A new festival dedicated to haute cuisine is coming to Roquebrune-Cap-Martin on 3 and 4 October 2026. The first ever “Oui, Chef!” (Yes, Chef!) will be transforming Cap-Martin Park into a culinary village. Chefs, artisans, producers, and enthusiasts are set to gather for two days to share their expertise and passion for fine food.
Sponsored by Marcel Ravin, a Michelin-starred chef with three stars (two at Blue Bay Marcel Ravin and one at Elsa Marcel Ravin) the festival will feature culinary demonstrations, masterclasses, meet-the-chef sessions, workshops, and children’s activities.
“I extend my warmest thanks to Marcel Ravin—a Roquebrune resident and Michelin three-star chef—for agreeing to serve as the patron of this first edition. His creativity, high standards, and deep connection to our region embody the very spirit of this festival,” said Patrick Césari, Mayor of Roquebrune-Cap-Martin.
Artisans, producers, and food industry professionals will be present throughout the weekend to showcase their products and expertise. Gourmet products, artisanal creations, and regional specialties will be available for discovery and tasting all weekend long.
With this new event, the town of Roquebrune-Cap-Martin has chosen to place gastronomy at the heart of this identity.
“This inaugural edition also reflects a shared desire to create an inclusive event—open to everyone—centred on connection, sharing, and the passing on of knowledge. By uniting chefs, artisans, producers, industry professionals, and families, ‘Oui, Chef!’ pursues a clear ambition: to establish Roquebrune-Cap-Martin as a key new autumn gastronomic destination on the Côte d’Azur,” says a recent press release by Oui, Chef!
Program Highlights
After an inauguration by Mayor Patrick Cesari and Marcel Ravin, the festival will kick off on Saturday morning with a children’s workshop. Kids will learn how to make a chestnut base with cinnamon-caramelized apple and whipped apple ganache by Thibault Licata, Chef at Le Temple Gourmand. (All cooking workshops, for kids or adults, are €10.)
Other cooking workshops on Saturday will include vanilla, chocolate, and hazelnut profiteroles by Nicolas Dolbeau, Pastry Chef at Pâtisserie Sensorielle. Demonstrations of various recipes will also take place throughout the day, including a demonstration by Jean-Claude Brugel, Meilleur Ouvrier de France (1996), who will create crispy poultry with seasonal vegetable ravioli.
Saturday will also feature talks about Nice’s heritage and its cultural and gastronomic identity, as well as a talk titled “Grain de Génie” (Seed of Genius) about flours and breads.
On Sunday, cooking workshops will include making gnocchi with Nouari Benkerrache, Private Chef at Le Petit Prince. Desert workshops will include how to make multicoloured cake pops, followed by several cooking demonstrations. Sunday’s talks will be about the world of chocolate.
“Oui Chef!” supports Pink October
In conjunction with the Oui Chef village, several participants are joining forces in support of Pink October. The “Monde des Crêpes” stand will take part in this initiative throughout the two-day event, by selling crêpes and hosting a Crêpe Suzette demonstration. “Les Gaillardises” will also contribute by supplying jams used at the stand. All proceeds from the “Monde des Crêpes” stand will be donated to the Roquebrune-Cap-Martin Municipal Social Action Centre as part of the Pink October campaign.
