The Michelin-starred chef Nicolas Rondelli invites Thomas Danigo for a four-hands dinner at Les Pêcheurs restaurant. Together, they offer refined and collaborative cuisine, blending Mediterranean terroir with contemporary creativity.
At the 5-star Cap d’Antibes Beach Hotel, the Michelin 1-star Restaurant Les Pêcheurs is much more than a gastronomic destination. With a noble spirit, it pays a sincere tribute to the fishing profession. These passionate and dedicated sea men, with their ancestral know-how and intimate relationship with the Mediterranean, provide exceptional fish, served at one of the Côte d’Azur’s most sought-after tables! As a member of Relais & Châteaux, the hotel and its restaurant reaffirm this prestigious address.
Through his experience with starred chefs – at Negresco, La Réserve de Beaulieu, and La Bastide de Saint-Antoine – chef Nicolas Rondelli has been elevating the Mediterranean cuisine of the restaurant for ten years, as its undisputed maestro! His talent? The art of skillfully combining and highlighting local products while respecting their original taste. His terroir cuisine reflects his image; generous, sincere, and radiant.
Friends, young Michelin-starred chef Thomas Danigo (restaurant Le Galanga – Hôtel Monsieur Georges Paris 5*) and his accomplice take on the challenge of a unique four-hands dinner where each will showcase their signature dishes!
Top of the class in culinary school, Thomas Danigo breaks the mold! With culinary diplomas in hand and numerous gastronomic contest awards, he honed his craft for seven years alongside chef Alain Pégouret. Driven by his talent and determination, he becomes the executive chef at Galanga where he earns his first star in just two years! Simultaneously, he crafts the menu for the legendary restaurant La Ponche St Tropez. His cuisine? Sensitive, contemporary, and instinctive.
Set on an elegant mahogany table, on a terrace designed like a ship deck facing the sea, the dinner promises to be an event where technical skill and camaraderie will meet!
Chef Nicolas Rondelli: La Méranda
Light and striking Provençal bites!
Pissaladière, Barbajuan, Pan Bagnat, Octopus Haricot Coco, Burrata Soufflé, Hand of Nice…
White Wine Côteaux Varois de Provence: Château La Calisse Patricia Ortelli 2021
Chef Thomas Danigo: Cornue Tomato Elderberry Smoked Poached Eggs
Bold balance between vivid freshness and controlled acidity, with candied and smoky notes!
Chef Thomas Danigo: Flame-Grilled Lisette Barbecue Bouille Chanterelles Salicornia
Lisette with crispy skin and tender heart, subtle and pronounced flavor, a dish like a light bouillabaisse!
White Wine Côte de Provence: Château Simone 2022
Chef Nicolas Rondelli: Sea Bass Artichoke Galanga
Sea Bass with remarkable cooking, spicy and sweet balance of galanga (a nod to chef Danigo’s restaurant), Artichoke in a trio of textures: melting, creamy, and crispy!
White Wine Bourgogne Côte d’Or Chardonnay: Fabien Coche 2023
Chef Thomas Danigo: Lamb Saddle Green Beans Smoked Pepper Harissa Confit Lemon
Tender lamb, highlighted by a medley of condiments with spicy and tangy notes!
Red Wine Côtes du Rhône: Mon Cœur J.L Chave 2023
Pastry Chef Dorian Lutzelschwab: Timut Granite Peach Currant – Strawberry Meringue Sheep’s Milk Curd Basil
Play of textures between the crunch of the meringue and the juicy tenderness of the strawberry, combining sweet and tangy softness!
White Wine Côte de Provence: Domaine Revelette Peter Fischer 2020
What I loved:
– The amuse-bouches of La Méranda offer a moment of sharing and a beautiful tribute to the Provençal gastronomic diversity
– The extreme freshness of the fish and their perfect cooking guarantee remarkable dishes
– The discovery of flame cooking on the Japanese Koron barbecue of Danigo’s dishes results in precisely cooked dishes with pronounced flavor
– The fine strawberry dessert; the sheep’s milk curd adds a touch of richness, a subtle counterpoint to the freshness and lightness of the whole,
– The fine “food and wine pairing” selection orchestrated by a sommelier maestro: Cyril Jaegel – experience with Michelin-starred tables and former leader of a prestigious Monégasque wine cellar,
Sneak peek with chefs Nicolas Rondelli and Thomas Danigo
How would you describe your cuisine? What do you wish to convey through your dishes to gourmets?
Chef Rondelli: “I see cooking with humility, composing according to the sea. Like a sailor! My Mediterranean cuisine reflects my childhood memories and is rooted in the traditions of the Nice region where I grew up. Respecting the product is fundamental to me; I work with Tony, who provides me with exceptional fish. It would be unthinkable to alter it!”
Chef Danigo: “Why should the vegetable always be the garnish? I like to switch roles, to offer a different vision, more sensitive, more responsible. My cuisine is centered on vegetables, Japanese flame cooking, spices, and smoking. Each dish tells a story – a childhood memory, a trip, a significant encounter – in a quest for sincere and emotional taste.”
Two Michelin-starred chefs for a unique dinner… what is the purpose of this four-hands gastronomic meeting?
Both: “For us, pure joy! It’s a moment of sharing and conviviality between the teams. It’s also an opportunity to learn together: new recipes, culinary techniques, original seasonings… in a wonderful setting! The restaurant is in full summer swing; there’s a great dynamic! For the guests… to delight them by offering two cuisines from different regions with beautiful complicity!”
What are your projects? What can we wish for?
Chef Rondelli: “Honored with a Michelin star, my desire is to get a second! For that, continue to persevere, to work with a cohesive team in a great atmosphere, and learn more in the kitchen through multiple encounters…”
Chef Danigo: “A second star would be fantastic as well! For that, I join Nicolas… perseverance, determination, and especially the balance between personal and professional life. For me, success comes through this balance… having good organization, being well surrounded and knowing when to slow down and think about oneself. At the beginning of August, I will no longer be part of the kitchens at restaurant La Galanga… I’m changing, opening up to new horizons…”
Cap d’Antibes Beach Club Hotel: 10 Boulevard Maréchal Juin – 06160 Cap d’Antibes
Open: Tuesday to Sunday from 7:30 PM to 9:30 PM.
