Frequently asked questions
Pavillon des Chefs is a high-end, 2,000 m² culinary laboratory located in Mouans-Sartoux , dedicated to event-based gastronomic production on the French Riviera. We provide professional facilities, expert teams, and a proven methodology to guarantee exceptional culinary events.
Our offer is primarily aimed at:
to event agencies and DMCs ,
to wedding planners ,
to the guest chefs and caterers (Michelin-starred chefs, emerging talents, restaurants),
to reception venues (villas, hotels, estates, yachts) wishing to ensure the quality and reliability of culinary production
Yes. We operate exclusively as a white-label service , with the utmost discretion. Your brand and artistic direction remain paramount; we work behind the scenes in complete confidentiality.
Absolutely. Pavillon des Chefs is designed as an open production facility . Your chefs, caterers, or partners can work in our laboratory, with or without support from our teams, depending on the chosen package.
We offer three modular and transparent packages :
Laboratory access : space rental, equipment, storage, technical assistance, hygiene and traceability.
Assisted Production : laboratory access + brigade reinforcement, purchasing management, production and packaging assistance.
Signature Programme : a complete service including menu co-creation, operational management, scenographic coordination and on-site service.
Please note : orders for food products must be placed through our purchasing department.
Each project is subject to:
from a detailed quote (labor, purchase, rental, logistics, coordination),
detailed technical specifications ,
a clear reverse schedule . Costs and production costs are communicated transparently, in real time.
Yes, depending on the chosen plan. We can cover:
product sourcing,
the receipt of goods,
quality control,
full traceability of batches with particular attention paid to seasonal products and local supply chains.
kitchen and dining room staff
the furniture
drinks
Yes. Our laboratory is designed according to a strict forward flow principle , with:
dedicated zones (hot, cold, pastry, packaging),
Dry storage, positive and negative cold storage
Hygiene and traceability protocols in accordance with current regulations.
ISO 20121 Certification
Yes, laboratory visits are possible by appointment , as part of a project or preliminary audit.
Capacity depends on the event format , venue, and level of support chosen. Each project is custom-tailored, both in terms of production and team size. Our lab is known for its experience handling large volumes on the French Riviera.
Yes. We operate according to a schedule in Cannes, Antibes, Nice, Monaco , and the surrounding areas, with a thorough understanding of the logistical constraints of prestigious venues. If your event is located outside the Alpes-Maritimes (department 06), please contact us directly. Catering consulting may also be possible in France or even abroad, subject to prior review of your requirements.
Yes, if needed. We can coordinate:
the delivery of the products,
the provision of equipment and furniture,
Assembly, disassembly and returns via a network of trusted suppliers
the workforce for production or on-site events
drinks
storage
The terms depend on the chosen package , the schedule, and the complexity of the project. A precise quote is always provided after receiving the brief.