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CORPORATE RECEPTIONS

We are here to customize each of your events

SEMINAR OPENING, PRODUCT LAUNCHING, ...

We think that a caterer plays a key role in the event organization and that it can definitely make the difference between an unforgettable dinner and a dinner describe as “seen already”.


Which is why we are placing our expertise and our passion for the benefit of your reception.


We are use to work for events of all sizes. Rather it is an intimate dinner of 20 people or a sumptuous cocktail for 500 people we always work with the highest requirement level in our kitchens and with our very high qualified staff. 


Take a moment to go through a few of our most beautiful reception venues that South of France offers.


Contact us to discuss your project so we can start creating your menu.

INSPIRATION FOR YOUR COCKTAIL

THE FISHER MAN CORNER

  • The codfish brandade candies
  • The gratiné mussels typically provence style 
  • Small prawns and Bombay curry gingerbreads
  • Scrambled eggs in shells
  • Home-made grooved smoked salmon
  • Half-cooked tuna fish with wakitori sauce
  • Cripsy scallop and pineapple
  • Lemon quinoa, pesto and trout eggs
  • Fresh salmon tartare and espuma de fenouil 


THE PROVENCALE MARKET

  • Fresh vegetable timbale and its anchovies 
  • Pissaladières 
  • Aix en Provence crisp
  • Small rates stuffed with codfish brandade and sesame 
  • Seasonal fresh vegetables farandole
  • Les brassé ola de chèvre et de ciboulette 
  • Mini ratatouille, chèvre et pistou sauce
  • Poultry samossa, apple and cumin
  • Pistou soup
  • Fish soup made with rockfish
  • Fluted zucchini and gable basil
  • Small Provence stuffed
  • Frozen melon soup with raspberries


THE ANIMATIONS

  • The plancha
  • Gambas skewers, lamb skewers, figatelli
  • Homemade foie gras
  • Homemade smoked salmon
  • The parma harm
  • The real Buratta “à la découpe”
INSPIRATION FOR YOUR MENU

STARTERS

  • Crayfish en pâte à kadaif, vegetables tagliatelle and lime sirop
  • Zucchini flowers stuffed with Bruccio and fresh basil goat cheese, small mesclun and candied tomatoes
  • Crisp scallops with a Coulis of Crayfish
  • Homemade smoked salmon Cannelés and lemon cream sauce on raw beetroot tartare 


ENTRÉE

  • Rack of lamb in fresh thyme crust and its rosemary juice
  • Veal fillet in farmer Bruccio and rocket salade with bittersweet sauce
  • Ceps crisp of Charolais
  • Farmer Provence honey duck magret and limes
  • Monkfish and scallops skewer with rock fish soup, accompanied with vegetables


CHEESES

  • Farmer cheeses assortments selected by a master cheesemaker 


DESSERTS

  • The Tiramisus 
  • The crèmes brûlées 
  • The chocolat fudge
  • The peach soup
  • Strawberry cake 
  • Raspberry cake 
  • The pièce montée 
  • The caramel / pear desserts
  • Homemade macarons assortments
  • Homemade icecream and sherbet
  • Apple and fresh thyme pear cassolette with virgin oil, speculos icecream
  • Green tea orange carpaccio 
  • Chocolat fountain and its fresh fruits skewers