In all our vacation villages, catering is at the heart of the experience. Here, we cook with passion, celebrate local specialties and share meals that bring people together. Whether you’re a fish lover, cheese fan or vegetarian gourmet, your appetite will be satisfied.
Happiness is in the plate
Every day, our chefs offer you tasty and varied cuisine, prepared on site using fresh produce. Generous buffets, themed menus, regional specialities… meals are designed to satisfy all tastes, in a convivial atmosphere.
And that’s not all: some of our villages offer special menus for sports enthusiasts, vegetarians or special diets, so that there’s something for everyone at the table.
“Our mission? To thrill taste buds and awaken consciences with local, organic and responsible dishes.” Sébastien Billard, National Foodservice Manager
Something for everyone:
- Full board, half board or à la carte meal options
- Menus adapted to groups, diets and sports activities
- Organic, local and responsible cuisine on the rise
Takeaway meals available in some villages
Gourmet and festive evenings
At Azureva, catering doesn’t stop at the plate: it becomes a moment of celebration! Our teams regularly organize :
- Theme evenings featuring regional products
- User-friendly planchas
- Guided tastings
- Culinary activities indoors
=> Share a dish, a story, a laugh… and leave with memories as well as flavors.
A gourmet journey through the regions
The best way to discover a region? Through its cuisine! Our restaurants highlight the local specialities of each Azureva destination. Here’s a sneak preview of what’s in store…
Ocean delights
- Hendaye, Anglet, Hossegor: Basque cake, txistorra, chipirons, piperade, axoa ….
- Lacanau: cannelé de Bordeaux, puits d’amour, macaron de Saint-Émilion…
- Oléron, Fouras, Ronce-les-Bains: fish soup, Marennes-Oléron oysters, bouchot mussels, éclade, galette charentaise…
- Vendée, Longeville-sur-Mer: chardons de Vendée, préfou, la gâche, jambon et mogette de Vendée Arzon, Trégunc, Pornichet: kouign-amann, buckwheat pancakes, far breton, kig ha farz…
- Hauteville-sur-Mer: Normandy tart, Normandy mussels, teurgoule, camembert…
Flavours of the sea
- Argelès-sur-Mer, Sigean: anchoïade, fideuà, escalivada, crème catalane, bras de gitan – Saint-Cyprien: brandade de morue, calçots, rousquille …
- Cap d’Agde, Le Grau-du-Roi: fougasse, bouillabaisse, tielle sétoise, brasucade, rouille de seiche à la sétoise…
- La Londe-les-Maures: stuffed mussels, bouillabaisse, tarte tropézienne, cade – Roquebrune-Cap-Martin: pissaladière, farcis niçois, pan bagnat, panisse…
Nature products (mountain & countryside)
- Arêches-Beaufort, Les Menuires, Les Karellis, La Clusaz: Savoyard fondue, raclette, diots, crozet gratin, Savoy cake…
- Métabief: fondue comtoise, cardoon gratin, morbiflette, Montbéliard sausage with cancoillotte…
- Fournols-d’Auvergne, Murol: truffade, pounti, pompe aux pommes, potée auvergnate, la pachade…
- Bussang: baeckeoffe, tarte flambée, vosgiflette, blueberry tart, pâté lorrain, quiche lorraine, tofailles…
