From First Enquiry to Final Service: Behind the Scenes at Chateaux Cuisine
The planning, preparation, personal touches and years of experience that go into making every event special.
When someone books Chateaux Cuisine for a wedding, a private dinner or a special celebration, they're booking much more than someone to prepare and serve a lovely meal.
They're putting their trust in me to be part of an occasion that's important to them. And that's something I've never taken lightly.
After more than 25 years working in hospitality, I still care just as much about every event I take on. Whether I'm cooking for a small group of friends around a dinner table or catering for a wedding with 80 guests, I want it to be special.
And no two events are ever quite the same. That's one of the things I love most about my job.
It all starts with a conversation
I like to get to know my clients and understand what they're hoping to create.
We usually begin with an initial conversation, followed by a video call or, whenever possible, a meeting in person. For larger events, I can also arrange venue visits and menu tastings.
I want to hear about your ideas, your guests, the atmosphere you're hoping for and, of course, the food you love.
Some people have everything planned down to the smallest detail. Others aren't quite sure where to start, and that's absolutely fine too.
I don't believe in treating every booking the same way. I prefer to create something that suits the people, the occasion and the setting, rather than simply offering the same experience to everyone.
And quite often, I'll think of things you might not have considered.
It's not because you haven't planned properly. It's simply that after so many years doing this, I've learnt to anticipate the little things that can make a big difference.
"The chef was incredibly attentive to our wishes from start to finish, and her kindness and professionalism made the whole experience even more special."
—Justine - Wedding client, Google review
Planning a celebration from overseas?
Living and working in the Dordogne means I'm lucky enough to meet people from all over the world who choose this beautiful part of France for their weddings, holidays and special celebrations.
I've worked with couples from as far away as Australia and America, many of whom are organising their weddings from thousands of miles away.
I understand how reassuring it can be to have someone local who knows the area, understands the practicalities of catering in different venues and is happy to offer advice along the way.
I also really enjoy working alongside wedding and event planners, venue owners and other suppliers. Good communication and teamwork make such a difference, particularly when there are lots of people involved in bringing an event together.
My role is to take care of the food and catering arrangements, while making sure everything fits comfortably into the wider plans for the day.
Whether I'm working directly with a client or alongside their planner, my aim is always the same: to make the catering side of their celebration as straightforward and enjoyable as possible.
The planning you don't always see
Once an event is booked, the work behind the scenes really begins.
There are menus to develop, ingredients to source, suppliers to speak to, staff to organise, shopping lists to write, preparation schedules to work out and logistics to consider.
For a larger event, weeks or even months of planning can go into what might be just a few hours of celebration.
I think about how everything will work on the day. What can be prepared in advance? What equipment is available? How will the food be transported? Is there enough space in the kitchen? What happens if the timings change?
I try to anticipate potential problems before they happen, because the last thing I want is for my clients to spend their special occasion worrying about the catering.
And, of course, I love the food itself.
Living in the Dordogne is a real privilege for a chef. We're surrounded by wonderful local produce, beautiful markets, seasonal ingredients and a food culture that I never tire of.
I love incorporating those ingredients into my menus and giving visitors a little taste of the region they've chosen to spend time in.
"We arranged the full weeks menu in advance with Alicia, which made for a very relaxed start to the holiday."
— Michelle Gibson, Google review
And sometimes, things don't quite go to plan!
After 25 years in hospitality, I could probably write a book about some of the things that have happened during events.
There was the wedding where we had a problem with the electricity and suddenly couldn't use all the ovens. Not ideal when you're trying to cook a main course for 80 guests!
But we found solutions, adapted our plans and got on with the job.
Then there was the dinner party where the guests decided to light a lovely fire in the living room, completely unaware that a hornets' nest had taken up residence in the chimney.
Before long, the entire downstairs was full of very angry hornets! Needless to say, dinner was a little delayed while the situation was dealt with.
Thankfully, these aren't everyday occurrences!
But they do remind me why experience matters so much. You can plan every detail, but you also need to be able to stay calm, think on your feet and find solutions when something unexpected happens.
The important thing is that my clients shouldn't have to carry that stress.
It's not just a job to me
Some event days can be 18 hours long, with barely a moment to sit down. There's the loading, travelling, setting up, cooking, service and clearing away, all after days or even weeks of preparation.
It can be exhausting, but there's always a moment that reminds me why I love what I do.
When the food is being served, I sometimes get the chance to look around and see everyone enjoying themselves. People laughing, talking, celebrating and simply enjoying being together.
Knowing how much work has gone into making that moment happen is an incredibly rewarding feeling.
I'm very aware that I'm being invited into people's homes, their holidays and some of the most important days of their lives. That's a privilege, and I never want to lose sight of it.
Your event matters to me
Chateaux Cuisine is a small, personal business, and that's how I want it to stay.
One of the things that's important to me is maintaining that personal connection from the first conversation right through to the event itself.
I'm not simply putting together a quote, taking a booking and turning up on the day. I spend time getting to know my clients, understanding what matters to them and thinking about how I can make their occasion feel like their own.
Sometimes it's the smallest details that make the biggest difference, and I genuinely enjoy finding those little touches that make an event personal.
Most importantly, I want you to trust me.
To know that I care about your occasion, that I've put the thought and work into preparing for it, and that when the day arrives, you can relax and enjoy the company of the people you've brought together.
Because, for me, that's what it's all about.
The food is a huge part of it, of course. But it's also about the people, the atmosphere, the memories being made and the pleasure of sharing something special.
And knowing that I've played a small part in making that happen is why I still love what I do.
Let's make something special
If you're planning a wedding, private dinner or special celebration in the Dordogne or surrounding area, I'd love to hear what you have in mind.
Whether you've already planned every detail or you're not quite sure where to begin, I'm always happy to have a conversation, share ideas and see how I can help bring your occasion together.
After all, some of the loveliest events begin with a simple conversation.
Alicia x
Chateaux Cuisine – Private Dining & Events
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