Reception venue
Catering
Access

Alfortville, 94140, France - H-B8147

Le Grand Bleu

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The partner's word

This unique venue offers an exceptional setting for your corporate events in Paris. With a fully adaptable space, it perfectly meets your needs, whether for seminars, corporate evenings, or receptions. The experienced team is at your disposal to assist you throughout the organisation and ensure that every detail is taken into account. You will benefit from a comprehensive range of technical services to guarantee the success of your event. Moreover, the beauty of the Seine in the background adds an unforgettable touch to every occasion. Whether you prefer a seated meal or a buffet, the catering options are varied and can be customised according to your preferences. By choosing this space, you provide your guests with a memorable experience, combining professionalism with Parisian charm. With a capacity suitable for different formats, this venue is ideal for creating moments of exchange and conviviality in a prestigious setting.

The features

Reception venue

Reception venue

Access

The nearest access point is at the Javel - André Citroën station, located approximately 0 miles away. From this station, guests can enjoy a pleasant walk along the Seine, taking in the picturesque views. Alternatively, the venue is accessible by public transport, with several bus lines available nearby. For those arriving by air, the nearest airport is Paris-Orly Airport, situated about 9 miles from the venue, providing convenient access for international guests.

Available catering
Cocktail et repas avec boissons et service

Cocktail et repas avec boissons et service

- Cocktail (12 pièces par personne). - Repas (Entrée, Plat, Croquant au chocolat, Mignardises, Macarons, Café et Thé à la menthe). - Boissons (servies à discrétion pendant tout le repas). - Personnel à votre service. Cocktail d'accueil : - LES VERRINES : Gaspacho de tomate et sa brunoise de concombre, Jeune pousse de maïs au piment doux, Cappuccino Asperge Safranée, Poivron poivré multicolore, Concombre à la menthe. - BOUCHEES FRAICHEURS : Trévisse de saumon fumé et crème légère à la framboise, Bonbonnière de concombre à l’épinard et œuf de caille, Cœur d’artichaut à la mousse de thon, Guacamole et poivrons rouges, Asperges à la crème. - CORBEILLE DE LEGUMES ET LEURS DIFFERENTES SAUCES. - LES CUILLERES : Fine pipérade de rouget, Mini poivron farci, Caviar d’aubergines. - ANTIPASTI : Antipasti de légumes marinés à l’huile d’olive (Courgette, aubergine, poivron, artichaut). - BRUSCHETTA (Tomate, basilic sur pain ailé à l’huile d’olive). - MINI BLINIS : Saumon fumé, Œuf de saumon, Tarama citronné, Haddock fumé, Poivrons marinés. - MINI CLUBS EN DAMIER : Mini sandwiches crudités et tomate sur pain jaune, Mini sandwiches salade et volaille au curry sur pain vert, Mini sandwiches au roquefort de noix raisins sur pain de seigle. - PIÈCES FOIE GRAS : Pains d’Épice Caramélisés au Foie Gras, Panini au foie gras, Cannelés au foie gras, Macaron au foie gras. Entrées : - Tomates Séchées, Asperges, Poivron Grillés, Courgettes marinées au Basilic et Salade de Roquette. OU - Médaillon de Foie Gras aux Figues et sa brioche gros sel (10€/pers). OU - Terrine de Saumon Au Raifort. OU - Ravioles de Tourteau ou écrevisses et chanterelles et sa vinaigrette de noisette. OU - Duo de Saumon Fumé et Mariné au citron vert. OU - Asperges Sauce mousseline. Viandes : - Épaule d’agneau désossée confite. OU - Éventail de magret de Canard et sa Brochette de Fruits (pêches ou pommes)(Sauce Soja un peu Laque ou aux Pain D’Epice). OU - Souris d’agneau et ses Pommes Grenaille. OU - Fondant de veau aux Morilles. OU - Escalopine de veau aux poivres vert ou aux champignons des bois. OU - Suprême de Volaille aux pommes ou aux morilles. OU - Cuisse de confit de canard. OU Poisson : - Antipasti de thon grillé. OU - Bar poêlé sur Barigoule de Légumes. OU - Filet de Daurade Rôti et son Tian de Légumes. OU - Filet de Bar et ses Huiles Vierges (Citron, Des de Tomates, Aneth, Ciboulette, Persil Plat). OU - Pavé de cabillaud au safran. OU - Filet de sole à la Crème Citronnée ou Safranée. OU - Pavé de saumon à L’unilatéral. OU - Feuilleté au saumon.

Catering

Restaurant

Restaurant

Cuisine based on local and seasonal products

Cuisine based on local and seasonal products

Frequently Asked Questions

Seamless Event Planning with American Expertise

As an account executive on the US Naboo website, I assure you that our local team in the United States is fully equipped to handle your corporate event needs with precision and expertise. While Le Grand Bleu in France offers a stunning backdrop, our strength lies in our ability to provide local execution in the US, combined with global sourcing capabilities in France and beyond. Our extensive network ensures a shortlist of quality venues, swift coordination, and negotiation leverage. With Naboo in France, you can expect end-to-end coordination, risk reduction, and stakeholder alignment, ensuring your event's success.

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Free quote

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