Choosing your wedding caterer means choosing the person who will, quite literally, feed the memories your guests take home. People soon forget the colour of the napkins, far less often a disappointing meal, and never an exceptional one. Here is what I recommend checking before you sign, from someone who has spent twenty years on the other side of the table.
Two things first: your budget and your date. Prices vary hugely with the format, the number of guests and the quality of the produce, so agree on a realistic budget before contacting anyone (I explain the market benchmarks in what a wedding caterer really costs). As for the date, in Bordeaux and the surrounding wine country, Saturdays from May to September go quickly, especially at châteaux and wine estates: the most sought-after caterers are often booked twelve to eighteen months ahead.
Questions to ask your caterer
Keep this list handy for your first meetings: the answers will tell you more than any brochure.
Are you free on our date?Ask it first: there is no point going further if the date is already taken.
What kind of food do you cook?Classic French, modern South-West, global influences: it should match your tastes, not just their comfort zone.
Can we taste before signing?A tasting lets you judge the produce, seasoning and plating. I do mine at your home.
What exactly does the quote include?Service, tableware, linen, bread, cheese, coffee, cake, setting up and clearing away: get it in writing.
How many people in the kitchen and front of house?The number of cooks and waiters, and their hours, say a lot about the level of service.
Will you personally be there on the day?Have it written into the contract: the chef you met is the one in the kitchen, not a team member or a junior commis. For my part, I am always on site.
How do you handle special diets?Vegetarian, vegan, allergies, children: every guest should get the right plate without feeling singled out.
What is the payment schedule?With me: 30% on booking to hold the date, 30% during the month of the wedding, then the remaining 40% once the service is over.
Ask for recommendations
Recently married friends, family, your wedding planner or your venue manager all know which caterers do a good job. A caterer recommended by a venue usually knows it well: the kitchen, the access and the timing constraints. If you have a wedding planner, ask for her view: a chef and a wedding planner working hand in hand makes everything run far more smoothly.
Make the tasting a real meeting
A tasting is not only about flavour. It shows you how the caterer listens, explains their choices and takes your feedback on board. Use it to ask everything about sourcing, portions and possible adjustments. For my part, I come to your home and cook every dish of your future menu in front of you: it is the best way to really get to know each other.
On the day, I am in the kitchen with my brigade.
A wedding is not something I delegate: on the day, I plate your dishes myself.
Read the contract carefully
Before signing, look at the cancellation and postponement terms and the date by which the final guest count must be confirmed. A clear contract protects both sides and avoids last-minute misunderstandings.
My most important tip: get it confirmed in writing, in the contract, that the chef will personally be there on the day. It does happen that the chef you met at the tasting sends a team member or a junior commis on the wedding day. One line in the contract spares you that surprise.
Read online reviews
Google reviews are a goldmine. Focus on those about weddings: they cover the food, but also punctuality, the service team and how responsive the caterer was before the big day. Look at how the caterer replies too, to glowing reviews and more mixed ones alike.
In short
The right caterer answers these questions clearly and makes you feel confident. Take the time to meet, taste and compare, but book early. I cater weddings from 30 to 300 guests in Bordeaux, across the Bordeaux wine country and around the Bay of Arcachon: discover my wedding catering or browse the venues where I work. Congratulations, and enjoy the planning!
Choosing a wedding caterer: frequently asked questions
When should we book our wedding caterer?
For a Saturday between May and September, allow twelve to eighteen months. Out of season or midweek, a few months may be enough, but it is best not to wait.
What warning signs should we look out for in a caterer?
A vague quote, slow replies, a refused tasting, few recent reviews about weddings, or no clear answer on who will be cooking on the day.
Should our caterer already know our venue?
It is a real plus: they know the kitchen, the access and the timing constraints. If not, ask for a site visit before the wedding.
Do you work around the Bay of Arcachon and in Bordeaux?
Yes. I work all around the Bay of Arcachon, in Bordeaux and at châteaux and estates across the Bordeaux wine country, for weddings of 30 to 300 guests.
What happens if we have to postpone the wedding?
We talk it through and look for a new date together. The postponement terms are set out in the contract before anything is signed.
Shall we talk about your wedding in Bordeaux?
Tell me about your plans. I will reply personally, with first menu ideas, within 24 working hours.
