top of page

Renovation and expansion project of the Escoffier Museum of Culinary Art

The Auguste Escoffier Foundation has designed a museum renovation and expansion project. The President of the Republic has already given his approval in principle for granting his High Patronage to an event that would celebrate this renovation and the legacy of Auguste Escoffier.

​

The aim of this project is to better showcase the life and work of Auguste Escoffier, as well as to transform the current museum into a vehicle for the promotion of French gastronomy, connected to the regions and internationally.

​

The Patronage Committee includes numerous prominent figures, including Prince Albert II of Monaco, the mayors of Villeneuve-Loubet, Cannes, Mougins, and Grasse, Guillaume Gomez (Personal Representative of the President of the Republic for Gastronomy), and Stéphane Bern (radio and TV host, historian, and writer). The renovated Museum is expected to reopen in 2026.

Sponsorship Committee

The Sponsorship Committee brings together diverse individuals committed to supporting the Auguste Escoffier Foundation and its museum innovation project. The goal is to transform the current Escoffier Museum of Culinary Art into a modern space, promoting French gastronomy while also serving as a research and documentation center for professionals in modern cuisine.

 

French President Emmanuel Macron has given his approval in principle for the new museum project to be placed under his High Patronage. He recently praised the Foundation's commitment to preserving and promoting French gastronomic and culinary expertise.

HONORARY MEMBER:

  • HSH Prince Albert II of Monaco


COMMITTEE MEMBERS:

  • Lionel LUCA – Mayor of Villeneuve-Loubet

  • David LISNARD – Mayor of Cannes

  • Richard GALY – Mayor of Mougins

  • Jérôme VIAUD – Mayor of Grasse

  • Alexandra BORCHIO FONTIMP – Senator & President of the Côte d'Azur Regional Tourism Committee

  • Jean Pierre LELEUX – Former Senator – Honorary Mayor of Grasse

  • Marquis Jacques de PANISSE PASSIS

  • Guillaume GOMEZ – Personal Representative of the President of the Republic for Gastronomy

  • Laurent STEFANINI – Former French Ambassador to Monaco

  • Philippe FAURE – Ambassador of France – President of La Liste

  • Jean Robert PITTE – President of the French Mission for Heritage and Food Cultures – Permanent Secretary of the Academy of Moral and Political Sciences

  • Chantal ROUX – President of Maison Galimard – Grasse

  • Christian GARCIA – Chef of the Prince's Palace of Monaco & President of the Club des Chefs des chefs

  • Christine GIRAUDEAU – President of CG Development

  • Denis FERAULT (MOF) – Principal of the Jeanne and Paul Augier Hotel School in Nice

  • Duncan PALMER – Director of the Beaumont Hotel – London, former General Manager of the Savoy and the Connaught Hotel

  • Fabrice PROCHASSON – President of the Culinary Academy of France

  • Franck X. ARNOLD – General Manager Savoy Hotel London

  • Gilles BRUNNER – President of the Grand Cordon d'Or of Monaco

  • Jack LARSON – Chairman – Triumph Higher Education Group (USA)

  • Jean François GIRARDIN – President of the National Society of the Best Craftsmen of France (MOF)

  • Jean Luc ROSSI – President of the Fraternal Association of Cooks and Pastry Chefs of Nice

  • Jean Marc MOMPACH – President of the National Academy of Cuisine

  • Louis PRIVAT – President of Les Grands Buffets

  • Mathias MEILLAND – President Meilland International

  • Michel ROTH (MOF) – & Virginie BASSELOT (MOF) – Eurotoques Co-Presidents

  • Monique CALINON – President of the Association of Gourmet Libraries – Publication Director of the Papilles magazine

  • Nicolas SALE – President of the Disciples Escoffier International

  • Patrick SCICARD – President Patrick Scicard Investissements SAS

  • Philippe COLIEZ – Nephew of Louis Vaudable – Grandson of Octave Vaudable (Maxim's Restaurant in Paris)

  • Romain BESSERON – Chef of the Hôtel de Matignon & Thierry CHARRIER – Chef of the Kitchens of the Ministry of Europe and Foreign Affairs – Co-President of the Association “The Chefs of the French Republic”

  • Stéphane BERN – Journalist – Writer – Secrets of History

  • Stéphane LAYANI – President of Semmaris – Rungis

Support the Project

Innovation and Humanism: these were the cardinal virtues of the Emperor of Chefs, Auguste Escoffier.
Are you attached to French culture, and particularly to the culinary arts? Do you believe that gastronomy is a vehicle for influence and a valuable economic asset for France? Join us!

  • Because the values ​​of innovation and humanism are those of your company.

  • Because you are committed to promoting French heritage.

  • Because supporting the project, and more generally the Auguste Escoffier Foundation, is a responsible choice.

Businesses and organisations, join the Foundation's Circle of Partners.

The amounts paid are deductible from corporate tax up to 0.50% of the turnover for the financial year (60% of the amounts paid): €20,000 in donation costs €8,000.

If you would like to support the Foundation and its project, join the Friends of the Foundation.

Any donation will give rise to a tax reduction on your taxable income, equal to 66% of the amount of donations paid, within the limit of 20% of your taxable income: €100 in donations costs €34.

bottom of page