Zoe Deleu Catering

Zoe Deleu Catering Delicious and seasonal food from around the world for cocktail parties, intimate dinners, photoshoots and more.

We offer a variety of delicious options for your business events. We create memorable gatherings with our homemade breakfasts, lunches, snacks, and hors d’oeuvres, as well as cocktail parties. We can fulfill a range of requests, including flowers, rentals, drinks and bartending. We will deliver your items, and can provide experienced, professional and friendly staff, including an onsite chef upon

request. Because each event is unique, our quote is based on your specific needs. We want to work with you to build a personalized menu specific to your tastes. We thrive at crafting menus inspired by our clients and their brands. We choose, as much as possible, to use seasonal, locally-sourced produce and other foods. We are happy to answer any questions, and we look forward to working together with you to create your perfect business event.

Creativity is a key ingredient when cooking, but we strongly believe traditions are great foundations for making simple ...
09/03/2025

Creativity is a key ingredient when cooking, but we strongly believe traditions are great foundations for making simple but perfectly executed dishes. My French roots can only agree, so our new fall menu is greatly inspired by these traditions I grew up with. Picture: Pâté en croute. A flaky rich dough, some duck, chicken liver, pork…. Gorgeous and delicious to bring a wow to any stations.

As a french woman leaving in New York for the past 25 years, I have read only two books in english: The Diary Of Bridget...
08/05/2025

As a french woman leaving in New York for the past 25 years, I have read only two books in english: The Diary Of Bridget Jones and memoire! How come i felt closer to an old grumpy english man rather than a fun young 30 years old lady with two appetizing boyfriends? Guess? i am not so young anymore and i happen to work in this crazy world that we call service industry. But there was more than crunchy date stories.
Devouring the book, I realized how Mr McNally played a huge part in my New York life.
Before moving permanently to NY, I was lucky to spend many of my teenage summers in the city. Sumner 1991, i was 14, so many nights dancing at Neil’s (at that time, carding was not a thing) one night a guy pinch my but, i slapped him… it was LLKoolj🤣
After hours of dancing at the club, we would cross downtown and gathered for 3am burgers at Lucky Strike. In 2000 my newly husband and I moved to NY. Can’t count the many extravagant nights at Pastis (at that time, my husband was lookalike John Cusack, we were seated in 5 minutes when the wait was 2 hours). Schiller’s was our number one get together with friends but as I was working on Lafayette street, Balthazar was our number one date night spot. Sitting at the bar, sipping wine with oysters. Till one night i ordered a fruit juice, that was the night I handled a positive pregnancy test to my husband. Months had past then my best date at Balthazar was my 14 months old son with whom i shared french fries and steak tartar, him sitting in a high chair and the entire room full of ladies who lunch being in love with my very cute baby having lunch with his mom. Last, three years ago, we became American citizens, no doubt we went to Odeon to celebrate.
As Mr. McNally says… « Happenstance might have made me a Frenchwoman, but I chose to be a New Yorker. » thank you for this wonderful book.

What’s more delicious and refreshing to eat on a hot summer night than our tomato and melon bi color soup with a parmesa...
07/07/2025

What’s more delicious and refreshing to eat on a hot summer night than our tomato and melon bi color soup with a parmesan crisp.

Best time of the year to cook. Every dishes can be served room temperature. No last minute cooking so you can fully enjo...
06/29/2025

Best time of the year to cook. Every dishes can be served room temperature. No last minute cooking so you can fully enjoy your guests. Eggplant confit with burratas, harissa grilled chicken with pistachios dukha, grilled dorada with salsa verde, herbs loaded potato salad, steamed baby zucchini with thyme and young garlic.

Zucchini cold velouté, zucchini flower pollen, fig leaf oil, feta.We got inspired by the gorgeous produces at the farmer...
06/27/2025

Zucchini cold velouté, zucchini flower pollen, fig leaf oil, feta.
We got inspired by the gorgeous produces at the farmers market. And as always, every thing is in-house made, prep every day for the maximum freshness and fabulous taste of each ingredients.

Sure we love to make precious little hors d’oeuvres! But our most favorite food to cook are dishes you will share around...
03/24/2025

Sure we love to make precious little hors d’oeuvres! But our most favorite food to cook are dishes you will share around the table with friends and family! From 12 up to 80 guests, plan your next dinner party with us!

Introducing some of new hors d’oeuvres on the spring menu.1/ Nduja, leek and fennel dumpling, fennel salsa fresca.2/ Kom...
03/17/2025

Introducing some of new hors d’oeuvres on the spring menu.
1/ Nduja, leek and fennel dumpling, fennel salsa fresca.
2/ Kombu cured mackerel, pickled cucumber, marinated shiitake, yuzu roll.
3/ Coconut marinated grilled sea bass, cucumber relish, salsa verde, taro chip.
4/ Leek confit, lime ricotta, salsa matcha, tortilla.
5/ Sweet and sour fried chicken slider, sesame slaw, homemade buns.

Planning an event? Call us!

Knife cut beef tartare, soy cured egg yolk, rice paper
03/12/2025

Knife cut beef tartare, soy cured egg yolk, rice paper

Precision
03/06/2025

Precision

Gorgeous set up for . Always a pleasure to work with my favorite florist  and custom made wood platters by my so talente...
03/01/2025

Gorgeous set up for . Always a pleasure to work with my favorite florist and custom made wood platters by my so talented friend Andy Bettles.

This is the time to share my gratitude with all my amazing clients, but most importantly with my team. This past year wa...
01/01/2025

This is the time to share my gratitude with all my amazing clients, but most importantly with my team. This past year was a bit challenging, working with a broken knee then a surgery recovery. Thank you everyone for such an amazing year full of delicious events. Special big up to my husband, always on my side ready to help.
All the best for 2025! Let’s make it delicious and fun!

The perfect dessert for the holidays. Red wine poached pears and cranberry compote pavlova with rosemary infused cream.
12/23/2024

The perfect dessert for the holidays. Red wine poached pears and cranberry compote pavlova with rosemary infused cream.

What an honor to be featured in the new  25th anniversary book ‘Best Recipes from 50 French Chefs’. Being amongst so man...
11/28/2024

What an honor to be featured in the new 25th anniversary book ‘Best Recipes from 50 French Chefs’. Being amongst so many incredible cJuan ArbelaezmChristophe Aribertank you

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630 Flushing Avenue
New York, NY
11206

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