Facing the Mediterranean, on the Cap d\u2019Antibes, Maison de Bacon hosts an outstanding gastronomic dinner on Friday 6 November, bringing together great names of Riviera cuisine.<\/p>\n
For one evening, chefs with remarkable careers combine their talents and sensibilities around an exclusive menu created by many hands. A meeting built on excellence, creativity and sharing, where seafood, Mediterranean flavours and autumn inspirations create a unique culinary experience.<\/p>\n
From the first cocktail bites to the sweet creations, each stage of this dinner celebrates the richness of the produce, the precision of the craft and the passion of the women and men who make Riviera gastronomy shine.<\/p>\n
An exclusive gastronomic menu: \u20ac195 per person including VAT, drinks not included.<\/strong><\/p>\n Partner in Maison de Bacon<\/em><\/p>\n A leading figure in French gastronomy, Philippe Joann\u00e8s is known for his culinary expertise and his commitment to passing on his skills. His career in great houses, including Len\u00f4tre and the Fairmont Monte-Carlo, reflects a high standard of excellence and craftsmanship.<\/p>\n Executive Chef of Maison de Bacon<\/em><\/p>\n At the head of Maison de Bacon\u2019s kitchens, Nicolas Davouze champions precise, generous and contemporary Mediterranean seafood cuisine. His approach highlights local produce and flavours in a demanding gastronomic style.<\/p>\n La Pin\u00e8de, Cap-d\u2019Ail<\/em><\/p>\n Michael Pinard brings his creativity to the start of the dinner with a selection of delicate and original cocktail bites. Scallops, bresaola, truffled celeriac and butternut squash come together in subtle pairings, between freshness, indulgence and Mediterranean inspiration.<\/p>\n Sofitel Ajaccio \u2013 Author of \u201cFrench Riviera\u201d<\/em><\/p>\n Nicolas Sintes offers a distinctive take on a great Mediterranean classic with his bouillabaisse borgne, served with a soft-boiled hen\u2019s egg and Mediterranean blue crab meat. A dish that honours the flavours of the sea in an original composition.<\/p>\n H\u00f4tel-restaurant Alain Llorca \u2013 1 Michelin star<\/em><\/p>\n An iconic chef of Riviera gastronomy, Alain Llorca is known for his refined cuisine, inspired by seasonal produce and Mediterranean flavours. For this dinner, he creates foie gras galets with seaweed chutney, a dish that combines richness, finesse and character.<\/p>\n Les P\u00eacheurs \u2013 1 Michelin star<\/em><\/p>\n At the head of the kitchens of Les P\u00eacheurs restaurant, on the Cap d\u2019Antibes, Nicolas Rondelli champions a gastronomy focused on the sea and exceptional produce. He offers Mediterranean John Dory with poivrade artichokes, autumn truffle and herb fish-bone jus, a composition that celebrates seafood and seasonal flavours.<\/p>\n Grand H\u00f4tel Saint Jean Cap Ferrat \u2013 1 Michelin star<\/em><\/p>\n Yoric Ti\u00e8che creates elegant and creative gastronomic cuisine, focused on the quality of the produce and the precision of each preparation. For this evening, he showcases farm-raised rabbit and foie gras \u00e0 la royale, in a refined interpretation of a great classic of French cuisine.<\/p>\n Pastry Chef at Maison de Bacon<\/em><\/p>\n Pastry Chef at Maison de Bacon, Dorian Fournier extends the experience with a selection of sweets created to end the dinner. Praline and vanilla macarons, and clementine and pecan tartlets, add a final touch of finesse and indulgence.<\/p>\n 195 \u20ac TTC par personne \u2013 Hors boissons<\/strong><\/p>\n Michael Pinard \u2013 La Pin\u00e8de<\/em><\/p>\n Scallop tartare with wasabi, yuzu pearls and oxalis<\/strong><\/p>\n Bresaola and truffled celeriac maki<\/strong><\/p>\n Vegetable ravioli of butternut squash candied in chestnut honey<\/strong><\/p>\n Flaky sharing brioche with Taggiasca olives, Lucangeli ripe fruity olive oil<\/strong><\/p>\n Nicolas Sintes \u2013 Sofitel Ajaccio, author of \u201cFrench Riviera\u201d<\/em><\/p>\n Bouillabaisse borgne, soft-boiled hen\u2019s egg, Mediterranean blue crab meat<\/strong><\/p>\n An original take on the flavours of the Mediterranean, pairing the delicacy of the soft-boiled egg with blue crab meat.<\/p>\n Alain Llorca \u2013 H\u00f4tel-restaurant Alain Llorca, 1 Michelin star<\/em><\/p>\n Foie gras galets with seaweed chutney<\/strong><\/p>\n Nicolas Rondelli \u2013 Les P\u00eacheurs, 1 Michelin star<\/em><\/p>\n Mediterranean John Dory, poivrade artichokes with autumn truffle, herb fish-bone jus<\/strong><\/p>\n Yoric Ti\u00e8che \u2013 Grand H\u00f4tel Saint Jean Cap Ferrat, 1 Michelin star<\/em><\/p>\n Farm-raised rabbit and foie gras \u00e0 la royale<\/strong><\/p>\n Alain Llorca \u2013 H\u00f4tel-restaurant Alain Llorca, 1 Michelin star<\/em><\/p>\n Williams pear as a chutney and confit, meringue swirl, Madagascar vanilla cloud<\/strong><\/p>\n Douce<\/em><\/p>\nThe chefs of the evening<\/h2>\n
Philippe Joann\u00e8s \u2013 Meilleur Ouvrier de France 2000<\/h3>\n
Nicolas Davouze \u2013 Bocuse d\u2019Or France 2014<\/h3>\n
Michael Pinard<\/h3>\n
Nicolas Sintes<\/h3>\n
Alain Llorca<\/h3>\n
Nicolas Rondelli<\/h3>\n
Yoric Ti\u00e8che<\/h3>\n
Dorian Fournier<\/h3>\n
The Chefs\u2019 Sharing Menu<\/h2>\n
The cocktail bites<\/h3>\n
First seafood creation<\/h3>\n
A creation around foie gras<\/h3>\n
The sea and the flavours of autumn<\/h3>\n
A great dish from the gastronomic tradition<\/h3>\n
The sweet finish<\/h3>\n
Maison de Bacon petits fours<\/h3>\n