Nocébé

Nocébé Nomad culinary event inviting epicurean chef

🖕🏻[COVID-19] Day 18🖕🏻Still locked in, and maybe for a longer time now...😷 we keep working for you to make your nights, y...
01/04/2020

🖕🏻[COVID-19] Day 18🖕🏻
Still locked in, and maybe for a longer time now...😷 we keep working for you to make your nights, your days and your diners great again🔥

Thomas Codsi is not only a chef but he is also a mixologue. Half lebanese, He learnt everything by reading traditional l...
01/04/2020

Thomas Codsi is not only a chef but he is also a mixologue. Half lebanese, He learnt everything by reading traditional lebanese cooking books. first open two cocktails bar and then opened a modern lebanese restaurant out of the parisian fame. Drinking his cocktails and eating his middle eastern food was a blast, why not sharing a Nocébé with him ? Mezze, arak and mastic smoothly melted with our natural wines.

Chef Mathieu Canet meets chef Tim Van Groosthest for a two days special menu. The Watergang team came in Paris a year be...
01/04/2020

Chef Mathieu Canet meets chef Tim Van Groosthest for a two days special menu.
The Watergang team came in Paris a year before this event and had diner at chef Mathieu Nocébé. They loved his cooking and the concept so they proposed to organize a Nocébé x Watergang.
A year later, Nocébé and Mathieu were taking Amsterdam for 2 days with the Watergang team. This experience was memorable for each of us. Great team, great food, great wine, great city.

Marta Cerbino now cheffe in Italy, where she is originaly from, worked for while with Virgile and Brieu at Le Chateaubri...
01/04/2020

Marta Cerbino now cheffe in Italy, where she is originaly from, worked for while with Virgile and Brieu at Le Chateaubriand. Bounderies were made and doing a Nocébé with Marta was obvious ! The kitchen was super small, the crowd thirsty and big, but the team espacially in shape. We ate the italian way, drank the italian way, but enjoyed Nocébé's way.

Jack bosco, at that time sous-chef at le Grand Bain met Virgile quite by accident, but they matched right away and the i...
01/04/2020

Jack bosco, at that time sous-chef at le Grand Bain met Virgile quite by accident, but they matched right away and the idea of cooking for a Nocébé naturally came. We didn't know his cooking vibe, but what he did was absolutly great. Comfy, savoury and elegant.

Mathieu Canet, chef at Le Dauphin, killed it by using high standard products like safran or pigeon and mixing them with ...
01/04/2020

Mathieu Canet, chef at Le Dauphin, killed it by using high standard products like safran or pigeon and mixing them with our most basic and familiar products. the menu was still at 30e and the atmosphere specialy dope that afternoon at Biondi.

Paul Boudier, now chef at Le Maquis and elected best bisstrot in Paris by Le Fooding in 2020, did a japanese inspiring m...
01/04/2020

Paul Boudier, now chef at Le Maquis and elected best bisstrot in Paris by Le Fooding in 2020, did a japanese inspiring menu for the second Nocébé. It was at La Canonnière in June, sun was out and wine was flowing. Great souvenir.

Charles Vignon, at that time at le Chateaubriand and now sous-chef at Le Baratin, did the first Nocébé with us at Les In...
01/04/2020

Charles Vignon, at that time at le Chateaubriand and now sous-chef at Le Baratin, did the first Nocébé with us at Les Initiés in the 18th arrondissement of Paris.
This was also our first partenership with the natural wine cellar Le Vin au Vert.

Address


Website

Alerts

Be the first to know and let us send you an email when Nocébé posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

  • Address
  • Alerts
  • Claim ownership or report listing

  • Want your business to be the top-listed Event Planning Service?

Share