Caterer lexicon

Hereafter, a glossary of catering terms prepared by Cuisine Spontanée that allows you to choose the right formula for your event.

Cocktail
This is not a full meal but the ideal formula for a 2 hour gathering that could be a starter to a meal. Usually consisting of 5 to 7 hot and cold hors-d’oeuvres served per person, this formula is often used for casual or formal gatherings at the end of a day’s work.

5 to 8 cocktail
This cocktail is a way to keep your guests a little longer by offering them a dozen hot and cold hors-d’oeuvres, without being a full meal. This formula allows stretching the moment to go home or leave for the restaurant.

The dinner-cocktail
This dinner-cocktail consists of a meal with substantial hors-d’oeuvres. This formula is usually composed of ten hot and cold hors-d’oeuvres, two substantial courses and three sweets. You may also add cheese and desserts.

This is a finger food formula or you may just need a fork for the substantial course, as your guests eat standing up. The appetizers are served to you or placed at cocktail stations.

Buffet
This far more friendly formula, the buffet catered events bringing together a large number of guests in a place with limited space. The menu can be hot and/or cold. Your guests serve themselves and can either sit in small groups, or mingle from one group to another, thus promoting exchanges. It is important to create a dazzling visual effect since the table must be spectacular, mixing forms, colors and heights so that each dish is well displayed.

Seated lunch or dinner
A more formal gathering, but ideal for taking time with guests or friends. For groups of 8 people and more, the presence of a Maître d’hôtel is necessary as it allows you to enjoy the party and your guests. The atmosphere and lighting are very important. All the elements - linen, cutlery, glassware - contribute to the success of your evening.