"Too many caterers prioritize logistics over flavor," she says. "At Mademoiselle Colette, we start with the farmer, then the recipe, then the schedule." The company’s menu is a love letter to seasonal simplicity. Unlike traditional caterers who rely on frozen Sysco ingredients, Mademoiselle Colette operates on a "hyper-seasonal" model. Menus change every six weeks, dictated by what is ripe at local farmers' markets.
"She saved my wedding," wrote bride Sarah K. in a five-star review. "Everyone thought the impromptu indoor setup was planned that way. That is the magic of Colette—she makes chaos look like intentional romance." As the company enters its third year, Chef Dubois has her sights set on expansion—not in volume, but in experience. She is launching "Colette at Home," an intimate chef’s table where up to eight guests can enjoy a tasting menu in her private kitchen. mademoiselle colette catering
"The visual is as important as the taste," says event manager Jean-Luc Moreau. "We don't use plastic chafing dishes. We serve from copper pots and vintage crockery. When you hire us, you are renting a piece of Paris for the night." 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. "Too many caterers prioritize logistics over flavor," she