Cvent Supplier Network

Le Grand Vefour

17, rue du Beaujolais, Paris, France, 75001

Détails du lieu

MarqueIndependent Restaurants
Construit-
Fourchette de prix des restaurants-
Espace total de la réunion-
Nombre de places20
Capacité en places debout-
Type de lieuRestaurant

Prestations

Installations
  • Espace (privé)

Salles de réunion

Plus grande salle
1 pi. ca.
Espace (privé)
Disponible
Salles de réunion
1
Nombre de places
20
Explorez les salles de réunion
Explorez les salles de réunion
Trouvez la salle parfaite avec des diagrammes de configuration et des plans d’étage interactifs en 3D.

Espace de réunion

Nom
Taille de la salle
Capacité maximale
En cocktail
Room 1
1 pi. ca.
-
20
20

Emplacement

Comment s'y rendre

Distance from airport 9.32 mi
Parking dans les environs
Parking payant
Service voiturier

Nearby vendors

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Tourist Scavenger Hunt
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élite transport
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Mystery Trip
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Paintillio
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Tall Order Culinary
Tall Order Culinary
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Tall Order Culinary believes that nothing bonds a corporate team than a shared success cooking in the kitchen together. As Canada’s leading cooking team building company, we offer our team building and cooking services from 10-200 pax. participants large or small. We opened for business in 2002 facilitating corporate cooking team building in Vancouver. BC. Our first cooking program was in France! Our unique culinary programs and icebreakers were designed to facilitate cooking programs to be ‘mobile’, ‘live’ and now ‘virtual’. Our target market is primarily focused on corporate, non-profit and conference clients. We promote the balance of life and work starts with the engagement and the power of ‘self’ and ‘team’. To this our goal is to deliver to our clients a valued experience beyond expectations. In 2002, Julie Burke founded Tall Order, a five-star culinary team building business. She has designed the foundation in which corporate teams cook together. Julie takes risks on a bet to herself that her vision has the potential to harness her creativity and build a successful business. Under Julie’s leadership, the valued roles of her skilled team lay the foundation for adapting to her client’s corporate culture. This in turn with the intention to deliver a fun and engaging experience. Julie is a BCIT graduate and has been an active player in the hospitality industry since she was twenty-two. In 1981, Julie founded Everything Done Right Catering, a high-end catering business. During that time, Julie developed a line of dressings and sauces sold to large retail store chains in Canada and Mexico. In 1989, Julie was a recipient of the 40 Under 40 award. In 2006, Julie was inducted into the BC Chapter of Les Dames d’Escoffier. An invitational organization of women leaders in food and beverage whose mission is further education, scholarship, and philanthropy.
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drvn
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Tallen, Inc
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Rythm EFX Event Design & Fabrication
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Origin Event Planning
Origin Event Planning
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A minority woman owned business established in July 2009. Elevate your next event with Origin Event Planning, where unforgettable experiences are crafted with precision and passion. As a premier event and meeting planning company, we specialize in transforming your vision into seamless, impactful gatherings—whether it’s a corporate conference, gala, or intimate celebration. Our expert team handles every detail, from venue selection and logistics to creative design and flawless execution, ensuring your event captivates and inspires. Partner with us to create moments that leave a lasting impression and drive your success. Contact us today to bring your next event to life!
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Informations supplémentaires

Additional details

-Fermeture hebdomadaire : samedi et dimanche. -Fermeture annuelle : du 18 au 22 avril, du 1er au 29 août et du 26 au 30 décembre.

Foire aux questions de Le Grand Vefour

Découvrez les questions fréquemment posées par Le Grand Vefour en matière de santé et de sécurité, de développement durable et de diversité et d'inclusion.

Pratiques durables

Veuillez indiquer vos commentaires ou un lien vers tout objectif/stratégie de développement durable ou d'impact social de Le Grand Vefour communiqué publiquement.
Aucune réponse.
Le Grand Vefour a-t-il une stratégie axée sur l'élimination et le détournement des déchets (plastiques, papiers, cartons, etc.) ? Si oui, veuillez préciser votre stratégie d'élimination et de détournement des déchets.
Aucune réponse.

Diversité et inclusion

Pour les hôtels américains uniquement, Le Grand Vefour et/ou sa société mère sont-ils certifiés en tant qu'entreprise commerciale détenue à 51 % par des personnes issues de la diversité ? Si oui, veuillez indiquer les catégories pour lesquelles vous êtes certifiés :
Aucune réponse.
S'il y a lieu, pourriez-vous indiquer un lien vers le rapport public de Le Grand Vefour sur ses initiatives et engagements en matière de diversité, d'équité et d'inclusion ?
Aucune réponse.

Santé et sécurité

Les pratiques du Le Grand Vefour ont-elles été élaborées sur la base de recommandations de services de santé émanant d'organismes publics ou privés ? Si oui, veuillez indiquer quelles organisations ont été utilisées pour élaborer ces pratiques.
Aucune réponse.
Le Grand Vefour nettoie-t-il et désinfecte-t-il les zones publiques et les installations accessibles au public (comme les salles de réunion, les restaurants, les ascenseurs, etc.) Si oui, décrivez les nouvelles mesures prises.
Aucune réponse.
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