“I bet everything on tasteful cuisine that is both modern and traditional”
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.
C’est un amoureux du terroir qui affirme son attachement aux produits simples et plus particulièrement aux légumes du soleil. Une parfaite osmose avec la Maison de Bacon qui souhaite proposer à ses clients une cuisine sincère et généreuse avec des produits locaux de qualité, dans un cadre repensé et modernisé.