It's always preceded by an exchange through emails or texts messages, then by a phone call. The discussed elements are mainly : the restrictions, the menu and its dishes, the length of the event, the timings, the special requests and the kitchen gear.

Once everything has been settled, the chef buys the ingredients on his own and prepares the menu in his kitchen.

On the day of the event, he comes with his preparations and equipments 2 hours before the beginning of the service in order to settle down and make the last touchs. During the dinner, he takes care of the preparation, the platting and the service of the menu. He also takes care of clearing the table between the courses. Once the menu is over, he packs everything and clean the kitchen and the used stencils, then leaves with his gear.

It fits to a large variety of events and special occasions. It works well for birthdays, dinners with friends or special family meals. It can also adapt to a more professional type of event, like a business lunch, a private dinner or even a staff party.

Yes, it can adapt to most of it. Please note that any menu modifications can cause a price evolution and must be announced a certain delay in advance. 

No, they are not. The chef can advise the customer on which type of wine to choose to pair the dishes of the menu. However, they must be bought by the client himself and can't be purchased by the chef.

Yes, the chef takes care of cleaning the kitchen and all the gear or plates he may have used during the service.

For every party sizes ranging up to 8 people, service is included. Over this number, the chef asks for an extra person to help him during the service in order to maintain its quality. The recruitment is done by the chef, but the payment is made by the client as an extra, included in the final quote.

An extra person usually costs around 120€ for a service.

He can brings his own plates and can provide as well the cutlery. However, he does not provide glasses, napkins or any other kind of tableware. For the kitchen, the chef comes with some of his own equipment (knifes, spatulas ...) in order to complete what's already there.

For reservations under 4 people, the price rises depending on the number of guests in order to cover up the minimals costs of the chef.

For groups over 8 people, the price stays the same. However, an ask for an extra person is made in order to help the chef during service to maintain its quality. The recruitment is done by the chef, but the payment is made by the client as an extra, included in the final quote.

An extra person usually costs around 120€ for a service.

Yes, the chef buys on his own the ingredients to prepare the menu. The cost of the ingredients is included in the price of the menu.

No, he prepares most of the menu on his side in his kitchen. He only does the last touches on the day of the event.

It's not included in both the Exchange Menu and the Meeting Menu, but it is included in the Journey Menu.

No, they are not included in the price of the menu and are extras.