Chef Jonathan Garnier offers a menu focused on a flavorful and gourmet cuisine, promoting local products. His kitchen brigade will create a gustatory adventure which will stimulate all your senses. Designers of exceptional culinary ideas, our team will ensure that your event is absolutely unique. Originality and sophistication fully qualify Chef Jonathan Garnier’s creations.

Our team does everything possible to ensure a perfect experience. Whether it is a banquet, a charity event, a fundraiser, a cocktail or an evening between friends. Everything is possible. Let us know your needs and we will do everything to reach your expectations. La Guilde Culinaire specialises in custom-made events, whether you are 8 or 1000 and more, we will be able to please you.

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CHEF JONATHAN GARNIER

Jonathan Garnier is co-owner of La Guilde Culinaire. We also know him as a host of the TV show "Ca Va Chauffer!", among others. The chef works with many print, radio and television media to share his passion and make you discover gastronomy from here and elsewhere. Jonathan also supports causes such as Children's Dreams and the Breakfast Club.


HISTORY

Since 2008, La Guilde Culinaire has made its mark offering a large variety of gastronomic experiences. Whether it is a cocktail dinner party, a banquet or any other type of events, Chef Jonathan Garnier always treats his guests with unique experiences.


Philosophy

Eating is a social act and a shared moment. Cooking with nice and good products and sharing our passion with our customers is a unique and unforgettable moment of connection.

Our cuisine is flavorful, appetizing and sophisticated, yet very accessible. We always try to create recipes which will resonate with our guests in order to ensure a unique experience.

Cooking brings people together and leaves unforgettable memories of this one of a kind moment


Sustainable development

Since its creation, La Guilde Culinaire and its team are strongly mindful of environmental issues, the ecological footprint and the support of social rehabilitation.

  • Use of local and in-season products
  • Use of organic and/or sustainable products
  • Use of recycled fiber paper
  • Encouraging the use of real tableware
  • Use of recyclable containers made with fiber or pulp
  • Training program for unqualified staff