What are authentic foods from Cannes, France? (Can be food or desert)?!

Best Answer - Chosen by Voters

Basquaise Mussels
Ingredients :
Basquaise Mussels for 4 persons:

2 kg of perfectly washed and scratched mussels,
6 skinned tomatoes and épépinées,
1 onion thinly sliced,
4 soup spoons of tomato puree,
1 glass of quality white wine, crumb of fresh bread, butter, parsley and fine spices, salt and pepper.

Direction :
Heat up the frying pan with some butter, tomatoes, crumb of bread, the parsley and the fine spices added. Add Salt and pepper. Let cook approximately 15 minutes before adding mussels, onion, white wine, tomato puree diluted with a glass of water. Heat up for 15 good minutes.
Serve very warmly accompanied with the same white wine.
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Blanquette de veau
Ingredients :
served with Pilau Rice. An all time favorite.

For 6 guests :
1,5 kg of veal shoulder (divided into approximately 18 pieces, 70 gr each)
3 veal ribs cut in half (for taste)
150 gr de carrots et 2 onions, diced
2 garlic cloves, degermed and crushed
1 bouquet garni
100 gr of fine butter

For the garnish:
250 grs small mushrooms (champignons de Paris)
200 gr of pearl onions

For the sauce:
1,5 dl whipping cream
the juice of 1/2 a lemon
80 gr of butter
80 gr of flour
3 egg yolks

Direction :
In the original recipe the veal pieces are generally immersed in cold waterand then cooked with their garnish. However, I would like to show you my personal recipe, which has proved to be successful many times. Go ahead and tell me if you liked it !
Melt the butter in a saucepan. Add the diced vegetables, the garlic and the bouquet garni. Cook covered during 5 min. Next, add the veal meat. Season with salt and freshly ground pepper and keep cooking over low heat, covered.
Now that you are enjoying the nice smell of your kitchen, cover with water. Check the seasoning once the water starts boiling. Cook covered for 1 hour being careful to remove any impurities using a small ladle.
While this is cooking prepare your garnish: peel the mushrooms and wash them quickly. Do the same with the pearl onions. Sauté both of these ingredients on low heat, using some butter on a small skillet for 15 min, being careful not to brown them.
Remove the veal meat from its saucepan, as well as the bouquet garni. Blend the remaining vegetables and broth in order to obtain a sauce which you should then sieve.
Using the same saucepan in which the meat was cooked, melt 80 gr of butter and stir in the flour (making what wa call a white "roux"). Slowly stir in half of the veal stock, setting the other half aside for the rice.
Add the veal meat to this sauce. Add the garnish with its juices and bring to a boil.
Taste and check the seasoning.
Using a bowl, mix the egg yolks, the cream and the lemon juice stirring quickly. Add 2 full ladles of boiling sauce. Mix well and pour this over the blanquette.

WARNING: this should only be done just before serving so that the sauce does not boil again (to avoid the eggs from cooking).

Some other ideas for this recipe are: not using any onions or mushrooms, but blending in 400 gr of asparagus tips or 400 gr of peas and some spinach leaves into the sauce instead, just before serving... the absolute best is to add some morel mushrooms, which transform this dish into a royal delicacy.
http://www.aftouch-cuisine.com/recipes-t…
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There are many, there considered the south of France, Cote du Azur, there food is fresh, fully of vegetables, seafood, and fish, citrus fruits, lavender and lamb is very popular, that areas desserts are simple, some cakes and pastries, but mostly fruits, ices and creme glacee (ice cream), I make some still like blood orange, lemon, grapefruit and a vanilla/lavender one

desert as in Sahara, Gobi, Kalahari,etc...???

Escargot, jambon , croissants!

Cannes is in Provence south of France, many foods to pick from.
Try this link and see if anything suit you ?
http://frenchfood.about.com/od/foodsofpr…