Brother and Sister, Two Crises, One Shared Goal: The 5 Decisions of a Family-Owned Caterer on the French Riviera
A company is not defined by its dates. It is built on choices, some obvious, some risky. Since 1999, Pavillon Traiteur, a family-owned caterer on the French Riviera, has been through a takeover, a prestigious partnership and two major crises. At every turn, the Lavergne family had to make a decision. Here are the five choices that explain what the company is today, and why it is now launching Pavillon Signature.
Decision #1: Taking over a caterer with no background in hospitality (1999)
In 1999, Marc and Chantal Lavergne bought Pavillon Traiteur. Nothing in their careers pointed them in that direction: they came from food retail, where they had run several supermarkets in the region. Yet it was precisely this outsider's view that made the difference. They approached the trade with a retailer's instincts, tightly managed accounts, a customer who is listened to, and a promise kept over time. For them, taking over a caterer meant taking over a brand and a clientele, and committing never to let them down.
What it gave us: a rigorously run business, where a solid organisation matters as much as what is on the plate.
Decision #2: Partnering with Hédiard to learn excellence
A few years later, Michel Pastor, then owner of the renowned fine-food house Hédiard, was looking for a caterer able to deliver his standards in the field. He reached an agreement with Marc Lavergne: Pavillon Traiteur became Pavillon Hédiard, and two delicatessens opened in Monaco and Cannes. It was also during this period that Virginie Lavergne joined the company. Purchasing, staffing, logistics, the follow-up of every event: she took charge of everything clients never see, but on which the success of a reception depends.
What it gave us: a fine understanding of what a very high-end clientele expects, and a firm belief that elegance front of house rests on absolute precision behind the scenes.
Decision #3: turning to sport and conferences to save jobs (2008)
The 2008 financial crisis cut revenue in half. The family made a clear choice: stay united and protect every job. The partnership with Hédiard came to an end and the company went back to its original name, Pavillon Traiteur. Fabrice Lavergne took over as head of the company and made a bold bet: to focus on sport and major business events.
Unlike private events, matches, trade shows and conferences are scheduled months in advance. For a company that had to rebuild, that visibility was invaluable. The change ran deep: the company learned to cater on a large scale without lowering its standards. For several years, Fabrice personally handled the most strategic accounts, Virginie ran operations, and step by step Pavillon Traiteur won back its place on the French Riviera.
What it gave us: rare expertise in large-volume catering, which you will find today in our Congress Range.
Decision #4: keeping everything going, even at a standstill (2020)
Twelve years later, the COVID-19 pandemic brought the events industry to a sudden halt. Pavillon Traiteur, whose business then relied heavily on large gatherings, was among the first to be hit. For many months, with no activity and no visibility, Fabrice and Virginie chose to keep their teams, their equipment and their premises, so that the company would be ready on the day events resumed.
What it gave us: loyal teams, production facilities kept fully intact, and the certainty that the company can weather any storm.
Decision #5: Return to the very high end with Pavillon Signature (2026)
Out of that ordeal came the most ambitious decision of all. With a company that was once again on solid ground, and the experience of the Hédiard years, Fabrice and Virginie chose to return fully to the field of excellence. Pavillon Signature is the result. Fabrice Lavergne sums it up in one sentence:
"The most gastronomic and scenography for Mediterranean receptions on the French Riviera" - Fabrice Lavergne
In practice, this means signature dishes, a renewed emphasis on the art of the table, carefully staged service designed for the most discerning clients, and venue-finding support for agencies and companies. To make it possible, the company has invested in its production kitchen, strengthened the traceability of its products and opened a new tasting room in Mouans-Sartoux.
Signature is not a break with the past, but a return to our roots, enriched by everything the company has learned over thirty-five years.
A family business, then and now
From the 1999 takeover to the launch of Pavillon Signature, one thread has never been broken: a family that makes decisions together and keeps its word. Pavillon Traiteur was also the starting point of Groupe Pavillon, which today brings together catering, restaurant and hotel brands on the French Riviera and in Provence.
To find out more: read Our Story page and the full history of Groupe Pavillon.
FAQ
Why choose a family-owned caterer on the french riviera for your event?
Because you deal with people who make the decisions and stand behind them personally. At Pavillon Traiteur, the Lavergne family has run the business for almost 30 years. Every event is followed by a stable team that knows the region, its venues and their constraints.
How long has Pavillon traiteur been in business?
Marc and Chantal Lavergne took over the company in 1999. It has since been through the Hédiard years, the 2008 financial crisis and the 2020 pandemic, without ever leaving family hands. Now led by Fabrice Lavergne, it is also where Groupe Pavillon began, bringing together catering, restaurant and hotel brands on the French Riviera and in Provence.
what is the link between pavillon traiteur and hédiard?
A few years after the takeover, Michel Pastor, then owner of Hédiard, partnered with Marc Lavergne. The company became Pavillon Hédiard and opened two delicatessens, in Monaco and Cannes. That period shaped our understanding of a very high-end clientele and our pursuit of excellence.
what is pavillon signature?
Pavillon Signature is our prestige range, launched in 2026. It offers a refined, gastronomic catering service : signature dishes, the art of the table, staged service, and venue-finding support for agencies and companies.
what types of events do you cater for?
Weddings, private events, corporate receptions, conferences, trade shows and sporting events. From cocktail parties to gala dinners, from intimate meals to large-scale events, every service is tailored, with menus designed for the venue and the occasion.
where are your creations prepared?
Our creations are made in our own production kitchen in Mouans-Sartoux. The company has recently invested in it, strengthened the traceability of its products and opened a new tasting room.
Comments