Our offline app for Nice HERE

NICE WEATHER

How to Get Around by Public Transportation

  1. Bus [pdf download] https://www.lignesdazur.com/en/plan-lignes-azur https://www.lignesdazur.com/en
  2. Mini bus https://www.lignesdazur.com/en/plan-lignes-azur
  3. Train https://www.ter.sncf.com/sud-provence-alpes-cote-d-azur https://www.explorenicecotedazur.com/en/practical-information/getting-around/getting-around-by-train/
  4. Bike
    1. Vélobleu https://www.velobleu.org/
    2. E-vélobleu https://www.velobleu.org/le-e-velobleu/
  5. Electric Scooter-Yego scooters https://en.rideyego.com/
  6. Car Rental https://www.explorenicecotedazur.com/en/practical-information/getting-around/rental-car/
  7. Car Sharing-Mobilize Share https://share.mobilize.fr/libre-service
  8. Taxis Taxis can be hailed on the street, booked or picked up at a taxi rank. Flat rates apply from Nice Côte d’Azur airport (2023 day-time rates):

Nice Centre : €32 Auron/Isola : €2215-231 Beaulieu/Villefranche-sur-mer : €51-57 Saint-Jean-Cap-Ferrat : €55-62 For the return journey, a supplement of 4€ is payable if booked.

Reservations for all distances 24/7: CENTRAL TAXI RIVIERA: +33 (0)4 93 13 78 78

Possibility to book a taxi the day before: + 33 (0) 899 70 08 78 9. Parking https://www.explorenicecotedazur.com/en/practical-information/getting-around/where-to-park-in-nice/

Tips

  1. Apps
    1. Mytripnavi Offline map & travel guide
      https://play.google.com/store/apps/details?id=com.blogspot.metromapoffline.nicebustrammap

Travel guide maps

Nice Côte d’Azur Airport

  1. Departure and Arrival Flights
    1. Departure flight information https://www.nice.aeroport.fr/en/flights/departures
    2. Arriving flights https://www.nice.aeroport.fr/en/flights/arrivals
    3. Airlines and terminals https://www.nice.aeroport.fr/en/flights/airlines
  2. Transit guide-Connecting flights
  3. Getting to the Airport https://www.nice.aeroport.fr/en/directions
  4. Airport map
  5. Transfer between terminals
  6. Shop, Dine, Relax and do more
    1. Dining
    2. Shop
    3. Duty Free/Tax Free
  7. Facilities and Services
    1. Lounges, hotels and spas https://www.nice.aeroport.fr/en/services/vip-lounge
    2. Taxi
    3. Rideshare and Rental Car https://www.nice.aeroport.fr/en/services/car-rental
    4. Parking https://www.nice.aeroport.fr/en/services/parking https://www.nice.aeroport.fr/en/booking/parking/search-results/
    5. Baggage Claim
    6. Drop Off and Pick Up https://www.nice.aeroport.fr/en/services/meet-greet
    7. Lost and Found
    8. Banking, Currency Exchange, ATM
    9. Hotels
    10. Traveling with Kids and Pets
    11. Other Services/Accessibility https://www.nice.aeroport.fr/en/services/fast-track

Other Experiences

Foods you must try

Famous food top 5

  1. The croissant
  2. Escargots: Escargot is the French word for “snail,” from the Latin conchylium, “edible shellfish.” Definitions of escargot. edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic.
  3. Macarons: A macaron or French macaroon is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring.
  4. Jambon-beurre: A jambon-beurre is a French ham sandwich made of a fresh baguette sliced open, spread with butter (salted or unsalted) and filled with slices of ham.
  5. Steak tartare: In France, a less-common variant called tartare aller-retour is a mound of mostly raw ground meat lightly seared on both sides. artare, a French word that means to be served raw, is a dish of finely chopped meat. Traditionally, it was made from the ground muscle tissue of wild horses; today, it is most often made with beef or salmon. It’s usually eaten as an appetizer, but it can also be used in sandwiches and burgers.

Famous Sweets

  1. Tarte Tatin: The tarte Tatin, named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit is caramelized in butter and sugar before the tart is baked.
  2. Chocolate soufflé: Soufflé is a French word meaning “blown” or “puffed up.” It’s an airy dish made by whipping egg whites and folding them into a flavored base before baking. The goal is to make something light and airy, but soufflés aren’t always fluffy.
  3. Crème brûlée: Why does crème brûlée mean? burnt cream French for “burnt cream,” crème brûlée is one of those desserts that seems simple to make, but in reality, requires quite a bit of finesse. The staple ingredients are cream, sugar, vanilla, and egg yolk. The best part? The crackly, caramelized top, thanks to either a kitchen torch or an oven broiler.
  4. Canelé: A soft pastry cake flavoured with rum and vanilla, the canelé is distinguished by its perfectly identified cylindrical shape and the thin caramelised rind which gives it such a flavour.
  5. Galette des Rois: A king cake, also known as a three kings cake, is a cake associated in many countries with Epiphany. Its form and ingredients are variable, but in most cases a fève such as a figurine, often said to represent the Christ Child, is hidden inside. After the cake is cut, whoever gets the fève wins a prize.

Famous Drinks

  1. Vin: French wine
  2. Pastis: Pastis is an anise-flavoured spirit and apéritif traditionally from France, typically containing less than 100 g/L sugar and 40–45% ABV (alcohol by volume).

Food trivia

  1. C’est Bon means “It’s delicious”
  2. February 2: is La Chandeleur (Candlemas), the feast day commemorating the presentation of Jesus at the Temple, and also France’s national crêpe day.
  3. Fête du Pain (Bread Festival in Paris): This food festival begins on the Monday preceding May 16, the day of Saint-Honoré the patron saint of bakers, and ends the following Sunday.

Other famous foods

  1. Cheese

  2. French onion soup: French onion soup is a soup of onions, gently fried and then cooked in meat stock or water, usually served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Onion soups were known in France since medieval times, but the version now familiar dates from the mid-19th century.

  3. Boeuf Bourguignon: is a French beef stew braised in red wine, often red Burgundy, and beef

  4. Bouillabaisse: Bouillabaisse is a traditional Provençal fish soup originating in the port city of Marseille.

  5. Crêpes: French crêpes are soft, tender, and paper thin.

  6. Salade Niçoise

  7. Cassoulet: A meaty stew of poultry, sausage, pork, and beans, all under a rich, dark brown crust.

  8. Quiche Lorraine: Quiche Lorraine is made of eggs, bacon and cheese.

  9. Confit de canard: Duck confit is a French dish made with whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal.

  10. Ratatouille: is a hallmark of summer. Filled with late summer veggies and fragrant herbs. An easy oven-baked dish, versatile and even freezer friendly.

  11. Sole meunière: sole meunière (meaning “in the style of the miller’s wife”) is an exercise in simplicity: Dredge sole fillets in flour (the mill connection), sear them in butter, and finish them with a nutty brown butter pan sauce.

  12. Terrine: A terrine (French pronunciation: [tɛ. ʁin]), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie.

  13. Steak frites

  14. Blanquette de veau: Blanquette de veau is a French veal stew. In the classic version of the dish the meat is simmered in a white stock and served in a sauce velouté enriched with cream and egg. It is among the most popular meat dishes in France.

  15. Pot-au-feu: Pot-au-feu is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth and then the meat and vegetables. The dish is familiar throughout France, and has many regional variations. The best-known have beef as the main meat, but pork, ham, chicken and sausage are also used.