The quiques are the specialty of the Nice hinterland. They are fresh pasta, prepared by hand with seasonal herbs. In Saorge, a small village in the Alpes-Maritimes, Liliane Fracassi cooks these quiques with chard, parsley and borage harvested in the garden. By making this ancient recipe, Liliane transmits the way people in the rural world used to eat at a time when it was essential to be self-sufficient to feed.