{"id":109915,"date":"2025-11-26T17:33:53","date_gmt":"2025-11-26T16:33:53","guid":{"rendered":"https:\/\/maisondebacon.fr\/?post_type=tribe_events&p=109915"},"modified":"2025-11-26T20:45:37","modified_gmt":"2025-11-26T19:45:37","slug":"nicolas-davouze-bocuse-dor-france-reunit-7-talents-pour-un-diner-des-chefs-derniere-edition-2025-le-11-12-25","status":"publish","type":"tribe_events","link":"https:\/\/maisondebacon.fr\/en\/event\/nicolas-davouze-bocuse-dor-france-reunit-7-talents-pour-un-diner-des-chefs-derniere-edition-2025-le-11-12-25\/","title":{"rendered":"NICOLAS DAVOUZE, BOCUSE D’OR FRANCE, REUNIT 7 TALENTS POUR UN DINER DES CHEFS (DERNIERE EDITION 2025) LE 11\/12\/25"},"content":{"rendered":"

DINER DES CHEFS DU 11\/12\/2025 A LA MAISON DE BACON AU CAP D\u2019ANTIBES<\/p>\n

Voici la DERNIERE EDITION DE LA SAISON 2025. Nicolas Davouze, Chef ex\u00e9cutif de la Maison de Bacon, Bocuse d\u2019Or France 2014, r\u00e9unit autour de ses \u00e9quipes 5 MEILLEURS OUVRIERS DE FRANCE.
\n– Eric PANSU, MOF 1996, ancien Chef ex\u00e9cutif des Maisons Paul Bocuse
\n– Philippe JOANNES, MOF 2000, Associ\u00e9 de la Maison de Bacon
\n– Franck FERIGUTTI, MOF 2000, Chef ex\u00e9cutif consultant et formateur
\n– Julien ROUCHETEAU, MOF 2019, Chef ex\u00e9cutif du restaurant des Rois de la R\u00e9serve de Beaulieu
\n– Thomas SUBRIN, MOF Boulanger 2019, Chef boulanger de la SBM<\/p>\n

Et
\n\u2022 C\u00e9dric CAMPANELLA, chef p\u00e2tissier de la SBM MONACO<\/p>\n

Pensez \u00e0 r\u00e9server. Places\u00a0limit\u00e9es<\/strong>.<\/p>\n

 <\/p>\n

\"\"<\/p>\n

Sous l\u2019impulsion de Laurent Le Fur, Pr\u00e9sident associ\u00e9 du restaurant, cette soir\u00e9e rendra hommage au partage, \u00e0 la cr\u00e9ativit\u00e9 et \u00e0 l\u2019amiti\u00e9 entre chefs.<\/p>\n

Pour une soir\u00e9e unique, la Maison de Bacon r\u00e9unit SEPT grands chefs autour d’un d\u00eener d’exception, c\u00e9l\u00e9brant la cr\u00e9ativit\u00e9, le partage et la passion culinaire :<\/p>\n

Nicolas DAVOUZE \u2013 Bocuse d\u2019Or France
\n<\/strong>Chef passionn\u00e9 et talentueux, Nicolas Davouze s\u2019est illustr\u00e9 au Bocuse d\u2019Or France. Sa cuisine, pr\u00e9cise et inventive, c\u00e9l\u00e8bre les produits du terroir et de la mer avec \u00e9l\u00e9gance et modernit\u00e9.<\/p>\n

Philippe JOANNES \u2013 Meilleur Ouvrier de France
\n<\/strong>Chef embl\u00e9matique de la C\u00f4te d\u2019Azur et MOF 2000, Philippe Joannes incarne l\u2019excellence et la transmission du savoir-faire culinaire fran\u00e7ais. Il sublime les saveurs m\u00e9diterran\u00e9ennes dans une cuisine \u00e0 la fois g\u00e9n\u00e9reuse et raffin\u00e9e.<\/p>\n

Eric PANSU, MOF 1996, ancien Chef ex\u00e9cutif des Maisons Paul Bocuse
\n<\/strong>Chef d’une grande ma\u00eetrise technique, il incarne l’excellence culinaire fran\u00e7aise avec une cuisine pr\u00e9cise, g\u00e9n\u00e9reuse et authentique<\/p>\n

Franck FERIGUTTI, MOF 2000, Chef ex\u00e9cutif consultant et formateur<\/strong>
\nChef passionn\u00e9 au savoir-faire d’exception, il signe une cuisine gourmande, pr\u00e9cise et profond\u00e9ment ancr\u00e9e dans la tradition gastronomique fran\u00e7aise<\/p>\n

Julien ROUCHETEAU, MOF 2019, Chef ex\u00e9cutif du restaurant des Rois de la R\u00e9serve de Beaulieu<\/strong>
\nIl exprime une cuisine d’une grande finesse, alliant cr\u00e9ativit\u00e9 moderne et pr\u00e9cision classique pour sublimer chaque produit<\/p>\n

Thomas SUBRIN, MOF 2019 Boulangerie, Chef boulanger de la SBM<\/strong>
\nIl sublime l’art du pain avec une ma\u00eetrise rare, entre tradition artisanale et cr\u00e9ation d’exception<\/p>\n

Et
\nC\u00e9dric CAMPANELLA, chef p\u00e2tissier de la SBM MONACO<\/strong>
\nIl cr\u00e9\u00e9 des desserts subtils et raffin\u00e9s, alliant pr\u00e9cision technique et gourmandise contemporaine.<\/p>\n

Un menu exclusif \u00e0 plusieurs mains, imagin\u00e9 comme un hommage \u00e0 la haute cuisine m\u00e9diterran\u00e9enne. Un moment rare, \u00e0 savourer face \u00e0 la mer, au coeur du Cap d’Antibes.<\/p>\n

Ce d\u00eener in\u00e9dit promet une symphonie de saveurs, un hommage \u00e0 la M\u00e9diterran\u00e9e et \u00e0 la convivialit\u00e9 entre grands talents.<\/p>\n

Les convives vivront une exp\u00e9rience gastronomique unique dans l\u2019un des lieux les plus embl\u00e9matiques de la C\u00f4te d\u2019Azur.<\/p>\n

 <\/p>\n

VOICI LE MENU PROPOSE SUR CE LIEN<\/a><\/strong><\/span><\/p>\n

 <\/p>\n

Jeudi 11 d\u00e9cembre 2025\u00a0 \u00e0 19 :30<\/strong><\/p>\n

Maison de Bacon \u2013 Cap d\u2019Antibes<\/p>\n

D\u00eener sur r\u00e9servation uniquement \u2013 places limit\u00e9es<\/p>\n

\ud83d\udcde 04 93 61 50 02 | reservation@maisondebacon.fr<\/a><\/p>\n

r\u00e9servation en ligne : BOOK NOW<\/strong><\/a><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>","protected":false},"excerpt":{"rendered":"

DINER DES CHEFS DU 11\/12\/2025 A LA MAISON DE BACON AU CAP D\u2019ANTIBES Voici la DERNIERE EDITION DE LA SAISON 2025. Nicolas Davouze, Chef ex\u00e9cutif de la Maison de Bacon, Bocuse d\u2019Or France 2014, r\u00e9unit autour de ses \u00e9quipes 5 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"template":"","meta":{"_tribe_events_status":"","_tribe_events_status_reason":"","footnotes":""},"tags":[],"tribe_events_cat":[],"class_list":["post-109915","tribe_events","type-tribe_events","status-publish","hentry"],"yoast_head":"\nNICOLAS DAVOUZE, BOCUSE D'OR FRANCE, REUNIT 7 TALENTS POUR UN DINER DES CHEFS (DERNIERE EDITION 2025) LE 11\/12\/25 - La Maison de Bacon<\/title>\n<meta name=\"description\" content=\"% La Maison de Bacon\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/maisondebacon.fr\/en\/event\/nicolas-davouze-bocuse-dor-france-reunit-7-talents-pour-un-diner-des-chefs-derniere-edition-2025-le-11-12-25\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"NICOLAS DAVOUZE, BOCUSE D'OR FRANCE, REUNIT 7 TALENTS POUR UN DINER DES CHEFS (DERNIERE EDITION 2025) LE 11\/12\/25 - 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