Culinary events and gastronomic creativity
- From Monaco to Cannes
- 1 – 1,500+ people
- Bespoke services
- Live cooking
- Private and corporate receptions
From the producer to the plate, Monte-Carlo Catering is first and foremost a service proposing high-quality products and people for your private, sports and business events. Discover all the know-how and creativity of our catering service from Monaco to Cannes.
Bring the legendary Monte-Carlo experience to your event
How about a meal by the Buddha-Bar Monte-Carlo during your business lunch or star-rated gala dinner? Whatever the type or purpose of your event, the chef Philippe Joannes, - holder of the prestigious Meilleur Ouvrier de France title - and his teams design high-quality bespoke services and experiences to meet all your needs... from tradition to modernity.
Our goal is to combine gastronomic haute-couture, creativity and outstanding service to ensure that each of our guests enjoys a unique experience in the atmosphere and venue of their choice.
Outstanding teams, committed to creativity and excellence
With 30 restaurants and 7 stars in the Michelin Guide, the Monte-Carlo Société des Bains de Mer group has been widely recognised for its gastronomic excellence and its event-related know-how for the last 150 years. Including the Bal de la Rose, the Gala de la Croix-Rouge or the major sporting events held in the Principality, many prestigious events are held in the Resort involving its kitchen teams.
Thanks to the involvement of around a hundred people: Chefs, kitchen staff, bakers-pastry cooks, chocolatiers, ice-cream makers, experts in cocktail snacks or culinary features, wine waiters, head waiters, the logistical service, etc., all of this unique know-how is today available for your events with our Monte-Carlo Catering service.
With 20 years’ experience as an Executive Chef for major French establishments and holder of the much-coveted Meilleur Ouvrier de France title, which he was awarded in 2000, in late 2018 Philippe Joannes became the Culinary Events Director for Monte-Carlo Société des Bains de Mer, which gave him the task of opening and supervising a bakery and pastry shop located in the heart of the Principality. He also took on the responsibility for expanding the Monte-Carlo Catering service, for supervising the kitchen at Le Sporting and the kitchens at the COYA Monte-Carlo, Buddha-Bar Monte-Carlo and L’Hirondelle restaurants.
Chef Joannes considers know-how and human relations to be central aspects of his culinary work. As a result, his culinary personality has been shaped by teamwork and respect for the products: values he is keen to pass on to the upcoming generation.
An innovative manager, Philippe Joannes works for others, using his expertise to make life’s finest moments even finer.