Event catering in Paris and throughout France
Hosting begins before the first service.
Culinère designs cuisine and a reception set-up suited to the venue, the guests and the pace of each project.
From a professional breakfast to a reception dinner, we approach cuisine, service and logistics as one whole.
- Capacity
- 20 to 400 guests
- Venues
- Your premises, partner venues, anywhere in France
- Book
- 3 to 6 weeks ahead
- Pricing
- Cocktail reception from €65 excl. VAT per guest, dinner from €140 excl. VAT per guest
Cuisine designed for the context.
The format does not dictate the cuisine. On the contrary, the cuisine adapts to the moment: breakfast, lunch, cocktail reception, dinner or event.
Formats suited to the pace.
Breakfast
A thoughtful welcome to open a working day or an event.
Bakery, hot drinks and sweet and savoury bites suited to the pace.
Lunch
Seated or walking service, depending on the venue and the brief.
Precise cuisine to bring together clients, teams or partners.
Cocktail reception
Passed canapés, service rhythm and front-of-house presence.
A set-up designed for movement and conversation.
Dinner
A bespoke menu, from the first amuse-bouche to the last coffee.
A table that carries the intention of the evening.
Reception
Mixed formats: cocktail reception, standing dinner or table service.
Cuisine, logistics and hospitality orchestrated as one.
What's included.
The service set-up is detailed in the quote; the items below are confirmed depending on the project.
- Waiting staffper quote
- Tablewareper quote
- Set-upper quote
- Clearingper quote
From 20 to 400 guests, at your venue or a partner venue.
From launches to private receptions.
Product launch. Press event. Client dinner. Seminar. Hospitality. Private reception.
Culinère adapts its set-up to every project.
How we work.
- 01
Understand
The venue, the context, the objectives, the guests.
- 02
Imagine
The format, the menu, the pace and the culinary universe.
- 03
Produce
Precise organisation, from sourcing to preparation.
- 04
Orchestrate
Logistics, teams, equipment and the flow of service.
- 05
Host
Because when the moment comes, everything should feel natural.
Frequently asked questions.
From 20 to 400 guests, depending on the format, the venue and the service.