with natural wines; Pin Pin, a modern small-plate restaurant drawing on local ingredients; and L’Eau de Vie, a contemporary French restaurant run by a Japanese chef.

Cours Saleya is a must-see market, but Libération deserves a special mention for its vast selection of local produce, fish and meat.  

What are Some of your favorite recipes in the book?

My favorite recipes change with the seasons, but I would suggest that everyone try the socca, pissaladière, ratatouille, and sweet chard pie recipes! 

Carmelized onion tarte and a spread of southern French food.

Any future plans you would like to share with us?

Although this book took four years to write and produce, and I was relieved when it was finished, I am already thinking about my next one!

Sign up for Rosa Jackson’s newsletter to stay tuned about her travels and new projects.

Niçoise is published by W. W. Norton & Company and is out now.

ORder Niçoise

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Written by Kathryn Kinley for HIP Paris. All photos by Jan Hendrik van der Westhuizen. Looking to travel? Check out Plum Guide and our Marketplace for fabulous vacation rentals in Paris, France or Italy. Looking to rent long or short term, or buy in France? Ask us! We can connect you to our trusted providers for amazing service and rates or click here. Looking to bring France home to you or to learn online or in person? Check out our marketplace shop and experiences.

WRITTEN BY

Kathryn Kinley

Kathryn Kinley is an Emmy award-winning journalist who began her career as an opera singer in New York then made a leap into entertainment news. Her love affair with France started when she was flown to Paris to host a show on the Travel Channel. Kathryn has appeared on a variety international television shows seen on NBC, ABC, HBO, TV5 in the UK and TF1 in France. She is also a film critic, contributor to the Associated Press and has had the pleasure of interviewing hundreds of the world’s finest actors and musicians. Kathryn currently lives in Paris and is mom to two French-American children.

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