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.
From Saturday 2 January, the Monaco government will require individuals to provide proof of work,hotel reservation or residency in Monaco to gain entry to restaurants. This will apply to both lunch and dinner services. Reservations are required, and restaurants must close at 21:30: guests will be provided with written confirmation of their departure time.Please ensure you are aware of the barrier gestures and preventive measures in place across our establishments