READING TIME: 3 min 53 sec
PUBLICATION DATE: 06/05/2025
UPDATED: 06/05/2025
For Pierre, founder of Grand Chemin Traiteur, the path to wedding gastronomy wasn’t just a career choice—it was a continuation of a deep family legacy.
“It all began 40 years ago when his parents transformed their family farm into a wedding venue.”
Born into a family of farmers, Pierre grew up between cultivated fields and festive tables. From an early age, he witnessed firsthand the beauty of sharing local flavors and heartfelt hospitality. With a diploma in hand and a passion inherited through generations, he launched Grand Chemin Traiteur in 2005 to expand the family’s vision.
“Inspired by this tradition and driven by the desire to continue this legacy, he decided in 2005, with his diploma in hand, to take the adventure further by developing a catering business.”
Soon, clients who had once married at the family farm began reaching out again—this time asking for something more. They wanted to celebrate in prestigious venues, and they wanted Pierre to be part of it.
“Parents who had celebrated the wedding of their first child at the farm turned to Pierre, encouraging him to expand his services to Paris.”
And so, Grand Chemin Traiteur took its first step into the wider world of weddings across Île-de-France.
Operating mainly in Paris and throughout Île-de-France, the team now works in a variety of exquisite venues—each with its own charm.
“We are fortunate to work at iconic venues such as Château de Champlâtreux, La Bona Venture, and Château de Saint-Martin-du-Tertre, which are particularly valued for their unique setting and atmosphere, perfect for unforgettable weddings.”
And with grand venues come grand moments. Pierre recalls one of the most memorable challenges they’ve faced:
“One of the biggest challenges was setting up a cocktail for 400 people in just 15 minutes at the Château de Chantilly. The castle courtyard was open to visitors, and there were only 15 minutes between the closing of the visits and the arrival of the guests to complete the setup.”
That pressure-cooker moment tested every ounce of their coordination—but for Grand Chemin Traiteur, it’s all part of the experience.
Every menu crafted by Grand Chemin Traiteur begins with the couple’s story and dietary needs. The team is known for creating immersive and innovative culinary journeys.
“The chefs at Grand Chemin Traiteur let their imagination run wild to delight the palates of their clients by reinventing and presenting cocktails, brunches, and meals.”
Whether it’s vegetarian, gluten-free, or uniquely themed, each menu is completely bespoke.
“They offer a tailor-made menu, adaptable to vegetarian, gluten-free, or any other specific dietary requests.”
Among the many showstoppers in their culinary repertoire, one creation stands out:
“Among the most popular dishes is the vegetal wall, an original concept blending an urban garden, a vertical garden, and a DIY experience.”
Guests can pick edible flowers and herbs—like shiso, ghoa cress, or pansies—to combine with a Brie de Meaux emulsion in a memorable, interactive dining experience.
For those with a heartier appetite, there’s the crowd-favorite:
“The Southwest workshop is also a favorite, offering delicious dishes such as sautéed foie gras, candied apples, mango chutney, gingerbread, duck breast, fleur de sel, eggplant caviar, and crispy bread.”
And of course, no celebration would be complete without a timeless classic:
“The beef tenderloin remains the undeniable classic, served with roasted milk thistle mushrooms, smoked thyme potatoes, and a well-reduced, truffled sauce.”
Beyond the culinary magic, Pierre and Sophie find their greatest fulfillment in the relationships they build with couples over the course of planning.
“What Pierre and Sophie love most about their work is seeing the culmination of wedding preparations, from the first meeting to the big day. They especially enjoy following the couple’s journey throughout the year of planning, carefully guiding them through each step.”
“From the excitement of the first preparations to the most beautiful day of their lives, they share this journey with the couple.”
That shared joy—the culmination of months of collaboration and vision—is, to them, the true essence of their craft.
“This pure moment of happiness, which crowns all the work and the bond nurtured during this time, is the greatest reward for them.”
In recent years, Grand Chemin Traiteur has noticed a meaningful trend in wedding catering: conscious consumption.
“We are seeing an increased awareness around vegetarian and vegan options, as well as sustainability.”
“Couples are increasingly prioritizing seasonal, local, and responsibly sourced products.”
This is no passing fad for Pierre and Sophie—it’s a natural extension of their philosophy and their rural roots.
“This resonates with our values, and we are happy to see people becoming more conscious of the importance of responsible consumption.”
By sourcing ingredients locally, particularly from the Vexin region, and designing seasonal menus, they continue to bring integrity and intention to every event.
After nearly two decades in the wedding world, Pierre and Sophie have one piece of advice that stands above the rest:
“Trust your vendors and fully enjoy your wedding day. Time passes so quickly, and every moment matters.”
“Surround yourself with professionals who understand your expectations and dreams to make this day as magical and stress-free as possible.”
Grand Chemin Traiteur continues to blend artistry with purpose—always evolving, always honoring the legacy from which it was born.
“Grand Chemin Traiteur stands out for its commitment to sustainability and seasonal cuisine. They are masters of culinary innovation, always ready to create trendy concepts and design memorable events that reflect their values of conviviality, authenticity, and commitment to a sustainable future.”
With every plate, every toast, and every shared smile, Grand Chemin continues to create not just weddings, but unforgettable moments born of heritage, heart, and haute cuisine.
