This famous caterer rises to the incredible challenge each day of serving 4,000 meals in a multitude of dining and reception areas spread throughout Roland Garros stadium.
Gourmet event catering is the expertise of Potel et Chabot, the catering service that has provided guests at the French Open with delicious meals since 1980. However, serving 70,000 meals in two weeks at numerous locations, all while upholding a standard of excellence worthy of the tournament, is a true challenge that requires the services of 1,800 company employees every day.
Accustomed to creating ephemeral restaurants or occupying a building or complex for the duration of an event, Potel et Chabot and its staff must be active on all fronts.
In fact, the Roland Garros complex has a large number of hospitality areas that allow partners to welcome their guests with a level of comfort and class that measure up to an event of this size and stature. Among the services offered in these areas, catering is a must.
The new partner village, inaugurated for the 2018 edition, includes 17 dining areas that each provides daily seating for sixty. There are also 20 at Court Central, with total seating for 1,200, and 12 at Court 1, where 450 meals are served each day.
The restaurant Le Hameau, located on the site of the old Roland Garros partner village and exclusively for members of the French Tennis Federation, has just been added to this list along with four large dining areas at Court Suzanne Lenglen that offer a variety of options, from buffet service to a five-course haute cuisine experience. "Due to its duration, the number of dining areas and seats served, and the high level of quality expected, this is one of the most complex events that we work," explains Stéphane Lévêque, Potel et Chabot's Marketing and Communication Director. "For other exceptional events, we may be asked to organize a cocktail party for more than 5,000 people over the course of one or two days, but rarely do we provide as much seating for eight consecutive days."
Although the matches are all scheduled at the same time on different courts, not knowing how long each match will last adds to the difficulty. Potel et Chabot's teams must anticipate the end of each match, the incoming flow of guests and manage up to three sittings for lunch. In addition, public relations events or other evening parties and receptions require the company to serve 2,000 breakfasts and 4,000 dinners over the entire two-week period, which stretches out the length of each workday.