There's a new catering service in town that doubles as an in-house chef to cater to all your gourmet reception needs. Additionally, Chaud Avant's exceptional team is still able to respond to some last minute holiday requests.
Published at 11:00 am.
Jean-François Fournier, Amine Nasrallah, Daria Tchoudakova and Véronique Gravel are the four partners of this event gastronomy project. During the pandemic, Jean-François, who has worked primarily as a sommelier in his career (Majestique, Montréal Plaza, Cabane d'à vite), resumed an old passion at home: cooking. His “customers” really liked it and asked for more.
As for Amine, who was Toqué's sous chef! and at Montreal Plaza he didn't want to return to the restaurant industry after 15 years of service. That's why he teamed up with Jean-François. The two women work more behind the scenes. The first holds the purse strings, while the second manages the company's image and communications.
PHOTO ETIENNE BAY, PROVIDED BY CHAUD DEVANT
Sea knife
PHOTO ETIENNE BAY, PROVIDED BY CHAUD DEVANT
Tuna tostada
PHOTO ETIENNE BAY, PROVIDED BY CHAUD DEVANT
Shrimp rolls
PHOTO ETIENNE BAY, PROVIDED BY CHAUD DEVANT
Rum Babas
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“I didn't want an army of waiters in black who didn't say a word! » says Jean-François. The result was a sophisticated catering offer with seasonal local dishes and a warm and professional service.
The author of these lines was able to experience “Chaud avant” twice, including once, completely by chance, this week during a wine tasting in the attic of the Le vin dans les agency. After appetizers full of vegetable and/or maritime freshness, there were a few nods to holiday classics with a gorgeous cranberry terrine and a foie gras “sandwich” between two slices of delicious French bread. Spices.
In the fall, I attended a larger event with about a hundred people in the planetarium's magnificent Tundra Room. For this occasion, the team was expanded to include friendly employees from companies where the founders already worked. Guests wandered from one station to another, enjoying seafood, small plates of vegetables and labneh, late-night hot dogs, various desserts and more. Furthermore, the cocktails served and the wines selected were of high quality.
In short, whether for six people at home, for a large group at a cocktail dinner or for a wedding, Chaud avant adapts.