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Le
chef

Nicolas Davouze

“I put everything on a tasteful cuisine that is both modern and traditional”

Le Bacon gets a new look and becomes La Maison de Bâcon. To the menu, traditional dishes such as bouillabaisse, exceptional fish grilled over a wood fire but also creations concocted by the new chef, Nicolas Davouze.

From the age of 14 Chef Davouze learns the basics of the job in the family restaurant in Lozère.
After having worked for prestigious restaurants, such as the Louis XV in Monaco, the restaurant Paul Bocuse, Le Bristol or the Oasis à la Napoule, Nicolas Davouze arrives at La Maison de Bâcon with all his experience and determination.
Rich in a path where he was able to enrich his knowledge alongside the greatest chefs, Nicolas also knows how to challenge himself by participating in exceptional culinary competitions such as the Pierre Taittinger Prize, which he won in 2009 or the Bocuse d’Or where he represents France against more than 24 countries in 2014.

He is a lover of the terroir who affirms his attachment to simple products and especially the vegetables of the sun. A perfect osmosis with La Maison de Bâcon which wishes to offer to its customers a sincere and generous cuisine with local products of quality, in a rethought and modernized.