The Bouillabaisse is taking its place at Appartement Victor Maison de Bacon the Cap d’Antibes
The restaurant Maison de Bacon offers three gastronomic evenings dedicated to bouillabaisse Appartement Victor in Antibes, in La Cap d’Antibes. These dinners, organized on October 22, November 26 and December 10, 2026, bring together only 14 guests around Nicolas Davouze, Executive Chef of the Maison de Bacon Bocuse d’Or France. The tasting menu is offered at €165 per person, excluding drinks.
THREE GASTRONOMIC EVENINGS IN A VERY SMALL GROUP WITH NICOLAS DAVOUZE
Maison de Bacon It opens the doors to the Appartement Victor, His private and refined setting, for three exceptional evenings dedicated to one of the great symbols of Mediterranean cuisine: bouillabaisse.
Around Nicolas Davouze, Executive Chef of Maison de Bacon Bocuse d’Or France, Only 14 guests are invited to share a gastronomic experience conceived as a real dining table.
In Appartement Victor l’intimité’, Nicolas Davouze offers his vision of bouillabaisse, around the rocky fish of the Mediterranean and a cuisine that is generous, precise, and deeply rooted in its territory.
A privileged gastronomic parenthesis, where everything blends together Mediterranean products, know-how, sharing and conviviality, In the spirit of a beautiful home.
THE THREE MEETINGS
Thursday, October 22, 2026
Thursday, November 26, 2026
Thursday, December 10, 2026
Only 14 guests per evening
165 € per person
Excluding drinks
Two specially selected wine pairings to accompany the Bouillabaisse menu They will be offered as an additional service, as well as our wine list.
Reservation essential – number of seats limited to 14 guests per evening.
Practical information
Appartement Victor – Maison de Bacon
Cap d’Antibes
October 22 · November 26 · December 10, 2026
14 guests per evening
165 € per person, excluding drinks
Two wine pairings offered as an extra + wine list available
Nicolas Davouze
Executive Chef of Maison de Bacon
Bocuse d’Or France
Since the seats are intentionally limited to 14 guests per evening, we recommend that you book in advance.
Tasting menu
THE BACON BOWL
TO START
Tempura of zucchini flowers
Sweet potato chips with Maniguette pepper
Barbagiuàn from Monaco
Lightly peppered paninis
Bread with herbs
Emulsion with olive oil
INGESTION
Surprise love apple
Black cherry jam, Melba bread
PRODUCTS FROM THE MEDITERRANEAN
Mediterranean shrimp carpaccio from Rosso
Lucangeli fruity oil vinaigrette
LA BOUILLABAISSE
The tasting of the Maison de Bacon
1st service
Rock salmon fillet
Small fennel with saffron pistils
2nd service
Bouillabaisse of rocky fish
Rust and crusts
FRESHNESS
Hibiscus granité
Sorbet cassis, tagette
Citrus fruits from the Gabin Farm
Dessert
Williams pear soufflé
Lemon peel of Monsieur Roméo
THE DELICACIES OF CHEF PATISSIER
Dorian Fournier – Maison de Bacon
Pralined croque-souffle with ZK pastry by Catherine Brothier
Fruit tarts of the season
