News from La Dame Bleue

Articles about our commitments, collaborationsorations, recipes, and testimonials about our services... discover the latest news from your favorite caterer.

An image of a flowery brunch table to illustrate the collaborationsoration between caterer la Dame bleue and florist Canopée, wedding trend 2026 in Marseille and the Provence.

Wedding trend 2026: collaborationsoration between Dame Bleue and Canopée

The 2026 wedding trend with La Dame Bleue and Canopée: the alliance between refined brunch menus and authentic floral decorations.

This article explores the profession of culinary designer, a creator who designs gustatory and visual experiences at the intersection of design, gastronomy, and art. It traces the origins of the movement initiated by Marc Brétillot, explains the difference between a culinary designer and a food stylist, and presents the career path of Manon Alvarez, a chef and food designer based in Marseille. Through her studio La Dame Bleue, Manon blends the authenticity of Mediterranean flavours, visual poetry, and a creative methodology. The article details the stages of bespoke design—from the sensory brief to prototyping and turnkey delivery—and shows how culinary design adapts to the needs of restaurants, studios, brands, and events. Several photographs illustrate the creative process: the search for inspiration, work in the kitchen, plating, and final results. One section showcases Dame Bleue's signature recipes and bold flavour pairings, such as roasted fig and smoked mackerel or beefsteak tomato and Gariguette strawberry, symbols of the sensory experimentation inherent to the profession. Finally, a FAQ answers practical questions about the role of the food designer, pricing, the possibility of working outside Provence, and adapting to specific dietary needs. The whole section conveys Manon Alvarez's philosophy: to create memorable emotions through cuisine, combining technical precision, creativity, and a love of flavour.

Culinary designer: the art of creating emotions at the table

As a chef, caterer, food designer and a true Swiss Army knife of gastronomy, I try to infuse my Mediterranean creativity into every project.

Corporate catering in Marseille and the Provence

One of our specialties is to be a corporate caterer in Marseille and throughout the Bouches-du-Rhône region.

Photo of our event catering collaborationsoration in Marseille with La Mignonne's mobile stand and our pop-up cocktail bar in the background.

Collaborationsoration with La Mignonne ice cream parlor!

In 2023, we collaborationsorated several times with the ice cream parlor La Mignonne for event catering services in Marseille !

Weddings Corporate & brands events At-home Production catering Brunch

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