A wedding menu that tastes of Provence
I cook weddings in Provence at bastides, stone mas, vineyard estates and gardens near the lavender fields, 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.
Provence gives me Cavaillon melons in summer, black truffles from the Carpentras market in winter, Sisteron lamb, Banon goat cheese wrapped in chestnut leaves, and olive oil from the Vallée des Baux. I cook over vine cuttings with wild thyme and savory from the hills, and pour wines from Châteauneuf-du-Pape, Bandol and the Côtes de Provence.
The day usually starts slowly with a ceremony in the garden or among the vines once the worst heat has passed. Drinks follow as the light turns golden over the hills, and dinner is served at long tables under plane trees while the cicadas fade into the night.
A menu idea: Cavaillon melon and Banon cheese with the aperitif, Sisteron lamb over vine cuttings, and lavender honey with summer fruit.
Season and logistics
The main wedding season in Provence runs May to September. The mistral can blow hard for days, so outdoor dinners need sheltered tables and a backup plan. July and August are very hot, which shapes service times and cold storage. 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 in Provence for villa stays and dinners.
Weddings in Provence: good to know
When is wedding season in Provence?
The main season runs May to September. Popular dates book early, so secure yours as soon as the venue is confirmed.
When is lavender in bloom for a wedding?
Usually from late June into July, depending on the area and the year. I plan the menu around what is at its best then, like melons, tomatoes and stone fruit.
Can you cater a large wedding in Provence?
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.