Wedding Catering Cost in France: What to Budget per Guest

If you're planning a wedding in France, a sensible starting point for catering is around €110 per guest, including drinks and the cake. That's an average, not a quote: a simple buffet can start at about €30 a head, while a plated dinner at a château can easily pass €100. The real wedding catering cost depends on the format you choose, your guest count and, above all, what the caterer (the traiteur) actually includes. Here's how to make sense of it.

Why catering is the biggest line in your budget

According to Mariages.net's 2026 report on couples who married in 2025, the average French wedding costs €19,293 (excluding rings and honeymoon) for roughly 90 guests. Food and drink can account for up to 40% of that total.

Do the maths for 90 guests at €110 each and you're close to €10,000. That's why it pays to understand exactly what a per-person price covers before you compare quotes. If you're still building the overall plan, our guide to the cost of a wedding in France covers the other big items.

Wedding catering cost by format

The ranges below are indicative, per guest. They vary by region, by season (Saturdays from May to September are in highest demand) and by the level of service.

Plated meal

A starter, main, cheese course and dessert served at the table by waiting staff. It's the most expensive option because it needs the most people on the floor, but it's also the most comfortable for older guests and long tables. Note that a French wedding dinner typically includes a separate cheese course.

Buffet

Guests help themselves, so fewer staff are needed. Be aware that a premium buffet with carving stations and hot dishes can cost almost as much as a served meal.

Cocktail dinner

A cocktail dînatoire is a long succession of savoury and sweet canapés, generous enough to replace a sit-down meal: ask the caterer how many pieces per guest they allow. Great for a lively reception, as long as there is some seating for those who need it.

Food stations

Plancha, risotto, a cheese table, oysters, crêpes: each station is run by a chef. The price depends on how many stations you choose and how many staff they require.

What a quote should include

Two quotes at €90 a head can mean very different things. Check each of these:

• Staff: how many waiters and chefs, what hours are covered, and the rate for overtime after midnight.
• Tableware and linen: plates, glasses, cutlery, tablecloths. Sometimes included, sometimes hired separately.
• Drinks: the vin d'honneur (the drinks reception after the ceremony), wine with dinner, soft drinks, water, champagne with dessert, coffee.
• The cake: a traditional pièce montée (choux bun tower) or a wedding cake, included or ordered from a pâtissier.
• Wine service and corkage: if you bring your own wine, the caterer or venue may charge a droit de bouchon (corkage fee) per bottle opened.
• Kitchen equipment: some venues have no kitchen, so the caterer has to set up a mobile one.
• Supplier meals: your photographer, DJ and videographer need feeding too. Ask for a supplier menu.

Hidden costs to watch for

Beyond the headline price per person, several lines can push the bill up:

• Travel costs if your venue is a long way from the caterer's kitchen.
• The next-day brunch, a French wedding tradition that is usually an optional extra.
• Children's menus and dietary requirements (vegetarian, gluten-free), easy to handle if flagged early.
• Clearing up and waste removal at the end of the night.
• VAT: check whether prices are shown TTC (including tax) or HT (excluding tax).

Always ask for an itemised quote rather than a single lump sum.

Tastings and final guest numbers

The tasting

Most caterers offer a tasting (dégustation) once you've accepted, or are about to accept, their quote. It's sometimes free, sometimes charged and then deducted from the final bill. Use it to check portion sizes, presentation and wine pairings.

How many guests to plan for

Caterers invoice on a firm number given a few weeks before the wedding. A few tips:

• Wait for your RSVPs before confirming the final figure.
• Count children and suppliers separately.
• Read the clause on changes: until what date can you reduce numbers without paying for empty seats?

How to keep catering costs down

• Pick a Friday or an off-season date: demand drops and caterers are more flexible.
• Mix formats: an extended cocktail reception followed by one hot served course, rather than a full four-course meal.
• Supply your own wine, provided the corkage fee is reasonable.
• Cut back on canapés at the drinks reception when a full dinner follows.
• Compare at least three quotes on the same basis (same guest count, same format).

With Eventéo, you describe your wedding once and receive up to 5 quotes from caterers, free and with no commitment. Every supplier is checked before their profile goes live: we verify their SIRET (French business registration number) and their professional liability insurance (RC Pro). Our guide on how to compare event supplier quotes helps you read them side by side.

The bottom line

For a 90-guest wedding in France, budget roughly €110 per guest all-in for catering, with wide variation depending on format and venue. The safest approach is an itemised quote, a tasting and a clear clause on final numbers.

To find a caterer near your venue, browse profiles in Lyon, Paris or Bordeaux, or post your catering request in a few minutes.