What characterizes Saint-Clair gastronomy?

Saintclair gastronomy is distinguished by a contemporary, simple and generous approach, where the high standards of the product meet culinary creativity. Each recipe is designed to focus on the essentials: taste, pleasure and sharing.

How does Saintclair select its products?

It all starts with high-quality raw materials, carefully selected from committed producers and trusted partners. Freshness, seasonality and traceability guide each of our selections.

Is Saintclair cuisine suitable for all types of events?

Yes. Our teams design tailor-made menus, designed for intimate dinners as well as for receptions for several thousand guests, with the same high standards and the same quality of execution.

Does Saintclair offer personalized menus?

Absolutely. Each event is the subject of a dedicated creation. Menus, service formats, culinary activities and food and wine pairings are designed to match your location, your audience and your intention.

How is the Saint-Clair wine list built?

Our wine list has been redesigned to offer remarkable cuvees at fair prices. Alongside the sommelier Gabriele del Carlo, we select recognized winemakers and exceptional vintages, from varied terroirs and often committed to organic farming or conversion.

Do you also offer cocktails and custom creations?

Yes. Our mixologists create revisited classics, original signatures or personalized recipes, to offer a complete experience, from the first drink to the last dessert.

How does Saintclair guarantee quality during large-scale events?

Thanks to a proven organization and teams trained in the best schools. Logistics, timing and coordination are perfectly controlled to guarantee fluidity, precision and consistency, regardless of the number of guests.

What place do humans occupy in the Saintclair experience?

Conviviality is at the heart of our business. Behind each reception, passionate women and men take care of every detail, with sincere attention paid to each guest. Above all, to serve is to please.

What is Petitclair in the Saintclair offer?

Petitclair offers agile and qualitative solutions for large capacity events or faster formats, while maintaining the standards of requirement and taste that make up the Saintclair signature.

Saintclair Gastronomy | Contemporary & Creative Cuisine for Your Events

Q: What is the culinary inspiration of chef Sabrina Théodon?

Sabrina Théodon draws her inspiration from everywhere: from streetfood from around the world as well as from the great gastronomic tables. She composes lively menus, nourished by inspirations gleaned from the streets as well as from Michelin-starred restaurants, designed for 2 or 10,000 guests, always with the same high standards. Conviviality takes precedence over formalism, and every detail counts, from the quality of local products to the precision of the right condiment.

SaintClair

About Gastronomy Realisations PetitClair

SIMPLE, GOURMET AND CONTEMPORARY CUISINE

This is the identity of our cuisine: high standards and attention to detail, combined with a creative spirit that is open to the world. It all starts with the product: high-quality raw materials, carefully selected from our network of producers. At the helm, our Executive Chef Sabrina Théodon finds inspiration everywhere, on the street as well as in Michelin-starred restaurants. She creates gourmet recipes that simply make you happy.

We redesigned our wine list with a simple idea: find rare gems at affordable prices. With Gabriele del Carlo, sommelier at the Parisian palace Royal Monceau and twice elected Best Sommelier in Italy, we selected winemakers renowned for the quality of their work, choosing their most remarkable cuvees and vintages. From the Loire to the Rhône Valley via Burgundy or Languedoc, our selection reflects the diversity of regions and terroirs, and most of our wines come from organic domains or in conversion. And for cocktail lovers, our mixologists offer classic recipes revisited, original or personalized creations.

Création culinaire SaintClair - présentation et dressage

Sabrina Theodon

Executive Chef

Sabrina Théodon cultivates the art of combining tradition and audacity with passion and generosity. Trained in Michelin-starred establishments and at Potel et Chabot, she managed the establishment of the house in Shanghai for five years. When she returned to France in 2023, she took over the helm of Saintclair with a clear intention: “to offer international, fun and gourmet cuisine”. Determined to share her creativity and delight the taste buds, she infuses Saintclair with free, joyful cuisine that is resolutely open to the world. She composes lively menus, nourished by inspirations gleaned from the streets as well as from Michelin-starred restaurants, designed for 2 or 10,000 guests, always with the same high standards. Conviviality takes precedence over formalism, and every detail counts, from the quality of local products to the precision of the right condiment.

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Our gastronomy

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Our gastronomy

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Our gastronomy

The art of contemporary gastronomy

We celebrate contemporary, simple and inventive gastronomy, where French standards meet inspirations from around the world. More than a service, Saintclair transforms all receptions into a lively and harmonious experience. Our teams orchestrate each event — whether professional, institutional, institutional, sports, cultural or private receptions — with the same agility, rigor and pleasure, in a spirit of sharing and conviviality where the attention paid to each guest makes all the difference. With Petitclair, Saintclair offers agile solutions for large-scale events, without ever giving up on quality.

FAQ

What place for seasonal and local products?

Central. We build our menus around seasonal products, selected from trusted producers. This approach guarantees optimal taste, supports local economy, and inscribes our cuisine in sustainable, responsible logic.

What menu formats do you offer?

From elegant cocktails to refined dinners, including brunches and buffets: each format adapted to your event. SaintClair conceives custom menus respecting each moment's spirit while maintaining constant quality.

Do you revisit traditional recipes?

Yes, with respect and creativity. We reinterpret classics with contemporary lightness and precision, preserving essence while adapting to today's tastes. Tradition serves as inspiration, not constraint.

How would you define SaintClair culinary identity?

Sincere, accessible, refined. SaintClair cuisine seeks no artifice: just fine products, mastered gestures, and generosity. This simplicity, far from being ordinary, results from constant pursuit of just taste.

Do you offer vegetarian and vegan options?

Absolutely. We create vegetarian and vegan dishes with same care and creativity as other menus. Vegetables treated as stars, revealing their full potential through refined, flavorful preparations.

What wine and spirits selection?

A selection combining classics and discoveries: French wines emphasizing small producers, spirits chosen for character and quality. Each reference selected to complement cuisine and enrich tasting experience.

Do you prioritize French products?

Yes, by conviction. France offers exceptional product diversity and producers. Favoring them supports local economy while guaranteeing traceability, quality, and authenticity central to our approach.

What are your pastry specialties?

Pastries respecting tradition while embracing lightness and modernity. From classic cakes to contemporary desserts, each creation showcases artisanal technique, quality ingredients, and perfect taste balance.

Do you organize breakfasts and brunches?

Yes. From business breakfasts to festive brunches, we design custom morning offers: pastries, seasonal fruits, savory dishes, quality beverages. Everything for successful morning that combines conviviality and refinement.

Our PetitClair range

Métiers du traiteur - équipe et savoir-faire, SaintClair.

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