Pavillon des Chefs, part of Groupe Pavillon: caterer, restaurateur and hotelier on the French Riviera

You know us as the culinary laboratory where renowned chefs around the world, international caterers and event agencies come to produce for an event on the French Riviera. But Pavillon des Chefs does not stand alone: it is one of the brands of Groupe Pavillon, a family-owned Riviera company that brings together three complementary trades: catering, restaurants and hotels.

Here is who stands behind the laboratory you work in, and why this story matters for your event.

Groupe Pavillon, a family story devoted to Riviera gastronomy

The story begins in 1999, when Marc and Chantal Lavergne took over Pavillon Traiteur, an event catering house founded in 1990. Coming from a retail background, they brought a culture of rigorous management and client care that still shapes every brand in the Group today, driven by the same passion for gastronomy.

Their children, Fabrice and Virginie Lavergne, then took the helm. Together, they weathered the 2008 crisis and then the 2020 crisis while holding to one course: remaining a local, family-owned company while becoming a benchmark for events and gastronomy on the French Riviera. This story gave rise to Groupe Pavillon as it stands today, organised into three divisions.

Our production facility, at the heart of our three trades

2,000 m² of production space in Mouans-Sartoux

At the centre of it all is our production laboratory in Mouans-Sartoux, near Cannes. This is where the food for every brand in the Group is prepared, to the same standard, whether for a gala dinner, a wedding with several hundred guests or hundreds of lunch bags for a congress at the Palais des Festivals.

The laboratory is organised into specialised zones (cold, hot, pastry and packaging) and equipped for volume production, in strict compliance with cold chain, traceability and hygiene standards.

Pavillon des Chefs: opening this facility to chefs and caterers

Pavillon des Chefs was created in response to a very specific demand: international caterers, renowned chefs and agencies who want on-demand access to a premium culinary laboratory for the duration of an event on the French Riviera. One facility, for distinct culinary signatures.

Depending on your needs, we can provide anything from simple access to the laboratory to full logistical coordination: support brigade, procurement, production schedule, and hot or cold-chain transport. Always on a white-label basis, with a detailed quote and no hidden commission.

This model has enabled us to host brigades of renowned Indian chefs for gala dinners and Indian weddings on the French Riviera: their recipes, our production facility.

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The catering division: the experience our laboratory is built on

Pavillon Traiteur, the founding house since 1990

Pavillon Traiteur is the Group's founding house. Weddings, seminars, congresses, sporting and institutional events: it handles every format, from intimate receptions to very large-scale operations, with seasonal Mediterranean cuisine.

In 2026, the house reached a new milestone with Pavillon Signature, its ultra-premium offer for agencies, companies and MICE organisers. A new tasting room has also opened at our production site, a real asset for chefs who wish to present their menu to their clients ahead of the event.

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What this means for the chefs we host

More than thirty years of event production means hands-on knowledge of what large-scale service demands: tight timings, high volumes, logistical surprises, and the venues of the Riviera with their specific constraints. When a guest chef arrives in our laboratory, they find more than equipment: they find teams who know how to run it at full capacity. It is thanks to this expertise, and to genuine cooperation between our staff and the visiting brigade, that every project runs smoothly.

The restaurant division: pop-up restaurants at the French Riviera's major events

Every year, the Group designs and runs pop-up restaurants at the region's flagship events. It is a demanding craft: heavy footfall, short time frames, and technical and regulatory constraints.

• Pavillon Gourmet, food and beverage for trade shows and congresses at the Palais des Festivals in Cannes and the Grimaldi Forum in Monaco (stand delivery, Click & Collect, meal trays);

• Le Masters, every April during the Rolex Monte-Carlo Masters;

• Le Skippers at Port Canto and Le Panoramique on the Old Port, during the Cannes Yachting Festival;

• L'Orangeraie, a restaurant with Provençal flavours at La Bastide de Tourtour, and an event food truck that travels across the French Riviera.

These high-paced operations have shaped the way we organise production: it is the same rigour we place at the disposal of the brigades working in the Pavillon des Chefs laboratory.

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The hotel division: three distinctive addresses in Provence

From early on, the Lavergne family gave the venture a broader ambition than food alone. Groupe Pavillon is also a hotelier, with three properties in the Var:

• La Bastide de Tourtour, a 4-star hotel & spa with 23 rooms set in 4 hectares of parkland;

• La Villa du Saignadou, a 180 m² Provençal stone house with private pool and tennis court, sleeping up to 10 people;

• Les Terrasses de Figanières, a residence of twelve apartments with a pool, between the Gorges du Verdon and the Gulf of Saint-Tropez.

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Why it matters to you

Choosing Pavillon des Chefs for your production means working in a laboratory backed by a family group that masters the entire hospitality chain: food production, service, events and accommodation. A chef or agency entrusting us with their production can also rely on the Group for venue sourcing, front-of-house staff or accommodation for their team, with a single point of contact who already knows their expectations.

It is also the assurance of a solid, long-term partner, present on the French Riviera for more than thirty years, not just a kitchen for hire.

FAQ

Is Pavillon des Chefs part of Pavillon Traiteur?

Pavillon des Chefs and Pavillon Traiteur are sister brands, born of the same family. They share the same production laboratory in Mouans-Sartoux, but each has its own scope: bespoke event catering for Pavillon Traiteur; laboratory access and support for chefs, caterers and agencies, on a white-label basis, for Pavillon des Chefs.

Which brands belong to Groupe Pavillon?

The Group brings together Pavillon Traiteur and Pavillon des Chefs (catering); Pavillon Gourmet, Le Masters, Le Skippers, Le Panoramique and L'Orangeraie (restaurants); and La Bastide de Tourtour, La Villa du Saignadou and Les Terrasses de Figanières (hotels).

Where is the Pavillon des Chefs laboratory located?

In Mouans-Sartoux, in the Alpes-Maritimes, close to Cannes, Grasse, Antibes and Nice. We operate across the entire French Riviera, as far as Monaco and Saint-Tropez.

Will my name as a chef or caterer remain visible to my clients?

Yes. We work on a white-label basis: the culinary signature remains yours, and our name stays in the laboratory.

Contact us

A gala dinner, a wedding, a production for a prestigious client on the French Riviera? You have the recipes, we have the laboratory. Email us at commercial@groupepavillon.fr or call +33 (0)4 92 28 35 28.

To discover all our houses and follow our latest news, visit groupepavillon.com.