The catering menu names categories — mains, bowls, soups, salads — scaled for a room. Catering pricing refuses a fake grid. This page exists because the French head term is buffet, and the English one is too, and both SERPs are package menus we will not counterfeit.
Heat-and-serve means: we cook in Laval, you reheat or hold hot if your room already has that gear. We do not rent réchauds. We do not stand behind a skirted table in a downtown ballroom. If that is the picture in the brief, hire the picture.
A useful buffet brief is still date, headcount, how people will eat (one long table vs a kitchen island), vegetarian count, postal code. Pickup at 3954 Bd Leman is how a lot of Laval and North Shore hosts skip a noon dock. Island drops need someone who is not already greeting cousins.
If the “buffet” is actually eight labelled boxes for a boardroom, use individual boxes. If it is a household week, use the weekly menu. Do not force a guest-count pack onto four people.
| Kitchen | 3954 Bd Leman, Laval, QC H7E 1A1 |
|---|---|
| Format | Heat-and-serve trays · you host the line |
| Not included | Chafing rental, servers, bartenders |
| Quote | CAD · date + headcount + pin |
What we will put on the table
- Sharing trays of food we actually cook that week
- You plate or leave spoons — your house, your office
- No public froid/chaud dollar ladder
- Same 50 km rule as every other Pierina run
A Pierina “buffet” works if
- A family table that wants pans in the middle, not plated courses
- An office lunch that is one counter, not twenty restaurant bags
- A host who can reheat or has a warming plan
Skip us if
- A 200-person hotel brunch with union service
- A same-day “we need a buffet at 6”
Drop-off is the service level under this food. Weekend catering is the Saturday clock. We will not invent a tourtière-of-the-month if it is not on the stove.
Pierina's MAPAQ kitchen. Read allergens before you promise a room we cannot protect.
Write “buffet” or “plateaux à déposer,” the date and the count.