Événement · Built for your day

ÉvénementFrench Catering · Portland & Willamette Valley

Weddings, milestone events, corporate retreats, vineyard dinners. Every catering is a conversation, not a menu pulled off a shelf. Tell Antonin what the day looks like and he'll build a menu and service plan around it.

What he caters · a short list

A short list, intentionally.

Antonin caters the events where the food matters. Most are in someone's home, on a vineyard property, or at a small private venue. He stays close to the food, works with one or two helpers when service calls for it, and keeps the production tight on purpose.

à l'assiette
Plated dinners
12 to 40 guests
Multi-course French dinners served at table. The most common shape for milestone celebrations and small weddings.
campagne
Country buffet
25 to 80 guests
Family-style French country tables. Roasts, terrines, salads, cheeses. Built for the room, not for chafing dishes.
l'apéritif
Cocktail & grazing
20 to 100 guests
Passed canapés and a grazing table. For rehearsal dinners, gallery openings, and welcome receptions the night before.
le mariage
Vineyard weddings
30 to 120 guests
Willamette estate events. Antonin works with the venue's wine list, builds the menu around it, and brings the team. Loire–Willamette pairings available.
Oysters on the half shell arranged around lemon
L'APÉRITIF·HUÎTRES
Lobster salad with citrus segments
CAMPAGNE·HOMARD
Tomato carpaccio with cheese and balsamic
À L'ASSIETTE·TOMATES
How it works · 48 hours to proposal

A short conversation, a written plan.

Tell Antonin the date, the venue, the guest count, and what you want the day to feel like. He'll come back within 48 hours with a written proposal: a menu sketched to the season, a guest-count-based price, and any pass-through costs (rentals, staff if needed, travel). No phone tag, no boilerplate.

Event minimum $2,000
Price per guest By quote
Travel Portland metro included; beyond by quote
Deposit 50% holds the date
On the day · apéritif service
Trays of plated canapés lined up before apéritif service at a private Portland event
Apéritif service·private event·Portland
Before you book · frequently asked

Before you book.

What's the minimum guest count?
Twelve. Below that, a private dinner format usually fits the day better than catering, and the per-guest price stays sane.
Do you bring staff, or do we?
Antonin runs the kitchen himself and brings one or two helpers when service calls for it. For weddings and larger seated events he scales front-of-house with trusted Portland service partners, billed pass-through.
Do you handle rentals: tables, linens, glassware?
Not directly. He partners with Portland rental houses and adds rentals to the proposal as a pass-through line so you see the real cost. You can also handle rentals yourself if you prefer.
Can you cook at a vineyard or private venue?
Yes. Vineyard properties in the Willamette, coast houses, and private Portland venues are most of his catering work. He'll do a site walk before the event to plan the kitchen flow.
How far in advance should we book a wedding?
Six months is comfortable. Peak Willamette wedding dates (June–October weekends) book earlier. Twelve months isn't unusual for the most-requested estates.
What's the price structure?
$2,000 event minimum. Per-guest pricing scales with the menu format (plated, family-style, French country buffet). Service staff, rentals, and travel beyond Portland metro are pass-through line items, shown clearly in the proposal.

Plan an event.

A date, a venue, a guest count, and a sentence about the day. Antonin replies within 48 hours.

Send an inquiry Text Antonin

À bientôt.