Sucre&Sel

Caterer in Raleigh, NC

Address

Raleigh, NC

Phone

(919) 670-9860

Website

sucre-sel.com

About Sucre&Sel

Sucre&Sel is a French catering and culinary experience company based in the Research Triangle, run by Florence Melin. The name pairs the two poles of a French table, sugar and salt, and the cooking works across both. This is not a storefront bakery or a takeaway counter; it is food brought to a room, cooked in front of guests or plated for them, built around the smell of butter and herbs and the sound of a class going from nervous to confident over an evening. Florence was born and raised in Paris, with summers in Brittany on the Atlantic coast, and trained at FERRANDI, the Paris culinary institute. She founded Sucre&Sel more than a decade ago to bring that cooking to American tables. Her stated philosophy is that food should be "the most eclectic essential," an invitation and a sensory experience rather than a plate to get through. The work comes in a few shapes. There are hands-on cooking classes for small groups, roughly two to ten guests, where the counter is the classroom and the meal is the lesson. There are private dinners for four to twelve, cooked and served in the host's home. There is buffet catering for larger gatherings, up to around forty. And there is one-on-one coaching for allergy-friendly cooking, working through substitutions and technique so a restricted diet still tastes like the real thing rather than a compromise. Beyond the Triangle, Sucre&Sel runs culinary trips through France under the name Le Gourmet Getaway, taking guests to the sources of the food Florence cooks at home. The through-line across all of it is a French kitchen brought close enough to smell, plated and paced by someone trained in it. Sucre&Sel is based in the Raleigh area and travels for events; bookings and inquiries go through Florence directly by phone or email.

Sucre&Sel was founded by Florence Melin more than a decade ago after she moved from France to the United States and set out to bring authentic French cooking to American tables. Raised in Paris with summers in Brittany and trained at the FERRANDI culinary institute, she built the company around cooking classes, private dinners, buffet catering and allergy-friendly coaching, plus culinary trips through France. It operates in the Raleigh / Research Triangle Park area and travels for events.

Services

• Allergy-friendly cooking coaching (one-on-one)
• Buffet catering (up to ~40 guests)
• Hands-on cooking classes (2-10 guests)
• Le Gourmet Getaway culinary trips through France
• Private dinners (4-12 guests)

Photos