There are silver churns filled with olive oil, a scattering of tables, a small open kitchen and air that smacks of bonhomie. Nadim Beiruti, the effusive owner of Oliviera, in the heart of Nice’s Old Town, is gurgling with laughter as he explains the concept: ‘It’s an olive oil shop, the rest is show business.’
Read MoreThe cellars in this region of southwest French aren’t just full of the world’s most-coveted wines — at surprisingly reasonable prices — they also brim with unpasteurised cheeses, while other gastronomic specialities include oysters, custard cakes and, for the brave, the Bordelaise classic: stewed lamprey
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