Le Club France attracted more than 23,000 visitors during the two-week Olympic period.
The three caterers liaised for more than 12 months to ensure the cuisine met the high standards of a nation of avid foodies. Guests to the house included athletes, dignitaries, media, officials and thousands of supporters.
Le Club France had more than 100 staff on hand to cater for 2,500 daily attendees and a 600-cover restaurant.
In the alcoves of the venue, La Brasserie offered the French Olympic family and hospitality guests traditional French cuisine. Menu highlights included Pinot Noir braised duck leg with balsamic grapes, wilted leek and spinach and white bean puree.
The Mezzanine, overlooking the Old Billingsgate Grand Hall, was an exclusive VIP space where guests sampled canapés and cocktails.
The bar at Old Billingsgate served more than 400 barrels of Heineken throughout the Olympic period.
Bethan James, operations director at Payne and Gunter, said: "It has been an absolute pleasure to work with such fantastic teams from both France and at home. The project started 12 months ago and involved a huge amount of planning. It has been challenging, but seeing it all come together makes you incredibly proud."
Christophe Renard, chairman at Fauchon Receptions, added: "The cooperation with Payne and Gunter’s team has been a rich and instructive experience. This was our very first operation in London, and to be working on the Olympics in the new and ambitious Club France configuration was a real challenge and honour."
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