Privatization of your Parisian restaurant : come and celebrate your special events at l’Inte Caffe

Privatization of the whole restaurant or a part of it

The Italian restaurant the Inte Caffe offers two privatization options to suit your events :

Birthday, business meals, Laboratory, Conference, Corporate Committee or meeting with friends, a lounge with a capacity of 14 people equipped with an overhead projector and a large screen;

– For a more important event or even the famous Sunday brunch, the entire restaurant with a capacity of 70 people with a choice of buffets, the option of a disc jockey or a music selection chosen by our services.

The restaurant has an audio / video system for the showing of your videos, photo clips … We remain at your disposal to reply to all your suggestions.

Privatisation Inte Caffe restaurant italien Paris

The Brunch l’INTE CAFFE

EXAMPLE OF BRUNCH L’INTE CAFFE

– Mini Viennoiseries au Beurre : Pains au chocolat, croissants, chaussons aux pommes, pains aux raisins, brioches, petits palmiers, chouquettes – Pains (en mini baguettes) : Sésames, Pavots, Farinés – Beurre en ramequin – Confitures et Miel en petits pots – Plateau de fromages – Tartare de thon et œuf de Caille – Tartare de saumon et tomate cerise – Saumon mariné à l’aneth, huile d’olive et fleur de sel de Guérande – Salade de roquette, copeaux de parmesan et caramel de vinaigre balsamique – Caesar salade Romaine, croutons, parmesan, tomates cerise, thon mi-cuit et sauce caesar – Anti pasti Poivrons, courgettes, aubergines et artichauts gillés et marinés, tomates séchées, champignons et oignons confits, brocolis et choux-fleurs, lentilles à la coriandre, haricots de Soisson au vin blanc. – Tomate, mozzarella, feuilles de basilic et huile d’olive – Salade grecque Salade verte, concombre, tomate, oignon rouge et feta de Brebis – Mesclun de salades – Bruschetta aux tomates cerise Tranche de pain grillée grattée à l’ail et marinade de tomates cerises – Bruschetta aux poivrons marinés Tranche de pain grillée grattée à l’ail et marinade de poivrons – Gratin dauphinois – Œufs brouillés – Tiramisu au café – Tarte fine aux pommes – Buffet de Fruits – Mousse au chocolat noir parfumé à l’amaretto – Plateau de gâteaux secs – Cake aux fruits confits, pépites de chocolat et citron – Plateaux de pain perdu Cassolette de fromage blanc et coulis de fruits rouges – Cheese-cake – Flan pâtissier – Panna Cotta à la vanille de Madagascar, caramel, amandes hachées et fraises – Crèmes brûlées – Tartare d’ananas à la menthe fraîche – Boissons : – Café espresso, thé, chocolat au lait, café au lait, jus de fruits, eaux plates et gazeuses, soda, Coca, Coca light, Orangina, limonade, vins en supplément

OUR STAFF, A QUALITY SERVICE

De l’accueil de vos invités à la fin de la réception, nous exigeons de notre personnel une qualité de service irréprochable correspondant à une charte instaurée par IN Traiteur : Courtoisie, Réactivité, Elégance. POUR VOTRE RECEPTION, NOUS AVONS PREVU, SUR UNE BASE DE 70 PERSONNES : – 3 MAÎTRES D’HÔTEL – 1 CHOMER (personne pouvant servir vins et champagne) VACATION DE 4 HEURES ( De 12H00 0 16H00 ) PREVOIR UNE HEURE DE DEMONTAGE APRES LE DEPART DES DERNIERS CONVIVES Les maîtres d’hôtel seront vêtus d’une chemise, d’une cravate et d’un pantalon noirs.

RATE

TARIF DE LA PRESTATION : 4 900,00 € HT HEURES SUPPLEMENTAIRES : 30,00 € (toute heure entamée sera due)

PRIVATIZATION OF THE RESTAURANT

APETIZERS, STARTERS, HOT DISHES, DESSERT, DRINKS

APETIZERS:

– Small bruschetta
– Hot crostini with tomato, mozzarella and oregano
– Small cheese puff pastries
– Breadsticks, olives, etc.

STARTERS:
– Tuna Tartar and quail eggs
– Salmon tartar and cherry tomatoes
– Marinated salmon with dill, olive oil and sea salt
– Tuna carpaccio with chives
– grouper Carpaccio marinated with coriander
– Arugula, Parmesan cheese and “purple” marinated artichokes
– Layer on layer of tomato and mozzarella
– Verrines caponata (fried baby vegetables deglazed with balsamic vinegar)

ANTIPASTI:
Marinated peppers, marinated zucchini, marinated eggplant, dried tomatoes marinated artichokes, pickled mushrooms, candied onions, broccoli, cauliflower, Soisson white beans and polenta.

– Tricoloured pasta salad, olive oil, cherry tomatoes, basil and mozzarella

HOT DISHES:

– Risotto with mushrooms

Assortment of pasta:
– Penne alla norma
– Farfalle al pesto
– Cheese Rigatoni

– Mesclun salad
– semi-cooked tuna skewers with sesame seeds, soy sauce
– Roasted salmon skewers with rosemary sauce and old wine

DESSERTS:
– Fruit Buffet
– Chocolate fondants
– Chocolate Brownies and nuts
– Speculos cheese-cake
– Small apple pies
– Chocolate Mousse
– Panna cotta with caramel and chopped almonds
– Tiramisu
– Cottage cheese casserole and red fruit coulis
– Strawberry triffle tiles
– Crèmes brûlées

DRINKS:
– Ore dinner drinks (all alcoholic beverages)
– Fruit juice
– Soda
– Still and sparkling waters
– Wine bar
– Champagne Bar for dessert
– Coffee and tea

OUR STAFF QUALITY AND SERVICE

From the welcoming of your guests to the end of your reception, we require an impeccable quality service from our staff according to a charter established by the caterer ‘In Traiteur : Courtesy, Reactivity, Elegance.

FOR YOUR RECEPTION, WE HAVE PROVIDED ON A BASIS OF 70 PEOPLE:
– 2 BUTLERS
– 1 CHOMER (who can serve wine and champagne)
– 1 BARMAN

VACATION FROM 7 PM TO MIDNIGHT

The butlers are dressed with a shirt, a tie and black trousers.

RATE

ON A BASIS OF 70 PEOPLE:

Monday, Tuesday and Wednesday: € 4 900.00 ex-tax

Thursday, Saturday and Sunday: € 5 500,00 ex-tax

OVERTIME: € 30.00 (every started hour will be due)