tendances sucrees

What tendances sucrees does

Tendances Sucrées SARL, doing business as 4810 Traiteur, is a Paris-based artisanal catering and event management company founded in 2013 by Cédric Pellet, a former pastry chef from Chamonix trained at École Ferrandi with palace-kitchen experience. The company specializes in bespoke receptions, cocktail events, gala dinners, conventions, seminars, and product launches for corporate clients, with a stated service range of 20 to 2,500 guests across Île-de-France. Its operating backbone is an in-house culinary laboratory in Herblay (Parc des Copistes) where all dishes are produced from scratch using fresh, seasonal, locally sourced ingredients, with no third-party manufactured products.

4810 Traiteur operates a dual-brand model: 4810 Traiteur handles bespoke event catering with a quote-based, professionally managed sales motion involving dedicated project managers and pre-event tasting sessions, while the Pause Déjeuner sub-brand delivers B2B corporate lunches via a self-serve e-commerce platform covering Paris and close suburbs. Revenue is generated primarily through custom event contracts, supplemented by per-transaction unit pricing for corporate meal delivery (with cocktail platters priced between €19 and €90 per unit) and premium value-add services including live culinary shows and scenography. Distribution flows through direct enterprise field sales, venue partner referrals (e.g., Musée Jacquemart-André, Musée Guimet, Pavillons de Bercy, Le Cyclone Studio), and the Pause Déjeuner e-commerce site.

The company differentiates through its in-house artisanal production, a strong sustainability posture (AFNOR ISO 20.121 certified in September 2024, zero-plastic policy, food-waste redistribution via Savr, bio-waste composting via Les Alchimistes), and a curated network of cultural venue partnerships. It is privately held under direct founder ownership, with no disclosed external funding, and operates with a peak summer-season team of 292 people serving 75 events and 10,500 guests across June-August 2023.

Name

tendances sucrees

Legal name

TENDANCES SUCREES SARL

Website

https://4810-receptions.com

Company type

Private

Founded year

2013

Operating status

Operating

Short description

Tendances Sucrées (operating as 4810 Traiteur) is a Paris-based artisanal caterer founded in 2013 that designs bespoke corporate receptions, cocktail events, and gala dinners for 20 to 2,500 guests across Île-de-France, and delivers B2B corporate lunches through its Pause Déjeuner e-commerce sub-brand.

Ownership category

akta.pro rank

Product category

Corporate Event Catering Services

NAICS

Caterers (722320), Caterers (72232)

akta.pro primary industry

Full-Service Catering (Off-Premise) (HSACAGAA)

akta.pro secondary industries

Event Catering (Weddings, Social, Private Parties) (THAFAIAB), Premium Gourmet & Chef-Curated Meal Kits/Prepared Meals (CRAHAJAK)

Keywords

• Corporate event catering
• Cocktail reception catering
• Corporate lunch delivery
• Gala dinner catering
• Professional catering services

Headquarters

HQ city

Herblay

HQ country

France

HQ region

Europe

Offices3 records

Markets served

GTM type

B2B

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Infrastructure, Others

Revenue model

1. Custom Event Catering: Bespoke catering services for corporate events including cocktail receptions, gala dinners, conventions, seminars, product launches, and congresses. Pricing is quote-based and tailored to each event's scope, guest count, menu selection, and venue. This is the primary revenue stream.
2. Corporate Lunch Delivery (Pause Dej): Pre-configured and customizable meal delivery service for businesses in Paris and surrounding suburbs. Products include tray meals, meal boxes, cocktail platters, and buffets ordered through an e-commerce platform. Revenue is per-transaction with per-unit pricing.
3. Culinary Shows and Scenography: Live cooking demonstrations and theatrical food presentation (shows culinaires) delivered at events as part of the scenography service, adding premium value to custom event packages.

Pricing tiers

Go-to-market motion2 records

Distribution channels3 records

Marketing channels5 records

Core offering

Tendances Sucrées, operating as 4810 Traiteur, is a Parisian artisan caterer providing fully bespoke catering and event services for corporate receptions, cocktail parties, gala dinners, seminars, conventions, and product launches of 20 to 2,500 guests across Paris and Île-de-France. All dishes are produced from scratch in an in-house culinary laboratory using fresh, seasonal, locally sourced ingredients, complemented by the Pause Déjeuner sub-brand that delivers fresh gourmet lunch trays, meal boxes, and cocktail platters to businesses via an online platform.

Product overview

4810 Traiteur operates as a dual-brand catering and events company. The core offering, 4810 Traiteur, provides bespoke catering and event management services for professional events, receptions, and gala dinners serving 20 to 2,500 guests across exceptional Parisian venues. The subsidiary brand, Pause Déjeuner, delivers fresh gourmet meal solutions to businesses and homes, encompassing bistronomic meal trays, gift boxes, cocktail pieces, and shared buffets. Seasonal specialties include Christmas bûches, Epiphany galettes, and signature desserts like the Paris-Brest Cœur Coulant. The company also embeds sustainability services including composting (Les Alchimistes) and food redistribution (SAVR) into its operational offerings.

Differentiator

Problem solved

Functional benefit

Brands

• Pause Déjeuner: Corporate meal delivery service offering lunch boxes, cocktail pieces, and breakfast options for businesses in Paris and surrounding areas.

Products and services

• 4810 Traiteur (Bespoke Event Catering) Full-service bespoke catering and event management for professional receptions, cocktail events, gala dinners, seminars, conventions, and product launches serving 20 to 2,500 guests in Paris and surrounding areas. Each event is custom-designed to client specifications and branding, with project managers supporting clients from first contact through event day, including tasting sessions and scenography design.
• Pause Déjeuner (Corporate Lunch Delivery) Sub-brand offering fresh gourmet lunch boxes, bistronomic meal trays, cocktail pieces, and shared buffets delivered to offices and homes in Paris and suburbs. Orders are placed online via the dedicated e-commerce site, with delivery across Paris and close suburbs. Eco-responsible packaging is used throughout.
• Bûches de Noël (Artisanal Christmas Logs) Artisanal Christmas log cakes offered seasonally in three varieties: Folie's Chocolat (chocolate biscuit, 70% cocoa mousse, praline feuillantine), Macabo (coconut biscuit, passion cream, coconut mousseline), and Aubenas (shortbread, lemon meringue, vanilla/orange blossom cream, blackcurrant, and chestnut). Available as a standalone seasonal product line.
• Galettes des Rois (Epiphany Galettes) Epiphany galettes available seasonally in traditional frangipane and innovative flavors including Poire-Chocolat (pear-chocolate) and Tatin aux pommes avec noix de pécan (apple Tatin with pecans). Sold as a standalone seasonal offering.
• Macarons Végétaliens (Vegan Macarons) Standalone specialty line of six varieties of vegan macarons including Bonbon acidulé, Spéculoos, Pâte à tartiner, Abricot & amande, Fraise basilic, and Chocolat noir grand cru. Made without any animal-derived ingredients.
• Paris-Brest Cœur Coulant Praliné Valencia Signature dessert featuring a crispy exterior with a molten praline heart made with Valencia hazelnuts, prepared fresh daily as a culinary hallmark since 2017. Sold as a standalone signature item.

Named customers4 records

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature3 records

Partnerships

Ten partnerships are on record, tiered core and minor.

• SavrcoreStrategic or Co-development PartnerSince December 2021, 4810 Traiteur has partnered with Savr to collect and redistribute surplus food from events to partner associations fighting food insecurity. This collaboration integrates food waste reduction into every event contract, making events more responsible. Savr collects surplus food in refrigerated vehicles and delivers it to same-day requesting associations within the event's geographic area.
• Les AlchimistescoreStrategic or Co-development PartnerSince mid-October 2023, 4810 Traiteur has collaborated with Les Alchimistes to sort and recover bio-waste locally. The partnership collects 1–2 bins of food waste per week, averaging 80 kg per week, totaling 411 kg of bio-waste valorized since launch, converting to 74 kg of compost. This supports 4810 Traiteur's sustainability commitments and ISO 20.121 certification.
• CèdrecoreStrategic or Co-development Partner4810 Traiteur partners with Cèdre for paper recycling and employs people with disabilities through this organization. In 2022, over 5,600 kg of waste was collected and 100% was recycled, creating 122 hours of solidarity work. Notably, 85% of Cèdre's employees are people with disabilities. The partnership also contributes to reforestation: 1 tonne of waste collected equals 17 trees planted.
• La Tablée des ChefsminorStrategic or Co-development Partner4810 Traiteur supports La Tablée des Chefs' culinary brigades program, in which the company's chefs educate young people in social difficulty in culinary workshops at schools in sensitive areas. This initiative contributes to the professional development of youth while promoting 'bien manger' (eating well).
• A Main NueminorStrategic or Co-development Partner4810 Traiteur has entered an ecological and solidarity collaboration with A Main Nue, an ecological and solidarity florist. The partnership creates responsible events by combining local and seasonal flowers with quality gastronomy. A Main Nue also donates flowers to nursing homes (EHPAD) and runs workshops for people in detention.
• Moulins BourgeoisminorOthersSince 2023, 4810 Traiteur sources high-quality flour from Moulins Bourgeois, a family-owned French mill established in 1936 that produces premium flour from superior wheat grown in carefully selected French fields. The partnership supports local artisans and contributes to the quality of pastry and baked creations.
• Rucher des Monts de SeineminorOthers4810 Traiteur sources its exceptional honey from Rucher des Monts de Seine, a local producer in Île-de-France that won a gold medal in 2022. The honey is used in signature dishes such as 'Palet chocolat au miel des ruchers des Monts de Seine' and 'Tatin d'oignons rouges.'
• Aléna (Trufficulture)minorOthers4810 Traiteur adopted a truffle oak tree (chêne truffier) at Aléna's truffle farm in the Périgord region, with a 15-year partnership. The company receives regular truffle harvests, which are incorporated into its culinary creations, adding a premium ingredient to its menus.
• Musée Jacquemart-AndrécoreChannel Partner/ Reseller/ DistributorSince January 2023, 4810 Traiteur provides its culinary services at the Musée Jacquemart-André, a prestigious 19th-century private mansion in Paris's 8th arrondissement. The venue accommodates up to 500 guests in spaces including the Grand Salon, Music Salon, Dining Room, and Winter Garden. Artworks by Botticelli, Rembrandt, and Fragonard provide an artistic backdrop for events.
• Multiple Event Venue PartnerscoreChannel Partner/ Reseller/ Distributor4810 Traiteur has established a network of partner event venues across Paris and the Île-de-France region, including: Le Cyclone Studio (Paris 13th), Le Cercle d'Aumale (Paris 9th), La Bibliothèque musicale La Grange-Fleuret, L'Élysée Montmartre (150–1,000 persons), Hôtel d'Heidelbach (Paris 16th), Musée Guimet (400 guests), Pavillons de Bercy (up to 2,500), La Manufacture de Sèvres, Le Trianon (1,000 persons), La Cité de l'Architecture (20–1,000), Philanthro-lab, Le Gustave (rooftop on the Seine, 200 guests), Le 118 (650 guests, 1,300 m²), Musée des Arts Décoratifs (50–800), Jardins Nissim de Camondo (60–300), Abbaye de Royaumont (50–500), and Théâtre Mogador (150–450).

Scale indicators9 records

Recent moves8 records

Expansion highlights6 records

Direct peers

• Potel et Chabot: Historic Parisian prestige caterer specialising in high-end corporate events, gala dinners and receptions. Closest direct competitor in the premium Paris event-catering segment with similar clientele, venue model and custom-event positioning.
• Lenôtre: Iconic French premium caterer (now part of Sodexo) offering bespoke event catering, traiteur services and pastry across corporate and private events. Comparable in product breadth, premium positioning and Paris footprint.
• Saint Clair le Traiteur: Paris-based event caterer offering bespoke cocktail receptions, gala dinners and meal services for corporate clients. Directly comparable in target market, event types and Parisian geography.
• Traiteur de Paris: Premium Parisian traiteur offering catering for corporate and private events including cocktail receptions and seated dinners. Closely aligned with 4810 Traiteur on service model, geography and premium positioning.
• Alain Ducasse Traiteur: High-end catering arm of the Alain Ducasse culinary group offering premium event catering and gastronomic experiences. Comparable in culinary prestige, premium pricing and corporate event focus.

Emerging players

• Pierre Hermé Paris: Renowned Parisian patissier with a catering/event offering built around luxury pastries and signature macarons. Comparable on premium patisserie products, signature dessert IP and Paris gastronomy positioning, though less of a full-meal caterer.

Regional players

• Maison Fossier: Historic French patisserie/catering house based in Reims offering event catering and premium pastries. Comparable on artisanal patisserie and event catering, but primarily serves the Champagne/Paris region rather than competing head-on in the Parisian core.
• Maison Boissier: Historic French patisserie and catering brand (notably based in Reims with a Paris boutique) offering luxury pastries and event services. Similar artisanal heritage and premium positioning, though smaller Paris presence than 4810 Traiteur.

Broad incumbents

• Sodexo Live!: Large global hospitality and event-catering operator (formerly Sodexo Prestige) serving venues, corporate clients and major events. Overlaps with 4810 Traiteur in corporate catering but as part of a much broader food-services portfolio.
• Elior Group: Major French-headquartered contract catering and food services group serving corporate, institutional and event clients across multiple countries. Relevant for benchmarking scale, pricing and corporate-event capabilities.

Market position

Strengths4 records

Weaknesses5 records

Competitive moat4 records

Key risks6 records

Key highlights7 records

Customer concentration

• LinkedInlinkedin.com/company/10291618
• Instagraminstagram.com/4810traiteur

Compliance1 record

Revenue estimate

Valuation estimate

Number of profiles

Profiles8 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about tendances sucrees