What is event gastronomy according to Potel et Chabot?

For Potel and Chabot, event gastronomy is the art of transforming each reception into an exceptional culinary experience. It combines the creativity of the chefs, exceptional know-how, high standards of products, precision of service and the staging of the dishes to offer much more than a meal: a moment of tasting, designed in perfect harmony with the event.

Why choose a luxury gourmet caterer for an event?

A high-end gourmet caterer guarantees impeccable quality, precise execution and a refined experience at every moment. From the selection of ingredients to the dressing, from the rhythm of the service to the aesthetic coherence, every detail is mastered to enhance the event and offer your guests a service worthy of the greatest tables.

Where are the menus for Potel et Chabot in Paris prepared?

The menus are developed and prepared in the professional kitchens of Potel and Chabot on Rue Chaillot in Paris, where chefs, pastry chefs and artisans work with fresh and seasonal products every day. These workshops are the creative heart of the house, combining traditional know-how and culinary innovation.

Is Potel et Chabot's cuisine 100% homemade?

Yes. The dishes, sauces, pastries and culinary creations are homemade by our brigades. This complete control of production guarantees freshness, gustatory quality and consistency, while leaving room for great creative freedom.

How does Potel et Chabot adapt its gastronomy to each type of event?

Each event is the subject of a tailor-made design. Format, location, season, guest profile, logistical or cultural constraints: all these elements guide the creation of menus and service. Cocktail, gala dinner, wedding, fashion show or corporate event, gastronomy adapts to offer a coherent and fluid experience.

Does Potel et Chabot offer tailor-made gourmet menus?

Absolutely. The chefs create personalized menus for each client, in accordance with the identity of the event. Signature recipes, exclusive creations, food-wine pairings, specific diets or international inspirations: each proposal is designed to reflect a unique vision.

What is Potel et Chabot's approach to seasonal products and short supply chains?

The house favors seasonal products, selected from trusted producers and partners, promoting short circuits as much as possible. This approach guarantees freshness, authenticity of flavors and respect for the natural rhythm of the ingredients, while reducing the environmental impact.

What is the place of pastry in Potel et Chabot event gastronomy?

Pastry plays a central role in the Potel et Chabot experience. Entremets, signature desserts, sweet buffets and spectacular creations are imagined as real pieces of gourmet silverware, combining technicality, visual elegance and gustatory emotion.

How does Potel et Chabot guarantee responsible gastronomy at its events?

Potel et Chabot is committed to more responsible gastronomy through rational management of supplies, the reduction of food waste, the choice of sustainable materials and the optimization of transport and facilities. Each event is designed to reconcile culinary excellence and respect for resources.

How does Potel et Chabot ensure the quality of its gastronomic services in France and abroad?

Thanks to experienced teams, rigorous processes and perfectly controlled logistics, Potel et Chabot guarantees the same level of requirements all over the world. From Paris to major international capitals, the house deploys its brigades, its know-how and its quality standards to offer an exceptional gastronomic experience, regardless of the location. This requirement is supported by the Head Chef, Marie Soria, who has been with the House for over 33 years.

Potel & Chabot Gastronomy | Living Heritage of French Cuisine

Potel et Chabot

About Gastronomy Realisations

Potel et Chabot: The living heritage of French gastronomy

Made with love in our century-old kitchen in the heart of the 16th arrondissement of Paris

Our cuisine is based on emblematic recipes, embodying a strong identity, nourished by permanent evolutions. From breakfast to dinner, including cocktails and lunch, the menu is based on signature dishes. Made entirely in-house by the chefs in the kitchens of Rue de Chaillot in Paris, it favors seasonal products, selected from committed producers, in a responsible approach that respects the rhythm of nature. Our difference is based on a unique approach: today we are the only ones able to deploy our techniques based on exceptional know-how, on a large scale, without compromising on standards and quality. We choose to work as in the past, while maintaining the gestures, time and precision that make up the nobility of French gastronomy.

Portrait d'un chien noir à poil mi-long avec les yeux fermés, assis sur un canapé avec des coussins rouille et marron en arrière-plan.

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Our gastronomy

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Our gastronomy

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Our gastronomy

Marie Soria

Executive Chef

Joining Potel et Chabot in 1992 as a clerk, Marie Soria embodies an exemplary career, guided by passion and high standards. Appointed Head of Cuisine in 2016, she strives to maintain a culinary heritage that she describes as “living.” “Our cuisine draws on an unchanging base of which some recipes constitute a real framework”, she says, referring to the famous soufflé, lobster cabbage or candied veal knuckle, but also the House's sauces, some of which have been unchanged for over thirty years. A timeless base, nourished by inspiration in constant movement, where everything starts with the product, which she wants to be “beautiful, good and simple”.

Prestation traiteur - réception et cocktails

Marc Rivière

Pastry Chef

Pastry chef for three decades at Potel et Chabot, Marc Rivière embodies a demanding and rigorous vision of pastry. Trained by reference houses such as Fauchon, Pierre Hermé or Harrods, he cultivated a permanent curiosity, convinced that “pastry requires constant questioning”. World pastry champion in 2009, then again in 2017 as a coach, he defends collective excellence. For him, “the right recipe is one that everyone knows how to make, not just the chef.” It trains and supports young talents towards excellence. So that know-how is not a secret, but a heritage.

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Our pastries

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Our pastries

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Our pastries

Behind the scenes of the house

Every day, behind the discreet doors of Rue de Chaillot in Paris, more than 200 talents work. At the heart of this excitement carried by a brigade of 100 people, the kitchen embodies the creative core. “This is where everything starts,” says Marie Soria, head of the House. “Juices, sauces, purees... everything is homemade, rigorously, without any subcontracting.” On the sweet side, 50 pastry chefs and a dozen apprentices work every day under the direction of Marc Rivière. In the Maison's five Parisian pavilions, operational teams take over, while project managers and scenographers imagine and refine each project.

FAQ

What is Potel et Chabot's approach to gastronomy?

Potel et Chabot's gastronomy combines French culinary excellence, seasonal products, and meticulous execution. Each dish reflects mastery of traditional techniques while embracing contemporary creativity, always serving event experience.

Do you prioritize seasonal products and local sourcing?

Yes. We select seasonal products at peak quality, favoring short circuits and French suppliers. This approach ensures taste excellence while supporting responsible, sustainable gastronomy.

Can menus be customized for each event?

Absolutely. Each menu is designed custom according to event format, guest preferences, dietary constraints, and desired message. Our chefs create tailored culinary experience reflecting your identity.

How do you handle dietary restrictions and allergies?

We take dietary constraints very seriously. Vegetarian, vegan, gluten-free, allergen-free options are systematically integrated. Our teams coordinate closely with you to ensure every guest enjoys adapted, refined experience.

Do you have signature dishes?

Yes. Certain creations have become house signatures, combining technical mastery and taste balance. However, each event receives custom cuisine, designed specifically to match its unique character.

Do you offer wine and food pairing?

Yes. Our sommeliers design custom pairings enhancing each dish. From classic to bold selections, each wine chosen to sublimate cuisine and enrich tasting experience.

Can you organize live cooking and culinary animations?

Absolutely. Live cooking transforms meal into show: chefs plate before guests, explain gestures, create interaction. These animations add spectacular, immersive dimension to reception.

Do you offer tasting or discovery menus?

Yes. Tasting menus enable discovering variety of flavors and techniques in refined succession. Each plate becomes sensory journey, creating memorable, elegant gastronomic experience.

Do you integrate international cuisine influences?

When relevant to event, we incorporate international influences while maintaining French culinary foundation. This openness enriches our palette while preserving signature elegance and refinement.

What is your approach to pastry and desserts?

Pastry is treated with same excellence as cuisine. From classic to contemporary creations, each dessert combines technical precision, refined aesthetics, and perfect taste balance to conclude meal memorably.

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Potel et Chabot: The living heritage of French gastronomy

Executive Chef

PASTRY CHEF

Executive Chef

Pastry Chef

Behind the scenes of the house