Our catering

1st option: our catering

In order to make the organization of your event smoother, we offer our services for the catering which is based on a tasty quality. We work with a specialized laboratory in a narrow collaboration. Therefore, our cocktails have been chosen with a prestigious caterer and our menus are carefully prepared. This is important for our customers that the food changes regularly (twice a year) and this is why feel free to contact us for more information about the menus. The quality-price ratio is unbeatable!

2nd option: ONE OF OUR FAVOURITE CATERERS

Rêvez d’ailleurs has chosen a narrow group of caterers that have turned into partners. You may find the list below: feel free to contact any of them if desired. They all know our venues and this is why the “extra” set-up and the dismantle would not be billed. However, an 10% usage-fee would be applied on the food and beverage bills and would be ask from the caterer. Here are the names of our favourite caterers: Butard Enescot, Dalloyau, Duval Paris, Fleur de Mets, Grand Chemin, Kaspia Réceptions, Lenôtre Paris, Saint Clair le Traiteur and Trait’Tendance.

► See the list of partner caterers

Our caterers

BUTARD ENESCOT

Xavier PEDURAND

01 55 66 23 41

x.pedurand@groupe-butard.com

Charlotte MARLOW

01 41 65 40 11/ 06 61 62 43 06

charlotte.marlow@duval-paris.com

FLEUR DE METS

Sophie DEFOE

01 40 12 75 75

s.defoe@fleurdemets.com

GRAND CHEMIN

Augustin de BEAUREPAIRE

01 42 79 04 60

augustindebeaurepaire@grandchemin.fr

KASPIA RECEPTION

Johan NETZER

01 48 11 05 30

jnetzer@kaspia-receptions.com

SAINT CLAIR LE TRAITEUR

Caroline BOULARD

06 77 20 49 95 / 01 46 02 90 30

Caroline.BOULARD@saintclair.com

3rd option: YOUR OWN CATERER

Finally, we don’t have any problem if you chose working with any other external caterer of your choice. However, a 10% usage-fee would be applied on the food and beverage bills and would be ask from the caterer. Besides, the equipped catering office will be at his disposal with all the equipment needed (bowls, oven, tables, plates…). That would avoid the caterer from renting or bringing his own equipment.

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