Chef et fondateur, il pilote la création gastronomique de la maison, de la sélection des produits auprès des producteurs et éleveurs à la conception des cartes et à la mise en œuvre des menus.
Sophier & Jérôme orchestrated a cocktail reception for 6,500 military personnel at the Parc Floral de Paris.
On July 12, 2025, the Pinède halls at the Parc Floral de Paris hosted a historic and exceptional event unlike anything that had ever been held before: “the Parade Participants’ Dinner.” More than 6,500 military personnel, who had come from all over France to take part in the July 14 parade, gathered for a large cocktail reception.
This tribute evening, organized by a patron in honor of his military father, brought together the highest authorities: Sébastien Lecornu (Minister of the Armed Forces, currently Prime Minister), Patricia Mirallès (Minister Delegate for Veterans and Remembrance), the Chief of Staff of the Armed Forces and the Military Governor of Paris, and all the Chiefs of Staff of the various French armies, as well as numerous representatives from the military and political worlds.
A meaningful encounter
After organizing the Marseilles Bar evening in June 2024 for 2,500 guests, we were approached to propose this ambitious project.
"This is exactly the kind of mission that inspires us: to showcase producers, offer a moment of sharing and celebrate those who are committed to the Nation. Paris is now our new prestige address, and saying yes was a no-brainer." - Sophie Giraud
Presenting our collaboration with Guy Savoy
The Défilants dinner was also an opportunity to highlight our collaboration with Guy Savoy, who now regularly accompanies us in our gastronomic projects. Together, we share the same vision: that of top-flight cuisine, generous and respectful of products.
"Working alongside Guy Savoy is an honor and a daily source of inspiration. Presenting this collaboration in front of 6,500 military personnel and leading personalities was a highlight for the whole team." - Jérôme Perche
From left to right: Guy Savoy, Sébastien Lecornu, Jérôme Perche, Sophie Giraud
A titanic project
The logistical scope was exceptional: 12,000 m² of fitted-out space, a 144 m² stage, a 12 by 3 metre LED screen, 11 refrigerated trucks, 2 trucks of plants to create a plant decor, 5 trucks of equipment including 2 semi-trailers supplied by Maison Options.
"It was both a human and technical challenge. We managed the coordination of service providers, the search for producers and the on-site set-up. Nothing was left to chance." - Jérôme Perche
Gourmet delights
The objective of the evening was clear: to offer a generous moment around exceptional products. Maison Lalos (MOF) baked the breads, Maison Bordier240kg of cheese and 60kg of butter, 7,500Prat ar Coumoysters were opened on site, vegetables and fruit came from Vergers Saint Eustache, pâtés en croûte from Maison Nonam, Cavon de Bacchus wines and Moët & Chandon champagne accompanied the meal.
And the highlight: a 500 kg beef from the Fédération des Bouchers, spit-roasted in front of the guests for the occasion.
"Watching the beef turn on the spit, smelling the aromas and seeing the smiles on people's faces was exactly what we wanted: to create a warm and memorable moment of sharing." - Sophie Giraud
In all, over 4.8 tonnes of goods were needed to feed the 6,500 guests.
Words that touch us deeply
The day after this memorable evening, we received a message from our customer that will go down in Perche & Giraud history:
"Sophie & Jérôme, what can I say to you but a huge BRAVO and a huge THANK YOU. You performed like the champions you are. I wasn't worried at all, but you blew my mind. There's no way Perche & Giraud won't become a big house tomorrow, given your talent, desire and energy. Try to get some rest over the next few days."
These words, both simple and powerful, are the reward for a whole year's work, preparation and commitment. They remind us why we do what we do: to create memorable and meaningful moments of sharing.
