Invoice Chef in France Lyon –Free Word Template Download with AI
Private Chef & Culinary Consultant
12 Rue de la République, 69002 Lyon, France
Tel: +33 4 78 12 34 56 | Email: [email protected]
SIRET: 842 567 891 00012 | TVA: FR 45 842567891
France LyonPrepared For (Client)
Maison Delacroix Événements
Attn: Madame Sophie Delacroix
45 Quai Saint-Antoine, 69002 Lyon, France
Tel: +33 4 72 98 76 54
Email: [email protected]
SIRET: 712 345 678 00034
Prepared By (Chef)
Chef Laurent Moreau
Private Chef & Culinary Consultant
12 Rue de la République, 69002 Lyon, France
Tel: +33 4 78 12 34 56
Email: [email protected]
SIRET: 842 567 891 00012
| Ref | Description of Chef Services | Date(s) | Qty | Rate (EUR) | Amount (EUR) |
|---|---|---|---|---|---|
| 01 | Private Chef consultation and menu design for a 40-guest corporate dinner event at the Four Seasons Hotel, France Lyon. Includes tasting session, dietary accommodation planning, and final menu approval. | 10 Jun 2025 | 1 | €1,200.00 | €1,200.00 |
| 02 | On-site Chef preparation and execution of a five-course French gastronomic dinner for 40 guests. Services include mise en place, live cooking stations, plating, and service coordination with the venue staff in France Lyon. | 11 Jun 2025 | 1 | €4,500.00 | €4,500.00 |
| 03 | Supervision of two sous-chefs and one pastry assistant during the dinner event. Chef Laurent Moreau provides direct oversight, quality control, and real-time adjustments to ensure the highest standard of French culinary excellence. | 11 Jun 2025 | 1 | €850.00 | €850.00 |
| 04 | Procurement and sourcing of premium ingredients from local markets in France Lyon, including the Marché de la Croix-Rousse and the Halles de Lyon Paul Bocuse. All ingredients sourced to meet the Chef's specifications for seasonal, organic, and regional produce. | 10–11 Jun 2025 | 1 | €2,340.00 | €2,340.00 |
| 05 | Post-event debrief and written report delivered to the client. The Chef provides a detailed summary of the event execution, guest feedback highlights, cost breakdown, and recommendations for future culinary events in France Lyon. | 14 Jun 2025 | 1 | €450.00 | €450.00 |
| 06 | Travel and accommodation allowance for the Chef and assisting kitchen staff. Covers transportation within the France Lyon metropolitan area and one night's accommodation at a partner hotel near the event venue. | 10–12 Jun 2025 | 1 | €620.00 | €620.00 |
| Subtotal | €9,960.00 |
| VAT (TVA) – 20% | €1,992.00 |
| Total Due | €11,952.00 |
Notes & Terms of This Invoice
This Invoice is issued by Chef Laurent Moreau, a registered private chef and culinary consultant operating in France Lyon, in accordance with French commercial law (Code de commerce, Articles L441-1 et seq.).
All services rendered by the Chef were performed in full compliance with the French food safety regulations (Règlement (CE) n° 852/2004) and the hygiene standards enforced by the Direction Départementale de la Protection des Populations (DDPP) for the Rhône department in France Lyon.
The Chef warrants that all ingredients procured for this engagement were sourced from certified suppliers within the France Lyon region and the broader Auvergne-Rhône-Alpes area, ensuring traceability and quality.
Any dispute arising from this Invoice shall be governed by the laws of France and subject to the exclusive jurisdiction of the Tribunal de Commerce de Lyon, France Lyon.
Payment Instructions
Bank Transfer (Virement Bancaire):
IBAN: FR76 3000 4000 0312 3456 7890 123
BIC/SWIFT: BNPAFRPPXXX
Bank: Banque Populaire Auvergne-Rhône-Alpes, Lyon, France
Reference: Please cite Invoice number INV-2025-0347 in all payment communications.
Payment Deadline: This Invoice is payable within 15 calendar days of the issue date (30 June 2025). Late payments shall incur a penalty of 3 times the statutory interest rate (taux d'intérêt légal) as per French law.
Accepted Methods: Bank transfer (virement) only. Cheques and cash payments are not accepted for this Invoice.
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