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This famous restaurant in Nice reveals its delicious recipe for pan-bagnat!

undefined undefined 27 mars 2025 undefined 19h00

The Editor

© Kiosque Tintin

A true Niçoise pan-bagnat, does that tempt you? One address comes to mind: Kiosque Tintin, a local institution in the Libération neighborhood. Can't get there? No worries! Daniel Pellegrino and his daughter Ornella, the masters of the place, have decided to share THE authentic recipe for this legendary sandwich with us!

The Kiosque Tintin, located at Place du Général-de-Gaulle in Nice, is a true Niçois institution famous for its local specialties, especially the pan bagnat. The story of this kiosk began in 1990, when Daniel Pellegrino and a relative, Tony Pittochi, bought a little wooden shack situated below the square of the South station, previously run by a certain Célestin, nicknamed "Tintin." It’s in honor of this fellow that the sign keeps its emblematic name. This new spot quickly became a favorite place for both Niçois and tourists.

Le Pain Bagnat, a Family Story

Today, it's Ornella Pellegrino, daughter of Daniel, who passionately keeps the family tradition alive. Surrounded by a dedicated team, she continues to serve freshly made pans bagnats, onion confit pissaladières, sweet Swiss chard pies, and many other local specialties. And today, La Kiosque Tintin shares its delicious pain bagnat recipe: a round bread hollowed out, filled with ripe tomatoes, tuna or anchovies (never both!), Nice olives, radishes, hard-boiled eggs… and most importantly, a generous drizzle of olive oil. This is the authentic recipe approved by purists; you’ll find all the details here.

For a genuine pan bagnat, here are the must-have ingredients:

  • A round bread, ideally a country-style loaf
  • 4 slices of ripe tomatoes
  • A mix of celery, green onions, and radishes
  • A few leaves of celery and seasonal broad beans
  • Tuna and/or anchovies (traditionally it's one or the other, but Kiosque uses both)
  • Slices of hard-boiled eggs
  • Nice olives
  • A good amount of olive oil
  • A drizzle of red wine vinegar
  • Salt and pepper

Preparing the pan bagnat

1) Open the bread and remove the crumbs so it’s not too bready.

2) Layer in the tomatoes, the celery-onion-radish mix, the shrimp, and the celery leaves.

3) Add the tuna and/or anchovies.

4) Top it off with slices of eggs and olives.

5) Season with salt, vinegar, olive oil, and pepper.

6) Drizzle olive oil inside the top of the bread before closing it up.

And voila, you’ve got a sandwich that looks super simple but is packed with flavor. Thanks, Kiosque Tintin!