Halfway between a tea room and a high-end caterer, a new address on chemin Vingt Pieds in Grand Baie invites all palates – savoury or sweet – to indulge in gourmet delights!
\n<\/b>Delphine Raimond<\/i><\/p>\n
After three years’ training at the Ferrandi Paris hotel school in Bordeaux, Eva set out on her own to become a self-entrepreneur. As a home chef, she developed the catering side of her business in her Calodyne laboratory, before opening her own business there. With six years’ experience behind her, she relocated the store to chemin Vingt Pieds, to expand and deploy her concept in a cosy, colorful, feminine setting… Passionate, the founder confides to me that she is “overwhelmed but happy” today! Catering and fine patisserie: that’s how Eva has classified her business, where absolutely everything is artisanal. Whereas at Calodyne, twelve trays of eggs a week were enough, here, she orders sixty! <\/p>\n
Creamy gnocchi with saffron shrimp, truffle-scented mushroom risotto, Milanese-style osso buco… the choice of two daily catered dishes (from a menu renewed every week) is complemented by a showcase of French pastries, an assortment of ice creams from Maison Ducarouge, a selection of frozen ready-cooked meals and a salad bar inviting you to compose your own, with a wide variety of extra-fresh products. Suppliers are local, and everything is made fresh in Calodyne’s own laboratory. The founder can also prepare \u00e0 la carte meals for any number of guests, from appetizer to dessert! At her side are two cooks, no fewer than five pastry chefs (their creations are in great demand!) and three employees behind the counter, including Fran\u00e7oise, the on-site manager, Eva’s right-hand woman and true pillar of strength. <\/p>\n
Long live our gourmet thoughts!<\/p>\n
Tel: 282 5703 \/ 5790 3519<\/p>\n","protected":false},"excerpt":{"rendered":"
Halfway between a tea room and a high-end caterer, a new address on chemin Vingt Pieds in Grand Baie invites all palates – savoury or sweet – to indulge in gourmet delights! Delphine Raimond After three years’ training at the Ferrandi Paris hotel school in Bordeaux, Eva set out on her own to become a […]<\/p>\n","protected":false},"author":3,"featured_media":34348,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1772],"tags":[],"class_list":{"0":"post-34347","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-top-chef-en"},"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t