Gastronomy and conventions: a moment for sharing

When he tells you he's experienced, you've got to believe him. With twenty years' experience and an eight-strong brigade, chef Nicolas Lopez creates and serves constantly renewed menus, chiselled according to the seasons and the wishes of his guests. "It's a work of permanent creation where I marry the constraints of my customers with those of respect for the environment."
Just as the site has been eco-labeled since 2008, chef Nicolas Lopez strictly adheres to all kinds of environmental precepts. "We work with seasonal produce, in a true spirit of sustainable development: most of our fresh produce comes from producers located within a 40 km radius. Most products are organic, in season and, as often as possible, fair-trade."
Catering is above all a matter of listening: "We have a very expert team. We also cater for all diets: vegetarian, vegan, gluten-free...".To guide each customer, Nicolas Lopez proposes standard menus, covering the most common event situations that the Campus Les Fontaines may encounter. Then there's the art of adaptation: "we go from the Italian menu to the exotic, Caribbean, South American, Japanese..., and we manage to satisfy even the most demanding customers. As proof of this, not a day goes by without someone asking me for the recipe for this or that dish!Nicolas Lopez is always happy to pass on his know-how, because for him, gastronomy is above all about sharing.

Meals: key moments in your event!

(1) Give meals their true value.
It's a moment of conviviality, where relaxation and smiles come first. Conventions dissipate, and relationships become more spontaneous. A professional meal should be designed with this in mind.
(2) Make lunch fast and light...
Whatever the purpose of the meal, if it's a break between two work sessions, it needs to be quick. Nicolas Lopez recommends quick cocktails, with around twenty pieces per person for the whole. There's no question of selecting products that are too heavy and difficult to digest. However, there's no need to rush guests. It's better to calibrate the quantity than to stress them by proposing a timing inappropriate to the menu.
(3) Prefer a standing position
This doesn't prevent you from eating well, and it forces your body to stay awake. Sitting is a trap, especially if there are a lot of guests. As soon as the sun comes back out, barbecues and cocktail parties become very popular. They also facilitate the flow of people and ideas.
(4) The snack break: fun!
It's sometimes forgotten, for fear of breaking the intensity of work... On the contrary! It's the ideal time to recharge your batteries. It's also a time for detox: smoothies, fruit baskets or brochettes, iced tea... and for the greediest: pancakes, waffles, even chocolate fountains to recapture your childlike spirit!
(5) In the evening, focus on the moment
At the end of the day, the meal remains an essential moment for debriefing. The pleasure in the mouth can be more gastronomic. On the other hand, more and more events are opting for a standing position, even in the evening, because it's easier for guests to talk to each other.