Yesterday and tomorrow
The Côte d'Azur has always jealously guarded its culinary savoir-faire, born of the fusion of the arts of these two homelands of taste, France and Italy.
The former is renowned for the refinement of its cuisine, the latter for the authenticity of its flavours.
Nice County is at the crossroads of these two traditions. Here, they have crossed, intermingled and influenced each other since 1860, when the county became part of France.
Through its choice of products and its manufacturing processes, Perrin ravioli is the guardian of this temple, whose nuances it has been interpreting for over 70 years, bringing a modernity that preserves the originality of the culinary art of our land.
A 19th-century
tradition
From the selection of ingredients to the packaging of its products, the Perrin brigade works for you in the kitchen. Entirely hand-crafted in the purest local tradition, La Maison Perrin offers a wide range of ravioli, Niçoise specialties and authentic delicatessen products.
With no added coloring, preservatives or artificial flavoring, our recipes are developed in our Antibes workshop, where our vermicelli makers reproduce the same gestures as our ancestors. Our standards of hygiene, traceability and product quality are on a par with those of the 21st century.
Perrin specialties
Perrin Ravioli is the benchmark for Niçoise cuisine. Our cuisine and our specialties will take you back to your childhood, to your grandmothers' cooking, to your olfactory memories... Our dough has the particularity of being made with soft wheat flour, which gives it its delicacy in the mouth. Each of the ingredients used to make our stuffings is carefully selected and delicately proportioned to give each of our products its own distinctive taste and delight your palate.
Our Niçois stuffings are also prepared entirely by hand, from cutting to filling.
Our panisses are slow-cooked and ladled by the expert hand of our cooks.
