First communion catering.

That is exactly what Prémices orchestrates: a bespoke gastronomic moment, carried by a selected chef, in your reception venue.

A meal that brings three generations together.

A successful communion meal rests on a delicate balance: pleasing grandparents attached to French culinary tradition, parents looking for contemporary elegance, and children who want a treat too. Our chefs meet this challenge naturally, because they are used to large and varied family tables.

Building the menu starts with a direct conversation. Your lead chef suggests several directions (seasonal French cooking, Mediterranean inspiration, a more festive register) and you build together a menu that reflects the spirit of the celebration. No imposed menu, no standard formula.

Quantities, timing and the sequence of dishes are calibrated for a celebration: generous starters that set the mood, a carefully presented main course as the centrepiece, and desserts everyone agrees on. Our chefs know how to create bridges between generations: familiar flavours for the eldest, creative touches for the youngest.

A menu co-created with your chef.

No two communions are alike. Some families dream of a long seated lunch, others prefer a garden buffet with room for the children, others choose a communion brunch, a format increasingly popular for its ease and lightness. Prémices adapts to every format.

The communion brunch deserves a special mention: it welcomes guests of all ages in a relaxed atmosphere, with dishes circulating freely, homemade viennoiseries, eggs cooked to order, refined savoury pieces and festive desserts. It suits receptions with many children particularly well.

Personalisation goes well beyond the choice of dishes. If the child has favourite dishes or a curiosity for certain cuisines, the chef can include them. Dietary constraints (allergies, intolerances, religious or vegetarian diets) are taken into account from the quote, with no friction. For children, a dedicated selection is always offered, made with the same care and the same fresh produce as the adult menu. Everyone deserves a beautiful plate.

Our network guarantees consistent quality: every chef has passed tests of technique, plating, hygiene and sense of service before joining Prémices, as our 4.9/5 Google rating reflects.

The cake, the dessert and the table.

Dessert is often the emotional high point of a communion meal. Prémices can include the creation and presentation of the celebration dessert, whether a traditional croquembouche or a more personal sweet creation. For a croquembouche, the chef will point you to a partner pastry chef whose piece will fit seamlessly into the meal. The timing of the cutting and service is set precisely in advance: this moment is never improvised, especially with impatient children.

Table decoration is an often underestimated part of a festive meal. If you wish, Prémices can advise you on what works best with the chosen menu: colours, tableware, French-style service or individual portions.

"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

From a family lunch to a large buffet.

Whether you expect twenty guests or a hundred and fifty, at home or in a private reception room, Prémices adapts the logistics. The chef arrives equipped for your configuration and sets up without disrupting your reception. Seated meal in several courses, large convivial buffet, brunch or cocktail lunch: in every case, the chef cooks on site from fresh produce, never central-kitchen dishes delivered in trays.

For large family tables of sixty guests and more, logistics are anticipated from the outset: number of courses, coordination between set-up and guest arrival, and kitchen organisation to maintain quality throughout. For smaller receptions, see our private chef service, and our pricing page to plan your budget.

How your communion catering unfolds.

Step 1. Your request

Fill in our quote form with the date, venue, number of guests and first wishes. A Prémices advisor replies within 24 business hours.

Step 2. Co-creating the menu

Your lead chef proposes several gastronomic directions. Together you approve a menu, a service format and the practical details: allergies, celebration dessert, venue layout.

Step 3. The reception

The chef arrives an hour and a half before the meal, cooks on site, serves and leaves everything in order. You are free for your guests and for the child celebrating an important step.

Where can it take place?

At home, in a garden, in a rented hall, 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.

Frequently asked questions

What menu ideas for a first communion?

A communion meal is built around a convivial starter (velouté, fine charcuterie, amuse-bouches), a generous main course (seasonal meat or fish with refined sides) and a festive dessert. The chef can also include a croquembouche or a personalised communion cake. Everything is co-created according to your tastes and the season.

What budget should I plan for communion catering?

Prémices prepares bespoke quotes: the price depends on the number of guests, the meal format, the length of service and your location. We have no fixed prices because every event is unique. Our pricing page explains what makes up the price.

Buffet or seated meal for a communion?

Both have their merits. A seated meal creates a more ceremonial atmosphere and is easier for older guests. A buffet offers more freedom of movement, which is welcome when many children are present. Your chef can also suggest a hybrid formula or a brunch. The choice is yours, we adapt.

Can you include a croquembouche or a personalised cake?

Yes. We can include a personalised celebration dessert in the service. Mention it when you request the quote and the chef will include it in the proposal or point you to a partner pastry chef.

How far in advance should I book?

We recommend contacting us at least four to six weeks before the communion to secure a chef who matches your event. For busy periods (May and June, major holidays), book even earlier. Do not hesitate to contact us at short notice: we will do our best to find a solution.

Do you handle large tables of more than 80 guests?

Yes. For large family gatherings, the chef adapts the organisation and equipment to the size of the group, and logistics are planned from the outset to maintain quality across every course.