Business weeks in Cannes, with a table worth the invitation.
MIPIM in March, Cannes Lions in June, MIPCOM in October: the weeks when Cannes is full of clients to host. A private dinner in a villa or on a yacht says more than one more crowded terrace.
During the big trade weeks, the Palais des Festivals sets the rhythm: meetings all day, receptions every evening, and restaurants booked long before the first badge is printed. Inviting clients to a private table — a villa in the hills, an apartment on the Croisette, a yacht in the port — gives you a quiet evening and their full attention.
Mathias cooks the dinner and handles everything around it: a menu built for international guests and their dietary needs, the market, the service and the kitchen afterwards. For teams staying the whole week, he can also cook for the house from breakfast to dinner.
What I cook during the trade weeks
Client dinners
A seated dinner to host clients and partners away from the crowd, at the pace of a real conversation.
Hospitality on board
Lunches and standing receptions on a yacht in the Vieux Port or Port Canto, a few minutes from the Palais.
The team villa
For teams staying the week: breakfast before the first meeting, dinner when the day is done, menus that never repeat.
Planning ahead
Planning your week
As soon as the week is set
Write early
The week, the place and the guests you want to host. Trade weeks fill fast: Mathias cooks every booking himself.
Within 24 hours
The proposal
Availability and a proposal of menus and formats, from one client dinner to the whole week.
Before the event
Your guests in mind
Allergies, diets and cultural preferences gathered ahead and written into the menu from the first draft.
During the week
Nothing to manage
Market, cooking, service and a spotless kitchen, around your agenda of meetings and receptions.
At the table
From Mathias’s own tables
Dinner in a villaA table set for your guestsAvocado, crisp broccoliToasted buckwheat · A glass of wineBallotine, confit potatoesMushrooms · Rich jus
Local, in season
The menus follow the season of each event: artichokes, the first lamb and citrus for MIPIM in March; tomatoes, courgette flowers and apricots for Cannes Lions in June; figs, ceps and the first game for MIPCOM in October. Everything comes from Marché Forville and the producers of the coast.
You deal with Mathias directly — one conversation, and the menu, the market and the service are quietly taken care of.
Questions about a private chef for Cannes trade weeks
Can you host a client dinner during MIPIM or Cannes Lions?
Yes. A seated dinner or a standing reception in a villa, an apartment or on a yacht, with a menu built for your guests. Send the date, the place and the number of guests: Mathias replies within 24 hours. Private chef in Cannes
Can you cook for a team staying in a villa for the whole week?
Yes. Mathias can cook for the house for the length of the stay, from breakfast before the first meeting to dinner at the end of the day, with menus that change every day. Villa chef on the French Riviera
Can you handle the dietary needs of international guests?
Yes. Vegetarian, vegan, gluten-free, lactose-free, nut or shellfish allergies, no pork or any other requirement: everything is written into the menu from the first draft and handled discreetly at the table.
