Our history

The observation was clear: a lot of chefs, few guarantees. These platforms simply connected without verifying the skills, reliability or even professionalism of the proposed chefs.

Result? A random quality, sometimes disappointing experiences, and a total lack of follow-up.

This is where the idea for Prémices was born.

We wanted to do things differently. Create a reliable, humane and demanding alternative. A platform where each chef would be selected, tested, supported, and where each service would be organized from start to finish with rigor and attention. A service that respects both the customer and the work of the chef.

Initially, Prémices was a marketplace. Our ambition was to connect independent chefs and individuals looking for a unique culinary experience. But very quickly, a new need emerged: businesses were also looking for this type of service, without having to manage research, logistics or organization.

So Prémices evolved.

We have become a tailor-made culinary service, specializing in corporate events: team meals, cocktail dinners, customer lunches, inaugurations, seminars... We take care of everything. From the selection of the chef to the delivery of the dishes, from the creation of the menu to the service on site.

Each service is led by a chef whom we know personally, whom we have tasted, accompanied, and validated. It is not an anonymous catalog: it is a living, demanding, committed network. And this network is constantly growing: more than 50 chefs all over France, all independent, all passionate, all different — but all driven by the same desire to do well.

Prémices is a vision of gastronomy.
A cuisine for meeting, sharing, and sincerity. A kitchen that can be used everywhere — in the office, in an apartment, in a showroom — but which never compromises on quality or experience.

We believe in a new way of calling on chefs: more responsible, more personalized, more fluid.

And that is only the beginning.
See you very soon,
‍
The Prémices team