NICOLAS DAVOUZE, BOCUSE D’OR FRANCE, BRINGS TOGETHER 7 TALENTS FOR A CHEFS' DINNER (FINAL EDITION 2025) ON 11/12/25

CHEFS’ DINNER ON 11 DECEMBER 2025 AT MAISON DE BACON IN CAP D’ANTIBES

Here is the FINAL EPISODE OF THE 2025 SEASON. Nicolas Davouze, Executive Chef at Maison de Bacon and winner of the 2014 Bocuse d’Or France, brings together five of the MEILLEURS OUVRIERS DE FRANCE to join his teams.
– Eric PANSU, MOF 1996, former Executive Chef at Maisons Paul Bocuse
– Philippe JOANNES, MOF 2000, Partner at Maison de Bacon
– Franck FERIGUTTI, MOF 2000, Executive Chef Consultant and Trainer
– Julien ROUCHETEAU, MOF 2019, Executive Chef of the restaurant at Rois de la Réserve de Beaulieu
– Thomas SUBRIN, MOF Boulanger 2019, Head Baker for SBM

And
• Cédric CAMPANELLA, Head Pastry Chef of SBM MONACO

Think about booking. Limited spaces.

Under the leadership of Laurent Le Fur, managing partner of the restaurant, this evening will pay tribute to sharing, creativity, and the friendship among chefs.

For a unique evening, Maison de Bacon brings together SEVEN leading chefs for an exceptional dinner, celebrating creativity, sharing and a passion for cooking:

Nicolas DAVOUZE – Bocuse d'Or France
A passionate and talented chef, Nicolas Davouze made his mark at the Bocuse d’Or France. His precise and inventive cuisine celebrates local produce and seafood with elegance and modernity.

Philippe JOANNES – Best Craftsman of France
An iconic chef from the Côte d'Azur and a MOF (Meilleur Ouvrier de France) award winner in 2000, Philippe Joannes embodies excellence and the passing down of French culinary know-how. He elevates Mediterranean flavours in cuisine that is both generous and refined.

Eric PANSU, MOF 1996, former Executive Chef of the Paul Bocuse Restaurants
A chef of great technical mastery, he embodies French culinary excellence with precise, generous and authentic cuisine.

Franck FERIGUTTI, MOF 2000, Executive Chef Consultant and Trainer
A passionate chef with exceptional expertise, he creates gourmet, precise cuisine that is deeply rooted in French gastronomic tradition.

Julien ROUCHETEAU, MOF 2019, Executive Chef at the Rois restaurant of the Réserve de Beaulieu
It expresses a finely tuned cuisine, blending modern creativity and classic precision to enhance each product.

Thomas SUBRIN, MOF 2019 Bakery, Head Baker of SBM
He elevates the art of bread with rare mastery, between artisanal tradition and exceptional creation.

And
Cédric CAMPANELLA, head pastry chef at SBM MONACO
He creates subtle and refined desserts, combining technical precision with contemporary indulgence.

An exclusive tasting menu, conceived as a tribute to haute Mediterranean cuisine. A rare moment to savour overlooking the sea, in the heart of Cap d’Antibes.

This unique dinner promises a symphony of flavours, a tribute to the Mediterranean and the camaraderie between great talents.

Guests will experience a unique gastronomic journey in one of the Côte d'Azur's most iconic locations.

HERE IS THE MENU OFFERED ON THIS LINK

Thursday 11 December 2025 at 7:30 PM

Maison de Bacon – Cap d’Antibes

Dinner by reservation only – limited seating

04 93 61 50 02 | reservation@maisondebacon.fr

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