Where every meal becomes a memory

For weddings and events between May and September, twelve to eighteen months is typical — Saturdays in June are usually gone a year out. Corporate events and private dining are more flexible and often confirm six to ten weeks ahead.

If your date is close, ask anyway. We hold a small number of dates back each season precisely for events that come together quickly.

Private dining starts at eight guests. Weddings and corporate events start at forty. Pricing is per guest and depends on the menu, the service format and the staffing your venue requires — a seated five-course dinner and a standing canapé reception are very different operations.

You receive a single itemised proposal covering food, staff, equipment, delivery and cleanup. We do not add service charges after the event.

Yes, and we treat it as design work rather than substitution. Vegetarian, vegan, gluten-free, nut-free, halal and kosher are all standard for us, and we are certified for halal and kosher service.

We ask for the full guest list of requirements at the menu stage so that guests with restrictions receive a dish that belongs to the same menu as everyone else’s — not a plate that announces itself as the exception.

Full service includes chefs, service staff, a floor manager, and all cooking equipment. Tableware, glassware, linen and furniture can be supplied and styled by us, or we will work alongside a stylist or venue supplier you have already chosen.

We visit every venue we have not worked before, and we plan around the actual kitchen — including venues with no kitchen at all.

Paris and Île-de-France as standard, with no travel supplement. We regularly work across Normandy, the Loire Valley, Burgundy and Provence, and we cater destination events elsewhere in Europe.

Outside Île-de-France we quote travel and accommodation transparently as a separate line, so you can see exactly what it adds.

The first consultation is complimentary for everyone. A full seated tasting for two is complimentary once your date is held with a deposit — it is a menu development session, not a sales pitch, and dishes are adjusted in the room.

Additional guests at the tasting are welcome at cost. Tastings for corporate events are arranged on the same basis.

The booking deposit holds your date and is non-refundable, but it transfers in full to a new date within twelve months if you need to move — once, and subject to availability.

Beyond that, the balance schedule steps up as the date approaches. The full terms are in your proposal in plain language before you are asked to sign anything.

Yes. We carry full public and product liability cover, our kitchens are HACCP compliant, and every member of service staff holds current food hygiene certification.

Venues frequently ask for our certificates directly — send us the contact and we will supply them without involving you.