A wedding menu that tastes of French Riviera
I cook weddings on the French Riviera at villas, chateaux and beach venues from Cannes to Monaco, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.
The Riviera pantry is made for summer cooking: Menton lemons, Provençal olive oil, sun-ripened vegetables, fish from the Mediterranean and wild herbs from the hills behind the coast. Dry Provençal rose and local whites pair with the lighter menus.
A menu idea: Menton lemons, Mediterranean fish, Provençal vegetables and rose.
Season and logistics
The main wedding season on the French Riviera runs May to October. Peak summer dates book early, and many villas set limits on kitchens and noise. I work alongside your planner and venue so the kitchen fits into their timeline.
What I can cook for you
Canapés and aperitif
Cold and warm bites for the arrival, each one a clean single mouthful, made from local produce.
The wedding dinner
A plated tasting menu, a family-style feast, food stations, or a mix of all three.
Drinks programme
Wine and champagne pairings, a non-alcoholic pairing and a signature cocktail, designed with the menu.
Late-night food
Something warm and salty around midnight to keep the dance floor going.
Welcome and rehearsal dinners
A relaxed barbecue or fire-cooked feast to start the weekend, or an intimate tasting menu for family.
Day-after brunch
A late, generous brunch for everyone who stayed, and one last moment together.
My signature: live-fire wedding catering, a wild and foraged wedding menu, and intimate weddings and elopements.
How your quote is built
- Food from 120 euros per guest
- Kitchen and service team sized and quoted for your guest count
- Drinks quoted separately, from pairings to a full bar
- Travel added to the quote
- Your date is locked with a 60 percent deposit
Staying longer? See my private chef services on the French Riviera for villa stays and dinners.
Weddings on the French Riviera: good to know
When is wedding season on the French Riviera?
The main season runs May to October. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can you cater a large wedding on the French Riviera?
Yes, up to 500 guests with a hired kitchen and service team that I brief and lead.
Do you cook the welcome dinner and brunch too?
Yes. The whole wedding weekend can be planned as one menu, from the welcome dinner to the day-after brunch.
How is the date secured?
A date is locked when a deposit of at least 60 percent is received.