Fifteen guests or a hundred, starting at $1,000. Three experiences, separated by how much of the evening you want handed over, from a buffet set out for you to chef attended stations with an event captain.
Every menu is built with you whichever experience you choose. What changes is how much of the night Chef Al carries.
Read the full catering menu, 126 dishes across two collections.
Set out for you to host
You want Bleu Truffle Kitchens at your event.
An attendant on the floor
You want Bleu Truffle Kitchens to help host your event.
The whole night, carried
You want Bleu Truffle Kitchens to design, execute and manage the catering experience.
Set out for you to host · 15 to 30 guests
Starting at $1,000For 15 guests
Then $70 a guest above 15.
Premium food from Bleu Truffle Kitchens, professional presentation, and streamlined catering service.
| Guests | Starting at |
|---|---|
| 15 guests | $1,000 |
| 20 guests | $1,350 |
| 25 guests | $1,700 |
| 30 guests | $2,050 |
Most popular
An attendant on the floor · 20 to 50 guests
Starting at $3,500For 20 guests
Then $110 a guest above 20.
Premium food, elevated presentation and dedicated on site hospitality.
| Guests | Starting at |
|---|---|
| 20 guests | $3,500 |
| 30 guests | $4,600 |
| 40 guests | $5,700 |
| 50 guests | $6,800 |
Event captain included
The whole night, carried · 30 to 100+ guests
Starting at $7,500For 30 guests
Then $150 a guest above 30.
A fully customized hospitality experience from Bleu Truffle Kitchens with professional staff and personalized event service.
| Guests | Starting at |
|---|---|
| 30 guests | $7,500 |
| 40 guests | $9,000 |
| 50 guests | $10,500 |
| 75 guests | $14,250 |
| 100 guests | $18,000 |
Every figure above is a starting investment: the minimum for that experience at its minimum guest count. It does not mean the maximum guest count is served at the starting price. What moves the final number is set out below.
Starting investment only, calculated from the published base and per guest rate. Your final figure depends on the menu, staffing, rentals, service duration, travel and how much customization you want. Chef Al quotes every event personally.
The food is the part everyone remembers.
Food, service, staffing, serviceware, cleanup, lead time and every add on with its price. Nothing held back for the sales call.
Includes the staff necessary for delivery and setup. Dedicated on site service staff are not included.
Event day service window of up to 2 hours. Covers delivery, setup and service preparation. Prep and cooking before the event are not counted against it.
Overtime after that is $50 an hour per staff member and $75 an hour per chef.
| Additional entree | From $12 a person |
| Premium entree upgrade | From $15 a person |
| Additional side | From $6 a person |
| Premium dessert | From $8 a person |
| Passed appetizers | From $15 a person |
| Beverage package | From $6 a person |
| Premium disposable serviceware | From $4 a person |
| China and flatware | From $8 a person |
| Additional service staff | $50 an hour |
| Chef services | $75 an hour |
| Additional setup | Quoted |
Cleanup. Bleu Truffle Kitchens breaks down and removes its own catering equipment and service items. Guest tables, dishes used by guests and general venue cleaning are not included. Lead time. Minimum 7 days, with the balance due 3 days before the event. Larger or highly customized events may require additional lead time. Note. Maison Bleu does not include continuous on site service.
Includes one dedicated Bleu Truffle Kitchens service attendant.
Event day service window of up to 4 hours. Covers setup, active service and catering area breakdown. Prep and cooking before the event are not counted against it.
Overtime after that is $50 an hour per staff member and $75 an hour per chef.
| Additional premium entree | From $15 a person |
| Additional side | From $6 a person |
| Passed hors d'oeuvres | From $15 a person |
| Premium passed hors d'oeuvres | From $22 a person |
| Premium dessert station | From $15 a person |
| Mocktail station | From $12 a person |
| Premium beverage package | From $10 a person |
| China, flatware and glassware | From $12 a person |
| Linen package | From $6 a person |
| Custom branded menu cards | From $3 a person |
| Custom menu development | $150 |
| Additional server | $50 an hour |
| Additional chef | $75 an hour |
Cleanup. Bleu Truffle Kitchens handles catering area breakdown and removal of Bleu Truffle Kitchens equipment. General venue cleaning and guest table cleanup are not included. Lead time. Minimum 10 days, with the balance due 7 days before the event. Large weddings, corporate events and customized menus may require additional lead time. Note. Limited on site finishing and warming may be included when the menu suits it. On site cooking and chef attended stations are available as upgrades.
Includes an event captain and professional service staff. Additional staffing is set by guest count and event requirements.
Event day service window of up to 6 hours. Covers setup, active service and catering area breakdown. Prep and cooking before the event are not counted against it.
Overtime after that is $50 an hour per staff member and $75 an hour per chef.
| Passed luxury hors d'oeuvres | From $22 a person |
| Cocktail and mocktail station | From $18 a person |
| Chef attended carving station | From $20 a person |
| Live chef station | From $25 a person |
| Premium dessert experience | From $18 a person |
| Luxury beverage package | From $15 a person |
| Additional premium entree | From $18 a person |
| VIP presentation package | From $300 |
| Custom branded menus and signage | From $250 |
| Custom menu development | $200 |
| Additional chef | $75 an hour |
| Additional server | $50 an hour |
| Additional event captain | $75 an hour |
Cleanup. Bleu Truffle Kitchens handles complete catering area breakdown and removal of Bleu Truffle Kitchens equipment. General venue cleaning is not included unless specifically contracted. Lead time. Minimum 14 days, with the balance due 10 days before the event. Large, luxury or highly customized events may require additional lead time. Note. Chef attended stations and live cooking are available as additional services.
Delivery is included within the designated service area for your experience.
Additional travel charges may apply, based on mileage, travel time, transportation, equipment transportation and additional staffing.
Available nationwide. Airfare, lodging, ground transportation, equipment, travel days and staffing are quoted in a customized proposal.
Until all three are done, your date is not held. That protects you as much as it protects the kitchen.
It names the complete menu, guest count, staffing, rentals, service duration, travel charges, additional services and the total investment.
One document, signed by both sides.
A 50 percent non refundable retainer reserves the date, because a held date is a date that could not be sold to anyone else. The balance is due 7 days before the event, and the full policy is published below.
In full, here, so nobody meets it for the first time on an invoice.
Submitting your retainer acknowledges and accepts this policy.
Maison Bleu needs a minimum of seven days, Bleu Réserve ten, and Bleu Elite fourteen. Large, luxury or heavily customized events need longer. If your date is tighter than that, ask anyway, because it depends on the week.
Insured, yes. Bleu Truffle Kitchens carries commercial general liability through Next Insurance, $1,000,000 each occurrence and $2,000,000 products and completed operations aggregate, in force to 30 August 2027. If your venue needs a certificate of insurance, say so when you inquire and Chef Al will send it. Chef Al holds the California ServSafe Food Handler certification. Permits depend on the venue and the event, so tell us where it is early and you will get a straight answer rather than a guess.
Guest count and menu selections first, then food quantities, organic sourcing, specialty ingredients, dietary requirements, staffing, chef requirements, service duration, location, travel, venue requirements, rentals, setup and breakdown, culinary stations, beverage service and overall complexity.
Nothing on that list is a surprise fee. Every one of them appears in the proposal before you sign anything.
Events outside the published guest ranges, or needing extensive customization, receive a customized proposal. Chef Al may also recommend a different experience level based on your guest count, venue, menu complexity and service requirements. Over one hundred guests is always a custom proposal.
Usually. Tell us the venue early, because some require a certificate of insurance and their own paperwork before anyone is allowed to cook or serve on site. It is straightforward with notice and awkward without.
Bleu Truffle Kitchens takes food allergies seriously. Proper sanitation, handwashing, gloves and ingredient separation are used to minimize cross contact. Customers must disclose allergens before ordering. The kitchen is not allergen free and cross contact cannot be fully eliminated.
For events, tell us at the menu stage and the affected dishes get designed around it rather than adjusted on the day.
June, September, October and December are the busiest, with May close behind. January through March is the quietest stretch and the easiest time to get the date you want.
Guest count, the date, the venue and roughly what you have in mind. You will get a real number, not a range.
