Networking cocktail at the Palais des Festivals in Cannes

An exceptional event in the heart of the Riviera

The Salon des Ambassadeurs at the Palais des Festivals in Cannes recently hosted the Heavent trade show, bringing together the biggest names in the event industry in France and Europe. The catering was orchestrated by Pavillon Traiteur: a professional dinner reception for 800 guests , combining elegance, excellence and culinary creativity. In this iconic venue on the Côte d'Azur, our Maison deployed all its expertise to transform a professional evening into a truly immersive gastronomic experience.

The excellence of a high-end caterer for 800 guests

Organizing a networking cocktail event of this magnitude at the Palais des Festivals in Cannes requires precise coordination, impeccable logistics, and, above all, passion. Our project managers, the true conductors of the event, designed and managed every detail: from the layout of the food stalls to the pace of the service.

A team mobilized with passion

This success is based on the mobilization of more than 60 employees:

Cooks and pastry chefs behind the scenes preparing refined dishes in real time,
Chefs in direct contact with guests to share the freshness of the products,
Attentive and elegant maîtres d'hôtel and waiters, guaranteeing smooth and warm service.

A creative, local and colorful flavor trail

Cocktail photo gallery

Cold rooms: freshness and bold plant-based flavors

The reception began with a series of refined cold rooms, with Mediterranean influences and local specialties:

Beetroot and quinoa tartare, enhanced with citrus zest & coriander,
Mini basket of raw vegetables accompanied by lemon hummus,
Pissaladière, Pain Bagnat, or even Nice galet with goat cheese, a nod to the flavors of Nice,
Shortbread with vegetable pickles and truffle cream, a subtle combination of crunch and sweetness.

Hot items: a score of mastered flavors

The hot dishes showcased the finest products, cooked to order by our teams:

Crispy cod cheek breaded in Panko with tartar sauce,
Chicken supreme marinated with lemon and thyme, served with seasonal vegetables,
Confit eggplant, salmon croque with black bread, or even truffle croque, the signature of our hot workshops.

Sweet pieces: a gourmet finishing touch

The sweet note was orchestrated with elegance and originality:

Mini Tropezienne,
Crunchy citrus sphere,
Red fruit calisson, a modern reinvention of a Provençal classic.

Spectacular culinary entertainment

Show cooking for a multi-sensory experience

At the heart of the event, our culinary entertainment won over the guests with its dynamism and generosity.

Coastal Workshop, where fish and shellfish were sublimated on the plancha.
Spring Mozzarella, delicately prepared before the eyes of the guests.
Beef fougasse seared to order.
Pasta Puttanesca served al dente with homemade sauce.
Giant cookie and roasted pineapple, flambéed to order.

Pavillon Traiteur: the art of entertaining on a grand scale