Culinary Stars
Organize your tailor-made event with a gastronomic star, the Chef selected by you will be honored to be present during your private or professional event, on the Côte d'Azur.
For the organization of your tailor-made event on the Côte d'Azur, Pavillon Traiteur has surrounded itself with the biggest names in the business, by attracting the confidence of great leaders .
The Pavillon Traiteur house, passionate about French gastronomy, believes that it is important to be aware of the change in eating habits and the new desires of its customers.
These developments are therefore real engines of creation for us, they push us to adapt, to look further.
Here, a selection of Chefs who trust us for the realization of their events or to put together catering menus signed by their claws .
A universe of chefs is created within the Pavillon Traiteur, the promise of a journey of flavors mixing the most beautiful Mediterranean notes which will be highlighted in prestigious places .
Discover our selection of culinary stars on display.
TOP CHEF 2020
David Gallienne
Child of the country, David Gallienneis the worthy heir of his grandfather whom he initiated from an early age to the pleasures of gardening, fishing, the picking mushrooms and collecting snails, very early on, the young David discovereda passion for good foodand it is only natural that when he comes of age, he joins a hotel school.
From Alençon to Rouen via Bagnols de l'Orne, the chef honed his skills in the kitchens of Michelin-starred tables in Normandy,in love with his native land, the Chief is also travel enthusiast and never misses an opportunity to venture into distant lands to discover unknown cultures and flavors.
Winner of the 11th edition of Top chef, in 2020, the leader of Feather Garden, in Giverny (Eure), has not been idle since his time on television: a real springboard for his career. He now has his own show on France 3 ; The taste of encounters.
Today, at 33, the Normand is already chef and ownerof the Hotel and Restaurant & Jardin des Plumes in Giverny.
TOP CHEF 2022
Lilian Douchet
With his experience in starred restaurants, such as La Truffière, Paloma or the mythical George V, Lilian Douchet had been spotted by M6 while sharing his cooking tips on TikTok under the nickname “Doudou Kitchen”. After a remarkable career in Top chef, he is back for good at the head of his two restaurants with a watchword: to offer “a gourmet and elegant table at affordable prices”.
Fresh and local products, Lilian's challenge
In its restaurants, it has opted for the contemporary bistro style with modern cuisine, not revolutionary but well crafted. “In the two places I've created, I want people to feel good, it's not stuffy. »
His leit motif is to satisfy customers. For this, he created a map with seasonal products and at most with local products. Bordeaux, it's easier to work with local producers, here in Paris it's more complicated, but we're working on it, adds the chef. “I am inspired by the places and the clientele where my restaurants are located. At Dame Augustine, the cuisine is very fresh and not heavy. »
I validate absolutely everything that comes out. Today, I work a lot with my teams with the aim of making them grow on a daily basis, I teach what I know to others. My bosses manage very well, I have nuggets in my kitchens but I taste everything.
Lilian Douchet
Samuel Albert
TOP CHEF 2019
Samuel Albert : Anjou products it is with them that I grew up, they are my madeleine of Proust, my roots. They have always been the basis of my cooking, so you will find them on each of your plates. They are produced by local artisans, passionate and worked with respect for nature and the seasons.
Somewhere else ,travel is also our DNA, for 10 years we have traveled the world to train ourselves and go in search of new ideas.
At only 20 years old we, with a friend, decided to take our backpack, to go to London. This was our first starting point, which will then take us on the roads of Reunion Island, then Australia, Switzerland, China, New Zealand and Japan and a few other destinations for fun. . Today we return to work in France for the first time, and I brought back for you,a kitchen full of flavors and original products which will take your taste buds to multiple culinary journeys.
Top chef's an incredible experience that began following a bet with my friend Franckelie Laloum candidate for season 9 during an evening between chefs in Tokyo. This competition was for me an extraordinary experience where I was able to express myself and introduce my cuisine to as many people as possible.
Wilfried Romain
TOP CHEF 2022
Born in 1993 in Versailles,Wilfried Romain grew up in Moselle and became interested in the profession of cook very early. After 5 years of study at the hotel school in Metz, he began his career in Luxembourg at the restaurant La Cristallerie where he learned all the basics of cooking.
At 21 he decides to go to Australia to discover the world. Afterenriching professional experiences in Gold Coast and Melbourne, he took the opportunity to travel across the country, then to New Zealand, Indonesia and finally Thailand.This trip is a culinary revelation by discovering Asian food.
On his return to France, he settles in Paris. He has the opportunity to work at Tailored by Thierry Marx. This professional and human encounter allows him to discover another approach to cooking. Then he joins the chef Guillaume Goupil at Baudelaireto broaden its classical bases.
The desire to travel again being felt,he is going to south america. During his stay in Chile he experienced a new culinary approach to Borago-Restaurant (26 in the World's 50 Best Restaurants in 2018) with Rodolfo Guzman in Santiago. A traveling trip to Argentina, Bolivia, Peru and Colombia introduces him to other cultures. This South American circuit turns out to be rich in encounters that have opened his mind both humanly and culinary.
Back in Paris, several experiences were offered to him, including one at L'Orangerie with the Chef Alan Taudon. He is now embarking on a new adventure, season 13 of Top Chef
Wilfried Romain
TOP CHEF 2022
Born in 1993 in Versailles,Wilfried Romain grew up in Moselle and became interested in the profession of cook very early. After 5 years of study at the hotel school in Metz, he began his career in Luxembourg at the restaurant La Cristallerie where he learned all the basics of cooking.
At 21 he decides to go to Australia to discover the world. Afterenriching professional experiences in Gold Coast and Melbourne, he took the opportunity to travel across the country, then to New Zealand, Indonesia and finally Thailand.This trip is a culinary revelation by discovering Asian food.
On his return to France, he settles in Paris. He has the opportunity to work at Tailored by Thierry Marx. This professional and human encounter allows him to discover another approach to cooking. Then he joins the chef Guillaume Goupil at Baudelaireto broaden its classical bases.
The desire to travel again being felt,he is going to south america. During his stay in Chile he experienced a new culinary approach to Borago-Restaurant (26 in the World's 50 Best Restaurants in 2018) with Rodolfo Guzman in Santiago. A traveling trip to Argentina, Bolivia, Peru and Colombia introduces him to other cultures. This South American circuit turns out to be rich in encounters that have opened his mind both humanly and culinary.
Back in Paris, several experiences were offered to him, including one at L'Orangerie with the Chef Alan Taudon. He is now embarking on a new adventure, season 13 of Top Chef