Traiteur de paris
Made by Chefs for Chefs.
The signature of Traiteur de Paris is at the base of our philosophy:
to simplify your life and save you time in the kitchen.
Traiteur de paris: the art of french living
Founded 20 years ago, our group crafts small bites (canapés, petits fours), individual-sized desserts, cooked vegetables and other high-quality cuisine shortcuts made for professionals in the food and beverage industry. There are more than 350 employees – chefs, bakers, and food preppers – who produce dishes in our ateliers in Bretagne and Normandy that are inspired by artisanal methods. By the grace of deep freezing technology – the most sure and natural way to preserve the excellence of our products – we are able to export our French « know-how » across the world.
With respect to tradition but looking towards modernity, Traiteur de Paris, as a supplier of pastries, is renowned for the excellence of our dishes: Fondant with Taïnori® chocolate of Valrhona®, Opéra, Cheesecake, Tiramisu, petits fours, etc. You will definitely find something for every taste!
Traiteur de Paris was born from one meeting: between that of Yann Le Moal, a passionate Pastry Chef, and Denis Pinault, a young entrepreneur.
Passion, craftsmanship, and client understanding
In 1996, Yann and Denis launched the construction of a small test kitchen just outside of Paris. Very quickly, the sales acumen of one and the creative talent of the other broke the barriers of their business. Their small company developed a glowing reputation in the capital city. Prestigious cocktail receptions, marriages, seminars – these converging demands (often at the same time) proved demanding for this small group of two collaborators. In order to rectify the demands of their organization, they decided to prepare some of their creations in advance and to freeze them to preserve the level of excellence and the quality of their products.
Year by year and through their mastery of the art of deep freezing, the small artisanal company grew. Its products from then on were distributed through trusted partnerships to all four corners of the world, to respond to the expectations of food and beverage clients. At all times, however, creativity and quality remained always at the heart of their operation.
Today, Traiteur de Paris is a family business, proud to employ more than 350 people in its ateliers in La Guerche de Bretagne and Fécamp, to transmit our love of the craft, and to create passionate teams.
- 1996 – Creation of the test kitchen Traiteur in Chevilly Larue
- 1999 – Start of the creation of frozen canapes and petits fours
- 2000 – Construction of the atelier at La Guerche de Bretagne, specialized in deep freezing (3,000 m²)
- 2002 – Start of the creation of frozen desserts
- 2006 – Opening of the atelier at Fécamp (12000 m²), specialized in individually portioned servings
- 2008 – Development of the Traiteur de Paris brand in Europe
- 2010 – Introduction of Traiteur de Paris at the Grand Export, notably in Asia and South America
Crafter of pastries, morsels, or cooked vegetables, Traiteur de Paris only has one goal: to offer their artisanal best across a wide array of high-quality and customizable products, exclusively reserved for food and beverage professionals.Denis Pinault, CEO.
From Paris to Dubai, including New York and Tokyo, French cuisine is inescapable at all four corners of the world.
Traiteur de Paris has built strong partnerships with a number of Chefs across the world and has woven together a network of more than 350 Distribution partnerships.
Our products are therefore available in more than 60 countries:
South Africa, Germany, Saudi Arabia, Austria, Australia, Belgium, Brazil, Canada, China, Chile, Cyprus, South Korea, Ivory Coast, Denmark, the French Overseas Departments and Territories, United Arab Emirates, Spain, Estonia, United States, Finland, France, Gabon, Greece, Hong Kong, Hungary, Ireland, Iceland, Italy, Japan, Kuwait, the Philippines, Liechtenstein, Luxembourg, Malaysia, Malta, Morocco, Mexico, Norway, New Zealand, Poland, Portugal, the Netherlands, Qatar, Czech Republic, United Kingdom, Romania, Russia, Senegal, Singapore, Sweden, Switzerland, and Thailand.
Selected and formed by Traiteur de Paris teams, our partnerships offer their services in proximity to our customers.
Our team of chefs
The pastry chefs and member chefs of Traiteur de Paris come from the greatest schools.
Culinary engineers complete our team in order to bring their rigor and their capacity to create day to day collaboration who operate in our production ateliers. Through the organization of special days, each one is always conscious to the high bar set by Traiteur de Paris products.
Freezing to our advantage for the excellence of our products
Freezing is the most natural way to preserve the excellence of our products. It permits us to conserve their optimal nutritional qualities, flavors, and textures.
Because of this technique, the duration of conservation of our products is quite long, therefore limiting the risk of waste. Consideration of the seasonality of products is also an added benefit of freezing.
A commitment to essential and lasting quality
So as to be in perfect sync with the demands of our clients, Traiteur de Paris claims a Premium position that is more and more affirmed as time goes on.
The selection of premium ingredients is a priority for Chef Yann Le Moal and his team.
Our ingredients are selected with utmost care:
- Potatoes from Le Gouessant, grown in Brittany
- Apples from French orchards
- Products from across France (cream, flour, cookies…)
The quality of our packaging and the logistical mastership of Traiteur de Paris allows us to ship to professionals products that are perfect, practical, and personalized.
Through this demand and rigorous standards, we are able to transmit our passion for French cooking and pastry-making - that heritage without compare.Yann Le Moal, R&D Director