While in Nice, France on a Monday morning, I strolled the antique
market. The concierge of my hotel took pity on me because I was
missing the flower market which take place every other day in the same
location.

As I came to the 'end' of the stalls, a short left turn took me into a
bakery and there I had my first piece of ****aladière. I had seen
Julia Child make it on an occassion. But this was Nice, home of the
****aladière. And salad Nicoise. (I ate one of those, too). Anyway,
the slice had to be heated in the microwave. It was a trifle doughy,
and lacking in great flavors, so why this food item is held in high
esteem is beyond me.

The coffee bean shop, actually a coffee roaster, across the alley from
the bakery had some oregano. After using it, I have come to understand
the reason that French Provencoise spices are held in high esteem,
however.

I had the socca there, too, and admit I would love more, but it is
walking around food best made in a restaurant/stall setting.