Press release: Against a backdrop of sustained pressure on their resources since the end of the pandemic, amplified by the emergence of new crises, Paris Event Caterers and their counterparts…
85% of regular corporate and event catering customers are in favor of a daily vegetarian option. Our Culinary Design and Research department adapts to new consumer trends with meat- and…
The Association Française d’Epargne et de Retraite has entrusted Trait’Tendance with the organization of a prestigious evening at the Petit Palais on the theme of the Roaring Twenties! Welcomed by…
Formerly a private gaming club, ideally located along Rue Royale, this private mansion opened its doors a few weeks ago to 900m² of completely renovated space. Spread over 6 fully…
Ingredients (serves 6 ): – 1 Terroirs d’Avenir organic grapefruit – 4 Terroirs d’Avenir organic oranges – 1 Terroirs d’Avenir organic fennel – 1 green meat radish and 1 blue…
A few weeks ago, we revealed the preparatory work of our design and culinary creation teams for a customer evening on the theme of “Art”. Today, we’re delighted to share…
For the Food Ingredients Europe trade show, one of the world leaders in plant-based nutrition entrusted Trait’Tendance with the organization of a gala evening at Espace 56 in the Tour…
Inaugurated in 2006 along the Seine, at the foot of the Eiffel Tower, the musée du quai Branly – Jacques Chirac, built by architect Jean Nouvel, aims to give full…
Ingredients for twenty canapés : – 4 Breton buckwheat pancakes – 2 slices salmon – 1 knob Bordier butter – 150 g mascarpone cheese – 1 bunch Terroirs d’avenir chives…
Cheffe Anto X Trait’Tendance for the launch of the “Cuisine Interne” series
Diary / Non classifié(e) / Diary / Our achievements
For the launch of the series Cuisine Interne, a culinary thriller broadcast a few days ago on the 13ème Rue channel, NBC Universal has entrusted chef Anto Cocagne, in partnership…
