Our commitments

A sustainable and human commitment, dedicated to flavor, to our clients
and to the meaning we bring to every experience.

Guest Satisfaction

Guest satisfaction is at the very heart of Butard Enescot.
Each reception is designed as a bespoke creation, meticulously crafted to offer our guests a seamless, elegant, and unforgettable experience.

Whether it’s an intimate dinner for 20 or a gala for 2,000 guests, our role goes far beyond serving refined cuisine: we design complete event journeys, where hospitality, service, and experience come together to create a perfectly orchestrated moment.

At Butard Enescot, our promise is simple: to transform every reception into an exceptional occasion, filled with poetry and emotion.

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Careers

Our Commitments are also reflected in our teams:

Local Recruitment: over 60% of our staff come from Colombes.

Valuing Apprenticeships and Skills Transfer: 8 apprenticeship positions offered each year.

Supporting Employees with Diverse Backgrounds.

Dans le cadre de son engagement sociétal, Butard Enescot s’est associé avec l’ESAT – les voies du bois, géré par l’association APEI de la Boucle de la Seine afin de promouvoir l’inclusion par le travail des personnes en situation de handicap.
Nous avons pris soin de collaborer en amont avec l’ESAT pour nous assurer des meilleures conditions de travail pour ces personnes qui participeront désormais à la réalisation de nos événements, selon les exigences de qualité de service Butard Enescot.

L’index de l’égalité professionnelle est de 78% pour l’année 2025

Joining Butard Enescot means taking part in the journey of a high-end catering company, where expertise meets passion and innovation.

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« A good dish never shouts; it greets the senses with subtlety. »

Honoré Butard

From product to impact

Each Butard Enescot menu reflects our passion for seasonal ingredients and our commitment to making gastronomy accessible to all: vegetarian, vegan, and gluten-free dishes now play a central role in our creations.

At the same time, we work to reduce food waste: through our partnership with SAVR, surpluses are redistributed and valorized, allowing every event to contribute to a positive impact.

Recycling

Culinary innovation is accompanied by a thoughtful approach to our materials and service methods.
Our teams develop solutions to minimize waste, whether it involves packaging or event equipment.

Waste collection, sorting, and valorization during events are also managed by SAVR, following five streams: glass, cardboard, general waste, organic waste, and plastics.

Whenever the event allows, we make it a priority to offer more environmentally friendly solutions, such as serving hot dishes in cocottes for meals or in bowls for cocktails, instead of single-use containers.
Our sites are ISO 20121 certified, a guarantee of responsible and sustainable organization.