What sets Mademoiselle Colette apart is the mise en place —the French concept of putting everything in its place. The company offers full-service staffing, meaning clients don't just get food dropped off; they get white-glove service. Staff arrive in navy aprons with striped linen towels, plating each course individually, even for cocktail parties.
Recent clients rave about the company’s grace under pressure. Last month, when a sudden thunderstorm threatened an outdoor wedding in the Hudson Valley, the Mademoiselle Colette team pivoted seamlessly, moving a raw bar indoors and transforming a garage into a candlelit bistro in under 22 minutes. mademoiselle colette catering