Artaux Catering

Name: Artaux Catering
Address: New York, NY, US
Telephone: +16465104579
Price range: $$
Rating: 5

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Artaux Catering

Thirty years ago, Gustave Artaux, my grandfather, would have me over to his house in Mar del Plata, a few hours south of Buenos Aires. James Muir
(13)

Artaux Catering has emerged as the premier catering company serving New York City, Long Island and The Hamptons, offering catering to both private and corporate clients in their homes, offices or offsite venues. Artaux Catering has emerged as the premier catering company serving New York City, Long Island and The Hamptons, offering catering to both private and corporate clients in their homes, off

ices or offsite venues in terms of cocktail parties and seated dinners, and also specializing in full service catering and event management. My extensive experience in the culinary field spans from working with world renowned chefs like Alain Ducasse, Jean Pierre Vigato, Jean Michel Lorraine, Roberto Santibanez and Damon Gordon in several different cities in the US and Europe. My philosophy is that food is meant to be eaten, so even if the presentation is breathtaking, the underlying flavors have to be supportive of this vision and be well balanced. Gustave, or Lolo, as I called him, was a character that was larger than life, figuratively and literally, and loved the art of eating. As a little boy, I discovered an array of flavors sitting at the table with him, having endless conversations about how I was doing. From paté and foie gras, to different cuts of meats, cheeses, and charcuterie, there never seemed to be an end to my grandmother’s abilities as a cook. Lala would always cook a vast array of different foods, almost as if for 30 people, even though we might only be five for dinner. This bond between my grandfather and I has served as the inspiration to create a catering company, in his name, dedicated to providing exceptional food that focuses on textures and flavors, not just presentation, accompanied by flawless service ex*****on. At the core of Artaux Catering’s success lies my passionate commitment to perfection in every detail, providing the highest level of client service through the planning phase to the seamless ex*****on of each event.

11/09/2018

with
[LA NEGRA] Charred habanero and garlic salsa.

07/10/2018

[BIG TOP] This is how we pitch a tent.

07/07/2018

[PLAYING WITH FIRE]

07/07/2018

[PARTY!] It’s the perfect day for a party!

07/07/2018

[PEACHES] Grilled peaches, salted almonds, balsamic glaze, vanilla ice cream. #🍑

07/06/2018

[TIRADITO] Halibut, mango, Serrano, cilantro, mango-árbol.

07/01/2018

[BROCHETTES] The trick with these is doing a four hour brine for the chicken and then cooking them on a plancha, not the grill grates. A quarter inch steel plate will work inside your grill perfectly and you will avoid flare ups while getting a nicely caramelized crust.

06/28/2018

[CHURRO WAFFLE] Chicken fried steak, churro waffle, cheddar grits, Padilla de Oaxaca-coffee gravy.

06/26/2018

[LAMB] Another short of one of our weekend events.

06/21/2018

[FOIE-FFALO] Duck wings confit, foie gras-buffalo sauce, cabrales habanero creme fraiche, celery.

06/10/2018

[TACOS]

06/03/2018

[ASHES] The ashes of today will provide the foundations for tomorrow.

06/02/2018

[BIRDCAGE] Our new cooking method, inspired by , meats by , metal work by

06/02/2018

[BIRDCAGE] Our newest fire!

05/30/2018

[IMPOSSIBLE] Everyone knows how I feel about vegan food, besides the fact that it’s not my strength to cook vegan. Surprisingly enough, this has a meaty taste and texture! Go Vegans!

05/26/2018

[ARTAUX IS SWEET!(BREADS)]

05/26/2018

[ARTAUX IS MEMORIAL DAY] Full Argentine asado.

05/18/2018

[ARTAUX IS BEACHSIDE]

05/18/2018

[ARTAUX IS FRESH]

05/18/2018

[ARTAUX IS SUMMER]

05/18/2018

[ARTAUX IS YOU]

05/18/2018

Artaux is Summer.
Plan your summer Argentine Asado and treat your family and friends to a unique culinary experience.

https://conta.cc/2IoTvpr

05/17/2018

[CHIVITO] Seared filet mignon, chihuahua cheese, ham, lettuce and tomato, bacon, chimichurri, chipotle aioli, fried eggs, 10 inch tortilla.

05/10/2018

[THIS IS HOW WE ROLL] Mini lobster rolls, new for this coming season. Steeped lobster, red grapefruit, celery, garlic aioli.

05/08/2018

[SPRING] Fresh berry tarts, blueberry compote.

04/26/2018

[CREME BRÛLÉE] Just out of the oven, no Brûlée yet, just creme.

04/18/2018

[GRAIN BOWL] Seared salmon, farro, wheatberries, bok choi, edamame, toreado juice, salsa criolla.

04/17/2018

[BEEF FAT] Seared skirt steak, beef fat Provençal fries, Serrano mignonette.

04/11/2018

[BELLY BUNS] Gua Bao tacos, pork belly, Street fruits, jicama, mango, pineapple, radish, lime, OMK, chipotle hoisin demi.

04/11/2018

[RIBEYE] Grilled ribeye is always a good idea.

04/09/2018

[AGUACHILE] Tuna, red grapefruit, avocado, Serrano, red onion, cilantro, crispy tortilla strips, red aguachile.

04/06/2018

[Carpaccio] Beef Tenderloin, tortilla frites, avocado tomatillo sauce, baby watercress and chipotle aioli.

TGIF! Time to plan your next catered party with us.
artaux.net

04/05/2018

[Tiradito] Let's plan your summer party! Try our Peruvian dish of marinated white fish, red onion, garlic, lime, mango and mango Amarillo sauce. Feed your senses. artaux.net

04/03/2018

[BROCHETTES] Tenderloin and chorizo brochettes ready to hit the grill. Winter has to end sometime.

03/27/2018

It's time to start thinking about your summer entertainment. Call us to start planning your amazing culinary experience.
FEED YOUR SENSES.
artaux.net

03/23/2018

07/05/2016

Beachside crudités with spinach artichoke dip. .

02/11/2016

You will definitely need this for valentines. Corn and lobster chowder tinted with Guajillo chile, butter poached lobster. Recipe credit: Chef Roberto Santibañez.

01/17/2016

Ready for another event to beat the winter blues? Call us today to host your next event at Artaux. 646-510-4579.

12/05/2015

Here's another new menu item for you. [MAC] Artisan blend Mac & Cheese, duck confit, thyme, duck fat breadcrumbs.

Address

New York, NY

Telephone

+16465104579

Website

http://www.artaux.net/

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Videos

[PLAYING WITH FIRE] #feedyoursenses #artaux #artauxcatering #food #foodie #foodporn #fire #gourmet #asado #lechon #sucklingpig #caterer #events #nyc #hamptons #longisland #meat #fish #veg

[TACOS] #feedyoursenses #artaux #artauxcatering #food #foodie #foodporn #gourmet #instafood #tacos #tequila #guacamole #caterer #nyc #hamptons #longisland

[BIRDCAGE] Our newest fire! #feedyoursenses #artaux #artauxcatering #food #foodie #foodporn #gourmet #asado #birdcage #bbq #sucklingpig #wholerib #nyc #hamptons #longisland #caterer #events

[ARTAUX IS MEMORIAL DAY] Full Argentine asado. #feedyoursenses #artaux #artauxcatering #food #foodie #foodporn #gourmet #bbq #asado #memorialday #meat #fish #veg #caterer #nyc #longisland #hamptons

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Our Story

Artaux Catering has emerged as the premier catering company serving New York City, Long Island and The Hamptons, offering catering to both private and corporate clients in their homes, offices or offsite venues in terms of cocktail parties and seated dinners, and also specializing in full service catering and event management. My extensive experience in the culinary field spans from working with world renowned chefs like Alain Ducasse, Jean Pierre Vigato, Jean Michel Lorraine, Roberto Santibanez and Damon Gordon in several different cities in the US and Europe. My philosophy is that food is meant to be eaten, so even if the presentation is breathtaking, the underlying flavors have to be supportive of this vision and be well balanced. Thirty years ago, Gustave Artaux, my grandfather, would have me over to his house in Mar del Plata, a few hours south of Buenos Aires. Gustave, or Lolo, as I called him, was a character that was larger than life, figuratively and literally, and loved the art of eating. As a little boy, I discovered an array of flavors sitting at the table with him, having endless conversations about how I was doing. From paté and foie gras, to different cuts of meats, cheeses, and charcuterie, there never seemed to be an end to my grandmother’s abilities as a cook. Lala would always cook a vast array of different foods, almost as if for 30 people, even though we might only be five for dinner. This bond between my grandfather and I has served as the inspiration to create a catering company, in his name, dedicated to providing exceptional food that focuses on textures and flavors, not just presentation, accompanied by flawless service ex*****on. At the core of Artaux Catering’s success lies my passionate commitment to perfection in every detail, providing the highest level of client service through the planning phase to the seamless ex*****on of each event. James Muir