Event catering in Paris.

In Paris and Île-de-France, for private and corporate events alike, from ten to several hundred guests.

More than a caterer, a gastronomic partner.

The difference between a classic caterer and Prémices comes down to one point: our chef cooks on site, on the day of your event, with fresh produce. No central kitchen, no dishes prepared in advance and delivered in trays. A professional comes to your venue, sets up his station, prepares the dishes in front of you and handles the service.

This changes the whole experience: the aromas from the kitchen, careful plating, dishes served at the right temperature. None of it can be reproduced with a cold delivery. Your guests are not eating a catered meal; they are enjoying fine dining in your own space. For corporate events in Paris the gap is particularly visible: inviting clients or partners to a meal created by a selected chef, served in your offices or a private venue, has a very different effect from a standard buffet. Your company's image is reflected in the quality of your table.

Our Parisian network covers every format: intimate dinners for twelve in a Haussmann apartment, cocktails for fifty on a rooftop, business lunches in your offices, year-end parties for two hundred in a private hall. Chef and menu adapt to each context.

Every venue in Paris: hôtel particulier, rooftop, showroom, garden.

Paris offers a diversity of exceptional venues few cities can match: hôtels particuliers in the Marais or the 16th, rooftops overlooking the Seine, luxury showrooms in the Golden Triangle, private gardens, panoramic terraces, vaulted cellars, prestige apartments. Each has its character, constraints and potential.

Prémices works in all of them. A Paris rooftop may require equipment to come up by service lift and an open-air kitchen: the chef arrives with self-sufficient equipment. A hôtel particulier in the 8th may have a professional kitchen in the basement and a reception room upstairs: coordination between the two is planned during framing. For unusual spaces not designed for dining (showroom, gallery, private coworking space), a technical visit or detailed exchange prepares a flawless set-up. Whatever venue you choose, the gastronomic service must be as good as it would be in a fully equipped space.

We cover the whole of Île-de-France: Paris, Hauts-de-Seine, Yvelines, Seine-et-Marne and Essonne. Planning your company's year-end party? Our guide to organising your end-of-year party covers the timeline and formats.

Private or corporate, small group or grand reception.

Private occasions: birthdays, christenings, housewarmings, romantic dinners, receptions in a villa or prestige apartment. Corporate occasions: seminars, launch cocktails, year-end parties, leadership meetings, product launches, incentives, VIP client receptions.

For each type of event, Prémices adapts. A gala dinner calls for cooking with character, elegant set-up and precise timing between courses. A professional cocktail requires refined bites, lively service and the ability to manage guest flow in a sometimes tight space. A seminar lunch needs speed, balance and a return to work on time.

Large events of 100 guests and more.

Handling the culinary side of an event for a hundred or more is a coordination exercise that goes far beyond preparing dishes: service timing, consistent quality for every guest, managing buffet flows or sequencing table service, and coordination with the other suppliers. For these formats we choose chefs used to large receptions, with flawless organisation and a coordinated team.

Preparation follows a precise protocol. Beforehand: venue validation, assessment of available equipment, set-up plan, kitchen schedule and coordination with the venue manager or your event agency. On the day: the chef and his team arrive with complete equipment, set up methodically and deliver the service to the agreed timing. Your guests only see the elegance of the result; we handle everything that makes it possible behind the scenes.

"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

Selected chefs, not mass catering.

What fundamentally sets Prémices apart in Paris event catering is our selection model. We are an agency, not an open marketplace. Every chef has been selected on precise, non-negotiable criteria: hospitality school or fine-dining training, verified experience, and practical tests of plating, food hygiene, punctuality and sense of service.

This lets us propose the chef best suited to your exact event: a classic French cuisine specialist for a business dinner with international guests, a more creative and festive profile for a birthday with personality, an expert in large buffets for a cocktail of two hundred. A classic caterer sends whoever is available. Prémices sends the right professional, and your guests can tell. Our 4.9/5 Google rating reflects that consistency.

For the components of the price, see our pricing page. For more intimate events, our private chef service offers the same gastronomic standards.

How your event catering unfolds.

Step 1. Framing your event

Send us the key information through our quote form: type of event, date, venue, number of guests, indicative budget and first culinary wishes. A Prémices advisor gets back to you within 24 business hours.

Step 2. Chef and menu

We identify the best-suited chef and pass on your brief. He proposes a bespoke menu that you refine together (dishes, service format, dietary constraints, timing) until it is fully approved.

Step 3. Logistics coordination

For larger events, a coordination meeting with your chef takes place beforehand: venue validation, set-up schedule, coordination with other suppliers. Nothing is improvised on the day.

Step 4. On the day

The chef handles set-up, preparation on site, service and clearing up. You are free to focus on your guests and the purpose of your event.

Frequently asked questions

Which types of event do you cater for in Paris?

All formats: private events (birthdays, christenings, romantic dinners, receptions in an apartment or villa) and corporate events (seminars, company cocktails, year-end parties, leadership meetings, product launches, client receptions), in Paris and throughout Île-de-France.

What does event catering in Paris cost?

Prémices prepares bespoke quotes. The price depends on the number of guests, the menu, the service format, the length of service and the location. As every event is unique, we have no standard rate. Our pricing page explains what makes up the price.

How far in advance should I book?

We recommend contacting us at least two to four weeks before the event to secure the right chef. For large events or busy periods (year-end holidays, summer), plan further ahead. For urgent requests, contact us directly.

Do you cater indoors and outdoors?

Yes. Our chefs are equipped for indoor spaces (apartments, offices, reception rooms, hôtels particuliers) as well as outdoor ones (gardens, terraces, rooftops). The configuration is validated during the initial framing.

How is Prémices different from a classic caterer?

A classic caterer delivers dishes prepared in a central kitchen. At Prémices, the chef cooks on site on the day with fresh produce bought for the occasion: fine dining, not a delivery. And as a selection agency, every chef has been tested and approved before joining our network.

Do you coordinate with the event's other suppliers?

Yes. With a decorator, sound engineer, photographer or venue manager, we align timings and logistics beforehand so the culinary side fits seamlessly into your event.