Located on the south east coast of France on the Mediterranean Sea, Nice is the second-largest French city on the Mediterranean coast.
The city is called Nice la Belle (Nissa La Bella in Niçard), which means Nice the Beautiful, which is also the title of the unofficial anthem of Nice, written by Menica Rondelly in 1912.

For years it was an Italian dominion, then became part of France in 1860. Culturally and architecturally enriched over time, today Nice has become a truly osmopolitan tourist destination. The spectacular natural beauty of the Nice area and its mild Mediterranean climate came to the attention of the English upper classes in the second half of the 18th century, when an increasing number of aristocratic families took to spending their winter there. The city’s main seaside promenade, the Promenade des Anglais (‘the Walkway of the English’) owes its name to the earliest visitors to the resort. For decades now, the picturesque Nicean surroundings have attracted not only those in search of relaxation, but also those seeking inspiration.

The climate and landscape are still what attracts most visitors today. It has the second largest hotel capacity in the country and it’s the second-most visited place in France after Paris, receiving 4 million tourists every year. It also has the second busiest airport in France after Paris and two convention centres dedicated to business tourism.

The cuisine of Nice is especially close to those of Provence but also Liguria and Piemont and uses local ingredients (olive oil, anchovies, fruit and vegetables) but also those from more remote regions, in particular from Northern Europe, because ships which came to pick up olive oil arrived full of food products, such as dried haddock.

Nice has a few local dishes. There is a local tart made with onions and anchovies (or anchovy paste), named "Pissaladière". Socca is a type of pancake made from chickpea flour. Farcis niçois is a dish made from vegetables stuffed with breadcrumbs; and salade niçoise is a tomato salad with green peppers of the "Corne" variety, baked eggs, tuna or anchovies and olives.

Local meat comes from neighbouring valleys, such as the sheep of Sisteron. Local fish, such as mullets, bream, sea urchins, and anchovies (alevins) are used to a great extent, so much so that it has given birth to a proverb: "fish are born in the sea and die in oil"^.

Nice is a beautiful city from which you can do many things such as strolling the alley ways of the old part of town haggling with vendors over clothes and items or getting a drink and a bit to eat spending the day relaxing on one of the many beautiful and splending beaches.