Cake & table
menus · patisserie · service
One menu, written with a chef who cooks it himself, served warm, at a pace that lets a dinner turn into an evening. And a cake that tastes like something you would order again.
What this actually means
Food is the part of a wedding guests remember most accurately and forgive least. So we treat the menu as the spine of the day and design the timeline around it, not the other way round.
We work with chefs, not catering companies — people who cook a short menu extremely well from what the market has that week. The tasting happens four to five months before, at the chef's table, with the wines poured alongside.
Service is timed to the room. Plates go down together, the gap between courses never exceeds twenty minutes, and coffee arrives before anyone has to ask. Where the venue has no kitchen, we build one: power, water, cold storage, a tent with a floor.
The cake is a dessert, not a monument. Usually two tiers, cut early, served properly with a spoon and something cold. And there is always a second, smaller thing at midnight — soup, oysters, warm brioche — for the people who stayed.
Four things we take off your hands
01
Menu design
A short seasonal menu written with your chef, tasted in full, adjusted once, then locked.
02
Wine & bar
A wine list matched to the food, a two-cocktail bar, and quantities calculated per guest and per hour.
03
Patisserie
Cake, petits fours and the midnight course — designed to be eaten, not photographed.
04
Service & kitchen
Staffing ratios, service timings, and a full field kitchen built where the venue has none.
From first call to the morning
- one
Appetite
What you eat on holiday, what you would never serve, who cannot eat what.
- two
Chef match
One or two chefs proposed, both of whom will be at your stove on the day.
- three
Tasting
Full menu with wines, four to five months out, at the chef's table.
- four
Service plan
Minute-by-minute timings, staffing, and the midnight course nobody expects.
Chef Antoine Béraud
Kitchen · LyonCooks a four-course menu for ninety with six people and no shouting.
Maison Léveillé
Patisserie · ParisTwo-tier cakes, Paris-Brest towers, brown butter and not much sugar.
Clara Nyström
Wine · CopenhagenBuilds lists that go from aperitif to two in the morning without a jolt.
Service Fauvel
Front of house · BordeauxOne server per ten guests, black linen, invisible until needed.
Atelier Chaudron
Field kitchens · ToulouseFull kitchens built in fields, working within nine hours.
- Tasting
- 4–5 months before, wines included
- Menu length
- Three to four courses, one choice
- Service ratio
- 1 server per 10 guests
- Cake
- Usually two tiers, cut early
- Midnight course
- Always, and always warm
- Field kitchen
- Built where the venue has none
“Three people asked for the chef's name before the main course was cleared. It was that kind of dinner.”
Shall we take care of this part?
Tell us your date and where you are looking — we take a small number of weddings each year.
