To enjoy yourself, to have fun, to stock up on original and tasty recipes, to learn the secrets of top chefs.
There are many reasons to take part in the fifth edition of the Biot Christmas cooking festival. Do you prefer savoury or sweet? Traditional or exotic? No worries, there will be something for everyone.
With Michael Fulci and Emilien Brietz (Les Terraillers, Biot, Michelin star), Marc Saint-Saëns (Chocolaterie Marc Saint-Saëns, Biot), Nicolas Dolbeau (Atelier de pâtisserie Nicolas Dolbeau, Juan les Pins), Jean Haidar (Le Cèdre, Nice), Emilien Nourry (Le Millésime, Nice), Jacques Rolancy (Meilleur Ouvrier de France Le Domino, Draguignan), Geoffroy Szamburski and Lucas Simoncini (La Table du Royal, Saint-Jean-Cap-Ferrat), Massimo Viglietti (2 Michelin stars, Rome).
With Michael Fulci and Emilien Brietz (Les Terraillers, Biot, Michelin star), Marc Saint-Saëns (Chocolaterie Marc Saint-Saëns, Biot), Nicolas Dolbeau (Atelier de pâtisserie Nicolas Dolbeau, Juan les Pins), Jean Haidar (Le Cèdre, Nice), Emilien Nourry (Le Millésime, Nice), Jacques Rolancy (Meilleur Ouvrier de France Le Domino, Draguignan), Geoffroy Szamburski and Lucas Simoncini (La Table du Royal, Saint-Jean-Cap-Ferrat), Massimo Viglietti (2 Michelin stars, Rome).
Rates
Rates
From €12. Registration opens on 12 December at www.biot.fr
Opening times
Opening times
From 20 December 2025 until 30 December 2025
From 20 December 2025 until 30 December 2025
Monday
at 14:00
Tuesday
at 14:00
Wednesday
at 14:00
Thursday
at 14:00
Friday
at 14:00
Saturday
at 14:00
Sunday
at 14:00
Location
Location
Spoken languages
Spoken languages
Access
Access
- Municipal exhibition halls Hedberg Torun
