Fabrice et Virginie Lavergne, dirigeants de Pavillon Traiteur

OUR STORY

A FAMILY-RUN CATERER ON THE FRENCH RIVIERA SINCE 1999

Pavillon Traiteur is a family story before it is a business story. For more than thirty years, this catering house has grown on the French Riviera thanks to two generations of the Lavergne family: parents who dared to take it over, then their two children, Fabrice and Virginie, who steered it through every crisis without ever losing sight of what it stands for.

Today, every reception we deliver, from Monaco to Cannes, draws on that journey, business acumen, rigorous management and the art of hospitality.

1999, A FAMILY TAKEOVER

In 1999, Marc and Chantal Lavergne bought Pavillon Traiteur. They did not come from the restaurant trade but from the food retail, where they had acquired and run several supermarkets in the region.

They brought to the company what they knew best: demanding management, a genuine customer-service culture and one simple conviction. Taking over a caterer is not just about taking over a kitchen; it means making a long-term commitment to your clients.

THE HÉDIARD YEARS,
A SCHOOL OF EXCELLENCE

A few years later, Michel Pastor, then owner of the prestigious Hédiard fine food house, was looking for a caterer able to bring his high standards to events. He and Marc Lavergne immediately saw eye to eye, Pavillon Traiteur became Pavillon Hédiard, and two fine food boutiques opened in Monaco and Cannes.

"Our story since 1999"

It was during this period that Virginie Lavergne joined the company. Purchasing, staff management, logistics, follow-up of every event: she organised everything behind the scenes with precision. These years shaped Pavillon Traiteur's DNA: a high-end image front of house, and flawless operational rigour in the kitchen and in logistics.

2008, THE CHOICE TO HOLD ON

The 2008 financial crisis hit the company hard: turnover was cut in half. The Lavergne family had only one priority: to stay united and protect jobs. The partnership with Hédiard came to an end, and the company went back to its original name, Pavillon Traiteur.

Fabrice Lavergne took over the management of the company and made a bold choice: to focus on sports and major professional events. Their calendars are set well in advance, which gave the company a level of visibility that is rare in this industry. Matches, congresses, conventions: Pavillon Traiteur learned to cater on a large scale, with the same high standards. For several years, Fabrice personally handled the most strategic accounts while Virginie ran the organisation. Step by step, the company won back its place on the French Riviera.

This is the expertise behind our Congress Range today.

Dégustation avec le chef Philippe Joannès, Meilleur Ouvrier de France, chez Pavillon Traiteur

2020,
A NEW CHALLENGE

Twelve years later, the health crisis brought the events industry to a standstill. Pavillon Traiteur was among the first companies affected. For many long months, the teams, equipment, and premises had to be kept going, with no activity an no visibility.

Fabrice and Virginie came through this period as they had previous ones: together, holding their course.

2026,
PAVILLON SIGNATURE

Out of this ordeal came their strongest conviction: to return fully to the very high end, a world they have known since the Hédiard years, now with a company that is solid and well structured.

Table de dîner de gala dressée par Pavillon Traiteur sur la Côte d'Azur

This ambition has a name: Pavillon Signature. Signature dishes, tableware brought back to centre stage, service choreography designed for gala dinners and the most demanding clients, and a venue search service dedicated to agencies, companies and MICE.

To bring it to life, the company has invested in its production kitchen, strengthened the traceability of its products with software developed for our trade, and opened a new tasting room in Mouans-Sartoux.

ONE TEAM, MANY TALENTS

Pavillon Traiteur has become a leading name in the organization high-end receptions in the South-East of France.

Quality service and inventive cuisine adapted to a wide range of receptions: gala and ceremonial dinners, launch cocktails, private events, congresses and conventions.

Whether traditional or innovative, we offer a tailor-made menus to suit every occasion.

No matter the event, Pavillon Traiteur team is ready to take on the challenge of creating a unique gastronomic experience that reflects the identity and theme of each client.

A team of passionate women and men, in love with nature and high quality cuisine.

Every member is encouraged to nourish both their mind and soul through enthusiastic and passionate work every day, so they feel responsible and entrusted with an essential mission. Committed and perfectionistic in our catering business, we are constantly on the lookout for the best, the finest, and the healthiest options.

SERVICE
COMMERCIAL

From the very first exchange, our sales team listens to you and builds your project with you, from choosing the venue to the big day.

SERVICE
COMMUNICATION

Photos, videos, social media: we showcase your events before, during and after each reception.

SERVICE
PRODUCTION

Chefs, pastry chefs and cocktail party specialists work in our laboratory in Mouans-Sartoux. They create seasonal recipes, both traditional and more creative.