%20(1).webp)
Saint-Clair
Simplicity in all its greatness
En 1982, Saintclair a fait le pari audacieux de porter la cuisine d’un restaurant étoilé au-delà de ses murs et de proposer une offre gastronomique qualitative et accessible, servie dans les plus grands événements parisiens. Depuis plus de quarante ans, nous nous appuyons sur une exigence constante et un savoir-faire reconnu pour réinventer les codes de notre métier. Notre cheffe Sabrina Théodon et son équipe, se nourrissent d’influences contemporaines et internationales pour proposer une gastronomie créative, généreuse et ouverte sur le monde, centrée sur l’essentiel : le goût.
Autour de notre gastronomie, nous cultivons des relations sincères et durables avec nos clients, faisant rayonner la convivialité, l’envie de faire plaisir et l’attention portée à chacun. Autant de valeurs qui signent l’identité de la maison.
%20(1).webp)
LAUNCH OF THE PETIT-CLAIR RANGE
Petitclair uses Saintclair's expertise and creativity in a more accessible and optimized version. The range provides an appropriate response to large-scale events such as congresses or exhibitions. The entire activity is redesigned to streamline services and make them more efficient: simple and gourmet cuisine with pre-prepared products if necessary, adapted logistics, a dedicated furniture line, and service teams trained for this type of event.
Discover the PetitClair range
Arrival of Chef Sabrina Théodon at the head of the kitchen
After an experience in Shanghai, in charge of the activities of Potel et Chabot, she takes over the reins of Saintclair cuisine and brings the influences of her career to create simple, gourmet cuisine, with accurate flavors and inspired by the whole world.
Discover our gastronomy.webp)
Start of the Pavillon Dauphine concession
Concession for the renovation and operation of the site, which came into force on January 5, 2015. A haven of history and greenery, the Pavillon Dauphine then became an exclusive Saint-Clair place to host the most beautiful Parisian events.
Discover our places
Start of the partnership with Arop
A long-standing customer and a long-term partnership. Galas dinners, Club Entreprises evenings, Prestige evenings... the events organized each year for the Association for the Outreach of the Paris Opera number in hundreds, and the number of guests served in thousands, with elegance, the perfection of service and the accuracy of gastronomy as a common thread since time immemorial.
Discover our achievements
Creation of Saintclair
Created in 1982 under the impetus of the two-star chef François Clerc and the businessman Yves Georges Henrot. Together, they gave life to François Clerc Traiteur, who became Saint Clair le traiteur in 1994
Discover our gastronomy
Our SaintClair events
SaintClair embodies accessible, authentic approach to exceptional receptions. Extension of Potel et Chabot excellence, brand offers refined, warm experiences without formality excess, preserving quality and attention.
SaintClair is part of same group, sharing values and standards while affirming distinct identity. Where Potel excels in prestige, SaintClair cultivates warm, proximity, accessible refinement.
Sincere hospitality. We favor authentic human contact over stiffness, natural elegance over ostentation, warm professionalism over cold formality. Each guest should feel welcomed, considered, comfortable.
Experienced professionals sharing passion for hospitality and quality. Chefs, service staff, coordinators: each brings expertise and benevolence, creating friendly, professional, reassuring atmosphere.
Creating beautiful, quality events without elitism. Refinement isn't just luxury's privilege: it's attention to detail, taste care, hospitality sincerity. Excellence accessible to all.
Corporate seminars, private receptions, professional breakfasts, friendly dinners, cocktails, product launches. Each event benefits from same attention whether intimate or large scale.
Personalized relationships with clients, attentive teams, convivial atmospheres. We favor quality of contact over volume, listening over standardization, flexibility over rigidity. Each event receives dedicated attention.
SMEs, startups, associations, professionals, individuals seeking quality without ostentation. Clients valuing authentic relationships, genuine service, quality-price balance, warm approach.
Absolutely. Like Potel et Chabot, we integrate eco-responsible practices: local sourcing, waste reduction, sustainable materials, responsible suppliers. Commitment anchored in operations, not just discourse.
Yes! We constantly seek talents passionate about hospitality, gastronomy, events. If you share our values and wish to contribute to warm, quality projects, contact us.
