"Oui, Chef!" Food Festival

In the century-old olive grove of Cap-Martin Park, more than 15 chefs, artisans, and producers will come together for cooking demonstrations, masterclasses, lectures, workshops, and tastings. For two days, Cap-Martin Park is transformed into a true gastronomic village. Chefs, artisans, producers, and food enthusiasts will come together to share their expertise and passion for gastronomy. Organized in partnership with the Disciples d’Escoffier Riviera Côte d’Azur Corse Monaco, the festival is under the patronage of Marcel Ravin, a chef with a total of three Michelin stars: two stars at Blue Bay Marcel Ravin and one star at Elsa Marcel Ravin. Over two days entirely dedicated to gastronomy, in the exceptional setting of Cap-Martin Park—nestled in the heart of a century-old olive grove overlooking the Mediterranean—the public will be able to discover: - More than 15 chefs and 24 gourmet booths featuring artisans and producers; - 9 culinary demonstrations and masterclasses led by renowned chefs; - 3 conferences and discussions on gastronomy, its history, its professions, and its expertise; - 5 culinary workshops and activities specially designed for children and families; - 2 induction ceremonies for the Disciples d’Escoffier; - tasting and dining areas; - a space dedicated to Auguste Escoffier, his history, and his legacy, as well as an area where children can color a chef’s hat. Among the professionals in attendance: Jean-Claude Brugel, Meilleur Ouvrier de France 1996 and president of the Disciples d’Escoffier RCACM delegation; Jean-François L’Hourre, Meilleur Ouvrier de France 2000; Thomas Subrin, Meilleur Ouvrier de France and head baker at the Société des Bains de Mer in Monaco; and Gilles Brunner, president of the Corps Magistral du Grand Cordon d’Or de la Cuisine Française. Alongside them, numerous chefs will take the stage over the two days for demonstrations, workshops, and meet-and-greets with the public. Artisans, producers, and culinary professionals will be on hand throughout the weekend to showcase their products, expertise, and world. Gourmet products, artisanal creations, and regional specialties will be available to discover and taste. Activities, demonstrations, and meet-and-greets will allow the public to interact with the professionals and explore their worlds. Program: SATURDAY, OCTOBER 3 10:00 a.m. | - Opening ceremony attended by Patrick Cesari, Mayor of Roquebrune Cap-Martin; Jean-Claude Brugel, 1996 “Meilleur Ouvrier de France” and president of the Disciples Escoffier RCACM delegation, and Marcel Ravin, three-Michelin-starred chef and patron of the event. CHILDREN’S COOKING WORKSHOP 10:30 a.m. – 11:30 a.m. | Chestnut financier base / cinnamon-caramelized apples / whipped apple ganache Thibault Licata – Chef at Le Temple Gourmand COOKING WORKSHOPS 3:00 PM – 4:00 PM | Vanilla, chocolate, and hazelnut profiteroles Nicolas Dolbeau – Pastry Chef at Pâtisserie Sensorielle ENTERTAINMENT 1:30 PM – 2:30 PM | Crêpes Suzette William Haas – Head of Restaurant Development at POMONA, and Antonio Fochi – President of Slow Food Monaco DEMONSTRATIONS 11:00 AM – 12:00 PM | Crispy chicken thigh, seasonal vegetable ravioli Jean-Claude Brugel – Meilleur Ouvrier de France 1996 – President of the RCACM Disciples Escoffier Delegation 12:30 PM – 1:30 PM | Perfect egg, Parmesan cream, sautéed mushrooms & pancetta chips Alessandro Callegari – Chef at Neptune Restaurant – Monaco Beach 1:30 PM – 2:30 PM | Tarte Tatin with caramelized tomatoes, shortbread with hazelnut powder, Parmesan, and aged balsamic vinegar Jérôme Rigaud – Chef and former owner of Jr Bistronomie in Menton 4:00 PM – 5:00 PM | Beet purée with turmeric and coconut milk Éric Brujan – Executive Chef – Le 1604 Restaurant, Hôtel du Couvent CONFERENCES 11:30 a.m. – 12:30 p.m. | Nice’s Heritage and the City’s Cultural and Gastronomic Identity Alex Benvenuto – Escoffier Disciple – La Cuisine Niçoise 2:00 PM – 3:00 PM | “Grain de Génie”: An Exclusive Lecture on Flour and Bread Thomas Subrin – MOF – Head Baker at the Société des Bains de Mer (SBM) in Monaco INDUCTION CEREMONY 5:00 PM – 6:30 PM | Induction of Marcel Ravin and new members of the Riviera Côte d’Azur – Corsica & Monaco Delegation SUNDAY, OCTOBER 4 COOKING WORKSHOPS 10:30 a.m. – 11:30 a.m. | Making gnocchi Nouari Benkerrache – Zechef at Home – Le Petit Prince, Menton 3:30 PM – 4:30 PM | Multicolored Cakes Bowl: chocolate coating and colorful decorations Fabrice Simon – Chef at Maison Duplanteur – Chocolaterie de Grasse ENTERTAINMENT 3:00 PM – 4:00 PM | Crêpes Suzette William Haas – Head of Restaurant Development at POMONA, and Antonio Fochi – President of Slow Food Monaco DEMONSTRATIONS 11:00 a.m. – 12:00 p.m. | Pumpkin risotto, spiced bisque reduction, and miso sauce Marc Salichon – Executive Chef at Le Méridien Hotel in Nice 11:30 AM – 12:30 PM | Michelin-Starred Demonstration Marcel Ravin – Chef with a total of three Michelin stars: two stars at Blue Bay Marcel Ravin and one star at Elsa Marcel Ravin. – Festival Patron 12:30 PM – 1:30 PM | Flame-grilled marinated salmon, condiments, and celery velouté Jean-Laurent Basile – Chef at L’Hirondelle – Thermes Marins Monte-Carlo 2:30 PM – 3:30 PM | “Fish and Fig” – Tempura of red mullet fillet, roasted Solliès fig, panisse fritters, aioli sauce with red mullet liver Frédéric Ramos – Chef at Azzurra Kitchen – Novotel Monte-Carlo 4:30 PM – 5:30 PM | Sardinian fregola prepared like risotto, fricassee of porcini and chanterelle mushrooms, lightly seared scallops, robust lobster jus Jean-François L’Heure – MOF 2000 – Gilles Brunner, President of the Magistral Corps of the Grand Cordon d’Or of French Cuisine CONFERENCE 10:30 a.m. – 11:30 a.m. | The World of Chocolate Fabrice Simon – Chef at Maison Duplanteur – Chocolaterie de Grasse INDUCTION CEREMONY 1:30 PM – 2:30 PM | Induction of new members of the Riviera Côte d’Azur – Corsica & Monaco Delegation