At Prémices, every chef creates gastronomy of excellence for your guests: never a central kitchen, never reheated trays. Plates arrive hot, presentation is polished, and your guests notice. That level of execution is what turns a leadership dinner into a memorable moment.
What Prémices orchestrates.
Venue and technical site visit
We work with more than fifteen exceptional venues: prestige halls, hôtels particuliers, head offices with reception spaces. For a venue you have already chosen, we carry out a technical visit beforehand (kitchen size, electrical capacity, logistical constraints) so there are no surprises on the day.
Chef and bespoke menu
We select the chef according to the format, the level of expectation and your guests' culinary preferences. Some of our chefs are Meilleurs Ouvriers de France. The menu is built with you in a dedicated brief and refined through a tasting when the format justifies it. No catalogue menus.
Service and coordination on the day
Maître d'hôtel, service team, logistics management. We coordinate everyone from set-up to complete clearing up. Your only role is to be there for your guests.
For which events?
Corporate galas, 40 to 600 guests
Year-end parties, product launches, inaugurations, company anniversaries. These events bring together whole teams, sometimes with external partners and strategic clients, and the execution must be flawless. Prémices takes charge of the entire gastronomic and service side (chefs, kitchen brigade, maître d'hôtel, floor team) and adapts the format, seated meal, cocktail dinner or prestige buffet, to your venue and guest flow. See corporate catering.
Executive committee and small leadership dinners
A leadership dinner for ten or fifteen leaves no room for approximation. Every detail (the wine list, the precision of service, the quality of plating) sends a signal to people used to the very best. For this format, Prémices brings in a single chef chosen for his rigour and experience of private tables. A tasting beforehand is always offered, and discretion is part of the contract. See bespoke events.
High-end private receptions
A seaside villa, a Paris apartment, a wine estate, a château. Upscale private receptions have their own requirements: a chef able to cook in non-professional kitchens, discreet service, menus suited to the size of the group and the spirit of the event. Every chef has been assessed on his ability to deliver gastronomic quality in varied conditions. See our exceptional venues.
They trust us.
- LVMH: renewed trust across several leadership events, with discretion and standards in line with the group's.
- Air Liquide: complete coordination for corporate events, seated dinners for leadership teams and cocktail dinners for all staff.
- IBM France: strategic executive dinners with food and wine pairing, a senior chef from the Prémices network and formal floor service.
Rated 4.9/5 on Google, with more than a thousand clients served.
How we work.
1. A 30 to 45-minute brief
Format, number of guests, venue or venue constraints, expected level of service, culinary preferences, indicative budget. The better we understand your event, the more precise the proposal.
2. Chef, menu and tasting
We select the chef who matches your requirements and he submits a bespoke menu. For larger formats, a tasting is organised beforehand. You approve everything before the day.
3. Coordination and management on the day
We coordinate set-up, service and clearing up. A Prémices contact is reachable throughout. You are free to focus on your guests.
Frequently asked questions
How is Prémices different from a classic event agency?
A classic event agency subcontracts the food to a third-party caterer, often with no control over the chef or the preparation conditions. At Prémices, gastronomy is our core craft: we select, train and assess every chef ourselves. You do not have an intermediary between you and the chef; you have the agency that selected him.
What is your maximum capacity?
Our services cover events from ten to six hundred people. For large galas of four to six hundred guests, we assemble a complete brigade (several chefs, kitchen team, service team) to deliver the same standards as for a small format. Beyond six hundred, each case is studied individually according to the venue and logistics.
Can we use our own reception venue?
Yes, absolutely. We work in our partner venues as well as your own: head office, private hall, villa, private estate. In that case we carry out a technical visit to identify kitchen and logistics constraints and adapt our organisation.
What is the minimum lead time for a reception or gala?
For a standard event, allow at least two to three weeks for chef selection, menu building and logistics. For large formats of a hundred guests or more, or those requiring a tasting, four to six weeks is recommended. We accept urgent requests subject to availability.
How is pricing established?
Our services are quoted individually. The price depends on the number of guests, the format (seated meal, cocktail dinner, buffet), the chef's profile, the venue and additional services (maître d'hôtel, sommelier, management). The quote details every item, so you know exactly what you are paying for.
Explore our other experiences: private dinners, bespoke events and exceptional venues.
Your event deserves flawless execution. Describe your project in a few minutes and we will come back to you within 24 hours.