Partners

Awarded by 2 écotable stars (a French label rewarding sustainable restaurants), Kif makes homemade cooking using 100% seasonal, local and organic products. No tasteless salad here, only good products roasted, snacked, pimped and tossed with quality vinaigrettes, and then combined with starters and sweet touches to make up a complete picnic. After each trip, Kif collects the jars, washes them and puts them back into the circuit: no waste, no hassle, just the pleasure of eating well at sea.

 

“MAXIKIF-NIQUE” Set Menu – €39 excl. VAT / per person

Individual package includes:
1 spread, 1 artisanal cheese and 1 nitrite-free charcuterie to share +
1 seasonal individual salad + 1 individual dessert

● Sharing Appetizer

  • Olive cream with fresh goat cheese; roasted almonds

  • “Meule de Chambéry” AOP raw milk cheese

  • Thinly sliced “Rosette du Tarn” (nitrite-free)

  • Organic sourdough country bread

● Seasonal Salad

Served with an edible fork flavored with Herbes de Provence

Examples:

  • Bulgur, fresh chickpeas, carrots; cumin-roasted almonds, AOP feta, fresh parsley, pickled red onions

  • Fregola sarda, cherry tomatoes; fennel roasted with fennel seeds, stracciatella, toasted pumpkin seeds

  • Petit épeautre (spelt), eggplants; garlic and thyme-roasted zucchini, fresh brousse cheese, toasted almonds, pickled red onions

● Dessert of the Day

Examples:

  • Milk chocolate cookie; fleur de sel

  • Coconut macaroon

  • Almond brittle

● Drinks

AOC Rosé Wine
Water
Coffee

“Cold Buffet” Set Menu – €44 excl. VAT / per person
(Minimum 12 people)

Shared package includes:
3 seasonal spreads + 2 artisanal cheeses + 2 nitrite-free charcuteries + 1 savory cake + 1 catering piece + 1 small salad + 2 desserts

● Assortment of 3 Seasonal Homemade Spreads

Examples:

  • Kalamata olives, fresh goat cheese; roasted almonds

  • Hummus, artichoke; truffle oil

  • Onions, pastis; Herbes de Provence

  • Cherry tomatoes, ricotta; smoked paprika

  • Red kuri squash, gorgonzola; walnuts

● Assortment of 4 Items: Nitrite-Free Charcuteries & Artisanal Cheeses

Examples:

  • Rosette du Tarn

  • Coppa from Tarn

  • Extra-aged Isigny Mimolette

  • Corsican ewe’s milk Tomme

● Chef’s Catering Piece of the Moment (1 recipe)

Examples:

  • Lemon & ricotta stuffed conchiglioni; almonds (cold)

  • Cured ham involtini with fresh goat cheese; lemon (cold)

  • Crispy pulled pork rolls (to be reheated)

  • Red kuri squash, feta & sesame samosa (to be reheated)

  • Parmesan gougères; Kampot black pepper (to be reheated)

● Savory Cake of the Moment (1 recipe)

Examples:

  • Sun-dried tomatoes, parmesan; oregano

  • Roasted carrots, cumin; pumpkin seeds

  • Olives, AOP feta; Herbes de Provence

● Mini Seasonal Salad

Served with an edible fork flavored with Herbes de Provence (1 recipe)

Examples:

  • Semi-wholemeal annelletti pasta, thyme-roasted zucchini, garlic, sun-dried tomatoes, sunflower seeds, pickled red onions

  • Fresh chickpeas, red kuri squash roasted with four spices, AOP feta, toasted pumpkin seeds, pickled red onions

● Organic sourdough country bread

● Assortment of Today’s Desserts (minimum 2)

Examples:

  • Milk chocolate cookie; fleur de sel

  • Coconut macaroon

  • Lemon crackle cookie

● Drinks

AOC Rosé Wine
Water
Coffee

SAVTA is an ode to heartfelt cuisine.
It’s a colorful and spicy cuisine… A cuisine made of mixtures and memories.

SAVTA is committed to selecting local and seasonal suppliers, and to working with biodegradable packaging.

This catering is available from 10 people.

Seasonal Cold Buffet Menu – €42 excl. VAT / per person

Includes:
Welcome drink (Punch Planteur from Réunion Island or Pastis) +
Choice of 2 salads + 1 sauce + 1 main item + pre-sliced cheese + dessert

● Welcome Drink

  • Réunion Island “Punch Planteur”

  • Pastis

● Choice of 2 Salads:

  • Confit tomatoes, burrata, Taggiasca olives

  • Pasta, arugula & walnut pesto, fresh arugula, sun-dried tomatoes, toasted walnuts

  • Cauliflower tabbouleh with herbs, cranberries, hazelnuts, feta

  • Green bulgur: cucumber, celery, fresh herbs, spring onions, pomegranate molasses

● Choice of 1 Sauce:

  • Chickpea hummus, harissa olive oil

  • Green pea hummus with mint and lemon

● Choice of 1 Item:

  • “SAVTA” Meatballs: beef, spices, herbs & capers

  • SANDO: fluffy milk bread sandwich with hard-boiled egg, chive mayo, crispy onions

  • Vegetarian savory tart of the moment

● Cheese Platter

Pre-sliced selection by La Meulerie

● Dessert

  • Homemade sesame cookies

  • Fresh fruit

● Drinks

  • Rosé Wine: Cuvée Apolline AOP – Luberon, Château Fontvert (organically grown)

  • Water

  • Coffee

 
 
Apéritif : Punch Planteur de la Réunion/Pastis
2 salads + 1 DIP  + 1 pie + cheese (cheese pre-cut tray« la Meulerie ») + 1 dessert 
 
 
Exemples of dishes offered
 
Salads
  • Spelled Salad, fêta, raw vegetables, dried fruits, honey sauce
  • Tomato Salad, anchovies, croutons, capres 
  • Zucchini salad, eggs, fresh herbs
Pies
  • Coca Pie
  • Pissaladière
  • Zucchini tart, tapenade, fêta, zaatar
 
Dip
  • Houmous 
  • labneh, zaatar, olive oil
 
Dessert
  • Fruits salad
  • Cookies chocolat/sésame
  • Rochers coco
 
Drinks
  • Vin rosé: Cuvée Reine Marie AOP- Coteaux Varois en Provence, Château La Goujonne ( issue de la culture biologique )
  • Vin rouge: Cuvée Le Roucas AOP- Château Fontvert Lubéron ( issue de la culture biologique )
    • Eaux minérales
    • Café

Seasonal Cocktail Reception Menu – €50 excl. VAT / per person


(Available from 15 guests)


(Optional cheese platter: +€4 excl. VAT / per person)

Includes:
Welcome drink (Punch Planteur from Réunion Island or Pastis) +
10 savory bites + 3 sweet bites

● Welcome Drink

  • Réunion Island “Punch Planteur”

  • Pastis

● 10 Savory Bites

  • Iranian herb patties with walnuts and cranberries

  • SANDO: soft milk bread sandwich with hard-boiled egg, chive mayo, crispy onions

  • Skewers of marinated chicken

  • Confit tomatoes with olive oil and garlic, za’atar grilled bread

  • Green pea hummus with mint and lemon

  • “Savta” style meatball

  • Skewer: nectarine, buffalo mozzarella, bresaola

  • Pissaladière with marinated anchovies

  • Green pea falafel with mint and feta

  • Mini vegetarian bun

● Optional Cheese Platter

Pre-sliced selection by La Meulerie (+€4 excl. VAT / per person)

● 3 Sweet Bites – Desserts of the Moment

● Drinks

  • Rosé Wine: Cuvée Apolline AOP – Luberon, Château Fontvert (organically grown)

  • Water

  • Coffee

ECAILLER – DÉGUSTATION DE COQUILLAGES

Pendant 50 ans, Roger a transporté avec ses camions, les coquillages et fruits de mer des lieux de production français pour les livrer sur Marseille et la Côte d’Azur (il sait où choisir les meilleurs produits).

Depuis 10 ans, avec ses enfants, ils ont ouvert sur le Vieux Port à Marseille une dégustation de coquillages

« Plateau coquillage » (sous condition de disponibilité des produits).

160€HT Pour 4 personnes (40€HT personne)

24 huîtres Marennes n°3
12 moules dégustation
12 palourdes
4 praires
18 bulots
12 crevettes (40/60)
1 tourteau

Boisson comprise

1 bouteille de vin blanc AOP

Wine tasting

Organize an oenological event with the partners we’ve selected for you.

THE ART OF WINE TASTING: presentation by a wine expert for an introduction to tasting, with an approach of wines through the three phases of sensory appreciation (sight, smell, and taste), tasting techniques and wine service (how and when to open a bottle, etc.). Traditionally, tastings include three wines (white, rosé, and red), but the quantity and variety of products on offer (sparkling or sweet wines, etc.) can be tailored to your interests.

Other options:

– THE ART OF TASTING PASTIS

– WINE AND CHEESE PAIRINGS

– GASTRONOMY AND CULINARY WORKSHOPS

– INTRODUCTION TO PROVENÇAL CUISINE: how to make tapenade, anchoïade, and pistou.

Our partners:

Jean-Jacques BENETTI: Association« Quatre et Demi l’Heure de Goûter »

Thibault MARTIN-BATTISTI : Guide Conférencier et œnologist

Agatha BRZUCHACZ : oeunologist