Epicurus’s Dinner at the Hôtel Negresco, Nice
10 November 2026
Epicurus Dinner, Nice 2026
Global event -
Under the patronage of Michel Roth, Meilleur Ouvrier de France and Bocuse d’Or winner
To mark the 180th anniversary of the birth of the great master of French gastronomy, epicureans from around the world will come together to enjoy the same menu, united by a shared ambition: to promote the excellence of French cuisine worldwide, whilst supporting a charitable cause. These are the principles behind the Dîners d’Épicure, created in 1912 by ‘the Cook to Kings and the King of Cooks’.
On that day, in over 35 countries, ‘wherever connoisseurs can gather round a fine table’, thousands of people will pay tribute to Auguste Escoffier and French gastronomy.
Date : 10 november 2026
Lieux :
Hôtel Negresco, Nice
Contacts :
Fondation Auguste Escoffier
diner.epicure2026@gmail.com
The location: the Negresco Hotel in Nice
As part of this global event, the Auguste Escoffier Foundation and the Disciples Escoffier from the Riviera Côte d’Azur, Corsica and Monaco delegation will be delighted to welcome you to the Hôtel Negresco for an evening paying tribute to the Master of French gastronomy.
This dinner will be prepared by Michelin-starred chef Virginie Basselot, a Meilleur Ouvrier de France, with the participation of talented young chefs from the Côte d’Azur.
The location: the Negresco Hotel in Nice
Dîner d'Épicure
Tenue habillée
Ce dîner sera réalisé par de jeunes Chefs de talent de la Côte d'Azur, sous l'égide de
Virginie BASSELOT, Meilleur Ouvrier de France et Cheffe étoilée du Negresco.
Cocktail apéritif
Pièces cocktails réalisées par les Chefs Disciples Escoffier Riviera Côte d'Azur, Corse & Monaco
Champagne Comte de Cheurlin Cuvée « Auguste Escoffier »
Animation Caviar français du Périgord - Maison Neuvic
Menu
Terrine de foie gras marbré en gelée
feuille à feuille de betterave aux aromates
Rodolphe LOURY
Chef Hôtel La Réserve - Beaulieu
Sole farcie d’iode
Racines de panais laquées d’une mélasse de crustacés
Expression d’une sauce Newburg
Justin SCHMITT
Chef exécutif Château Eza - Eze village
Filet rôti et laqué de poularde fermière
Ravioles de cuisses confites à la truffe
Courge niçoise, bouillon aux herbes des collines
Florian MERCADIER
Chef Maison Bellet - Nice
Fromages affinés
Inspiration Poire Belle Hélène aux notes de fleur d'oranger
Yann LE DOUARON
Chef Pâtissier - Hôtel Negresco - Nice
Café Malongo « Réserve Côte d’Azur »
Mignardises
Sélection des vins en harmonie avec le menu
Dinner Booking
Would you like to take part in this unique event?
Bookings will open shortly.
To be among the first to be notified when bookings open, sign up now to our pre-registration list by emailing us at:
Dinner Booking
Would you like to take part in this unique event?
Bookings will open shortly.
To be among the first to be notified when bookings open, sign up now to our pre-registration list by emailing us at:
Would you like to take part in this unique event?
Bookings will open shortly.
To be among the first to be notified when bookings open, sign up now to our pre-registration list by emailing us at:
Dinner Booking
Would you like to take part in this unique event?
Bookings will open shortly.
To be among the first to be notified when bookings open, sign up now to our pre-registration list by emailing us at: