Corporate catering.

Prémices offers its corporate clients high-end catering with a private chef cooking on site, for events that leave a lasting impression on your teams, clients and partners. No reheated food, no delivered trays: a real gastronomic experience, equal to what is at stake.

What your clients and colleagues notice first.

In a professional context, food carries a message. A polished cocktail after a strategic presentation speaks of company culture, attention to detail and respect for guests. A well-orchestrated gala dinner can consolidate a business relationship that weeks of negotiation had not sealed.

Prémices selects its chefs on particularly demanding criteria for corporate events: flawless technique, punctuality, total discretion and a sense of service in a professional environment. In a corporate setting, discretion is not a detail but a non-negotiable requirement. Our chefs keep a controlled presence: efficient and visible when the format calls for it, in the background when your event requires it.

Gastronomy thus becomes a strategic tool for your image. It reflects your values, stays in your guests' minds and sets your event apart from ordinary corporate evenings. For companies that understand this, culinary quality is not a luxury but an investment.

Food prepared on site, not reheated in a van.

The difference between a classic caterer and Prémices comes down to one principle: freshness. Our chefs arrive with produce selected that morning, take over the kitchens of your venue, your offices or the event space you chose, and cook in real time.

For a cocktail dinner for eighty in a conference room or a three-day residential seminar, the process is the same: seasonal produce, preparation on site, careful plating to order. Your colleagues and clients do not taste a dish from a reheated gastronorm tray; they live an authentic culinary experience that stays with them.

We cover every professional format: team seminars, business cocktails, annual galas, premium afterworks, office openings, leadership dinners and year-end meals. Each format has its logistical constraints, which we know and anticipate. For recurring events, we can become your referenced supplier, with a dedicated contact who knows your habits and requirements.

Flexible formats for every professional occasion.

A seated working lunch encourages discussion in a small group. A standing cocktail energises a larger group. A cocktail dinner with themed stations creates the easy flow that gets people mixing. A gala dinner with French service leaves a memorable signature for your most strategic clients.

The premium afterwork is a favourite of teams who call on our chefs for corporate events in Paris: an hour and a half after the office, in your premises or a private space, with hot bites prepared on site and well-chosen drinks. It brings people together and looks nothing like the usual Friday crisps and beer. An office opening calls for another approach: culinary staging, a live cooking station visible from the entrance, and a moment of exchange around the chef that creates natural entertainment.

We work in your own premises when space allows, in private venues you have chosen, or outdoors. Logistics coordination is part of our service, so your team can focus on what matters. Planning your year-end party? Our guide to organising your company's end-of-year party covers the timeline and possible formats.

"A wonderful experience for a business dinner for eight. The chef and maître d'hôtel duo was flawless and the menu of great quality. Highly recommended." Amélie Quidor, HR Director, Bouygues Construction

Discretion, timing and professional constraints.

Corporate catering obeys constraints unknown to private events. Schedules are tight: a working lunch must fit into ninety minutes, an opening must end before teams start leaving, a business cocktail cannot spill into participants' evenings. Our chefs are trained to these rhythms. They plan their set-up in advance, arrive with enough margin to absorb the unexpected and keep to service times without reminders. When a speech runs long or a meeting overruns, they adapt the sequence without guests noticing.

Confidentiality is another dimension our corporate clients regularly highlight. Some events take place in sensitive spaces, with high-profile guests or strategic information. Our chefs understand these environments: they do not take photos, do not comment, and leave quietly once service is over. Companies such as LVMH, Air Liquide and Crédit Agricole trust us precisely because our standards match their corporate culture.

How your event unfolds.

Step 1. You brief us

Type of event, venue, number of participants, timing constraints, desired atmosphere, particular stakes. We can work in your premises, a private venue or an outdoor space.

Step 2. We propose a chef and a menu

Depending on your objectives (impressing clients, bringing teams together, marking an occasion), we select the most suitable chef and build a bespoke culinary proposal for your approval.

Step 3. The chef handles everything on the day

Set-up, preparation, service, clearing up. Your team can focus on the event itself. We leave cleanly, as if we had never been there.

Where can it take place?

In your own space or in one of our partner venues in Paris: Le Jardin des Bauches (Paris 16th, up to 50 guests), Hôtel Particulier Wagram (Paris 8th, up to 200 guests) and Maison Rapp (Paris 7th, up to 15 guests). See all our exceptional venues.

See also our corporate private chef service, cocktail catering and corporate catering in Boulogne-Billancourt, Neuilly-sur-Seine and La Défense.

Frequently asked questions

Which catering formats do you offer for corporate events?

All of them: seated working lunch, standing cocktail, cocktail dinner with stations, gala dinner with table service, team brunch, premium afterwork, themed buffet. Each can include a live cooking station for an extra highlight.

How many guests can you cater for?

From ten to several hundred people. For large numbers we bring a brigade of the right size, and the quote details the team according to the format and number of guests.

Can you cater in our offices without a professional kitchen?

Yes, in most cases. Our chefs adapt to the space available (office kitchen, kitchenette, empty room). We assess feasibility in the first conversation and bring the necessary equipment.

Do you work with companies on recurring events?

Yes. We offer a referenced supplier relationship for companies with regular events, with a dedicated contact, accumulated knowledge of your preferences and terms adapted to recurrence.

What is the minimum lead time to book?

For an event under fifty people, two weeks is usually enough. For a gala or residential seminar, we recommend four to six weeks. For urgent needs, contact us directly and we will do our best.