- This event has passed.
Exceptional dinner – An evening with 8 great Chefs of the Côte d’Azur at Maison de Bacon on the Cap d’Antibes
On Friday 16 October 2026, Maison de Bacon in Antibes brings together, for one evening only, several great names of Côte d’Azur gastronomy for a dinner cooked by many hands.
A rare meeting of 8 chefs, around a five-course gastronomic menu, created especially for this evening and celebrating the creativity, skill and produce of our region.
~ The Chefs’ Menu ~
190€ per person (Drinks not included)
Moment of sharing
PARFAIT DE FOIE GRAS GLACÉ AU PORTO
Porto-iced foie gras parfait
OREO DE LANGOUSTE SABLÉ AUX ALGUES DE MER ET BILLES DE YUZU
Spiny lobster oreo with seaweed crumbs and yuzu bubbles
TARTARE DE BAR ROULÉ, RADIS BLANC, CAVIAR ASTARA
Rolled sea bass tartare, white radish, Astara caviar
BRIOCHE FEUILLETÉE AU BASILIC,
ÉMULSION À L’HUILE D’OLIVE LUCANGELI
Basil puff pastry brioche, Lucangeli olive oil emulsion
Samuel Victori, Les Agitateurs – 1 Michelin star –
MOF 2026
FEUILLE À FEUILLE DE MÉDITERRANÉE, VOILE D’EAU DE MER AUX HERBES FRAÎCHES
Mediterranean leaf by leaf, sea water veil with fresh herbs
Simon Ganache, Yacht Club Chef, winner of the 2024 Monaco Pâté Croûte Championship
LE SOUVERAIN, COING CONFIT ET PICKLES DOUX DE LÉGUMES
‘Le Souverain’, candied quince and mild vegetable pickles
Patrick Raingeard, Père et Fils Raingeard, Gault et Millau d’Or 2013 – Michelin-starred
LA SÉRIOLE JUSTE CUITE, PACK CHOI BRAISÉ, VINAIGRETTE ÉPICÉE AUX POIVRONS BRÛLÉS ET COURGETTES DE PAYS AVEC GEL ANISÉ.
Cooked yellowtail, braised pak choi, spicy vinaigrette with roasted peppers and local zucchini with aniseed gel
Thierry Molinengo and Frédéric Bogé – Caffé César
COCHON DE LAIT RÔTI ET CONFIT CUIT LENTEMENT, TARTELETTE DE LÉGUMES D’AUTOMNE DE ROMAIN BALLESTINI ET JUS DE CAFÉ
Roasted and slow-cooked confit suckling pig, Romain Ballestini’s autumn vegetable tartlet and coffee stock
Steve Moracchini, Côté Jardin by Steve Moracchini
MERINGUE CROUSTILLANTE AUX POIRES ET CASSIS, CRÈME AMBRÉE VANILLÉE ET MARRONS CONFITS
Crispy meringue with pears and blackcurrants, amber vanilla cream and confit chestnuts
Maison de Bacon petits fours and sweets by Pastry Chef Dorian Fournier
CROQUES-CHOUX PRALINÉS À LA PÂTE ZK CATHERINE BROTHIER
Praline-filled choux pastries with Catherine Brothier ZK’s dough
TARTELETTES AUX FRUITS DE SAISON, GEL BERGAMOTTES
Seasonal fruit tartlets, with bergamot gel
Wine pairing
65 € per person
– Anjou blanc – 2024
Domaine – Thibault Boudignon
– Hautes côtes de nuits – blanc – 2022
Domaine Premeaux
– Sancerre « Ultimus » – 2023
Domaine Jean Thomas et fils
– Ophrys rouge – 2023
Domaine Zusslin
– Poiré – « Athéna » – 2020
Domaine Julien Thurel
The chefs of this exceptional evening
Philippe Joannès
Meilleur Ouvrier de France – Culinary consultant to the Yacht Club de Monaco
A recognised figure in French gastronomy, Philippe Joannès is a Meilleur Ouvrier de France. He is a partner in Maison de Bacon and now works as a culinary consultant to the Yacht Club de Monaco.
Nicolas Davouze
Bocuse d’Or France – Executive Chef of Maison de Bacon
At the head of Maison de Bacon’s kitchens, Nicolas Davouze, Bocuse d’Or France 2014, creates precise, generous and contemporary seafood and Mediterranean cuisine.
Samuel Victori
Chef of the Les Agitateurs group – Nice – Michelin-starred chef – Meilleur Ouvrier de France
Chef of the Les Agitateurs group, Samuel Victori offers free and creative signature cuisine. Trained under great names of French gastronomy, he now runs a restaurant awarded one star in the Michelin Guide.
Simon Ganache
Events Chef – Yacht Club de Monaco
Simon Ganache participates in the major gastronomic events of the Yacht Club de Monaco and is presented by the Y.C.M. as Events Chef.
Patrick Raingeard
Chef of the restaurant Père & Fils Raingeard – Contes – Gold Gault & Millau Trophy 2013
A renowned chef of Côte d’Azur gastronomy, Patrick Raingeard now runs the restaurant Père & Fils Raingeard in Contes. He received, among other things, the Gault & Millau Gold Trophy in 2013.
Thierry Molinengo & Frédéric Bogé
Chefs of Caffè César – Opio
Together, Thierry Molinengo and Frédéric Bogé bring the cuisine of the Caffè César in Opio to life, based on Mediterranean cuisine, local products and a generous and creative approach.
Steve Moracchini
Chef owner – Côté Jardin, Cannes
Former pastry chef of La Passagère – Hôtel Belles Rives, Steve Moracchini has opened a new page in his career at the head of Côté Jardin in Cannes, where his pastry-making expertise now meets Mediterranean and seasonal cuisine.
A five-course gastronomic menu
A collaborative creation, devised especially for this exceptional meeting of chefs.
5-course menu — €190 per person
Food and wine pairing — €65 per person
Friday 16 October 2026
Maison de Bacon – Cap d’Antibes
A rare evening marked by the gastronomy, transmission, sharing and excellence, bringing together around one table chefs with distinctive careers and styles.
