Our story

We are driven by a passion for our work and a desire to give pleasure.- .

We have been driven by a desire to do things the right way since 2006, always paying the utmost attention to the slightest detail and offering high-quality, creative cooking.
Our profession is one where passion rules, where long working hours are rewarded with the satisfaction that our diners enjoy.

Our founder, Cédric Séguéla, draws on his vast expertise and passion for fine food to serve private individuals and businesses. Having travelled the globe and worked in the world’s finest restaurants, he set up his own business on the French Riviera, working on yachts and in prestigious private residences, gradually building a team of experienced professionals around him.

The business grew organically to encompass the placement of private chefs all over the world. Our team of experts who specialise in the organisation of bespoke events also enables us to offer high-end catering services on the French Riviera.       

    View our references

Gastronomic menu sample



Sea urchin, cauliflower veloute and caviar

Just seared langoustine , raw baby artichokes salad, Safran emulsion 

Dover sole pannequet ,  Violin courgette Cannelloni , and squid ink sauce

Lamb rack mountain herb crust, short thyme juice

Pineapple carpaccio, Voatsiperifery pepper

Dark chocolate and black truffle soufflé

Cocktail party menue sample

Crispy candy of wild trout and cabbage
Minute potatoes blinis, Salmon balik
Foie gras , and mango chutney
7 hours braised lamb Samoussa 
Seared scallop, Truffle and parsnip puree
Seared sea bass , cauliflower couscous
Roquefort Gougères
Beef filet, mint and cumin
Guajana and grapefruit tartelette
Passion fruit macarons
Ultra light chocolate mousse

Pineapple and Tonka bean tartar

Rustic buffet menu sample

Goat cheese and candied tomatoes Quiche
Asian sensed seafood salad
Penne and iberico ham salad, honey/bayleaf vinaigrette
Free range guinea fowl terrine , nori and baby vegetables
Ratte potato salad , smoked sausage and old grain mustard
7 hours cooked lamb leg, Provençal Bayaldi, and thyme juice
Poached chicken supreme, girolles and yellow wine sauce

Sea bream filet , egg plant parmigiana , lemon emulsion
Prawn skewer,  sésame breaded risotto

Buffet of cheeses and desserts

Exemple de menu pour un barbecue élégant .

 Grilled eggplant caviar, pita bread
 Caponata Skewers
Bruschettas of portobello mushrooms
Selection of salad
Satay shrimps
Grilled Crab cakes
Chicken, red onions and jack cheese Quesadillas
Pulled pork wrap
Whole Rib eye , Béarnaise sauce
Sun dried tomatoes Frittatas
Baked potatoes and its sauces
Grilled bananas Banoffee
Fondant Cheese cake
Selection of sorbet and ice cream
Reine-claude Crumble

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1630, chemin des Combes, 06600 Antibes

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Phone : 0033(0) 4 93 74 94 09