An exceptional event cannot be improvised. Finding a space that matches your vision, choosing a chef whose cooking embodies your image, coordinating service, sommellerie and logistics: every detail counts. Prémices takes charge of it all, from the first brief until the last guest has left. You imagine, we execute.
The five elements of a successful event.
1. A selected chef
We identify the chef best suited to your format among our network of more than fifty tested and approved professionals. Gastronomic, bistronomic, fusion or plant-based: each style calls for a distinct profile. You do not browse a list; we do that work for you. Meet our chefs.
2. An exceptional venue
Prémices works with a network of 57 partner venues, reserved for members of the Prémices Club: hôtels particuliers, rooftops, gardens, galleries and private salons. If you already have a space, we include it in the coordination. If you are looking, we propose. Discover our partner venues.
3. Floor service
Waiters, maître d'hôtel, service staff: we build the floor team according to your format and number of guests. Formal seated dinner, cocktail dinner or buffet service, each configuration has its own codes and its own staff-to-guest ratio.
4. Sommellerie
Available on every service, our sommellerie covers the wine selection and food and wine pairing by a dedicated professional. Some of our sommeliers hold the title of Meilleur Ouvrier de France: a detail that turns a good meal into a memorable experience. Learn more about sommellerie.
5. Coordination from start to finish
A Prémices project manager leads your whole event: schedule, supplier briefings, weekly follow-up and presence on site on the day. You approve the key stages; we handle every detail of execution, logistics, timing and the unexpected.
For which events?
Corporate events
Year-end parties, executive dinners, inaugurations, corporate galas, conferences with a gala meal. Formats from 40 to 600 people, with the discretion and operational rigour the professional world requires. For small groups of two to fifteen, our corporate private chef is a better fit.
Private celebrations
Milestone birthdays, family receptions, reunions, private parties in exceptional spaces. From 10 to 600 guests, with particular attention to atmosphere, table decoration and personalised menus.
Product launches and galas
Communication events, launch evenings, charity galas: formats where gastronomy becomes a staging tool and every detail (plating, presentation, service) contributes to the message you send your guests.
Prémices in figures.
- More than 1,000 clients served
- More than 50 selected chefs
- 4.9/5 verified Google rating
From your brief to the big day.
1. Initial brief, reply within 48 hours
You describe your project: date, intended venue, number of guests, type of event, atmosphere, dietary constraints, indicative budget. We come back within 48 hours with a first personalised proposal: chef, venue if needed, menu direction and a budget estimate for each element.
2. Venue, chef and menu proposal
Your Prémices project manager submits a complete proposal: the chef's profile and references, a venue suggestion if applicable, a detailed menu with optional food and wine pairing, the service organisation and a provisional schedule. Everything can be changed; it is a starting point, not an imposed menu.
3. Follow-up and coordination
Once the project is approved, your project manager coordinates weekly: briefings with the chef and service staff, supplier confirmations, last-minute adjustments. You are kept informed at every stage without having to manage the suppliers yourself.
4. On the day, a project manager on site
On the day of your event, a Prémices project manager is on site to supervise everything: set-up, kitchen timing, service coordination, handling the unexpected. Your only role is to welcome your guests and enjoy the experience.
They trusted us.
- Air Liquide, year-end party, 120 guests: complete coordination across two Paris sites, a gastronomic seated dinner for the leadership teams and a cocktail dinner for all staff. A different chef for each format, a single Prémices contact.
- LVMH, executive dinner, 30 guests: a bespoke gastronomic menu, food and wine pairing by a Prémices sommelier, maître d'hôtel service, with discretion in line with the group's standards.
- Bouygues Construction, cocktail dinner, 80 guests: a site inauguration with gastronomic bites, live cooking and continuous service over three hours. Full logistics from set-up to dismantling.
- IBM France, executive dinner, 25 guests: a strategic dinner with full wine pairing, a senior chef, a dedicated sommelier and formal floor service, organised in under ten days at the client's urgent request.
Explore our other experiences: private dinners, exceptional venues and receptions and galas.
Your quote within 48 hours: describe your project (format, date, number of guests, atmosphere) and receive a complete proposal: chef, venue if needed, menu, organisation and budget per element.