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Jacques Medecin

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NEWS
November 12, 1990 | RONE TEMPEST, TIMES STAFF WRITER
Wars were fought, governments fell and new republics were formed in the rest of France. But almost continuously for 60 years, unruffled and undisturbed by these outside events, the Medecin family ruled Nice, the French tourist mecca and regional capital on the Cote d'Azur. Father Jean (The King) Medecin served 35 years as mayor.
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NEWS
November 12, 1990 | RONE TEMPEST, TIMES STAFF WRITER
Wars were fought, governments fell and new republics were formed in the rest of France. But almost continuously for 60 years, unruffled and undisturbed by these outside events, the Medecin family ruled Nice, the French tourist mecca and regional capital on the Cote d'Azur. Father Jean (The King) Medecin served 35 years as mayor.
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NEWS
April 26, 1989 | From Reuters
About 2,500 French Jews protested on the Riviera late Monday against President Francois Mitterrand's decision to meet PLO leader Yasser Arafat in Paris next week. Nice Mayor Jacques Medecin joined Jewish organizations in condemning the May 2 meeting with the chief of the Palestine Liberation Organization. "There should be no pacts with the enemies of Israel, and the head of the PLO terrorists is the worst of all," Medecin said.
FOOD
July 5, 1991 | BEV BENNETT, Bennett is food editor of the Chicago Sun-Times .
Think of a salade Nicoise, with chunks of crusty bread soaked in oil, vinegar and herbs. These are the flavors and texture of pan-bagnat. This dish, whose name means "wet bread," was designed by frugal French women to use up stale pieces of country bread, according to Jacques Medecin, author of "Cuisine Nicoise" (Penguin Books: $8.95, softcover). "Originally pan-bagnat was simply a salade Nicoise," Medecin writes, "to which had been added . . .
BUSINESS
September 5, 1985 | HEIDI EVANS, Times Staff Writer
The French Riviera, growing weary of its image as a plush sandbox for the idle rich, is getting down to serious business. Not content to let tourism remain the dominant financial force in the region, officials from Cote d'Azur Development, the French Riviera economic development agency, have scheduled a six-city U.S. tour--including Newport Beach--to sing the praises of doing business in Southern France. "Everybody wants companies; it's the future!"
REAL ESTATE
August 10, 1986 | RUTH RYON, Times Staff Writer
Jacques Medecin--mayor of Nice, former French minister of tourism and president of Cote d'Azur Development Corp.--and his wife, Ilene, have decided to build a home in the Beverly Hills area. That from Bernard D. Skibben, president of Trafalgar Developments, the building contractor. Trafalgar has offices in Sherman Oaks.
FOOD
October 5, 1995 | COLMAN ANDREWS
The definitive book on Nicoise cooking is "La Cuisine du Comte de Nice" by Jacques Medecin (Julliard, 1972). This encyclopedic volume offers more than 300 recipes, many with brief but informative introductions, all bearing the same subtext, stated or otherwise: This is the way it's done, period.
BOOKS
April 24, 1994 | RICHARD EDER
For building purposes, a dream is at least as important as sand and cement. In 1887, the Riviera was still a place of ornate mansions, 50-servant establishments and European crowned heads sharing pillows with such resplendent courtesans as La Belle Otero and Liane de Pougy. Then the poet-promoter Stephen Liegeard published a rhapsodic book entitled "La Cote d'Azur." It was a dream of a phrase; as Mary Blume writes: "The Riviera is the entire French-Italian coastline, the Cote d'Azur is its myth."
FOOD
June 13, 1991 | IRENE SAX
What with writing and testing and editing and photographing, it takes at least a year to publish a cookbook. If you are speedy. That is why cookbooks are seldom about the food fad of the moment, but instead reflect the kinds of foods we really want to cook and eat. And this season that still means Mediterranean food, American food, low-calorie fruits and vegetables and high-calorie sweets. "Cooking for All Seasons; Flavorful Cooking With Ingredients at Their Peak" (MacMillan: $24.
TRAVEL
August 16, 1992 | COLMAN ANDREWS, Andrews is the author of "Catalan Cuisine" (Collier)
There is no world cup of socca. Socca is not a dance from Trinidad (that's soca ). Socca, which is pronounced "soak-ah," is not mock-Italian for "get something wet." Socca is food--the quintessential street snack of Nice, capital of France's Cote d'Azur. More specifically, it's a kind of vast, thin pancake or crepe made from chickpea (garbanzo bean) flour mixed with water and a bit of olive oil and salt.
FOOD
June 20, 1991
To begin, these are the easiest made-from-scratch pizza doughs we've ever encountered. ABBY MANDEL'S THIN PIZZA CRUST 2 teaspoons olive or safflower oil 2 teaspoons cornmeal 1 package dry yeast 1 teaspoon sugar 1/2 cup plus 2 tablespoons warm water (105 to 115 degrees) 1 1/2 cups plus 2 tablespoons unbleached all-purpose or bread flour, about 3/4 teaspoon salt Rub 1 teaspoon olive oil over 1 (14-inch) or 2 (9-inch) pizza pans. Sprinkle pan or pans with cornmeal.
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