Catering Receptions
Because the success of a reception is a major issue, rely on our know-how.
A private or professional reception?
Do not hesitate to contact us for all your professional or private receptions, we answer to every request.
For companies, town halls, a team building, an inauguration, an afterwork, a conference, we adapt to each budget and always in the same spirit, good gourmet dishes and proposals tailored to each event.
For private functions, birthdays, weddings, baptisms, retirements, happy events and holidays, find your inspiration below and give us a call.
Let's start by contacting us and detailing your needs, we will be able to adapt and create compositions especially for you. Do you want themed menus? Let's talk about it! Do you want vegetarian, vegan, rustic, etc. menus? Let's talk about it!
From the cocktail to the dessert, including the appetizer and the main course, David Millet will make these events unique, harmonious and delicious moments.
Here are some examples of menus based on a product or a seasonal theme that we can create:
Customization is our strength
The appetizer in a small plate to share, with the choice of
- Croutons rubbed with garlic, olive oil and crushed fresh tomatoes and marjoram.
- Selected olives marinated by us.
- Croutons and tapenade, anchoïade, poischichade and coriander.
- Tempura of vegetables and seasoned white cheese sauce, spring onions and red onions.
- Selected delicatessen on toast and homemade pickles.
- Foccacia with rosemary and beef heart tomato coulis.
- Panisses dorées and eggplant caviar with basil and pine nuts.
- Cod brandade, sweet potato chips and vitelotte
- etc...
The prices of the packages offered on this site always exclude drinks, equipment hire and service.
Menu around the classics of Provence
Input
- Rock octopus salad and young greens with lovage and sherry vinegar.
Dish
- Traditional small stuffed niçois, zucchini flowers and old fashioned tomato coulis.
Dessert
- Clafoutis with black country fig, fresh cloud of cottage cheese.
The prices of the packages offered on this site always exclude drinks, equipment hire and service.
The first signs of spring
Input
- Creamy cooked carnaroli risotto with asparagus and parmesan lace.
Dish
- Traditional veal blanquette with truffle flavor and its spring garnish, rice pilaf.
Dessert
- Gourmet Baba with local strawberries, vanilla whipped cream and rum.
The prices of the packages offered on this site always exclude drinks, equipment hire and service.
On the beaches of the Var coastline
Input
- Fresh heirloom and cherry tomatoes, red bell pepper coulis and melon corolla.
Dish
- Whole braised local peach fish to share, tarragon flavored virgin sauce and grilled summer vegetables.
Dessert
- Roasted yellow peach with verbena, almond cookie.
The prices of the packages offered on this site always exclude drinks, equipment hire and service.
Autumn walk in the hills
Input
- Leek vinaigrette, mountain ache, soft-boiled chicken egg, kumquat and peasant bacon chip.
Dish
- Lamb shoulder confit overnight, melting "boulangères" apples, wild savory juice.
Dessert
- Poached pear with cinnamon, madeleine with verbena flavor.
The prices of the packages offered on this site always exclude drinks, equipment hire and service.
As we head into winter
Input
- Vol au vent of free-range chicken and mushrooms with supreme sauce.
Dish
- Back of cod braised with shallots, garnished with old-fashioned carrot and colored beets.
Dessert
- Crème brûlée with chestnuts from our region, small chips.
The prices of the packages offered on this site always exclude drinks, equipment hire and service.
The Hunt
Input
- Game terrine with cranberries, fine frisée with hazelnut oil.
Dish
- Wild boar stew, creamy polenta with bacon and candied martin sec pear.
Dessert
- Bananas caramelized with rum, orange and almond lace tuile.
The prices of the packages offered on this site always exclude drinks, equipment hire and service.
The Tables of Honor around a product
Duck Foie Gras
Amuse bouche
- Royale of foie gras, chervil foam and wild mushrooms.
Input
- Escalope of warm foie gras on French toast and prunes with red wine.
Dish
- Ballottine of poultry stuffed with mousseline and foie gras, simmered with winter roots.
Cheese
- Ewe's milk cheese cooked with chives and walnuts, small sprouts.
Desserts
- Thin apple pie with a scoop of vanilla ice cream.
The prices of the packages offered on this site always exclude drinks, equipment hire and service.
Allergens
All our products are likely to be in contact with the 14 allergens on the following list: Shellfish, Gluten (pasta, bread, PAI), Crustaceans, Eggs, Peanut, Fish, Soy, Milk, Nuts, Celery, Mustard, Sesame, Sulfite, Lupin.
Our area of action
We organize your private or professional event in the area of the Gulf of St Tropez, Ramatuelle, Saint Tropez, la Môle, Cogolin, Grimaud, le Lavandou, La Londe, Hyères les Palmiers, and in the surroundings.
We put at your disposal exceptional places to realize your event and we remain open to your proposal of the place.
Here is our travel area for the organization of your event. If you think your event location is close or worth discussing, contact us.
The testimonies
The staff had a great time
Thank you very much for your participation in this event, the staff had a great time during these 5 days!
Everything was perfect!
Thank you to you!!! Everything was perfect!!!
See you soon
We thank you for your sympathy
Thanks to your talent and professionalism we had an amazing day with our friends and family. We thank you for your sympathy. We do not forget your address so that we can contact you for a next event.
Sincerely yours,
You did a great job!
Thank you again for a great dinner it was perfect! You did a great job ! And thank you for your professionalism!
Everything was perfect
Dear Laurence, dear David,
We would like to thank you warmly for this very good meal that you organized and prepared for us!
Everything was perfect, the aperitif was delicious, the starter very nice and good, the lamb perfectly cooked, and the tropezienne delicious too!
You have largely contributed to the success of this evening, so thank you for your kindness and your professionalism!
We will not hesitate to recommend you in the region :)
Again a huge thank you
You have contributed to make this evening superb by the quality of your performances.
Hello to both of you,
I'm sending you some pictures of Saturday's party.
I take the opportunity to send you all the messages of congratulations for the food and for the organization of the cocktail.
You have by the quality of your services contributed to make this evening superb.
Thank you again, we look forward to seeing you again.
