catering pavilion: an innovative “nice culinary concept”, which celebrates local gastronomy
At Pavillon Traiteur , we are proud to present an innovative F&B concept that showcases local gastronomy with chefs from the Côte d'Azur for your event , through culinary animations created by renowned chefs from the region. This concept, initiated by MOF Philippe Joannes , brings together local culinary talents to create a unique experience, unveiled during a lunch cocktail for several thousand guests. Together, these chefs have merged the best of Niçois cuisine :
LOCAL CHEFS , led by Philippe Joannes, offered live culinary entertainment , where each guest was able to enjoy signature dishes highlighting local products. Here are some of the creations that enhanced this event:
By Xavier Malandran | Stuffed zucchini flower in red mullet mousseline , basil and pine nut tartare, saffron shellfish juice.
By Thomas Hubert | Ceviche-style sea bass from the Bay of Cannes , citrus broth, young coriander shoots, avocado cream.
By Fabien Rouvier | Socca tile , red tuna, Niçoise olive jam, vegetable garnishes from the sun and tomato vinaigrette.
By Samuel Victori | Watermelon salad , ginger, lime, vanilla syrup, chili pepper, coriander sorbet, coconut mousse, Timut pepper.
By Pierre Altobelli | Green Trofie with Pesto, Genovese style.
By Antonio Buono | Amarena cream , almond tuile, vanilla ice cream and vermouth sabayon.
Through Chefs of the French tradition , thus offering an immersive MOF gastronomic experience :
By MOF Jacques Maximin | Eggplant terrine , medley of herb salads, light anchoïade, red pepper ketchup and Genoese pistou.
By MOF Philippe Joannes | Panis niçois style "HotDog" , The Chef also orchestrated this gathering of talented chefs.
By MOF Jérôme de Oliveira | Carros strawberry compote , vanilla angel mousse and aloe vera.
By MOF Laetitia Gaborit | Her knowledge of dairy products enriched the gastronomic experience.
By MOF Thomas Subrin | Production of artisanal breads of impeccable quality.
By MOF Denis Ferault | He provided support for the development of culinary talents in the field.
Under the direction of MOF Philippe Joannes , this concept highlights the richness and diversity of Nice's gastronomy while offering an interactive and memorable culinary experience . Thanks to these culinary animations , our guests were able to discover the authentic flavors of our region in a fun and immersive way.
"We are thus reaffirming our commitment to quality, innovation and sustainability, values at the heart of Pavillon Traiteur's philosophy. Thanks to our team , in collaboration and support, all this has been possible ."
(Our concept can be proposed for an event of a minimum of 300 pax)
BEST WORKER IN FRANCE
Our Meilleurs Ouvriers de France (MOF) proudly position themselves as elite ambassadors of French culinary heritage, embodying excellence and authenticity in each dish. These exceptional artisans, recognized for their incomparable know-how, offer our guests a taste experience of rare quality.
PHILIPPE JOANNES
MOF CUISINE
With his exceptional experience and well-established reputation in the world of gastronomy, Chef Joannes plays a central role in the creation of unique gastronomic events that showcase " the brightest talents in our region ."
Recognized not only for his unparalleled expertise, but also for his ability to unite great culinary figures, Chef Joannes has been able to establish a true community spirit among the most distinguished chefs in our region. Together, they bring to life events that are not simply culinary rendezvous, but true celebrations of the art of cuisine, where innovation, tradition and excellence meet.
These events, orchestrated with care and passion, are an opportunity for you to discover unique culinary creations, resulting from inspired and inspiring collaborations.
"Below are photos illustrating the prestigious event that took place last July in Nice, on the occasion of the arrival of a cycling race. This concept, which was chosen, made it possible to serve 3,500 VIPs spread across Place Masséna, the Quai des États-Unis and the Jardin Albert Ier, in collaboration with Sodexo."
JACQUES MAXIMIN
MOF CUISINE
Jacques Maximin, Meilleur Ouvrier de France (MOF) in cooking , is a legendary chef recognized for his creativity and innovative approach to vegetables. Nicknamed the "Bonaparte of the kitchen" . Throughout his career, Jacques Maximin has inspired many generations of chefs thanks to his commitment to sustainable gastronomy.
An iconic chef, he revolutionized vegetable cuisine, bringing unique expertise in promoting local products. His know-how made it possible to enhance traditional flavors while respecting classic techniques, offering a timeless gastronomic experience. He embodied the French culinary heritage, contributing to the authenticity and excellence of the event.
Laëtitia Gaborit
MOF Cheeses
As a Meilleur Ouvrière de France (MOF) Cheese, she embodies the excellence and tradition of French cheesemaking. Her exceptional career, marked by a tireless quest for perfection, makes her one of the references in the world of cheesemaking.
Laëtitia selects high quality cheeses. Her in-depth knowledge of
Dairy products have enriched the gastronomic experience, allowing guests to discover authentic and refined flavors.
She has also collaborated with Metro to develop an exclusive range of premium cheeses .
thomas subrin
MOF baker
Thomas Subrin is one of the undisputed masters of French baking, having reached the pinnacle of his art by being crowned Meilleur Ouvrier de France (MOF) Boulanger .
Thomas contributed to the event with artisanal breads of impeccable quality. His baking expertise added an essential touch to the F&B offering.
The Chef oversees the production of breads and pastries for the principality's luxury establishments, including some of Monaco's most prestigious hotels.
Denis Ferault
MOF in Hotel and Tableware
As a principal and trainer in the hospitality industry, Denis brought an educational perspective and support to the development of culinary talent. His presence highlighted the importance of passing on know-how and training the next generation of chefs, contributing to the future of gastronomy.
He was awarded the title of Meilleur Ouvrier de France Maître d'Hôtel et des Arts de la Table 2007 , and is keen to pass on his passion for the profession and customer relations.
Jerome De Oliveira
2009 World Pastry Champion
With his innovative and artistic pastry creations, Jérôme was able to elevate the event to another level of sophistication. His expertise in pastry making allowed him to offer desserts that lived up to the event, combining technique and creativity to surprise and amaze the guests.
The youngest World Pastry Champion at just 23 years old, Jérôme De Oliveira is today considered one of the most talented pastry chefs of his generation.
The chef has opened his own boutique in Grasse , where he shares his exceptional know-how. Located in the ZA des Bois de Grasse , the boutique offers refined pastry creations, combining tradition and modernity.
the chefs of the French Riviera for your event
The new generation of talented chefs from the Nice region are bringing a breath of fresh air to local gastronomy. These up-and-coming chefs, renowned for their creativity and innovative approach, are reinventing traditional Nice dishes with a modern twist. Their culinary vision reflects not only current trends, but also the future of Nice cuisine, combining respect for tradition with gastronomic innovation.
Pierre Altobelli
Restaurant | Chez Davia - 11bis Rue Grimaldi, 06000 Nice
This talented chef brought a modern vision of Niçoise cuisine, while maintaining respect for traditions. Through his innovative approach, he presented reinvented local dishes, highlighting current culinary trends and reflecting the evolution of Niçoise gastronomy.
In 2019, he was recognized by the famous Gault&Millau guide by obtaining the Toque for his restaurant Chez Davia in Nice. In 2022, he distinguished himself again by winning the Trophée Tradition d'Aujourd'hui from Gault&Millau, an award that celebrates his commitment to maintaining the balance between tradition and innovation in his creations.
Samuel Victori
Gastronomic Restaurant | Les Agitateurs - 24 Rue Bonaparte, 06300 Nice
With his Michelin star and his recognized talent, Samuel added a touch of prestige to the event. His creativity and technical expertise allowed for revisiting traditional dishes in an innovative way.
In 2015, he won the Trophée de l'Œuf dans toutes ses recettes , a competition highlighting the originality and technical mastery of chefs around a simple but versatile ingredient. This award marked the beginning of his recognition in the gastronomic world.
In 2018, Samuel Victori and his team obtained a Michelin star for their restaurant Les Agitateurs, an innovative establishment that combines modernity and respect for local products.
Xavier Malandran
Restaurant | Bistrot Lougolin - 381 Rte de Plascassier, 06130 Grasse
Restaurant | Laflora - 351 Av. Saint-Basile, 06250 Mougins
A finalist of Masterchef 2011 , Xavier brought a touch of modernity and creativity to the event. His ability to innovate and surprise with dishes that were both simple and sophisticated added diversity to the culinary experience, reflecting the evolution of the local gastronomic scene.
His career and many experiences have allowed him to develop a unique culinary signature, marked by the finesse of tastes and the balance of textures. Today, Xavier Malandran is recognized for his uninhibited approach to gastronomy, combining technique, creativity and conviviality, which makes him a rising figure on the French culinary scene.
Fabien Rouvier
Restaurant | Relais de la Pinède, 1300 Rte de la Roquette, 06370 Mouans-Sartoux
With his uninhibited approach to gastronomy, Fabien brought a touch of simplicity and indulgence to the event. His way of sublimating tastes and textures made it possible to offer accessible, but always refined dishes, thus offering a warm and friendly experience.
Originally from the South of France, he draws his inspiration from the culinary riches of the region, which he sublimates in creations that are both simple and refined. At the head of the Relais de la Pinède in Mougins, Fabien offers uninhibited gourmet cuisine , where each dish is designed to sublimate tastes and textures, while remaining accessible and rooted in tradition.
Thomas Hubert
Restaurant | Olive and Artichoke, 6 Rue Sainte-Reparate, 06300 Nice
Representing the new generation of Niçois chefs, Thomas has proposed a modern cuisine inspired by local products. Mentioned in several gastronomic guides, he has contributed to the offer with his creations that combine finesse and authenticity, while highlighting the ingredients of the region.
A talented chef from the Nice region, where he has built a solid reputation thanks to his restaurant Olive et Artichaut , located in the heart of Nice. His establishment quickly attracted the attention of gastronomic critics, notably by obtaining the prestigious Bib Gourmand distinction from the Michelin Guide, which rewards restaurants offering high-quality cuisine at an affordable price.
Antonio Buono
Restaurant | Corso Cuneo n. 28 Fraz.TRUCCO 18039 Trucco – Ventimiglia
This promising young chef, winner of the S.Pellegrino Young Chef 2018 competition , brought new energy and an avant-garde vision to the event. His international approach and passion for Italian cuisine helped diversify the offering, while remaining faithful to the spirit of Niçoise cuisine.
At the helm of Ristorante Casa Buono in Ventimiglia, he offers modern Italian cuisine that highlights local and seasonal products, while respecting the culinary traditions of his native country. His approach is marked by great finesse in execution , innovative flavor combinations, and a particular attention to detail, which has quickly made his restaurant a gastronomic reference in the region.
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