{"id":1601,"date":"2018-06-28T16:17:34","date_gmt":"2018-06-28T14:17:34","guid":{"rendered":"https:\/\/bessem.alliance-cube.com\/esprit-bessem\/"},"modified":"2026-03-10T14:42:47","modified_gmt":"2026-03-10T13:42:47","slug":"bessem-spirit","status":"publish","type":"page","link":"https:\/\/www.bessem-restaurant.com\/en\/bessem-spirit\/","title":{"rendered":"The Bessem Spirit"},"content":{"rendered":"

[vc_row][vc_column col_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)”][vc_column_text el_class=”test-button”]\u00a0<\/span><\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column dfd_column_responsive_enable=”dfd-column-responsive-enable” col_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” responsive_styles=”padding_left_desktop:20|padding_right_desktop:20|padding_left_tablet:20|padding_right_tablet:-10|padding_left_mobile:20|padding_right_mobile:20″][dfd_spacer screen_wide_spacer_size=”75″ screen_normal_resolution=”1280″ screen_tablet_resolution=”1024″ screen_mobile_resolution=”800″ screen_mobile_spacer_size=”30″ screen_tablet_spacer_size=”30″][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″ css=”.vc_custom_1530521100662{background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}” col_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” offset=”vc_hidden-xs”][dfd_spacer screen_wide_spacer_size=”40″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][dfd_single_image module_animation=”transition.fadeIn” image=”562″][\/vc_column][vc_column width=”1\/2″ css=”.vc_custom_1530111503379{padding-right: 5% !important;padding-left: 5% !important;}” col_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)”][dfd_heading subtitle=”THE BESSEM RESTAURANT CHEF” content_alignment=”text-left” enable_delimiter=”” undefined=”” title_font_options=”tag:h1″ subtitle_font_options=”tag:h2″ title_responsive=”font_size_mobile:30|line_height_mobile:30″]<\/p>\n

BESSEM BEN ABDALLAH<\/p>\n

[\/dfd_heading][dfd_spacer screen_wide_spacer_size=”10″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][vc_column_text]<\/p>\n

Bessem Ben Abdallah worked as a chef at the Lana Hotel in Courchevel and at the Spondi in Athens. Later, he became Executive Chef for Pierre Gagnaire at the Airelles restaurant in Courchevel. He decided to move to the French Riviera in order to open his own restaurant.<\/p>\n

It took 5 months to entirely renovate the place. The inside dining room has a capacity of 35 people. It displays elegant plates, flowers, and tablecloths. The white walls now show beautiful plant frames. The terrace is lined with palm trees, olive trees and plane trees. A stoned fountain refreshes the 35 guests in an idyllic ambiance.<\/p>\n

[\/vc_column_text][dfd_spacer screen_wide_spacer_size=”20″ screen_normal_resolution=”1280″ screen_tablet_resolution=”1024″ screen_mobile_resolution=”800″ screen_normal_spacer_size=”20″][\/vc_column][\/vc_row][vc_row bg_check=”row-background-dark” dfd_bg_style=”image” dfd_parallax_style=”dfd_vertical_parallax” dfd_bg_image_new=”704″ dfd_bg_image_repeat=”no-repeat” dfd_bg_image_size=”initial” dfd_parallax_sense=”90″][vc_column width=”2\/3″ dfd_column_responsive_enable=”dfd-column-responsive-enable” col_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” responsive_styles=”padding_left_tablet:20|padding_right_tablet:20|padding_left_mobile:20|padding_right_mobile:20″ css=”.vc_custom_1533203670134{padding-right: 5% !important;padding-left: 5% !important;}” offset=”vc_hidden-md”][dfd_spacer screen_wide_spacer_size=”100″ screen_normal_resolution=”1280″ screen_tablet_resolution=”1024″ screen_mobile_resolution=”800″ screen_normal_spacer_size=”100″ screen_tablet_spacer_size=”80″ screen_mobile_spacer_size=”40″][dfd_heading subtitle=”of a passionated chef” content_alignment=”text-left” enable_delimiter=”” undefined=”” title_font_options=”tag:h1″ subtitle_font_options=”tag:h2|color:%23ff9037″ title_responsive=”font_size_mobile:30|line_height_mobile:30″]THE STORY[\/dfd_heading][dfd_spacer screen_wide_spacer_size=”10″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][vc_column_text]<\/p>\n

Coming from a family of intellectuals, his sister being a doctor and his brother a journalist, Bessem enjoyed his mother’s cuisine and his grandmother’s tips. He got his cooking and pastry diploma in 1997 from the Institut M\u00e9diterran\u00e9en de Tourisme (I.M.T). He began to work in 2000 at the M\u00e9tropole in Monaco next to Sergio Schoener, then at the \u00c2ne Rouge on the Harbor of Nice with Michel Devillers, and finally in Paris at the Orangerie with Michel Del Burgo. From 2007 until 2010, he became the executive chef of the well known Pierre Gagnaire at the Airelles in Courchevel, where he was able to win two stars in the\u00a0Michelin guide.<\/p>\n

In 2011, still in Courchevel, he took in charge the kitchen of the Lana Hotel for 5 years before moving to Greece, more precisely at the Spondi in Athens.\u00a0Taking advantage of his numerous experiences<\/span>, he decided to return to France and to open his own eponym restaurant.<\/p>\n

[\/vc_column_text][dfd_spacer screen_wide_spacer_size=”30″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″ screen_tablet_spacer_size=”30″ screen_mobile_spacer_size=”20″][dfd_icon_list list_fields=”%5B%7B%22icon_type%22%3A%22selector%22%2C%22select_icon%22%3A%22dfd_icons%22%2C%22ic_dfd_icons%22%3A%22dfd-socicon-plus%22%2C%22text_content%22%3A%22WATCH%20HIS%20INTERVIEW%20HERE%22%2C%22link_box%22%3A%22link_b%22%2C%22link%22%3A%22url%3A%252Fen%252F2018%252F08%252F22%252Fpath-chef%252F%7C%7C%7C%22%7D%5D” icon_border=”border_style:solid|border_radius:100|border_color:%23ff9037″ main_style=”style-1″ icon_size=”12″ icon_background=”#ff9037″ font_options=”tag:h4|font_style_bold:1″ icon_color=”#ffffff” background_size=”40″][dfd_spacer screen_wide_spacer_size=”100″ screen_normal_resolution=”1280″ screen_tablet_resolution=”1024″ screen_mobile_resolution=”800″ screen_normal_spacer_size=”50″ screen_tablet_spacer_size=”30″ screen_mobile_spacer_size=”20″][\/vc_column][vc_column width=”1\/3″ offset=”vc_hidden-md vc_hidden-sm vc_hidden-xs” col_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)”][dfd_spacer screen_wide_spacer_size=”120″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″ screen_tablet_spacer_size=”30″ screen_mobile_spacer_size=”20″][dfd_single_image image_size=”custom” image_width=”130″ image_height=”130″ hover_style=”dfd-image-shadow” module_animation=”transition.fadeIn” image=”6436″][dfd_spacer screen_wide_spacer_size=”30″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][dfd_single_image image_size=”thumb” hover_style=”dfd-image-shadow” module_animation=”transition.fadeIn” image=”6456″][dfd_spacer screen_wide_spacer_size=”30″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][dfd_single_image image_size=”thumb” hover_style=”dfd-image-shadow” module_animation=”transition.fadeIn” image=”1103″][dfd_spacer screen_wide_spacer_size=”” screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″ screen_tablet_spacer_size=”30″ screen_mobile_spacer_size=”30″][\/vc_column][\/vc_row][vc_row bg_check=”row-background-dark” dfd_bg_style=”image” dfd_parallax_style=”dfd_vertical_parallax” dfd_bg_image_new=”704″ dfd_bg_image_repeat=”no-repeat” dfd_bg_image_size=”initial” dfd_parallax_sense=”90″][vc_column dfd_column_responsive_enable=”dfd-column-responsive-enable” col_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” responsive_styles=”padding_left_tablet:20|padding_right_tablet:20|padding_left_mobile:20|padding_right_mobile:20″ css=”.vc_custom_1533541830339{padding-right: 10% !important;padding-left: 10% !important;}” offset=”vc_hidden-lg vc_hidden-sm vc_hidden-xs”][dfd_spacer screen_wide_spacer_size=”100″ screen_normal_resolution=”1280″ screen_tablet_resolution=”1024″ screen_mobile_resolution=”800″ screen_normal_spacer_size=”100″ screen_tablet_spacer_size=”80″ screen_mobile_spacer_size=”40″][dfd_heading subtitle=”OF A PASSIONATED CHEF” content_alignment=”text-left” enable_delimiter=”” undefined=”” title_font_options=”tag:h1″ subtitle_font_options=”tag:h2|color:%23ff9037″ title_responsive=”font_size_mobile:30|line_height_mobile:30″]THE STORY[\/dfd_heading][dfd_spacer screen_wide_spacer_size=”20″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][vc_column_text]<\/p>\n

Coming from a family of intellectuals, his sister being a doctor and his brother a journalist, Bessem enjoyed his mother’s cuisine and his grandmother’s tips. He got his cooking and pastry diploma in 1997 from the Institut M\u00e9diterran\u00e9en de Tourisme (I.M.T). He began to work in 2000 at the M\u00e9tropole in Monaco next to Sergio Schoener, then at the \u00c2ne Rouge on the Harbor of Nice with Michel Devillers, and finally in Paris at the Orangerie with Michel Del Burgo. From 2007 until 2010, he became the executive chef of the well known Pierre Gagnaire at the Airelles in Courchevel, where he was able to win two stars in the\u00a0Michelin guide.<\/p>\n

In 2011, still in Courchevel, he took in charge the kitchen of the Lana Hotel for 5 years before moving to Greece, more precisely at the Spondi in Athens.\u00a0Taking advantage of his numerous experiences<\/span>, he decided to return to France and to open his own eponym restaurant.<\/p>\n

[\/vc_column_text][dfd_spacer screen_wide_spacer_size=”100″ screen_normal_resolution=”1280″ screen_tablet_resolution=”1024″ screen_mobile_resolution=”800″ screen_normal_spacer_size=”50″ screen_tablet_spacer_size=”30″ screen_mobile_spacer_size=”20″][\/vc_column][\/vc_row][vc_row disable_element=”yes”][vc_column][dfd_spacer screen_wide_spacer_size=”55″ screen_normal_resolution=”1280″ screen_tablet_resolution=”1024″ screen_mobile_resolution=”800″ screen_normal_spacer_size=”50″ screen_tablet_spacer_size=”30″ screen_mobile_spacer_size=”20″][dfd_heading subtitle=”BESSEM CONFIDES” enable_delimiter=”” undefined=”” title_font_options=”tag:h1″ subtitle_font_options=”tag:h2″ title_responsive=”font_size_mobile:30|line_height_mobile:30″]THE CAREER OF A CHEF[\/dfd_heading][dfd_spacer screen_wide_spacer_size=”10″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][vc_row_inner css=”.vc_custom_1535555549653{padding-right: 5% !important;padding-left: 5% !important;}”][vc_column_inner][vc_column_text]<\/p>\n

\n
\n
\n

Bessem Ben Abdallah enjoys the magnificent patio of his restaurant to confide in Fabrice Roy (The Gastronomic News of the C\u00f4te d\u2019Azur and Monaco.) Influence of his Tunisian origins and Pierre Gagnaire\u2019s mentoring, discover the path of a passionate chef and his instinctive, creative and rigorous cuisine.<\/p>\n<\/div>\n

\n
\n
<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

[\/vc_column_text][dfd_spacer screen_wide_spacer_size=”30″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″ screen_tablet_spacer_size=”30″ screen_mobile_spacer_size=”20″][dfd_icon_list icon_align=”icon-center” list_fields=”%5B%7B%22icon_type%22%3A%22selector%22%2C%22select_icon%22%3A%22dfd_icons%22%2C%22ic_dfd_icons%22%3A%22dfd-socicon-plus%22%2C%22text_content%22%3A%22WATCH%20HIS%20INTERVIEW%20HERE%22%2C%22link_box%22%3A%22link_b%22%2C%22link%22%3A%22url%3A%252Fen%252F2018%252F08%252F22%252Fpath-chef%252F%7C%7C%7C%22%7D%5D” icon_border=”border_style:solid|border_radius:100|border_color:%23ff9037″ main_style=”style-1″ icon_size=”12″ icon_background=”#ff9037″ font_options=”tag:h4|font_style_bold:1″ icon_color=”#ffffff” background_size=”40″][\/vc_column_inner][\/vc_row_inner][vc_row_inner disable_element=”yes” css=”.vc_custom_1535560024180{padding-right: 5% !important;padding-left: 5% !important;}”][vc_column_inner][vc_column_text]<\/p>\n

\n
\n
\n

Bessem Ben Abdallah enjoys the magnificent patio of his restaurant to confide in Fabrice Roy (The Gastronomic News of the C\u00f4te d\u2019Azur and Monaco.) Influence of his Tunisian origins and Pierre Gagnaire\u2019s mentoring, discover the path of a passionate chef and his instinctive, creative and rigorous cuisine.<\/p>\n<\/div>\n

\n
\n
<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

[\/vc_column_text][dfd_spacer screen_wide_spacer_size=”30″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″ screen_tablet_spacer_size=”30″ screen_mobile_spacer_size=”20″][dfd_videoplayer video_link=”https:\/\/www.youtube.com\/watch?v=I8yDI5dFGrM” main_style=”style-1″ video_thumb=”1857″ icon_background=”#ff9037″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row disable_element=”yes”][vc_column width=”1\/2″ css=”.vc_custom_1572429283539{padding-right: 3% !important;padding-left: 5% !important;}” col_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)”][dfd_spacer screen_wide_spacer_size=”50″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″ screen_tablet_spacer_size=”30″ screen_mobile_spacer_size=”30″][dfd_heading subtitle=”Pastry Chef” content_alignment=”text-left” enable_delimiter=”” undefined=”” title_font_options=”tag:h1″ subtitle_font_options=”tag:h2″ title_responsive=”font_size_mobile:30|line_height_mobile:30″]MAXIME SIMONOT[\/dfd_heading][dfd_spacer screen_wide_spacer_size=”10″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][vc_column_text]<\/p>\n

After having done his apprenticeship at F\u00e9lix, on the Croisette, Maxime Simonot obtained his CAP of pastry and the additional mentions of caterer and pastry chef. This alumnus of the Lyc\u00e9e Hotelier Paul Augier from Nice and Greta won the 2009 bronze medal at the French championship of plated desserts. This award paved the way to a career start at famous restaurants: three years at the Bastide Saint Antoine in Grasse, with Jacques Chibois, two years with S\u00e9bastien Broda at Park 45 in Cannes as deputy Pastry Chef of Pascal Picasse, and three years at the Bastide Bruno Oger before joining Bessem in 2017.<\/div>\n
<\/div>\n
–<\/span><\/div>\n
<\/div>\n
Maxime Simonot practices a pastry of instinct, with a great sensitivity in the tastes and a passion for the ephemeral… Jacques Chibois said once about Maxime that he was a “cook who makes sweet food.\u00bb Maxime takes a close interest in history, culinary news and cookbooks which he owns a beautiful collection dating, for the oldest, from the 19th century.<\/div>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][dfd_spacer screen_wide_spacer_size=”50″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″ screen_tablet_spacer_size=”30″ screen_mobile_spacer_size=”30″][dfd_single_image image=”2002″][\/vc_column][\/vc_row][vc_row disable_element=”yes”][vc_column width=”1\/2″ css=”.vc_custom_1530202637214{padding-right: 5% !important;padding-left: 5% !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}” col_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)”][dfd_spacer screen_wide_spacer_size=”50″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][dfd_heading subtitle=”POUR UNE CUISINE DE QUALIT\u00c9” content_alignment=”text-left” enable_delimiter=”” undefined=”” title_font_options=”tag:h1″ subtitle_font_options=”tag:h2″ title_responsive=”font_size_mobile:30|line_height_mobile:30″]DES recompenses[\/dfd_heading][dfd_spacer screen_wide_spacer_size=”10″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][vc_column_text]Bessem Restaurant est reconnu par le Guide Michelin, qui lui a attribu\u00e9 une assiette qui indique une cuisine de qualit\u00e9, ainsi qu\u2019un bon standing.<\/p>\n

De plus, Bessem Restaurant a \u00e9galement re\u00e7u l\u2019attribution de \u00ab\u00a0restaurant de qualit\u00e9\u00a0\u00bb de la part du coll\u00e8ge culinaire de France. Cette attribution signifie que Bessem Restaurant s\u2019engage \u00e0 adopter une d\u00e9marche d\u2019am\u00e9lioration continue de la qualit\u00e9 ainsi qu\u2019\u00e0 faire de la sant\u00e9 humaine et celle de la Terre une priorit\u00e9 (respect des produits, la recherche d\u2019un \u00e9quilibre nutritionnel et la volont\u00e9 de lutter contre le gaspillage).<\/p>\n

<\/h3>\n

[\/vc_column_text][dfd_spacer screen_wide_spacer_size=”” screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″ screen_tablet_spacer_size=”20″ screen_mobile_spacer_size=”20″][\/vc_column][vc_column width=”1\/2″ css=”.vc_custom_1530111503379{padding-right: 5% !important;padding-left: 5% !important;}” col_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)”][dfd_spacer screen_wide_spacer_size=”50″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][dfd_image_layers periodicity=”0.6″ list_fields=”%5B%7B%22image_id%22%3A%22580%22%2C%22layer_animation%22%3A%22fadeIn%22%7D%2C%7B%22image_id%22%3A%22711%22%2C%22layer_animation%22%3A%22fadeIn%22%7D%5D”][dfd_spacer screen_wide_spacer_size=”10″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][dfd_videoplayer][\/vc_column][\/vc_row][vc_row disable_element=”yes”][vc_column dfd_column_responsive_enable=”dfd-column-responsive-enable” col_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” responsive_styles=”padding_left_desktop:20|padding_right_desktop:20|padding_left_tablet:20|padding_right_tablet:20|padding_left_mobile:20|padding_right_mobile:20″][dfd_spacer screen_wide_spacer_size=”60″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″ screen_mobile_spacer_size=”30″ screen_tablet_spacer_size=”30″ screen_normal_spacer_size=”30″][dfd_delimiter delimiter_style=”dfd-delimiter-with-line” delim_line_color=”#ff9037″ undefined=””][dfd_heading style=”style_09″ subtitle=”” content_alignment=”text-left” enable_delimiter=”” heading_margin=”margin-top:5″ undefined=”” title_font_options=”tag:h1″ subtitle_font_options=”tag:h2″ title_responsive=”font_size_mobile:30|line_height_mobile:30″]NEWS FEED[\/dfd_heading][dfd_spacer screen_wide_spacer_size=”30″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][dfd_blog_posts posts_to_show=”3″ items_offset=”20″ post_image_width=”400″ post_image_height=”250″ columns=”3″ enabled_autoslideshow=”” thumb_rounded=”6″ post_show_top_cat=”” post_show_meta_category=”” post_show_author_box=”” post_content_alignment=”text-center” title_google_fonts=”yes” post_content_style=”full_front” post_style=”carousel” title_font_options=”font_size:20|color:%23ffffff” title_custom_fonts=”font_family:Nunito%3A300%2Cregular%2C700|font_style:300%20light%20regular%3A300%3Anormal” post_categories=”au-fil-des-jours,presse”][dfd_spacer screen_wide_spacer_size=”30″ screen_normal_resolution=”1024″ screen_tablet_resolution=”800″ screen_mobile_resolution=”480″][dfd_icon_list icon_align=”icon-center” list_fields=”%5B%7B%22icon_type%22%3A%22selector%22%2C%22select_icon%22%3A%22dfd_icons%22%2C%22ic_dfd_icons%22%3A%22dfd-socicon-plus%22%2C%22text_content%22%3A%22VIEW%20ALL%20NEWS%22%2C%22link_box%22%3A%22link_b%22%2C%22link%22%3A%22url%3A%252Fen%252Fnews%252F%7C%7C%7C%22%7D%5D” icon_border=”border_style:solid|border_radius:100|border_color:%23ff9037″ main_style=”style-1″ icon_size=”12″ icon_background=”#ff9037″ font_options=”tag:h4|font_style_bold:1″ icon_color=”#ffffff” background_size=”40″][dfd_spacer screen_wide_spacer_size=”40″ screen_normal_resolution=”1280″ screen_tablet_resolution=”1024″ screen_mobile_resolution=”800″][\/vc_column][\/vc_row][vc_row dfd_row_config=”full_width_content” force_equal_height_columns=”main_row” mobile_destroy_equal_heights_resolution=”801″ row_custom_paddings=”yes” row_columns_paddings=”0″ dfd_bg_style=”gradient” dfd_bg_grad=”gradient_style:custom|gradient_custom_direction:45|gradient_css:background%3A%20url(data%3Aimage%2Fsvg%2Bxml%3Bbase64%2CPHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjxkZWZzPjxsaW5lYXJHcmFkaWVudCBpZD0iZ3JhZGllbnQiIHgxPSIwJSIgeTE9IjAlIiB4Mj0iMCUiIHkyPSIxMDAlIj48c3RvcCBvZmZzZXQ9IjI5JSIgc3R5bGU9InN0b3AtY29sb3I6IzAwMUQzNTsiIC8%2BPHN0b3Agb2Zmc2V0PSIxMDAlIiBzdHlsZT0ic3RvcC1jb2xvcjojMDAxMTIyOyIgLz48L2xpbmVhckdyYWRpZW50PjwvZGVmcz48cmVjdCBmaWxsPSJ1cmwoI2dyYWRpZW50KSIgaGVpZ2h0PSIxMDAlIiB3aWR0aD0iMTAwJSIgLz48L3N2Zz4%3D)%3B%0Abackground%3A%20-webkit-gradient(linear%2C%20left%20top%2C%20left%20bottom%2C%20color-stop(29%25%2C%20%23001D35)%2C%20color-stop(100%25%2C%20%23001122))%3B%0Abackground%3A%20-moz-linear-gradient(45deg%2C%23001D35%2029%25%2C%23001122%20100%25)%3B%0Abackground%3A%20-webkit-linear-gradient(45deg%2C%23001D35%2029%25%2C%23001122%20100%25)%3B%0Abackground%3A%20-o-linear-gradient(45deg%2C%23001D35%2029%25%2C%23001122%20100%25)%3B%0Abackground%3A%20-ms-linear-gradient(45deg%2C%23001D35%2029%25%2C%23001122%20100%25)%3B%0Abackground%3A%20linear-gradient(45deg%2C%23001D35%2029%25%2C%23001122%20100%25)%3B|gradient_value:29%25%20%23001D35%2C100%25%20%23001122″][vc_column width=”2\/3″ col_shadow=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)” col_shadow_hover=”box_shadow_enable:disable|shadow_horizontal:0|shadow_vertical:15|shadow_blur:50|shadow_spread:0|box_shadow_color:rgba(0%2C0%2C0%2C0.35)”][vc_column_text css=””]