{"id":13269,"date":"2022-03-30T17:06:09","date_gmt":"2022-03-30T15:06:09","guid":{"rendered":"https:\/\/www.tourisme-carcassonne.fr\/tourisme-daffaires\/nos-traiteurs\/"},"modified":"2022-12-07T14:39:07","modified_gmt":"2022-12-07T13:39:07","slug":"our-caterers","status":"publish","type":"page","link":"https:\/\/www.tourisme-carcassonne.fr\/en\/business-groups\/our-caterers\/","title":{"rendered":"Our caterers"},"content":{"rendered":"\t\t
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\u00a9 L'Atelier des Saveurs<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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L’Atelier des Saveurs<\/h1>

J\u00e9r\u00f4me Ryon, Jean Fran\u00e7ois Munos & R\u00e9gis Chanel<\/h2>

Drawing on the know-how of the H\u00f4tel de la Cit\u00e9 in Carcassonne, the Atelier des Saveurs is committed to food quality, sustainable development, sharing Occitan culinary tradition and recognition<\/strong> of a job well done. thanks to a collective will, where each service is essential. The excellence of the house is due both to that of the talents that make it up and to their complementarity: chefs and pastry chefs<\/strong>, oenologists<\/strong>, sugar or ice cream sculptors, scenographers, butlers, hostesses, technicians<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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LS Traiteur<\/h1>

S\u00e9phane Lambour<\/h2>

Driven by new inspirations, fruit cascades, the “Candy bar” trend, the wave of events and workshops, LS Traiteur puts all its passion and rigor into the development of your menus with fresh products and scrupulously selected raw materials.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\u00a9 LS Traiteur<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\u00a9 Traiteur Hille<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Traiteur Hille<\/h1>

Gauthier Hille<\/h2>

A signature that has been affixed for 3 generations<\/strong>, a know-how perpetuated from father to son, a desire for innovation, an incessant desire to make your 5 senses travel<\/strong>. A company on a human scale, Hille caterer fully controls the organization of your event to make it a unique reception.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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LES MANGETOUT<\/h1>

Antoine et Clotilde Josse<\/h2>

With their mobile kitchen, this couple guarantees you the good preservation of flavors with their fresh<\/strong>, local<\/strong>, farm<\/strong> or sea products<\/strong>. Local or regional cooked dishes, they make the taste buds salivate with their specialties.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\u00a9 Les Mangetout<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\u00a9 Michel Rabat<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Traiteur Rabat<\/h1>

Michel Rabat<\/h2>

Michel Rabat, butcher, pork butcher, caterer, is a companion of Taste who passionately defends the richness of the terroir<\/strong>, who respects the rules of his art by rigorously selecting his products, but it is above all the commitment to share a charter of quality.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Traiteur Maison Bareil<\/h1>

David Kaci<\/h2>

Butchers from father to son since 1932, their know-how has endured over the years and generations. The objective is to ensure the irreproachable quality of the products while respecting traditions by favoring local producers. An Occitan know-how!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\u00a9 Maison Bareil<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\u00a9 Le Trenel<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Traiteur Le Trenel<\/h1>

The different origins and backgrounds of the employees of this training center are an extraordinary creative force and offer a generous<\/strong> and mixed<\/strong> cuisine. Mediterranean, French, Asian, Creole or other inspiration, here is an authentic cuisine from elsewhere.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Le Puit du Tr\u00e9sor<\/h1>

Jean-Marc Boyer<\/h2>

Jean-Marc Boyer, Michelin-starred<\/strong>, is a true craftsman, and his passion is beyond doubt: during solitary walks in the surrounding hills, he unearths inspiration for his cuisine. Aromatic herbs, wild asparagus or wild garlic enhance colorful dishes with clean, well-controlled flavours.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\u00a9 Le Puit du Tr\u00e9sor<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\u00a9 Daniel Minet<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Home chef – Daniel Minet<\/h1>

The chef’s cuisine is a cuisine from the heart<\/strong>, frank<\/strong>, creative<\/strong> and tasty<\/strong> from seasonal products, always in search of culinary emotion. Daniel Minet “2010 Michelin-starred Youngest Chef in France” will be your private chef for all your events (meals with friends, family meals, company meals, birthdays, baptisms, communions, weddings, bachelor parties, funerals bachelor’s life\u2026) up to a maximum of fifty people.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Philippe Miro<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sarahi Seguy<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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contact<\/h3>

Our professional team<\/h2>

The Carcassonne Event team is made up of 2 people: Sarahi & Philippe. One, like the other, has a solid experience in the organization of seminars, congresses, stays, events, animations, acquired throughout the last 20 years spent in the field. Do not hesitate to contact us and present your project to us, we will be happy to provide you with our advice or if you wish, we can even organize it for you.<\/p>

  1. Sarahi SEGUY<\/strong> – seguy@carcassonne-tourisme.com<\/a><\/li>
  2. Philippe MIRO<\/strong> – miro@carcassonne-tourisme.com<\/a><\/li><\/ol>