ThereMediterranean gastronomy is part of the DNA ofCatering Pavilion since the founding of the companye in 1990. She defends the diversity of flavors of French cuisine, the benefits of balanced consumption, from the local terroir and the use of raw materials from production and breedingeco-friendly.
It is also by working with “common sense” that our chefs have imaginedmenus for each season...
Our desire is to develop valefundamental values: creative and refined cuisine combined with quality service.
HOTEL AND/OR RESTAURANT
“We have laboratories that meet standards and we control production, quality and hygiene. Our teams of professionals are capable of placing this asset at the service of those who are inrequest and who expect guaranteed turnkey. »
Today we are able to respond to volume and long-term subcontracting, whether for hoteliers or restaurateurs.
We respect your discretion and put everything in place to intervene in your white label events if necessary.
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 developments are therefore real drivers of creation for us, they push us to adapt, to look further.
Here, a selection of Chefs who trust us to organize their events or to put together catering menus signed by them. 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 within prestigious places.
HOTEL AND/OR RESTAURANT
“We have laboratories that meet standards and we control production, quality and hygiene. Our teams of professionals are capable of placing this asset at the service of those who are inrequest and who expect guaranteed turnkey. »
Today we are able to respond to volume and long-term subcontracting, whether for hoteliers or restaurateurs.
We respect your discretion and put everything in place to intervene in your white label events if necessary.
