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Culinary Excellence and Humanitarian Commitment: Catering Pavilion at the Restos du Cœur Evening

On November 15, 2023, a memorable evening took place at the Carlton in Cannes, with the help of Pavillon Traiteur, for the benefit of Restos du Cœur.


Exceptional Teamwork for a Noble Cause

The success of this evening is the result of close collaboration between Pavillon Traiteur and eminent regional chefs. Each member of the team, under the leadership of Chef Denis Fétisson, demonstrated unfailing commitment. The room staff and cooks of Pavillon Traiteur worked voluntarily, reflecting their dedication to those most in need.


Chefs at Restos du Cœur Cannes


Culinary Art in the Service of the Heart

The Pavillon Traiteur team shone with its professionalism, ensuring a high-quality gastronomic experience for the 500 guests. The preparation and service of the dishes, carried out with remarkable precision and speed, were praised by all participants. This culinary performance not only delighted the taste buds but also conveyed a strong message of solidarity and compassion.



Exceptional Gastronomic Menu

  • Starter: Sacampis in head jelly, flavors of candied citrus fruits and comice pear with Camargue fleur de sel. Riviera of vegetables with Château Virant green fruity olive oil, kumquat.


  • First Course: Fine apple ravioli with melanosporum truffle delicacy, pencil leeks steamed in butter, supreme sauce with old parmesan, leaves of d' spinach.


  • Second Course: Mediterranean croaker powdered with star anise, then cooked in lemon tree steam, clementine pumpkin, cognac persimmon, crunchy sesame, muscat grape juice with straw wine.


  • Dessert: Mont Blanc inspiration... Brown sweetness, Lychee freshness, Raspberry coulis.


  • Mignardise: MicMac macaron and coffee.


Perfect Coordination for Maximized Impact

The flawless organization of the evening highlighted the operational excellence of Pavillon Traiteur in the new reception room at the Cartlon in Cannes. The coordination between the cooks, servers, and organizers was a model of efficiency, contributing to a smooth and enjoyable evening for everyone.


Positive Feedback and Renewed Commitment

Feedback from guests and partners was unanimously positive, highlighting the excellence of the service and the quality of the dishes. This success reinforced Pavillon Traiteur's commitment to charitable initiatives, promising future equally fruitful collaborations.


CHEFS’ DINNER: THE COLLECTORS

An exceptional gourmet dinner for 20 hands took place during the Chefs' Dinner. This prestigious evening brought together 10 renowned chefs, under the direction of Laurent Brunel< span style="color: rgb(55, 65, 81);">, the "resident" Carlton restaurants. Participating chefs include Denis Fetisson, chef of La Place de Mougins, Christian Morisset< /span> from the restaurant Le Figuier de Saint Esprit in Antibes, Jean-François Berard, at the head of the René'Sens and Bastide des Saveurs restaurants at the Bérard & Spa at Cadière d'Azur, Jérome de OliveiraPhilippe Joannès, culinary consultant at Pavillon Traiteur and Meilleur Ouvrier de France, Hermance Caro and Quentin Joplet, from the Castellaras restaurant in Fayence, < /span>Andreas Karapanos from Louis XV to Monaco, and finally Noel Mantel from Restaurant Table 22 in Cannes.


In addition, Pavillon Traiteur goes beyond the simple culinary service. Under the initiative "Pavillon des Chefs" , we offer collaborations with talented, renowned chefs. These renowned chefs use their know-how by creating exceptional signature menus, all orchestrated by Pavillon Traiteur, guaranteeing an unforgettable gastronomic experience.



Conclusion: A Successful Event Thanks to Collective Commitment

This evening not only raised essential funds for the Restos du Cœur, but it also highlighted the crucial role of social commitment and volunteering in the catering sector. Pavillon Traiteur is proud of its contribution to this success and warmly thanks all participants for their support.




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