On November 23, 1826, to celebrate the arrival of King Charles-Félix, the city consuls and the people of Nice decided to mark the event by organizing a grand welcome party. Where? At the Port of Nice, of course!
Today, the port and its neighborhood are an integral part of Nice’s identity, and the magic of this celebration transforms the quays for an evening, inviting people to discover or rediscover the port. The completely pedestrianized paths become a stage for exchanges and meetings between locals and neighbors, creating an atmosphere of friendliness and peace.
In the minds and hearts of the people of Nice, the port has always fostered community bonds beyond its economic role. This emotional connection was revisited in 2004 with the first edition of “Lou festin Dou Pouort.”
This harbor festival project has evolved into “Lou Festin dou Pouort,” an annual event and an essential gathering at the start of the season, attracting more than 35,000 people each year.
For an evening, the port returns to being a place of encounters, exchanges, and conviviality that it has never truly ceased to be.
This year, the theme chosen for the Port Festival is “Lou Festin celebrates its 10th anniversary,” with the Francophonie Games as the guests of honor. 450 people are mobilized to welcome them, with harbor clubs and associations involved, and significant security measures are in place.
Each edition of the port festival represents a challenge for renowned chefs and pastry chefs, who, avoiding the easy route, refine their performances to present the best to the people of Nice and the Côte d’Azur.
For this 10th-anniversary edition, the chefs will be more committed than ever!
Auberge de la Madonne/ Christian and Thomas Millo, Peillon
Dish offered: Farandole of Niçoise flavors and its foie gras ruby
Nice Art Bistrot/ Marc Laville, Nice
Dish offered: Grilled prawns with avocado/crab salad and Niçoise gazpacho
Les Viviers Bretons/ Jacques Rolancy, Nice
Dish offered: Cod like a stockfish
Parcours Live/Fréderic Galand, Falicon
Dish offered: Hot-cold contrast with a blue lobster ravioli with fennel and candied Menton lemon, and a bisque ice cream, all drizzled with a boiling crustacean consommé infused with lemongrass and galangal
L’Univers/Christian Plumail, Nice
Dish offered: Small sea monkfish in cocotte, peasant rice with chanterelles
L’Aphrodite/ David Faure, Nice
Dish offered: Creamy saffron mussels in a Niçoise pebble & ink spaghetti with pesto
L’Ane Rouge/Michel Devillers, Nice
Dish offered: Mussel risotto in cocotte with local peach juice
Le Bistrot du Port/José Orsini, Nice
Dish offered: Tuna tartare with truffles and verbena sorbet
Pâtisserie Cappa/Serge Serain, Nice
Old rum and vanilla on the docks
Chocolate storm at Port Lympia
Sweet almond breeze
Pâtisserie Lac/Pascal Lac, Nice
Opera, Apple nougat, Desire, Creole
And also the winemakers of Bellet:
Domaine de Toasc, Collet de Bovis, Château de Crémat, Domaine de la Source, Clos Nicea, Domaine Vinceline, Via Julia Augusta, Clos Saint Vincent, Château de Bellet, Domaine St Jean
