We are here to customize each of your events


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.


The Sea

Brandade candies

Mussels gratinated Provençal style

Gingerbread with Shrimp and Bombay Curry

Scrambled eggs in shell and lumpfish eggs

Semi-cooked tuna with Yakitori sauce

Fresh salmon tartare and fennel espuma on a beetroot crisps

The Provence and Tuscan nature table

Homemade tapenade

Tuna and chives

Eggplant caviar with goat curd

Anchoïade and vegetables from the garden

Cold tomato soup


Small artichokes à la Romaine

Ricotta-stuffed peppers

Conchiglioni with vegetables

The Provencal Market

Pissaladières – Speciality of Nice

Crispy Aix

The farandole of canapes with raw vegetables

Mini ratatouille, goat cheese and pistou on a potato chips

Zucchini cannelés with pine nuts with basil

Dried tomatoes

Olives from Nyons

Marinated and grilled peppers

Mix of lunch rolls:

Tomato mozzarella and basil / Homemade terrine / Homemade smoked salmon

Mini burgers, Mini croques monsieur, Mini Hot Dogs

Samossa with Apple, Chicken and Cumin

Wraps with smoked salmon, arugula and lime cream

Mini tart with garden vegetables, candied tomatoes and fresh thyme


Vitello/Tonatto in an instant smokehouse
Fillet of veal cooked in low temperature, smoked in front of you with tuna espuma and condiments 

Burratta des Pouilles

Burrata with vine peach, olive oil and balsamic 

Salmon Gravlax / gin / citrus

Salmon Gravlax & Emulsion of a citrus gin cocktail
For people who love gin and raw fish

Sea bass / limes / granny-smith

Minute tartar full of freshness, infused with lemons and placed on a granny-smith apple crisps

The Brasero 

 Wild prawns, scallops

 Marinated beef, octopus a la provençale

Semi-cooked foie gras

Fresh figs, gingerbread

The Parmigiano Reggiano wheel

PDO* 24 months of maturation 

Homemade ravioles or gnocchi cooked in its millstone flambéed with Myrthe or Farigoule 

Perfect Egg

Organic free-range eggs 

Placed on a tomato bread soup

Garden basil pistol

Iberian ham 

Iberian ham matured during 36 months with sheep cheese and bread   

* PDO /Protected Designation of Origin



Ceviche of scallops from Bretagne and bass from Mediterranean Sea with crisps vegetables and seasonal herbal juice with seaweed

Zucchini flower stuffed with Bruccio and vegetable in minestrone style with olive oil

Langoustine from Bretagne in kadaif style, lime syrup and vegetables from the garden

Aïoli revisited (Provencal dish with olive oil and garlic)

Focaccia with cuttlefish ink, garden vegetables, raw vegetable shavings,

Cod brandade, citrus caviar


Limousin veal filet with Bruccio, Corsican honey and Menton lemon juice served with arugula, seasonal vegetable millefeuille and potato from the garden

Crunchy Riez lamb with seasonal herbs, rosemary juice served with Pertuis potatoes and fresh thyme, vegetable from the garden and candied tomatoes

Half duck breast from Huartia farm with cider and roasted figs served with zucchini, creamy polenta and snacked parmesan cheese

Wild Mediterranean sea bass just seared served with seasonal vegetables and its candied lemon and basil oil

Beef Wellington fillet, morel sauce. Provence potato gratin, garden vegetables and mustard sprouts

The Vegan dish from our own organic vegetable production

Focaccia with almonds and pine nuts, tomatoes and basil – Eggplant cannelloni, grilled tofu marinated in Japanese style – Millefeuille of summer vegetables (eggplant, zucchini, peppers) – Fine potatoes with fresh thyme and fresh herb pesto


Slate of cheeses on a table to share

Cheeses selected by Maître Lemarié cheese maker in Aix en Provence


Our pastry chef can offer a multitude of desserts ranging from the most classic, Fraisiers, Opéra, Saint Honoré, etc. to original creations.

We also make magnificent dessert buffets with our essentials,

Lavender crème brûlée
Chocolate pudding
Panna cotta with seasonal fruits
Strawberries from the garden
Floating islands
Assortment of seasonal fruit pies
Homemade ice creams and sorbets
Fresh fruit salad
French Macarons

If you want a plate dessert here are some suggestions:

Lemon, a dessert full of freshness and pep’s.

Crisp cookie, Chantilly mascarpone lime zest, Creamy Lemon

The strawberry, a classic revisited while roundness

Sweet dough, Light vanilla cream from the islands, Provence strawberry, White chocolate velvet flocking

Rhubarb, a balanced dessert between fruit and gluttony

Shortbread, Duo of strawberry and rhubarb compote, Candied rhubarb, Creme brulee stick

Chocolive, an original and refined exceptional dessert

White chocolate reconstituted cookie, Dark chocolate oil ganache olive, Crunchy intense chocolate, Dark olives chocolate mousse from nyons