Redefining luxury catering – our food shines at St Tropez wedding showcase

Dec 4

Le Beauvallon, a restored historic hotel turned exclusive venue, hosted a three day showcase for top wedding planners, luxury suppliers, and elite clients. The event highlighted the 30 bedroom property’s versatility and cemented its reputation in the high-end wedding market.

We were tasked with delivering a truly world class dining experience that matched the high standards of the venue. For the three days, we worked alongside a stellar team of suppliers to create a symphony of flavours, presentations, and interactive dining moments.

Day One: Waterfront Dining and Elegant Entertainment

Guests arrived at La Beauvallon by boat on Tuesday, greeted with a canapés reception and a seafood-focused lunch that showcased the property’s stunning waterfront location. With fresh seafood caught that morning, our canapés were expertly paired with cocktails from a local bar company.

The lunch featured a rolling butler service and the highlight was a live tuna carving station where our chef expertly carved and served tuna right at the tables, enhancing the interactive dining experience.

For dessert, we created sgroppinos, a sorbet and champagne dessert, paired with macarons. The reception featured a synchronised swimming performance in the pool and a live opera singer atop the rotunda.

That evening, the gala dinner took place under a unique structure called "The Net," a previous museum exhibit on ocean protection, transformed with the florist’s installation of 23,000 crystals.

The night continued with a five-course dinner, inspired by French heritage but modernised with contemporary twists. Dishes included a caviar-topped beef tartare served in a caviar dish and Jimmy’s elevated take on the classic coq-au-vin. The vegetarian/vegan alternative to a traditional dessert was a savoury mushroom mille-feuille, a creative take on the classic layered dessert.

Day Two: A Grazing Feast and a Relaxed Vibe

Wednesday saw us curating a breakfast experience designed to blend luxury and relaxation. Each guest received a bespoke breakfast tray, laid out as if it were breakfast in bed. Guests enjoyed hot breakfast items served under cloches.

For lunch, drawing inspiration from the vibrant markets around Le Beauvallon, we worked with the chefs to handpick the freshest ingredients, which we then transformed into a grazing lunch. This was served in the venue’s beautiful Winter Garden, a stunning conservatory that provided a light filled backdrop for the meal.

Day Three: Breakfast and Farewell

On the final day, guests were treated to a more informal breakfast in the hotel's grand atrium. The grab-and-go style breakfast featured loaded croissants and breakfast canapés, perfect for guests either rushing off or leisurely enjoying their last moments at the venue. A live pianist set the tone for a laid-back, yet refined experience.