A wedding menu that tastes of Saint-Tropez
I cook weddings in Saint-Tropez at villas in Ramatuelle and Gassin, vineyard estates on the peninsula and beach clubs on Pampelonne, 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.
Around Saint-Tropez I work with Mediterranean fish such as red mullet and sea bass, summer tomatoes, figs and basil for a pistou, and the olive oil of the Var. I cook lighter Provençal dishes over vine cuttings, pour Côtes de Provence rosé from the vineyards of the peninsula, and finish with my own take on the tarte tropézienne.
Many weddings here start with a ceremony among the vines in Ramatuelle or Gassin, with the bay glowing below. Drinks and rosé follow as the sun goes down, and dinner moves into a long, lively party that the Riviera is known for.
A menu idea: Côtes de Provence rosé with Mediterranean crudo, red mullet over vine cuttings, and a reworked tarte tropézienne.
Season and logistics
The main wedding season in Saint-Tropez runs May to October. In July and August the road into Saint-Tropez is often jammed, so I schedule deliveries early, plan staff travel carefully and suggest shuttles for guests. 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 Saint-Tropez for villa stays and dinners.
Weddings in Saint-Tropez: good to know
When is wedding season in Saint-Tropez?
The main season runs May to October. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can the day after the wedding be a beach lunch?
Yes. A relaxed seafood lunch near Pampelonne is a lovely way to close the weekend, and I plan it alongside the wedding dinner.
Can you cater a large wedding in Saint-Tropez?
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.