Our renowned Chefs

For organizing your tailor-made event on the French Riviera, Pavillon Traiteur has surrounded itself with the biggest names, attracting the trust of great chefs.

Pavillon Traiteur, 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 evolutions are thus real engines of creation, they push us to adapt, to look further.


Here, a selection of Chefs who trust us for the realization of their events or to set up together caterers menus signed by their names.

A world of chefs is created within the Pavillon Traiteur, the promise of a journey of flavors blending the most beautiful Mediterranean notes that will be highlighted in prestigious event venues.

Jacques Chibois


Jacques Chibois has developed the taste of the beautiful products offered by the terroir from an early age.

In 1981, he became the Chef of the Royal Gray at the Gray d'Albion hotel, which was the first restaurant in the city of Cannes to have 2 Michelin stars, 4 Toques Gault and Millau, and Chef of the year.

In his restaurant in Grasse, ''La Bastide Saint Antoine'', chef Jacques Chibois invites you to enjoy an elegant cuisine, simple and precise, personalized with seasonal products that brighten up his terroir.


Knight of the Order of Merit and Arts and Letters, laureate of the Victories of the CEOs of the French Riviera, Jacques Chibois is a man with many talents.


Twice a day, its restaurant and terrace in Grasse become the scene of a perfectly orchestrated show where you will have the pleasure of savoring one of its recipes according to the seasons.

Michael Fulci


After an experiment with Roger Vergé, Alain Ducasse, Pascal Bardet and Franck Cerutti, Michael Fulci quickly obtained a Michelin star after taking charge of the kitchen of the restaurant ''Les Terraillers''.

Today it has become one of the best French chefs and its "culinary signature" is recognized by the most prestigious guides in France and around the world. From the best products he selects rigorously, Michael Fulci pays particular attention to the harmonious combination of flavors and colors and mastery of cooking.


Subtle and light, his cuisine is a real enjoyment of the senses where refinement rubs shoulders with poetry, where instinct combines with creativity : an exercise that requires work, rigor and perfection.

Denis Fetisson


After passing through prestigious ''Houses'', Denis Fetisson invent his personal style.

Its credo : "Yes to the terroir and the product, yes to the aesthetic when it serves the taste" without forgetting the virtues of rigor.
He becomes the Chef of the Daniel, Relais & Châteaux in the VIIIth in Paris. This is where he wins the Jacquart Prize for "Best Hope of French Cuisine". He then goes to Courchevel where he works in the ''Cheval Blanc'' kitchens alongside the 3-star chef. It is precisely here, after two seasons, that he gets the reward for his hard work: 2 Michelin stars 2010.

He then opens his restaurant, "La Place de Mougins" with his wife Muriel and all his team; family spirit being the motto of the house.

Always this attention to detail to be closer to the desires of the customers and obviously highlight this French expertise who is part of our heritage.

Denis Fetisson gives a place of honour to seasonal product per month, from appetizers to dessert, which you can discover every month on the restaurant's website.

Alain Llorca


Just eleven years old, the future starred chef was already trying to prepare traditional dishes or other more experimental.

At the hotel school of Nice, his enthusiasm and his rigor propel him quickly Chef of the restaurant Painters of Cagnes-sur-Mer with already a macaroon in the Michelin Guide.

His talent will grow and will be awarded two Michelin stars in 1996 at Negresco's restaurant.

In the kitchen of the mythical palace Nice, he will make live the contemporary Mediterranean cuisine and will become the emblematic chef of the South cuisine.

This notoriety, will make him the successor of the great Chef Roger Vergé in 2004 at the ''Moulin de Mougins'' where he will let his creativity explode for four years.

He opened in 2009, the house that bears his name, where he won his first star in 2012.

Patrick Raingeard


From childhood, Patrick Raingeard salivated while watching his grandmother cook fried potatoes, fascinated by "that foaming butter on the Fourneau, which scorched without burning".

After having studied and honed his skills with some of the greatest contemporary chefs - Alain Passard (Michelin***), Jacques Maximin at Le Doyen (**), L'Elysée Lenôtre (**), La Mère Poulard at Mont Saint-Michel and Ladurée Paris alongside Patrice Hardy and Pierre Hermé, this passionate gourmet worked in the furnaces of Monaco's Zebra Square, then at Port Palace where he won his first macaroon and won at Cap Estel in 2013, the Gault et Millau d'Or Paca.

His credo: "Transcending simplicity is a form of elegance".

Intuitive and generous, he practices a cuisine of instinct, contemporary, loving to put himself in danger with each new season card, but served by rigorous execution without fault.

Five years spent alongside a Japanese chef gave him a taste for flavors from elsewhere, happy mixes of travel and a spirit of purity.