Artaux Catering

Artaux Catering Thirty years ago, Gustave Artaux, my grandfather, would have me over to his house in Mar del Plata, a few hours south of Buenos Aires. James Muir

Artaux Catering has emerged as the premier catering company serving New York City, Long Island and The Hamptons, offering catering to both private and corporate clients in their homes, offices or offsite venues. Artaux Catering has emerged as the premier catering company serving New York City, Long Island and The Hamptons, offering catering to both private and corporate clients in their homes, off

ices or offsite venues in terms of cocktail parties and seated dinners, and also specializing in full service catering and event management. My extensive experience in the culinary field spans from working with world renowned chefs like Alain Ducasse, Jean Pierre Vigato, Jean Michel Lorraine, Roberto Santibanez and Damon Gordon in several different cities in the US and Europe. My philosophy is that food is meant to be eaten, so even if the presentation is breathtaking, the underlying flavors have to be supportive of this vision and be well balanced. Gustave, or Lolo, as I called him, was a character that was larger than life, figuratively and literally, and loved the art of eating. As a little boy, I discovered an array of flavors sitting at the table with him, having endless conversations about how I was doing. From paté and foie gras, to different cuts of meats, cheeses, and charcuterie, there never seemed to be an end to my grandmother’s abilities as a cook. Lala would always cook a vast array of different foods, almost as if for 30 people, even though we might only be five for dinner. This bond between my grandfather and I has served as the inspiration to create a catering company, in his name, dedicated to providing exceptional food that focuses on textures and flavors, not just presentation, accompanied by flawless service execution. At the core of Artaux Catering’s success lies my passionate commitment to perfection in every detail, providing the highest level of client service through the planning phase to the seamless execution of each event.

with [LA NEGRA] Charred habanero and garlic salsa.
11/09/2018

with
[LA NEGRA] Charred habanero and garlic salsa.

[BIG TOP] This is how we pitch a tent.
07/10/2018

[BIG TOP] This is how we pitch a tent.

07/07/2018

[PLAYING WITH FIRE]

[PARTY!] It’s the perfect day for a party!
07/07/2018

[PARTY!] It’s the perfect day for a party!

[PEACHES] Grilled peaches, salted almonds, balsamic glaze, vanilla ice cream. #🍑
07/07/2018

[PEACHES] Grilled peaches, salted almonds, balsamic glaze, vanilla ice cream. #🍑

[TIRADITO] Halibut, mango, Serrano, cilantro, mango-árbol.
07/06/2018

[TIRADITO] Halibut, mango, Serrano, cilantro, mango-árbol.

[BROCHETTES] The trick with these is doing a four hour brine for the chicken and then cooking them on a plancha, not the...
07/01/2018

[BROCHETTES] The trick with these is doing a four hour brine for the chicken and then cooking them on a plancha, not the grill grates. A quarter inch steel plate will work inside your grill perfectly and you will avoid flare ups while getting a nicely caramelized crust.

[CHURRO WAFFLE] Chicken fried steak, churro waffle, cheddar grits, Padilla de Oaxaca-coffee gravy. ...
06/28/2018

[CHURRO WAFFLE] Chicken fried steak, churro waffle, cheddar grits, Padilla de Oaxaca-coffee gravy.

[LAMB] Another short of one of our weekend events.
06/26/2018

[LAMB] Another short of one of our weekend events.

[FOIE-FFALO] Duck wings confit, foie gras-buffalo sauce, cabrales habanero creme fraiche, celery. ...
06/21/2018

[FOIE-FFALO] Duck wings confit, foie gras-buffalo sauce, cabrales habanero creme fraiche, celery.

06/10/2018

[TACOS]

[ASHES] The ashes of today will provide the foundations for tomorrow.
06/03/2018

[ASHES] The ashes of today will provide the foundations for tomorrow.

Address

New York, NY

Telephone

+16465104579

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