2024-10-31 13:08:00
Will the people of Nice stop eating pan-bagnat? The question may arise since the recent announcement of mercury contamination of tuna sold in cans. 100% of them would be affected according to two NGOs.
Contacted by Nice-Morningseveral businesses in which pan-bagnat is the strong point of the menu assure that they are not worried by this recent announcement. Many of them explain that they do not sell canned tuna and therefore are not impacted.
No health risks
Others, for whom tuna comes from cans, say they have not noticed a reduction in consumption since this revelation. “There will never be a drop. The real people of Nice choose either tuna or anchovies, but not both. So if they want to stop eating tuna, they will opt for anchovies”, assures the owner of the Pan bagnat Nissart establishment, located on Place Saint-Roch.
According to her, it is up to the seller to pay attention to what their customers eat: “I was very interested in this issue of contamination, so I was aware of all the dangers of seafood,” she continues.
Is the consumption of pans-bagnats dangerous for your health? No, according to this restaurateur. “You would have to eat it every day to be contaminated”. So no worries for occasional consumers.
“We will find an alternative”
For other Nice traders, however, the reduction in consumption would not be illogical due to this contamination. “I understand that tuna is more shunned”, confesses Margaux from the Pan Nice sandwich shop, located rue Meyerbeer.
According to her, a disappearance of the pan-bagnat would not be “nevermind” for one reason: this product “is not essential to the life of the people of Nice”. “It suits me if customers move towards another product”she adds. In this case, Margaux declares that she can imagine a change of recipe with another fish. The latter nevertheless wishes to put things into perspective: “This is only a first study. Manufacturers will do everything to ensure that the market does not crash.”
Finally, for Barbara, owner of Kiosque Severine, in the Juan-les-Pins district of Antibes, mercury contamination of tuna is nothing new. For the moment, no drop in consumption in his business, “but if that happens, we’ll find an alternative. We’ll add anchovies”, she warns. “Originally, the real pan-bagnat does not contain tuna. So the people of Nice will not be disappointed.”
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**Interview with Marie Lefevre, Owner of Pan Bagnat Nissart in Nice**
**Editor:** Thank you for joining us, Marie. There’s been quite a stir about the recent mercury contamination warning regarding canned tuna. How do you think this will impact the people of Nice and their love for pan-bagnat?
**Marie Lefevre:** Thank you for having me! Honestly, I don’t think it will change much. The people of Nice are very discerning when it comes to their food. While tuna is a popular ingredient in pan-bagnat, many locals also enjoy anchovies as an alternative. They know their options.
**Editor:** You mentioned that your establishment doesn’t sell canned tuna. Have you noticed any shifts in customer preferences since the news broke?
**Marie Lefevre:** Not at all. We pride ourselves on using fresh ingredients. Our customers have not expressed any concerns, and I believe most of them are aware of the risks. Everyone knows that it’s the seller’s responsibility to ensure that what they’re offering is safe.
**Editor:** That’s a strong stance. What guidance would you give consumers who are concerned about seafood safety?
**Marie Lefevre:** I always tell my customers to be informed. Check where the seafood comes from and be aware of any health advisories. We should pay attention to seafood quality and make choices that align with our values.
**Editor:** It seems there is a strong culture around food in Nice. Do you think people’s love for traditional dishes will remain unwavering despite these warnings?
**Marie Lefevre:** Absolutely! Our culinary traditions, like pan-bagnat, are deeply rooted in our culture. The real people of Nice know how to adapt. If they decide to move away from tuna, they will simply embrace alternatives like anchovies. Food is not just about sustenance; it’s about community and heritage.
**Editor:** Thank you, Marie, for sharing your insights. It’s clear that while concerns about food safety are valid, the passion for traditional cuisine in Nice remains strong.
**Marie Lefevre:** Thank you! It’s always a pleasure to talk about our beautiful food culture in Nice.
