Soirées Gourmandes & Musicales
24 and 25 July 2026
in the village of Villeneuve-Loubet
The Soirées Gourmandes et Musicales transform the village into a veritable hub of celebration and conviviality. Villeneuve’s local organisations, food stalls, shopkeepers and restaurateurs come together to offer you a varied and festive culinary experience.
Here, the entertainment isn’t confined to the plate: it’s experienced throughout the village. Several music stages set the pace for the evening with a variety of atmospheres, creating a unique experience of dining to live music.
The Escoffier Museum of Culinary Art is taking part in the festivities
The Escoffier Museum of Culinary Art welcomes you every year as part of the event.
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From 7.00 pm: reduced-price admission at €5 (instead of €7)
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From 8.00 pm to 9.00 pm: surprise cooking demonstration on the forecourt of Auguste Escoffier’s birthplace, led by an Escoffier Disciple Chef (Riviera Côte d’Azur, Corsica and Monaco delegation)
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At 9 pm: guided tour in French on the life and work of Auguste Escoffier (book by calling 04 93 20 80 51, subject to availability).
Practical information
📅 Friday 24 and Saturday 25 July 2026
🕖 From 7 pm to 11 pm
🚪 Last admission at 10 pm
Friday 24 July: cooking demonstration with Chef Ermanno Geria
Recipe: Creative Cuisine—Two Ways to Prepare Sea Bream, Land and Sea Style
Born in Reggio Calabria, Italy, Ermanno Geria comes from a family of chefs where culinary expertise has been passed down from generation to generation. As a representative of the fourth generation, he carries on a family culinary heritage steeped in history, his great-grandfather having been the head chef to the last King of Italy, Vittorio Emanuele III.
Drawing on his dual Italian-French cultural background, he offers a creative and evolving style of cuisine, where simple ingredients, innovative techniques and original combinations come together to deliver new taste experiences.
Since 2025, he has been Executive Chef and founder of the restaurant EMOVERE in Cagnes-sur-Mer, dedicated to contemporary and inventive cuisine.
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Saturday 25 July: cooking demonstration with Luc Taupin
Recipe: Delicately grilled octopus, seasoned with Timut pepper with citrus notes and black lemon powder
A passionate cook for over 30 years, Luc Taupin took numerous courses before becoming an amateur and then a professional chef. Now branch manager at PassionFroid within the Pomona Group, he works alongside catering professionals on a daily basis as a food products specialist.
A member of the Disciples d’Escoffier, he passionately shares his expertise, his love of fine produce and the values of passing on knowledge that were so dear to Auguste Escoffier.
Practical information
📅 Friday 24 and Saturday 25 July 2026
🕖 From 7 pm to 11 pm
🚪 Last admission at 10 pm