Gourmet catering Var

This fresh artisanal pasta manufacturer offers a variety of tastes and varieties of pasta and sauces to accompany them. Who would not be tempted by wine-cured ravioli, beef and spinach, ricotta and ceps, ou, pignons mozzarella and basil, chèvre and figatelli. You can even choose the soup, spaghetti, lasagna and little for cooking yourself, or for a tomato sauce with ceps, basil, pesto or bologna. Without forgetting prepared dishes: ., gnocchis, lasagna, little, or even quenelles to Lyon. Now we have to choose!

A partner of the Palais des Congrès and the RCT, the countless references and whose activity radiates throughout the region, Gilles Gaudefroy masters the art of reception and gastronomy perfectly. A showcase of its know-how, the house offers gourmet menus to take from two people and for delivery from 20 people (on order 48 h in advance). For the organisation of all your celebrations, receptions, and events (wedding, cocktail…), until the meeting of 3 000 people in the congress centre of Toulon, «Gaudefroy Receptions» (installed in Ollioules) offer turnkey or tailor-made services for your wishes and needs. This caterer will adapt to all your requests!

A house of excellent reputation that handcrafted cuisinés dishes and fresh pasta for all lovers of soup, macaroni, gnocchis, fairway ravioli, little, lasagna…

Weddings, celebrations, culinary events, cocktails, gala dinners, private evenings, seminars… DV Caterer handles all your events with a menu and service waltz (get information). Discover more than 15 locations referenced by DV Reception Company. From coast to coast, it helps you and advises you free of charge on your ideal location. The caterer also carries out structures: Chapiteau, lounge corner, and custom-made decor for exceptional events.

This caterer, pastry and chocolate maker is blessed with bread for all your desires for fine and original dishes but also for your receptions. A small tour on its website will make you discover the wonders of fish dishes (burbot de, fregola sardé, péquillos snakés, green asparagus tips and veal juice; julienne of crunchy vegetables, chablis sauce; mullet fillet…), meat (crust croûte sauce morels mashed potatoes in truffles; supreme of guinea fowl in risotto rosemary with sardé......), but also with cooked dishes, bouche, surprise breads and prestige pieces, and all the hot and cold entries to start a delicious meal. On the sweet side, your taste buds will still be in trouble with a wide choice of fine pastries and a valse of chocolates.