– Expertise & Commitment –

Team spirit

Our team members combine skills and expertise that give our staff an exceptional creative spirit. This overall vision is encouraged in order to serve work efficiency and customer satisfaction.

In the Kitchen:
Chef Jérôme Moquais


The rich taste of our soils, passion, creativity… here are the required ingredients for a successful quality gourmet encounter. Simplicity and innovation are the key! They are the only way to preserve the integrity of a product and sublimate its personality.

Jérôme Moquais – Chef

Asparagus from the Blaye region

Humblot Traiteur Asperge

Blaye Asparagus are first category white or purple asparagus. They have been grown since the 15th century. Asparagus from Blayais are known for having a very melty feeling in the mouth, a very thin skin and a no-fiber flesh. Delicate and tasty, they are a perfect balance between sweetness and bitterness. 

Team spirit

Our team members combine skills and expertise that give our staff an exceptional creative spirit. This overall vision is encouraged in order to serve work efficiency and customer satisfaction.

In the Event Kitchen:
Chef David Moquais


Jérôme and I are brothers. He cooks his recipes in our headquarter and I sublimate his work on the events sites. Each new performance is a unique adventure. You must deal with a unique space, specific expectations, plans, guests, teams, etc. Everything must have millimeter precision; this is pure excitement!

David Moquais – Off site chef manager

Black Truffle

Originally from Périgord, the black truffle is a rare and delicate course, very adapted to special occasions. It is harvested from November to February. This mushroom, like no other, is eaten raw or cooked according to your tastes and recipes.

Team spirit

Our team members combine skills and expertise that give our staff an exceptional creative spirit. This overall vision is encouraged in order to serve work efficiency and customer satisfaction.

Managing the Waitering Team:
Alain Keraron


How to be both discreet and attentive? This is the talent of the teams I teach and lead. You must keep an eye on everything, anticipate the slightest expectation. As same as in a ballet, serving and clearing tables must be perfectly synchronized, waitering must be elegant, courteous and thorough.

Alain Keraron – Waitering Team Manager

Limoges Porcelain

Humblot has its own Limoges porcelain service. Porcelain has been a proof of excellence since Louis XV had his own porcelain service custom made in 1769 thanks to a royal privilege. Porcelain has always enhanced special moments and special moments.

Team spirit

Our team members combine skills and expertise that give our staff an exceptional creative spirit. This overall vision is encouraged in order to serve work efficiency and customer satisfaction.

The Sales Department

The sales department is in charge of projects from their origin to their completion.
The process starts with a simple discussion, then a precise brief, followed by a quote matching your budget. Listening, support, proximity and responsiveness are keys.
Our team works close to the chefs who demonstrate all their creativity for the greatest pleasure of our customers.

ISO 20121 Certification

ISO 20121 Humblot Traiteur

Since 2019, Humblot has been ISO 20121 certified. ISO 20121 is a specific standard issued to event producers that guarantee a sustainable management and promote a local circular economy as well as CSR initiatives.

Team spirit

Our team members combine skills and expertise that give our staff an exceptional creative spirit. This overall vision is encouraged in order to serve work efficiency and customer satisfaction.

Logistics

Humblot is one of the few event caterers equipped with a logistics service, furthermore who owns its equipment. This important department guarantees the success of events through special attention to the preparation of orders, delivery, returns and cleaning of dishes and equipment.

Kitchen brigade

We owe Auguste Escoffier – writer and chef – the authorship of the expression “brigade”. He was inspired during of his military time to design this hierarchical system made up of a chef, deputy chefs, assistant chefs, cooks, junior cooks and apprentices.