 |  |
 | |
Local favourite: Socca will be cooked on site using a special oven at Chez Pipo | |
FRANCE. Nice institution Chez Pipo – which has served socca, a savoury cake made from chickpea flour since 1923 – is adding to the Sense of Place at Nice Côte d’Azur Airport with an outlet opening.
SSP has adapted the brand’s offering to the airport environment, with the store located in the boarding lounge of Terminal 1.
Described as part of the culinary heritage of Nice, socca is a local tradition which is eaten with the fingers after simply adding a dash of pepper, and the original Chez Pipo is a popular draw for tourists.
At the airport, socca will be cooked on site using a special oven while other traditional and simple regionally inspired products like pissaladière or chard pie will also feature. The brand also serves healthy food, using fresh, gluten-free produce.
Aéroports de la Côte d’Azur Group Commercial Business Director Filip Soete said: “The opening of an institution such as Pipo, part of the culinary heritage of Nice, reflects our vision guiding the current renovation of our terminals. We want to offer our passengers surprising catering possibilities which nevertheless remain loyal to the DNA of the French Riviera.”
