La Cuisine has been on the scene for over 30 years. The company has a storefront market, but catering is its main business—“anything from office lunch drop-offs up to very detailed weddings” says Director of Catering Betsey Plunkett. That comes with special challenges. Office Manager Tirina Scott explains that “if you’re going to the Thimble Islands, you need a boat and a truck to move your restaurant.” One assignment in the past year had La Cuisine catering backstage at the Andre Bocelli concert in New York’s Central Park. Closer to home, they do a lot of events at the New Haven Country Club and “intimate VIP dinners at Yale.”
“You need to be very aware of who your client is,” Plunkett says. “They have more information at their fingertips, from the internet. You have to create a special relationship.” La Cuisine does that through “uber-talented chefs” (according to manager Micheal Bosco) and special distinctions such as “local fresh produce in season. We have a garden on our property, and a farm right next door to us. We ty to use fish indigenous to the area. A lot of our clients are looking for that seasonality.
Winner of Best Caterer in the New Haven Advocate Best of Readers' Poll 2012.