A drinks reception that sets the tone
Bites created for you, served as conversations unfold, with enough freedom to enjoy the garden, the terrace or the view without interrupting the party.
Photo : Audrey Le Bihan
Private-venue wedding: villa, estate or family home
In a house that means something to you or a venue chosen for its beauty, in France or abroad, the meal is shaped to match how you like to host, up to 80 guests and with no minimum.
You chose a private venue to feel at home from the very first glass. The cooking can follow the same intention: personal, alive, entirely designed for your day rather than copied from a standard catering brochure. For a larger wedding with a full-service caterer, the weddings and events page presents the whole offer.
Here, there's no set formula to dress up, no menu already written with your names on it. Your tastes open the conversation, the venue sets the frame, the season provides the produce. Everything else is built with you.
Photo : Domethilde — Tomber en amour photographie
A reception that looks like nothing but you
You might prefer a sunny lunch, a long drinks reception or a seated dinner. The format is never the starting point: it serves the atmosphere you want to create, with a private chef who adapts to your wedding, not the other way round. Up to 80 guests, with no minimum number.
A meal built for that table
The menu takes shape around your tastes, the season and the mood of the venue. Service is family-style or a generous buffet, and plated only for weddings under 30 guests.
A finale worth waiting for
A shared dessert or a dessert table: the final note is chosen to extend the evening, not to tick a box.
The pleasure of being among your guests
On the day, you have only one point of contact. Everything is cooked on site, plating follows the flow of the reception, and no one comes to pull you aside to settle a kitchen or logistics detail: your attention stays with the people you've gathered.
Since only one table occupies my day, service stays attentive to your pace. A speech runs long, the light invites everyone to stay outside, dinner starts a little later: your celebration keeps its spontaneity.
Photo : Odile Hiolin
From your first idea to the wedding day
We discover your project
The venue, the season, your tastes and the way you like to host set a first direction, never starting from a catalogue.
The proposal takes shape
Menu, running order and the venue's requirements are refined together. First drafts arrive within the first weeks, and the menu is finalised two months before your wedding.
You enjoy the day itself
Preparation, cooking and plating all happen on site. You're with your loved ones and find a table ready at the right moment, never having to manage the kitchen yourself.
Frequently asked questions
- How many guests can a private-venue wedding host?
- Up to 80 guests, with no minimum number. Plated service is reserved for weddings under 30 guests; beyond that, the meal is served family-style or as a generous, carefully considered buffet, designed to circulate and be shared.
- What is the minimum price for a private-venue wedding?
- Never below €120 per person. Every quote is unique and is built around your menu, the service style, the venue and the number of meals.
- Do you work in a venue without an equipped kitchen?
- Everything is cooked on site on the day, which requires a genuinely equipped kitchen with at least 1.5m of clear worktop. If the venue doesn't have one, it's possible by renting a complete kitchen setup, at your expense. We discuss this early, with a visit or floor plan, to settle it before you book the venue.
- Which areas do you cover?
- I'm based in Lorient and travel across France and internationally. Write to me with the date and address: travel and accommodation are quoted case by case depending on the destination.
- How many weddings do you take per day?
- Only one reception per day. Your wedding is the only table of the day, which lets me cook everything on site and follow the real rhythm of your celebration, without you ever having to manage the kitchen or logistics.
- When should you book?
- As early as possible for high season, ideally six to twelve months ahead. The first menu drafts take shape within the first weeks, then the menu is finalised two months before the wedding.
Let's imagine your table
Share your date, your venue and the mood you want to create. I reply personally.
Talk about your wedding