Vauvy Traiteur

Vauvy serves the entire Paris and Île-de-France region, from receptions for thirty people to cocktail parties for several hundred guests. We deliver and provide service at your premises, at Parisian event venues, and at institutional sites, with or without on-site kitchen facilities.

Our offerings include: breakfasts and coffee breaks, meal trays and lunch baskets, buffets and seated lunches, luncheon and dinner receptions, seated dinners and gala dinners, end-of-year parties, inaugurations, product launches, conventions, and seminars.

We manage event venues and regularly provide services at the following locations: Petit Palais, Carreau du Temple, Palace of Versailles, Hôtel de la Marine, Guimet Museum, Henri Cartier-Bresson Foundation, Musée des Arts Forains, Musée de la Contrefaçon, Catacombs of Paris, La Sorbonne, Maison du Danemark, Hôtel de l’Industrie, Cercle d’Aumale, Pavillon Gravelle, Jardin d’Acclimatation, Fondation Louis Vuitton, Hangar Y, Polo de Paris, Le Trianon, Elysée Montmartre, Père-Lachaise, Marina Yacht Club, Paris Expo Porte de Versailles, Paris Nord Villepinte, Paris Le Bourget, Orly and Roissy-Charles de Gaulle airports.

Each request is addressed with a customized proposal: menu, cost estimate, service plan, dining room staff, furnishings, and logistics.

Integrated production, fresh and seasonal ingredients.

Type of event

• Cocktail
• Press conference
• Congress with exhibition
• Congress without exhibition
• Fashion show
• Dinner
• Art exhibition
• Incentive / Team Building
• Product launch
• Meeting / conference / study day
• Trade fair / exhibition
• Residential seminar
• Show room
• Evening event with dancing
• Filming
• Company convention
• Hybrid event
• Incentive
• Breakfast / lunch / dinner
• Political / religious meetings

Services

• Vegetarian cuisine
• Brunch
• Picnic basket details
• Foreign cuisine caterer
• Halal cuisine caterer

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Sustainable approach

Our production is housed in a facility that is unique in the Île-de-France region, which minimizes transportation between the production site and the delivery location. We prepare fresh, seasonal ingredients right on site.

We tackle food waste proactively: quantities are based on the confirmed number of guests, production begins as close to the event as possible, and unsold food is redistributed to staff rather than thrown away.

At events, we use reusable tableware and furniture rented from our partners, and we limit single-use items to cases where the venue requires them. Waste sorting is organized on-site, including glass, and equipment is collected at the end of the event.

Our menus always include vegetarian options, and we can create an entirely vegetarian event upon request.

Useful information