Private chef for a corporate event
Board lunch, launch, off-site: a meal cooked on site, in your offices or in the venue you have booked.
Timings are kept
A working lunch has a start time and an end time. The service follows your agenda: courses leave the kitchen when they should, and the break does not run into the next session.
The format follows the moment
A seated, plated lunch for a small board, sharing platters for a workshop, a standing dinner for an end-of-day launch. The number of guests and the length of the event decide.
If the venue has no kitchen, production is organised differently: that is the first thing we look at together.
Not another seminar buffet
That is the point of bringing in a cook rather than ordering in: seasonal produce, cooking done on site, and plates that hold up against a restaurant.
Quote and organisation
The quote details the menu, the number of guests, the venue and its constraints. It is approved before the event; a 50% deposit confirms the date.
- Formats
- lunch, platters, standing dinner
- Guests
- 6 to 80
- Area
- Paris and Île-de-France
- Booking
- 50% deposit
Paris and Île-de-France. Travel across France and abroad on request.