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Sharing Dinner with 8 Great Chefs at Maison de Bacon on the Cap d’Antibes
An exceptional evening at the heart of Riviera gastronomy
Facing the Mediterranean, on the Cap d’Antibes, Maison de Bacon hosts an outstanding gastronomic dinner on Friday 6 November, bringing together great names of Riviera cuisine.
For one evening, chefs with remarkable careers combine their talents and sensibilities around an exclusive menu created by many hands. A meeting built on excellence, creativity and sharing, where seafood, Mediterranean flavours and autumn inspirations create a unique culinary experience.
From the first cocktail bites to the sweet creations, each stage of this dinner celebrates the richness of the produce, the precision of the craft and the passion of the women and men who make Riviera gastronomy shine.
An exclusive gastronomic menu: €195 per person including VAT, drinks not included.
The chefs of the evening
Philippe Joannès – Meilleur Ouvrier de France 2000
Partner in Maison de Bacon
A leading figure in French gastronomy, Philippe Joannès is known for his culinary expertise and his commitment to passing on his skills. His career in great houses, including Lenôtre and the Fairmont Monte-Carlo, reflects a high standard of excellence and craftsmanship.
Nicolas Davouze – Bocuse d’Or France 2014
Executive Chef of Maison de Bacon
At the head of Maison de Bacon’s kitchens, Nicolas Davouze champions precise, generous and contemporary Mediterranean seafood cuisine. His approach highlights local produce and flavours in a demanding gastronomic style.
Michael Pinard
La Pinède, Cap-d’Ail
Michael Pinard brings his creativity to the start of the dinner with a selection of delicate and original cocktail bites. Scallops, bresaola, truffled celeriac and butternut squash come together in subtle pairings, between freshness, indulgence and Mediterranean inspiration.
Nicolas Sintes
Sofitel Ajaccio – Author of “French Riviera”
Nicolas Sintes offers a distinctive take on a great Mediterranean classic with his bouillabaisse borgne, served with a soft-boiled hen’s egg and Mediterranean blue crab meat. A dish that honours the flavours of the sea in an original composition.
Alain Llorca
Hôtel-restaurant Alain Llorca – 1 Michelin star
An iconic chef of Riviera gastronomy, Alain Llorca is known for his refined cuisine, inspired by seasonal produce and Mediterranean flavours. For this dinner, he creates foie gras galets with seaweed chutney, a dish that combines richness, finesse and character.
Nicolas Rondelli
Les Pêcheurs – 1 Michelin star
At the head of the kitchens of Les Pêcheurs restaurant, on the Cap d’Antibes, Nicolas Rondelli champions a gastronomy focused on the sea and exceptional produce. He offers Mediterranean John Dory with poivrade artichokes, autumn truffle and herb fish-bone jus, a composition that celebrates seafood and seasonal flavours.
Yoric Tièche
Grand Hôtel Saint Jean Cap Ferrat – 1 Michelin star
Yoric Tièche creates elegant and creative gastronomic cuisine, focused on the quality of the produce and the precision of each preparation. For this evening, he showcases farm-raised rabbit and foie gras à la royale, in a refined interpretation of a great classic of French cuisine.
Dorian Fournier
Pastry Chef at Maison de Bacon
Pastry Chef at Maison de Bacon, Dorian Fournier extends the experience with a selection of sweets created to end the dinner. Praline and vanilla macarons, and clementine and pecan tartlets, add a final touch of finesse and indulgence.
The Chefs’ Sharing Menu
195 € TTC par personne – Hors boissons
The cocktail bites
Michael Pinard – La Pinède
Scallop tartare with wasabi, yuzu pearls and oxalis
Bresaola and truffled celeriac maki
Vegetable ravioli of butternut squash candied in chestnut honey
Flaky sharing brioche with Taggiasca olives, Lucangeli ripe fruity olive oil
First seafood creation
Nicolas Sintes – Sofitel Ajaccio, author of “French Riviera”
Bouillabaisse borgne, soft-boiled hen’s egg, Mediterranean blue crab meat
An original take on the flavours of the Mediterranean, pairing the delicacy of the soft-boiled egg with blue crab meat.
A creation around foie gras
Alain Llorca – Hôtel-restaurant Alain Llorca, 1 Michelin star
Foie gras galets with seaweed chutney
The sea and the flavours of autumn
Nicolas Rondelli – Les Pêcheurs, 1 Michelin star
Mediterranean John Dory, poivrade artichokes with autumn truffle, herb fish-bone jus
A great dish from the gastronomic tradition
Yoric Tièche – Grand Hôtel Saint Jean Cap Ferrat, 1 Michelin star
Farm-raised rabbit and foie gras à la royale
The sweet finish
Alain Llorca – Hôtel-restaurant Alain Llorca, 1 Michelin star
Williams pear as a chutney and confit, meringue swirl, Madagascar vanilla cloud
Maison de Bacon petits fours
Douce
urs du chef pâtissier Dorian Fournier
Praline and vanilla macaron
Clementine and pecan tartlets
One passion, one table
The Chefs’ Sharing Dinner celebrates the culinary skills and the rich gastronomy of the Côte d’Azur.
Through this menu cooked by many hands, the chefs share their inspirations, their techniques and their vision of cuisine, in a spirit of conviviality and excellence. Seafood, autumn truffle, foie gras, seasonal vegetables and pastry creations make up a gastronomic journey designed as a series of discoveries.
In the exclusive setting of Maison de Bacon, facing the Mediterranean, this evening invites guests to share a rare moment, where the meeting of talents creates a memorable culinary experience.
flashback to our last chefs’ dinner (10/2026)
Book your table
Chefs’ Sharing Dinner – Friday 6 November 2026
Maison de Bacon – Cap d’Antibes
195 € TTC par personne, hors boissons
Phone: +33 4 93 61 50 02
E-mail : reservation@maisondebacon.fr
