Member Focus – Gourmandises

Gourmandises logo

Today we are pleased to introduce you to Corinne who runs Gourmandises and is one of our latest wedding supplier partners.

Over to you Corinne….

Gourmandises logoHow did it all start?

I have always been a huge food lover. I know, it sounds pretty cliche for a French citizen, but it’s true. I come from a working class family and “maman” always used to cook everything to save a bit of cash, I spent hours in the kitchen watching and helping her. Growing in that kind of environment, you’d think that I would have gone straight into catering, actually no. Sometimes life takes you into many directions until you find your path. After many years of travelling around Europe with my husband, we finally settle down in Cambridge 11 years ago. Outside London, it can be tricky to find a good French pastry. This is when I started baking, eclairs, gateaux tartes of all sorts. I always had it in the back of my mind, “one day I will cook for cash” but never really had the guts to do it, until early 2012 with Gourmandises. I have never looked back.

Do you have a favourite venue?

We are spoilt for choice here in Cambridge, especially with the beautiful colleges, so it would be unfair to choose one. But somehow although I love the splendour that the colleges offer, the weddings I have enjoyed the most are the small and intimate ones, in a barn, even a marquee and sometimes mum and dad back garden, with close family and friends.

How would clients describe you?

Professional, reliable and easy to work with.

Wedding planners or suppliers you particularly admire?

I love the work that Stephanie from Safe and Sound Events does. She is a real inspiration and has been a great supporter of my business.

How do you unwind?

I have two lovely daughters and like me they enjoy their food, so I love eating out with them, yes I can’t get away from the food!

What trends are you seeing for 2017/2018?

I don’t think the craze for naked cakes is going to stop but beautiful dessert tables or dessert stations as some like to call them seem to be a growing trend also.

What is your signature dish?

By now you must have figured out that I like cooking, but my signature dish is one from Reunion Island where I was born and it’s called “cari poulet” (chicken cooked in a delicious turmeric sauce).

Whose celebrity wedding (dead or alive) would you love to work on?

It may sound extremely “cliche” at this moment in time, but I would have loved to work on the Obama’s wedding.

What is your vice?

Red wine, especially a good “Côtes du Rhône”

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