LES DEUX COUDES SUR LA TABLE
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When you choose to call yourself "The two elbows on the table", it's because you want to stand out from the other caterers. And it is the case. Supply side: only local producers and seasonal products. Cooking: all cooks have a minimum of 3 years' experience in the field of event catering and catering. On the service side: young people in bistro aprons or trousers with straps and bow tie with cap or beret screwed on the head. On the customer side: young and not traditional because the decoration is more of a mismatched crockery style than a Limoges porcelain service, raw wood furniture rather than white tablecloths and towels, and disparate seats rather than upholstered chairs. In terms of services, there are four categories: brunch breaks, dinner counters, sit-down meals and weddings. On the environmental side: all waste is sorted and recycled. Behind the concept: a certain Jérémie Oudin director of the Arom group specialized in the receptive field
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