Seminarcateringin Paris
The idea
A seminar fuelled by our Montmartre kitchen
Berchoux extends its anti-waste canteen in the 18th all the way to your seminar venue. We pace your working day from the morning market, with dishes prepared by hand in our Montmartre restaurant.
Welcome coffee, morning break, working lunch and closing cocktail: you give us the date, the headcount and the venue, and we time every service of the day with seasonal produce.
Why Berchoux
Catering that holds the whole day
We're not an industrial caterer: the very cooking served every lunchtime in Montmartre is what paces your seminar, from the welcome coffee to the final cocktail. Here is what your attendees get out of it.
Homemade, not reheated
Every dish is cooked at the restaurant, by hand, with no industrial recipe and no anonymous tray. Your attendees eat genuinely well, even after three hours of meetings.
Market-led cooking
We cook what the morning market offers and turn unsold produce into the dish of the day. Seasonal produce, never overproduced.
Light for the afternoon
A flexitarian lunch, plant-forward, that fills without weighing down: your afternoon workshops don't collapse into digestion.
Served on cue
Breaks, lunch, cocktail: we sync every service to the flow of your day, across Paris and the near suburbs.
Anti-waste all day long
Market-led cooking
We cook the morning's produce and turn unsold food into the dish of the day rather than binning it. What reaches your seminar was planned, not overproduced.
Genuinely homemade
Every dish is prepared at the restaurant, by hand, with no industrial recipe and no reheated dish — the same cooking we serve in Montmartre.
Reduced packaging
Limited containers, our tupperware and specialty bread from Bun's Bakery: the zero-waste logic carries through to your break table.
The chef
Thirty years of stars, at the service of your day
Julie Berchoux spent thirty years in Michelin-starred kitchens, alongside houses such as Robuchon, Ducasse, Taillevent and Fauchon, before opening her Montmartre canteen.
That craft is what composes your seminar meals: generous cooking, demanding on produce yet easy on the plate and simple to share between two working sessions.
Formats & logistics
From coffee break to closing cocktail
Every moment of the seminar has its format: the welcome runs on coffee and pastries; lunch comes as individual trays or a shared buffet; the closing cocktail keeps your guests standing and moving. We settle it all with you upfront — headcount, time slots, access and service constraints.
Delivery area
Paris and the near suburbs
We work within roughly 5 km of our restaurant in the 18th. Seminar room, coworking space or a private venue: we adapt the service to your space and your headcount.
Frequently asked questions
Do you handle every service of a seminar day?
Yes. We cover the welcome coffee, the morning break, the working lunch, the afternoon break and the closing cocktail. We settle the flow together so each service lands at the right moment.
Where do you deliver your seminar services?
Across Paris and the near suburbs, within roughly 5 km of our restaurant in the 18th arrondissement, in Montmartre. Paris 9, Pigalle, Batignolles, Clichy and Saint-Ouen are within our usual area.
How far in advance should I order?
Since we cook from the morning market, it is best to reach out a few days ahead to lock in the date, the headcount and the menu. For a full-day seminar, allow more lead time.
Does lunch stay light for the afternoon?
Yes. Our cooking is flexitarian by nature: seasonal vegetables at the front, meat and fish as a side. A lunch that fills without weighing down, so your afternoon workshops stay sharp.
What makes your catering anti-waste?
We cook what the market offers, turn unsold produce into the dish of the day and keep packaging to a minimum, with no overproduction or needless disposable trays.
The catering cocoon
Also worth a look
Carry on with our other services, all prepared in the same kitchen.
A seminar to organise in Paris?
Tell us what you have in mind: we'll compose a homemade, zero-waste day, from the welcome coffee to the closing cocktail.
06 29 76 66 55