Our Story
Tradition & Excellence
Everything is tailor-made to make each customer feel unique.
Chef & founder
Jérôme Perche
Originaire de Lille, Jérôme évolue et grandit dans le milieu de l’hôtellerie et du service. En effet, ses parents ont tout d’abord organisé des réceptions pendant de nombreuses années, pour finalement reprendre une petite boucherie charcuterie traiteur.
His passion for cooking and his taste for good products were then greatly developed. So it was only natural that he should enroll in a cookery school specializing in catering, with additional training in butchery and charcuterie.
"I like to know the work behind each ingredient, from where it comes from to how it's raised or grown."
Knowing how to select meats, being attentive to the cooking and preparation of each piece, but above all being able to ensure a follow-up from the breeder to the consumer are the main reasons for his vocation.
He then went on to work in a number of prestigious establishments, where he developed his rigor and expertise. French cuisine then became a playground on which he loved to express himself.
First, he loves discovering the tastes, then assembling them to create new flavors. Or simply sublimate the product, highlighting it in a simple, elegant way. Let it express itself.
Event & Associate Director
Sophie Giraud
Toujours à la recherche de nouvelles idées ou de nouveaux projets, elle aime relever les défis ! Sophie est le lien entre le client et le chef, elle aime se consacrer à chaque événement comme s’il était unique, elle vous accompagne pleinement dans la réalisation de vos projets.
C’est avec sa bienveillance et son accueil chaleureux que Sophie vous accompagnera de la prise de contact jusqu’au jour de l’évènement. Elle sera votre interlocutrice privilégiée et saura vous chouchouter à chaque étape de la planification.
Disponible et à l’écoute, avec un grand sens du détail, elle ne laissera jamais rien au hasard pour rendre votre moment magique.
second chef
Régis
C’est le doyen de la brigade. Avec plus de 30 ans d’expérience, on peut dire qu’il connait ses gammes! Jérôme et Régis sont des amis de longue date. En effet, ils travaillaient dans la même rue pour deux maisons concurrentes. Pour Jérôme, Régis est un élément important de l’équipe depuis toutes ces années, un grand respect et une grande confiance se sont installés entre eux.
Régis est un grand travailleur, à la loyauté implacable, toujours fidèle au poste quelles que soient les conditions. Sa force, c’est sa très grande expérience de la cuisine traditionnelle française et sa technique. Cependant, rien ne l’empêche d’être toujours partant pour les nouvelles idées du chef ou des projets fous.
From our beginnings to today
Second place at the Heavent Awards in the “Outstanding Event by a Service Provider” category, presented at the Heavent trade show in Cannes, in recognition of a large-scale reception for 6,500 guests in Paris.
Complete organization of an extraordinary cocktail reception for 6,500 servicemen at the Parc Floral de Paris. Over 4.8 tons of products, exceptional producers and meticulous logistics for an unforgettable gourmet tribute.
Beginning of a prestigious collaboration with Chef Guy Savoy. Together, we create unique gastronomic experiences, combining culinary excellence and attention to detail, to enhance our customers' events.
After years of working together, Sophie and Jérôme officially combine their talents to create Perche & Giraud, a house dedicated to tailor-made receptions and exceptional gastronomy.
Jérôme's former butcher's shop in Bandol, where he used to sell his exceptional meats, has been transformed into a showroom for Perche & Giraud, allowing customers to discover the company's world and products in a dedicated space.
We were chosen to take part in the "rentrée solennelle" at the Marseilles Bar, an event attended by 2,500 people. It was our biggest project yet, and a source of pride to see our work recognized on such a large scale.
We were honored to take part in Lady Gaga's prestigious Born This Way Foundation gala in Cannes. This event marked a turning point in Our Story and confirmed our ability to manage large-scale events.
After two years of fruitful collaboration, Jérôme and Sophie decided to redefine the company's visual identity.
Sophie Giraud joins the adventure, bringing with her a more structured and ambitious vision. With her help, the company overhauled its processes, moved upmarket, and began to expand into the PACA region and Monaco.
Régis joins Jérôme as second-in-command and right-hand man in the kitchen. Together, they begin to consider bigger projects, with ambitions for more elaborate events and larger services.
Jérôme Perche, a young cooking enthusiast, began his career as an independent caterer in Bandol. With no means of his own, he took out a loan to buy his first equipment. He made a name for himself by word-of-mouth, delivering meal trays to local associations and small customers.