Villeneuve-Loubet Celebrates the Genius of Auguste Escoffier: Three Days of Flavour, Show, and Tradition
From 10 to 12 October 2025, Villeneuve-Loubet will pay tribute to Auguste Escoffier, the legendary “King of Chefs and Chef of Kings”, with a new edition of the Fêtes Escoffier, the flagship event dedicated to gastronomy and the art of living.
This year, the guest of honour will be Eugénie Beziat, the talented chef of the prestigious L’Espadon restaurant at the Ritz Paris, while the events will be hosted by Vincent Ferniot, a well-known French culinary journalist and television personality.
A Weekend of Flavours, Shows, and Traditions
For three days, the seaside town will transform into a true capital of gastronomy, featuring live cooking demonstrations by renowned chefs, tastings, a gourmet market, and culinary workshops for both adults and children.
The festivities will also include musical performances, entertainment, and interactive experiences celebrating the joy of food and community.
The official opening will take place on Friday, 10 October, with the performance “Opéra Bouffe” at the Pôle Culturel Auguste Escoffier, combining music, theatre, and gastronomy in a festive atmosphere.
A Legacy that Continues to Inspire
Created in 1992 by Thérèse Dartois, the Fêtes Escoffier were established to honour the memory of the chef who revolutionised modern gastronomy, introducing the kitchen brigade system and authoring the iconic Guide Culinaire.
Today, with the support of the Escoffier Museum of Culinary Art, the festival has become an internationally recognised event, attracting world-renowned chefs and visitors from across the French Riviera.
Villeneuve-Loubet: A Cradle of Taste and Creativity
During the Fêtes Escoffier, Villeneuve-Loubet comes alive with the flavours, aromas, and colours of gastronomy — a vibrant blend of innovation and tradition celebrating the culinary and cultural heritage left by Auguste Escoffier, the visionary who transformed cuisine into a true universal art form.
The full event programme is available at the end of the article.
