is now booking for spring and summer events. For inquiries or to view the seasonal tasting menu, visit www.mademoisellecolette.com or follow @MademoiselleColette on Instagram for daily kitchen inspiration. End of Article
"I want to teach people that hospitality is a form of love," she says, wiping a smudge off a silver serving spoon. "Whether it is a wedding for 200 or a dinner for two, the goal is the same: to make you feel held, fed, and celebrated." mademoiselle colette catering
"Too many caterers prioritize logistics over flavor," she says. "At Mademoiselle Colette, we start with the farmer, then the recipe, then the schedule." The company’s menu is a love letter to seasonal simplicity. Unlike traditional caterers who rely on frozen Sysco ingredients, Mademoiselle Colette operates on a "hyper-seasonal" model. Menus change every six weeks, dictated by what is ripe at local farmers' markets. is now booking for spring and summer events
"The visual is as important as the taste," says event manager Jean-Luc Moreau. "We don't use plastic chafing dishes. We serve from copper pots and vintage crockery. When you hire us, you are renting a piece of Paris for the night." Recent clients rave about the company’s grace under pressure. Last month, when a sudden thunderstorm threatened an outdoor wedding in the Hudson Valley, the Mademoiselle Colette team pivoted seamlessly, moving a raw bar indoors and transforming a garage into a candlelit bistro in under 22 minutes. "Whether it is a wedding for 200 or