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Alphonse simon

@alphonsealphonsine

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PARIS - WORLDWIDE
FOOD - CATERING
BOOK ME 🍽️

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sunny days and iced lattes w/ @alphonsealphonsine 🌞

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The final wedding of the 2026 season.

A beautiful closing chapter to a year filled with unforgettable celebrations.

Our heartfelt thanks to Eva & Alphonse for placing their trust in us and allowing us to be part of such a meaningful day. And to our wonderful team, thank you for your dedication, talent and commitment throughout this season.

As we look ahead to 2027, our calendar is now open, with only a few weekends remaining.

We look forward to creating beautiful celebrations and lasting memories together.

Venue, AD, production & planning: @chateaudelahauteborde
Food: @deniau____
Flowers: @floserestudio
DJ: @thomaspirot_

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Your morning spot for good coffee, breakfast & slow moments in the sun 🌞

📸 @josewalkerr

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We’re delighted to welcome Alphonse Alphonsine to drip for a special kitchen takeover ✨

The weekend begins on Friday 26th with his take on a Bánh Mì: miso-marinated pulled tofu, crunchy vegetables, pickled red onions, coriander, and confit garlic cream, served for lunch only.
Then on Saturday 27th, Alphonse will be serving a full seasonal menu inspired by Mediterranean flavours and summer gatherings.
Thoughtful food, beautiful ingredients, and good coffee. Just the way we like it!

Friday 26th — Bánh Mì lunch special Saturday 27th — Alphonse Alphonsine Kitchen Takeover

We can’t wait to share it with you!

📸 @margotbouju

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Asperges rôties, stracciatella fumée, Nduja et noisettes.

📸 : @margotbouju

INGRÉDIENTS :
- 150g de Stracciatella fumée (merci @miyam_paris )
- 500g d’asperges vertes (les dernières de la saison)
- 60g de Nduja
- 50g de noisettes
- pickles d’oignons rouge

Recette :

Préparez les asperges en retirant la peau à la base des pieds. Disposez-les dans un plat allant au four et arrosez-les d’un filet d’huile d’olive. Enfournez et faites-les rôtir à 180°C pendant 15 minutes.

Faites saisir la nduja dans une poêle chaude pendant quelques instants pour qu’elle commence à fondre et à libérer ses saveurs. Ajoutez immédiatement les noisettes dans la poêle pour les enrober et les torréfier légèrement.

Dans le fond de votre plat, étalez généreusement la stracciatella fumée. Déposez délicatement les asperges rôties encore tièdes dessus.
Nappez le tout avec le mélange chaud de nduja et de noisettes. Terminez avec quelques pickles d’oignons rouges pour la touche d’acidité.

Il ne vous reste plus qu’à déguster.
Profitez, c’est les dernières asperges de la saison !!!

Plat : @jars.ceramistes

#asperges #aspergus #nduja #noisettes #ceramics

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A birthday celebration we had the pleasure of bringing to life.

Set in the Château de la Haute Borde, every detail came together to create a warm and memorable moment.

Thank you Matthieu for your trust, and to our amazing team for making it happen.

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Nous avons célébré notre Diva
Merci mon 🌞 @matthieu_bertorello

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Alphonse & Gota will be joining us as resident chefs for our May 14–17 stay.
@alphonsealphonsine @gotagrotas

A&G about their residency:

« We met in a kitchen — it was love at first bite.
A gentle fusion of simplicity and indulgence.
Born from a shared desire to gather around one table,
we create something sincere, seasonal, and alive.

At the château, we celebrate family-style spring flavors
and moments of pure softness. »

Photography @margotbouju

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🐎 LE COYOTE PRÉSENTE ⭐️ : COYOTE GIRLS NIGHT 18h-2h 👉🏼PAS DE SERVICE À TABLE, ON TRANSFORME LE RESTO EN COMPTOIR, ON PRÉPARE UN COCKTAIL 🍸 GÉANT ET DES CHUPITOS 👉🏼DRESS CODE : COYOTE GIRLS 🎶 MUSIQUE TOUTE LA SOIRÉE & DJ SET : INVITÉE SURPRISE VIENS FÊTER LA NOUVELLE ANNÉE AVEC NOUS 👩‍❤️‍👩 LESBIAN AND QUEER NIGHT

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🎞️ 06/06/25 - 12/09/25 1- Giorgio 2- Paris 3- le jour du mariage 4- Saint Malo 5- agistri 6- les huîtres chaudes de Tregon 7- le sourire car on allait manger des glaces 8- lunch date 9- Athènes 10- ice cream date 11- les galettes et les huîtres de Tregon 12- saint Malo 13- agistri 14- Pride

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🤠🍪 COWGIRL 🍪🤠

📸 : @pavlux

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