{"id":110974,"date":"2026-10-01T08:44:19","date_gmt":"2026-10-01T06:44:19","guid":{"rendered":"https:\/\/maisondebacon.fr\/?post_type=tribe_events&p=110974"},"modified":"2026-10-13T10:07:58","modified_gmt":"2026-10-13T08:07:58","slug":"diner-gastronomique-antibes-16-octobre-2026","status":"publish","type":"tribe_events","link":"https:\/\/maisondebacon.fr\/en\/event\/diner-gastronomique-antibes-16-octobre-2026\/","title":{"rendered":"Exceptional dinner \u2013 An evening with 8 great Chefs of the C\u00f4te d\u2019Azur at Maison de Bacon on the Cap d\u2019Antibes"},"content":{"rendered":"

On Friday 16 October 2026, Maison de Bacon in Antibes brings together, for one evening only, several great names of C\u00f4te d\u2019Azur gastronomy for a dinner cooked by many hands.<\/strong><\/p>\n

A rare meeting of 8 chefs, around a five-course gastronomic menu<\/strong>, created especially for this evening and celebrating the creativity, skill and produce of our region.<\/p>\n

~ <\/strong>The Chefs\u2019 Menu ~<\/strong><\/h2>\n

190<\/strong>\u20ac<\/strong> per person\u00a0<\/strong>(Drinks not included)<\/strong><\/p>\n

 <\/p>\n

Moment of sharing<\/em><\/p>\n

 <\/p>\n

PARFAIT DE FOIE GRAS GLAC\u00c9 AU PORTO<\/strong><\/p>\n

Porto-iced foie gras parfait<\/strong><\/p>\n

 <\/p>\n

\u00a0<\/strong>OREO DE LANGOUSTE SABL\u00c9 AUX ALGUES DE MER ET BILLES DE YUZU<\/strong><\/p>\n

Spiny lobster oreo with seaweed crumbs and yuzu bubbles<\/strong><\/p>\n

 <\/p>\n

\u00a0<\/strong>TARTARE DE BAR ROUL\u00c9, RADIS BLANC, CAVIAR ASTARA<\/strong><\/p>\n

Rolled sea bass tartare, white radish, Astara caviar<\/strong><\/p>\n

 <\/p>\n

\u00a0<\/strong>BRIOCHE FEUILLET\u00c9E AU BASILIC, <\/strong><\/p>\n

\u00c9MULSION \u00c0 L\u2019HUILE D\u2019OLIVE LUCANGELI<\/strong><\/p>\n

Basil puff pastry brioche, Lucangeli olive oil emulsion<\/strong><\/p>\n

 <\/p>\n

\u00a0<\/strong>Samuel Victori, Les Agitateurs \u2013 1 Michelin star \u2013<\/u><\/strong><\/p>\n

MOF 2026<\/u><\/strong><\/p>\n

FEUILLE \u00c0 FEUILLE DE M\u00c9DITERRAN\u00c9E, VOILE D\u2019EAU DE MER AUX HERBES FRA\u00ceCHES<\/strong><\/p>\n

Mediterranean leaf by leaf, sea water veil with fresh herbs<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

Simon Ganache, Yacht Club Chef, winner of the 2024 Monaco P\u00e2t\u00e9 Cro\u00fbte Championship <\/u><\/strong><\/p>\n

LE SOUVERAIN, COING CONFIT ET PICKLES DOUX DE L\u00c9GUMES<\/strong><\/p>\n

\u2018Le Souverain\u2019, candied quince and mild vegetable pickles<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

Patrick Raingeard, P\u00e8re et Fils Raingeard, Gault et Millau d\u2019Or 2013 \u2013 Michelin-starred <\/u><\/strong><\/p>\n

LA S\u00c9RIOLE JUSTE CUITE, PACK CHOI BRAIS\u00c9, VINAIGRETTE \u00c9PIC\u00c9E AUX POIVRONS BR\u00dbL\u00c9S ET COURGETTES DE PAYS AVEC GEL ANIS\u00c9.<\/strong><\/p>\n

Cooked yellowtail, braised pak choi, spicy vinaigrette with roasted peppers and local zucchini with aniseed gel <\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

Thierry Molinengo and Fr\u00e9d\u00e9ric Bog\u00e9 \u2013 Caff\u00e9 C\u00e9sar<\/u><\/strong><\/p>\n

COCHON DE LAIT R\u00d4TI ET CONFIT CUIT LENTEMENT, TARTELETTE DE L\u00c9GUMES D\u2019AUTOMNE DE ROMAIN BALLESTINI ET JUS DE CAF\u00c9<\/strong><\/p>\n

Roasted and slow-cooked confit suckling pig, Romain Ballestini\u2019s autumn vegetable tartlet and coffee stock<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

Steve Moracchini, C\u00f4t\u00e9 Jardin by Steve Moracchini<\/u><\/strong><\/p>\n

MERINGUE CROUSTILLANTE AUX POIRES ET CASSIS, CR\u00c8ME AMBR\u00c9E VANILL\u00c9E ET MARRONS CONFITS<\/strong><\/p>\n

Crispy meringue with pears and blackcurrants, amber vanilla cream and confit chestnuts<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

Maison de Bacon petits fours and sweets by Pastry Chef Dorian Fournier<\/u><\/strong><\/p>\n

CROQUES-CHOUX PRALIN\u00c9S \u00c0 LA P\u00c2TE ZK CATHERINE BROTHIER<\/strong><\/p>\n

Praline-filled choux pastries with Catherine Brothier ZK\u2019s dough<\/strong><\/p>\n

TARTELETTES AUX FRUITS DE SAISON, GEL BERGAMOTTES<\/strong><\/p>\n

Seasonal fruit tartlets, with bergamot gel<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

\u00a0<\/strong>Wine pairing<\/em><\/p>\n

65 <\/strong>\u20ac<\/strong> per person<\/strong><\/p>\n

– <\/strong>Anjou blanc – 2024<\/strong><\/p>\n

\u00a0Domaine – Thibault<\/strong> Boudignon<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

– Hautes c\u00f4tes de nuits \u2013 blanc – 2022<\/strong><\/p>\n

Domaine Premeaux <\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

– Sancerre \u00ab\u00a0Ultimus\u00a0\u00bb – 2023<\/strong><\/p>\n

Domaine Jean Thomas et fils<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

– Ophrys rouge \u2013 2023 <\/strong><\/p>\n

Domaine Zusslin<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

– Poir\u00e9 \u2013 \u00ab\u00a0Ath\u00e9na\u00a0\u00bb – 2020<\/strong><\/p>\n

Domaine Julien Thurel <\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

\u00a0<\/strong>The chefs of this exceptional evening<\/p>\n

Philippe Joann\u00e8s<\/h3>\n

Meilleur Ouvrier de France \u2013 Culinary consultant to the Yacht Club de Monaco<\/strong><\/p>\n

A recognised figure in French gastronomy, Philippe Joann\u00e8s is a Meilleur Ouvrier de France<\/strong>. He is a partner in Maison de Bacon and now works as a culinary consultant to the Yacht Club de Monaco.<\/p>\n

Nicolas Davouze<\/h3>\n

Bocuse d\u2019Or France \u2013 Executive Chef of Maison de Bacon<\/strong><\/p>\n

At the head of Maison de Bacon\u2019s kitchens, Nicolas Davouze, Bocuse d\u2019Or France 2014<\/strong>, creates precise, generous and contemporary seafood and Mediterranean cuisine.<\/p>\n

Samuel Victori<\/h3>\n

Chef of the Les Agitateurs group \u2013 Nice \u2013 Michelin-starred chef \u2013 Meilleur Ouvrier de France<\/strong><\/p>\n

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.<\/p>\n

Simon Ganache<\/h3>\n

Events Chef \u2013 Yacht Club de Monaco<\/strong><\/p>\n

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<\/strong>.<\/p>\n

Patrick Raingeard<\/h3>\n

Chef of the restaurant P\u00e8re & Fils Raingeard \u2013 Contes \u2013 Gold Gault & Millau Trophy 2013<\/strong><\/p>\n

A renowned chef of C\u00f4te d\u2019Azur gastronomy, Patrick Raingeard now runs the restaurant P\u00e8re & Fils Raingeard in Contes<\/strong>. He received, among other things, the Gault & Millau Gold Trophy in 2013<\/strong>.<\/p>\n

Thierry Molinengo & Fr\u00e9d\u00e9ric Bog\u00e9<\/h3>\n

Chefs of Caff\u00e8 C\u00e9sar \u2013 Opio<\/strong><\/p>\n

Together, Thierry Molinengo and Fr\u00e9d\u00e9ric Bog\u00e9 bring the cuisine of the Caff\u00e8 C\u00e9sar in Opio to life, based on Mediterranean cuisine, local products and a generous and creative approach.<\/p>\n

Steve Moracchini<\/h3>\n

Chef owner \u2013 C\u00f4t\u00e9 Jardin, Cannes<\/strong><\/p>\n

Former pastry chef of La Passag\u00e8re \u2013 H\u00f4tel Belles Rives<\/strong>, Steve Moracchini has opened a new page in his career at the head of C\u00f4t\u00e9 Jardin in Cannes<\/strong>, where his pastry-making expertise now meets Mediterranean and seasonal cuisine.<\/p>\n

A five-course gastronomic menu<\/h2>\n

A collaborative creation, devised especially for this exceptional meeting of chefs.<\/p>\n

5-course menu \u2014 \u20ac190 per person<\/strong>
\nFood and wine pairing \u2014 \u20ac65 per person<\/strong><\/p>\n

Friday 16 October 2026<\/h3>\n

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

A rare evening marked by the gastronomy, transmission, sharing and excellence<\/strong>, bringing together around one table chefs with distinctive careers and styles.<\/p>\n

Reservation recommended.<\/strong><\/a><\/p>","protected":false},"excerpt":{"rendered":"

Vendredi 16 octobre 2026, la Maison de Bacon \u00e0 Antibes r\u00e9unit exceptionnellement plusieurs grands noms de la gastronomie de la C\u00f4te d\u2019Azur pour un d\u00eener \u00e0 plusieurs mains. Une rencontre […]<\/p>\n","protected":false},"author":7,"featured_media":110099,"template":"","meta":{"_tribe_events_status":"","_tribe_events_status_reason":"","footnotes":""},"tags":[],"tribe_events_cat":[],"class_list":["post-110974","tribe_events","type-tribe_events","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nD\u00eener d\u2019exception \u2013 Une soir\u00e9e avec 8 grands Chefs de la C\u00f4te d'Azur \u00e0 la Maison de Bacon au Cap d'Antibes - La Maison de Bacon<\/title>\n<meta name=\"description\" content=\"Le 16 octobre 2026, Maison de Bacon \u00e0 Antibes r\u00e9unit plusieurs grands chefs pour un d\u00eener gastronomique exceptionnel en 5 plats. 190 \u20ac.\" \/>\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\/diner-gastronomique-antibes-16-octobre-2026\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"D\u00eener d\u2019exception \u2013 Une soir\u00e9e avec 8 grands Chefs de la C\u00f4te d'Azur \u00e0 la Maison de Bacon au Cap d'Antibes - 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