Surrounded by long-standing partners, we are able to offer turnkey services, including catering, decoration, furniture, structural installations, sound and lighting systems, fireworks, security, and more.
We can also assist you in choosing the venue for your event
and offer advice on staging.
We constantly strive to achieve the perfect balance between our selection of refined dishes, professional service and meticulous attention to detail. This enables us to ensure the success of gala dinners, cocktail parties, seminar meals and business lunches on a large scale, ranging from the most intimate meals to majestic receptions.
Our production and logistics capabilities enable us to operate across a wide geographical area stretching from south-western France to the Paris region and beyond!
We regularly collaborate with Michelin-starred chefs and MOFs (Meilleur Ouvrier de France).
Depending on your preferences, we can establish exclusive partnerships to create menus for your receptions.
We have had the honour and privilege of working with many of them:
Yannick Alléno (Ledoyen), Eric Fréchon (Epicure au Bristol),
Michel Guérard (Les Près d’Eugénie), Christian Le Squer (Le Cinq),
Régis Marcon (Régis et Jacques Marcon), Alain Passard (L’Arpège),
Anne-Sophie Pic (Maison Pic), Guy Savoy (Restaurant Guy Savoy), Pierre Gagnaire (Restaurant Pierre Gagnaire), Hélène Darroze (The Connaught, Londres), Michel Troisgros (Le bois sans feuille).
Olivier Bellin (l’Auberge des Glazicks), Daniel Boulud (Daniel, New York),
Jean-André Charial (Oustau de Baumanière),
Jean Coussau (le Relais de la Poste),
Christopher Coutanceau (Relais & Chateaux Christopher Coutanceau),
Alain Dutournier (Le Carré des Feuillants),
Ronan Kervarrec (l’Hostellerie de Plaisance), Guy Martin (Le Grand Véfour),
Nicolas Masse (La Grand’Vigne), Mathieu Pacaud (Histoires),
Jean-François Piège (Le Grand Restaurant), Michel Portos (Le Malthazar),
Michel Sarran (Restaurant gastronomique Michel Sarran),
Michel Trama (Les Loges de l’Aubergade), Jérôme Schilling (Lalique, Château Lafaurie Peyraguey), Stéphane Carrade (Le Skiff Club).
Vivien Durand (Le Prince Noir),
Christophe Dupouy (Les Clefs d’Argent), Fabian Feldman (L’Impertinent),
Jean-Marie Gautier (Hôtel du Palais, Biarritz), David Ibarboure (Briketenia),
Nicolas Magie (le Saint-James, Bouliac), Marion Monnier (La Table de Marion),
Jean-Luc Rocha (Le St-James Paris), Benjamin Toursel (Auberge Le Prieuré),
Jean-Pierre Vigato (Apicius), Alexandre Baumard (L’Observatoire du Gabriel), Vincent Arnould (Le Vieux Logis).
François Adamski (Bocuse d’or), David Capy,
Philippe Etchebest (la Table d’hôtes du Quatrième Mur),
Jean-Luc Rocha (Le St-James, Paris), Jérôme Schilling (Lalique, Château Lafaurie Peyraguey).
62 000 cutlery
served per year
700 services
per year
357 000 cocktail parts produced
1 012 deliveries L’Essentiel® Monblanc