[vc_custom_heading text= »Nicolas Davouze » font_container= »tag:p|font_size:55|text_align:left|color:%23c39c6b|line_height:1.5″ google_fonts= »font_family:Mrs%20Saint%20Delafield%3Aregular|font_style:400%20regular%3A400%3Anormal » css_animation= »none »][vc_custom_heading text= »“Je mise tout sur une cuisine de goût à la fois moderne et traditionnelle” » font_container= »tag:p|font_size:45|text_align:left|color:%23c39c6b|line_height:1.5″ google_fonts= »font_family:Mrs%20Saint%20Delafield%3Aregular|font_style:400%20regular%3A400%3Anormal » css_animation= »none »][vc_empty_space height= »20″][vc_column_text]

Le Bacon gets a makeover and becomes La Maison de Bacon. On the menu, “traditional” dishes such as bouillabaisse, exceptional fish grilled over a wood fire, but also creations concocted by the new chef, Nicolas Davouze.

From the age of 14, the Chef learned the basics of the profession in the family restaurant in Lozère.

After having worked for prestigious restaurants, such as the Louis XV in Monaco, the restaurant Paul Bocuse, Le Bristol or the Oasis in La Napoule, Nicolas Davouze arrives at the Maison de Bacon with all his experience and determination.

Rich in a career where he was able to enrich his knowledge alongside the greatest chefs, Nicolas also knows how to challenge himself by participating in numerous exceptional culinary competitions such as the Pierre Taittinger prize, which he won in 2009, or the Bocuse d Gold France in 2014.

He is a lover of the terroir who affirms his attachment to simple products and more particularly to vegetables from the sun. A perfect osmosis with the Maison de Bacon which wishes to offer its customers a sincere and generous cuisine with quality local products, in a redesigned and modernized setting.

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