Gourmet catering Paris

Feasts is Didier Chapuis, a chef in Chemilly-sur-Yonne - between Auxerre and Joigny - from a high quality catering manufacturing unit to which he gives a special shine. A menu can be arranged with cold and hot starters, dishes and gastronomic specialities that vary over the seasons, but also fresh salads, fatty and goose-like livers, terrine of vegetables, fish and meat, frozen pastries and desserts, and a large part of the map is made on the premises in Parisian shops by cooks and pastry pastry. You will also find a wide range of alcohols, regional wines, champagne, fine shopping, sweets, sweet gifts, all of which are very high quality… But don't stop there. This caterer organizes all meals from the small to the large reception. For the most pressed it will be repas, for others menus for 4 people minimum.

The Small Pans is the fruit of a team that prepares on the order of family recipes handed over to the taste of the day and sometimes original. It's cooked like home with fresh seasonal products and balanced menus. No need to break the head to keep the pot when others do it even better… On the map every week more than 15 dishes based on meat, fish, vegetables, soups, recipes etc. Example of the spring map: Italian roquette and Parmesan soup, fricassee of spring calf, rabbit to coriander and lemon with pan of small vegetables, mangue compote, petite, little lemon foam, etc. One can order up to J -2, that is, Wednesday 18 h for delivery on Friday or Friday 18 h for delivery on Tuesday. You then choose your rates, date, place and time of delivery. The dishes keep 4 days in the refrigerator.

Le Petit Flottes is a multi-faceted place: a restaurant backed by a boutique, all run by a team that calls itself "nice". And it is true! As far as welcome and good mood are concerned, this merry band has no equal! Thus, it is here that Parisians meet at lunchtime or at the aperitif to taste good small home-made dishes: pastas prepared on demand; sandwiches, salads and burgers... Without forgetting the delightful menu of regressive desserts (brioche perdue with caramel...).

Maison Mulot is a bakery-patisserie-caterer located in the Saint Germain des Prés district of Paris. It offers a selection of top-of-the-range pastries, with a few tables for on-site tasting, as well as original macaroons, viennoiseries and confectionery. Maison Mulot also offers a takeaway and delivery service. Pastry chef Fabien Rouillard uses the know-how he has acquired and passed on over the years to create and realize his recipes. Maison Mulot offers a wide range of pastries and tarts in small and large formats, as well as festive cakes for special occasions. Maison Mulot's signature pastries include Amaryllis, Magie Noire, Côme, Caribou and Délicieux.

In 2018, Pascal Joly, Meilleur Ouvrier de France (MOF), operated "his own revolution", offering in his store in the 15th arrondissement - he is also present in the 16th (29 rue du Docteur Blanche) - a 100% natural charcuterie. In other words, products without added nitrites, additives or allergens. Lovers of good food will appreciate it! Everything at his place makes you salivate: the head cheese, the pie, the terrines, the sausages, the salads and quiches... The house also does catering. Good news, Florian, Pascal's son, is here to take over.

Yohan Lastre, 2012 world champion of the pie, is reenchanting the catering profession. With his partner Marion Sonier, a smiling cabinetmaker who designed the store, this chef - formerly of the Ritz and La Tour d'Argent - offers pure delights, like this Cazal-Pastis 51-wild fennel pie. All the pâtés will catch your eye: from duck-green pepper to pig's head, including chicken-lemon confit-mustard seed, pig-chorizo-piquillos, or land-sea lobster-volaille. Each recipe is made with quality ingredients. At the same time, a sweet and savory catering offer that, of course, varies with the seasons, with must-haves like the mimosa eggs.

A highly recommendable house created by Mr. and Mrs. Lillo, who gave it up in 2002 to the duo Thibault de Saint Laumer-François Hombrouck. With their team, they fervently maintain this taste for quality and expand the catering range with the seasons. Pancakes, gnocchi, gratins, salads, dishes of the day, desserts... A panoply of recipes where apple and cheese pies, gratin dauphinois and truffle risotto are guest stars. As for cheeses, give in to the charm of the Beloved with grapes.

This restaurant-caterer offers authentic Greek specialities based on fresh and organic products (without colourings or additives), directly imported from Greece, and which are an invitation to travel in a Greek atmosphere punctuated by bouzoukis. At the head of this establishment, a young Franco-Greek couple from a small island in the Cyclades called Serifos, who wanted to recreate the atmosphere and cuisine of the Cyclades. Among other Greek culinary celebrations: dolmades, tarama plate, mezzés, octopus salad... To finish off beautifully, the cakes, also homemade by a Greek pastry chef, are to be tested. A reference for a quality Greek meal.