Take your taste buds on a journey
In all our vacation villages, catering is at the heart of the experience. Here, we cook with passion, we honor local specialties, and we share meals that bring people together. Plates that make you want to eat, flavors that tell the story of the region, simple moments when people gather around a table to share and enjoy. Whether you’re a fish lover, a cheese fan or a vegetarian gourmet, your appetite will be satisfied: there’s something for everyone, in a spirit of generosity and conviviality.
Happiness is in the plate
Every day, our chefs offer you tasty and varied cuisine, prepared on site using fresh produce. Careful recipes, precise cooking and well-balanced seasonings highlight the quality of ingredients and the pleasure of taste. Generous buffets, themed menus, regional specialities… meals are designed to satisfy every taste, in a warm atmosphere where you take the time to help yourself, to taste and – often – to refill.
And that’s not all: some of our villages offer special menus for sports enthusiasts, vegetarians or those on special diets, so that everyone can enjoy their meal to the full, with complete peace of mind.
“Our mission? To thrill taste buds and awaken consciences with local, organic and responsible dishes.” – Sébastien Billard, national catering 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
Festive gourmet meals
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.
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…
