Commune Libre du Pan Bagnat

Copyright © nicepanbagnat.com

Vive! La Pan Bagnat

Vive! La France

Vive! La Comté de Nice

Vive! Niça La Bella

With the kind permission of nicepanbagnat.com, I am able to replicate parts of their website's words and images, here at Danger! Men Cooking. I have written about the glories of  Niça La Bella elsewhere at Danger!

While no bakery in my home of Los Angeles California makes the proper style of loaf for the Pan Bagnat, it is reminiscent of the New Orleans Muffaletta. There are no stalls or street vendors of the Pan Bagnat, either. More's the pity. The Englishman's Ploughman's Lunch is also reminiscent of this Niçoise speciality.

The Muffaletta was created as a way to use up the broken pieces of olive and oil that were found at the bottom of containers used to ship the olives in. Meat, delicatessen lunch meat, was added. Yet, remember, the Pan Bagnat is a meal that has existed since time-out-of-mind, whereas the Muffaletta is about a century old. While equal in longevity to the Pan Bagnat, the Englishman's Ploughman's Lunch, typically a piece of cheese, a bite of bread, an apple and a pickle is not worthy of comparison. On a visit to Scotland, your truly at a Ploughman's Lunch and walked away from it quite hungry.

On behalf of the lovers of the Pan Bagnat everywhere

I present, the following message.

Posted by:

La bella manjùca

April 29, 2016 at 4:13am (WET) · 7:13pm (Pacific Time)

Bouòna en toui.

Véqui lou pichin film dòu PAN-BAGNAT.

Viva la bella manjúca, viva la vida é viva NISSA.

Sur un air connu :

C’est une histoire qui a pour lieu

Nissa-la-Bella, bénie des dieux

Mer d’azur et beau ciel bleu

Histoire d´amour et de plaisirs

Nous Chevaliers d´la Commune Libre

Gardiens du bon et du bien vivre

Sommes chargés de vous la transcrire

Pour les siècles à venir

REFRAIN :

Il est venu le temps des PAN BAGNAT

Baignés d’huile d’olives

De tomates et de soleil

En Exigeant sa vraie recette

Avec vos amis,

Vous Protégez le PAN BAGNAT

Le PAN BAGNAT que l’on savoure

Frotté à l’ail depuis toujours

A besoin, plus que de discours,

Qu’on l’accompagne de bon vin

Humbles et têtes couronnées

L’ont depuis toujours dégusté

Symboliquement avec les mains

Comme l’on partage le pain

REFRAIN

REFRAIN

Qu’ils soient Kebabs ou Hamburgers-ers

Päninis ou bien Jambon/beurre

Sont aux portes de la ville

Inspirons-nous d’ « LA » Ségurane

Défendons nos valeurs

Défendons le PAN BAGNAT

Défendons NOTRE PAN BAGNAT

Copyright © nicepanbagnat.com

If you see this, the video of the making of the PAN BAGNAT may still be there with the musical accompaniment, lyrics above.

Somewhat Translated into English

but with no rhyme

It's a story that has to take place

Nissa la Bella, blessed by the gods

Azure sea and blue skies

Story of love and pleasure

Our Knights of the Free Commune

Guardians of good and living well

You are responsible for transcribing

For centuries to come

CHORUS:

It came time NAP BAGNAT

Bathed in olive oil

Tomatoes and sun

Demanding in its true recipe

With your friends,

You Protect PAN BAGNAT

The PAN BAGNAT to be savored

Rubbed with garlic forever

A need, more than speech,

That accompanies good wine

Humble and crowned heads

The have always enjoyed

Symbolically with hands

As we share the bread

REFRAIN

REFRAIN

Whether or Kebabs Burgers-ers

Paninis or ham and butter

At the gates of the city

Let us draw inspiration from "LA" Ségurane

Defending our values

Defend the PAN BAGNAT

Defend OUR PAN BAGNAT

And where would all this get us without the official recipe, et voilà:

Copyright © nicepanbagnat.com

All the following are also:

Copyright © nicepanbagnat.com

 Le Pan Bagnat «Traditionnel»

Plat de pauvre par excellence, le "Pan Bagnat" doit son nom à son origine. En effet, pour pouvoir utiliser le pain rassi (voir même dur) les ménagères niçoises le “ramollissait” en le passant sous un filet d’eau ( par ailleurs, c’était aussi un moyen efficace de “rafraîchir” le pain et la salade), d’où son nom de "Pan Bagnat" pain mouillé ( ou, plus littéralement : pain baigné).

Ce "Pan Bagnat" était ensuite ajouté, pour lui donner plus de consistance, à la salade niçoise ou, pour les plus pauvres, à une simple tomate coupée en quartiers et salée afin de lui faire “rendre” le plus de «jus» possible.

Ainsi, si le "Pan Bagnat" tient son nom du fait d’être "Bagnat" c’est avant tout, et surtout, de l’eau ramolissant le pain rassi et du «jus des tomates» plus que de l’huile d’olives (par ailleurs toujours trop chère).

Outre la tomate, et au gré des saisons, on ajoutait des cébettes ( petits oignons frais), des petits poivrons verts, des févettes ( petites fèves fraîches), des olives noires, du basilic, de l’huile d’olives ( en petite quantité à cause de son prix), du sel, du poivre et des filets d’anchois. En tout état de cause, uniquement des produits du “pays”.

Cette "salade niçoise avec du pain mouillé" était placée dans un saladier préalablement frotté avec une gousse d’ail.

Certains ingrédients ne figuraient jamais ensemble dans un même "Pan Bagnat" ( par ex : Thon et filets d’anchois, Radis ou cébettes, avec selon les goûts, et au gré du marché ou du porte-monnaie, un peu de vinaigre, des petits artichauts, ...

Le thon et les oeufs étant réservés aux familles “aisées”.

Le Pan Bagnat «Moderne»

Avec une évidente volonté pratique, le "Pan Bagnat" a été transféré directement dans le pain ( d’où l’intérêt de le frotter avec de l’ail comme le saladier puisqu’il devient le «Contenant»).

Bien sûr l’on peut préparer chaque "Pan Bagnat" individuellement en déposant les ingrédients en couches successives, toutefois nombreux sont ceux qui préfèrent encore préparer une salade niçoise puis remplir leurs "Pan Bagnat".

Aujourd’hui l’abondance des produits et la facilité de se les procurer a pu changer quelques habitudes et il n’est pas rare de trouver ensemble thon et anchois, radis et cébettes, ...

Pour réussir un bon "Pan Bagnat", il faut le préparer avec des ingrédients de qualité et avec un avant goût du plaisir que l’on aura à le déguster, au soleil (certes), en mangeant avec les mains (aussi) ... mais surtout à le partager entre amis.

Dans "Pan Bagnat" il y a "Pan" et nos traditions, nos origines, notre culture voient dans son partage une marque d’amour ... chrétien, comme un complément naturel à sa recette.

Et l’authentique "Pan Bagnat" ne peut être que Niçois !!

A propos de la salade verte :

Celle-ci n’a sa place ni dans la salade niçoise ni dans le "Pan Bagnat", son intérêt réel étant de "remplir" à moindre coût le "Pan Bagnat" donnant ainsi toute sa valeur à la dénomination de “sandwich aux légumes”, chère à nos touristes, qui prète à sourire, mais qui n’a rien de commun ou de comparable avec notre "Pan Bagnat".

Transliterated into English:

Pan Bagnat "Traditional"

Poor dish par excellence, the "Pan Bagnat" owes its name to its origin. Indeed, to use the stale bread (see also hardwood) the household Nice "softened" by passing it under a stream of water (in addition, it was also an effective way to "refresh" the bread and salad ), hence the name "Pan Bagnat" wet bread (or, more literally bathed bread).

This "Pan Bagnat" was then added to give it more substance, Niçoise salad or, for the poorest, with a simple tomato cut into wedges and salt to make him "make" the most "juice" can .

Thus, if "Pan Bagnat" takes its name from being "Bagnat" is above all, and above all, ramolissant water on stale bread and "tomato juice" more than just oil olives (also still too expensive).

Besides tomatoes, and the seasons, we add the spring onions (fresh spring onions), small green peppers, fava beans (small fresh beans), black olives, basil, olive oil (in small amount because of its price), salt, pepper and anchovies. In any event, only products of "country".

This "nicoise salad with wet bread" was packed in a bowl rubbed with a clove of garlic.

Some ingredients were never together in the same "Pan Bagnat" (eg tuna and anchovies, radishes or spring onions, with the likes and according to market or purse, a little vinegar, the artichokes, ...

Tuna and eggs being reserved for families "easy".

Pan Bagnat "Modern"

With obvious practical will, "Pan Bagnat" was transferred directly into the bread (hence the need to rub with garlic as the bowl becomes as the "container").

Of course one can prepare each "Pan Bagnat" individually by placing the ingredients in layers, however many people still prefer to prepare a salad nicoise and fill their "Pan Bagnat".

Today the abundance of products and ease of obtaining them have changed some habits and it is not uncommon to find whole tuna and anchovies, radishes and spring onions, ...

To be successful a good "Pan Bagnat" should be prepared with quality ingredients and with a taste of pleasure that we have to enjoy it in the sunshine (certainly), eating with your hands (also) .. . but above all to share with friends.

In "Pan Bagnat" there "Pan" and our traditions, our background, our culture see in her sharing a mark of love ... Christian, as a natural complement to its recipe.

And authentic "Pan Bagnat" can only be Nice !!

About the salad:

It has no place in the Nicoise salad or the "Pan Bagnat", his real interest is to "fill" the cost "Pan Bagnat" giving full value to the name "sandwich with vegetables "dear to our tourists, which may give rise to smile, but that has nothing in common or comparable with our" Pan Bagnat ".

I cannot too highly suggest visiting the Pan Bagnat website. There you can see all the most wonderful history and news about this piece of art that is Nice.

Vive! La PAN BAGNAT

Vive! La France

Vive! La Comté de Nice

Vive! Niça La Bella

Copyright nicepanbagnat.com

P.S. I would have posted the video, but it uses Adobe Flash and that's a malware problem. Sorry for the inconvenience.

I Arrive In Nice and Eat a Salade Niçoise

My Approximate Route

As I arrived in Nice France for my last few days in Europe it was getting towards dusk. I collected my belongings and walked away from the Gare de Nice-Ville. In my month long stay in Europe I had learned that the further you are away from the train station, the quieter your night will be. So with that in mind, I walked away from the train station. I had no reservations anywhere or even an idea of where I might find lodging for the night. As I walked, the light of the day gave way to shadows. It was becoming difficult to read street names or numbers. I was unsure that the part of Nice where I walked would have street lamps, nor when they would illuminate my way. I walked another block or two and saw no hôtels. I remembered I had seen one within one block of the Gare de Nice-Ville, but nervously held out for, as I said to myself: "just another block or two, before turning back". On I walked and just as the dark made it impossible to see, I came across a banner, hanging from a building, bearing the words: Hôtel Athena. Remember that, if you ever are in Nice. As I arrived at the front door of the Hôtel, they were just locking up for the night. As they saw I was a customer, the door was unlocked and I dragged myself into the front room. I can't call it the lobby. It was much too small. I dragged out my French phrase book, started to speak, when the lady at the front desk, asked me in English what I wanted. I said a room for the night and that they had. I asked to see the room and the landlord gave me a key. I dragged my bag up to this room. It had windows facing the street, but they were closed. It had a queen size bed. It was firm. That was the only bed I slept in throughout Europe that had a firm mattress. I went back downstairs, and gave the lady my passport and money. She made to leave when I stopped her and asked where I might find a salade Niçoise. At this she perked up a little and gave me some directions down to the Place Masséna, where, I was informed a Salade Niçoise could be had. So, off I darted, and the hôtel staff was forced to wait up for my return. Which, when I returned I found that they had all gone to bed. At the Place Masséna, which is a walking street, there were a number of restaurants. And most were already closed. But one, exactly in the middle of the pedestrian walkway was open. And they had a salad for me. Then I walked back to the hôtel I was full and happy. And I had the best night's sleep I had in a month. In the morning, I opened the windows. The sunlight was beautiful, the air was clear and sweet smelling and I was elated to have found such nice lodging at such a reasonable price. I came downstairs, found coffee, croissants, and jelly. I ate so much that I surprised mine host. I thanked her for the help and she asked when I was leaving. I said that I was taking the night train to Paris (my 2nd to last day in Europe). She said I could see the Antiques Market, but her tone was one of sadness for me. She really wanted me to see the flower market. A last word about this woman. I believe she owned the building. The hôtel. She was mid-to-late 50s. Blonde. Stocky, but in an attractive way. She is bourgeois in the best sense of the word. A real gem of a Frenchwoman. I'm sorry I didn't have more time to talk to her.

Down to the Cours Selaya I went and had a wonderful time looking at the antiques. As I walked along I found a bakery where I had slice of pissaladière Niçoise. Unfortunately they heated it in a microwave oven. I also found a strange little shop. The owner roasted coffee in it. The aroma was overpowering and good. Other than coffee, he only had oregano, of which I purchase one bag. It has an extraordinary aroma. It is like Mexican oregano, but with a half-note of mint added. So, that was my day in Nice as it's worth reporting. My night consisted of eating a socca. I will have to give a recipe for socca in another post.

I walked back up the Cours Selaya and the street changed it's name to Rue Saint-François de Paule. Along it I saw the mill of Nicolas Alziari. An ancient shop of all things olive. From wooden tools made of the olive tree to the oil itself. Sadly, for me, it was closed. I would call it a must see in Nice.

Later, while still wandering on foot, I found someone selling olives, the picholine and walked and ate them. I wandered in and out of the Casinos, the beaches and another pedestrian shopping area.

My way of touristing is to grab a bus and go. It doesn't matter which direction or where. So, using that technique, I found my way to the old port of Nice. And as the bus rounded the sharpest right turn I have ever had the discomfort to be a part of; out the window I saw a home oil and wine and perfume making shop. I grabbed the stop-bell-rope for dear life, and 2 blocks later I had the chance to walk back to this place. They had wooden casks and barrels for aging wines, and stills for making perfumes, and labels for your olive oil bottles, just in case you pressed your own olive oil. And yes, they had the presses, too!

All recipes for the Salade Niçoise are flexible. This site give an excellent, if exalted recipe. I don't like the artichokes. And if someone else gave a recipe using red potatoes, that I would find fault with as well.
Yet, there must be some same ingredients in each one that give the name of the dish it's meaning. Those must be: tuna fish, niçoise olives, tomatoes, cucumber and anchovies. Other than that, your choice of lettuces are yours. As well as the type of cucumber. As Persian cucumbers have become widely available in Hollywood (where I live), I prefer them to all other cucumbers. There is a spelling error in the recipe link. Where, in the ingredient list it calls for: 10 feuilles de basilicfacultatif, that should read: basilic facultatif.

Photo from Nice Rendevous copyright 2010

The link says this about the famous salade:

"RECETTE SALADE NICOISE - Fleuron du patrimoine culinaire du Comté de Nice, la SALADE NIÇOISE est présente sur les tables des restaurants dans les cinq continents, mais que de crimes (de goût) ne commet-on pas en son nom!"

The SALADE NICOISE - Flagship of the culinary culture of the County of Nice, the SALADE NIÇOISE is served at restaurant tables on five continents. But of the crimes (of taste) we will not comment on in [the salad's name].