Invoice Chef in France Marseille –Free Word Template Download with AI
Executive Chef & Culinary Director
12 Quai de Rive Neuve, 13007 Marseille, France
Tel: +33 4 91 55 23 87
Email: [email protected]
SIRET: 847 293 615 00021
TVA Intracommunautaire: FR 42 847293615
Prepared By (Chef)
Chef Laurent Dubois
Provenance Cuisine & Catering
12 Quai de Rive Neuve
13007 Marseille, Bouches-du-Rhône
France
Billed To (Client)
Maison Riviera Events SARL
Attn: Madame Claire Fontaine, Director
48 Boulevard du Longchamp
13008 Marseille, Bouches-du-Rhône
France
SIRET: 512 847 293 00018
| Ref | Description of Chef Services | Date | Qty | Unit Price (EUR) | Amount (EUR) |
|---|---|---|---|---|---|
| 01 | Private Chef Service – Executive Dinner for 42 Guests at Château de la Joliette, Marseille. Full menu design, ingredient sourcing from the Marseille fish market (Marché aux Fleurs), preparation, and on-site plating by Chef Laurent Dubois and a team of four sous chefs. | 10 Jun 2025 | 1 | 4,850.00 | 4,850.00 |
| 02 | Chef's Table Experience – Intimate 8-course Provençal tasting menu for 12 VIP guests. Includes wine pairing consultation with local Marseille sommeliers, live cooking demonstration, and personalized dietary accommodations. | 11 Jun 2025 | 1 | 3,200.00 | 3,200.00 |
| 03 | Culinary Workshop – "The Art of Provençal Cuisine" hands-on cooking class led by Chef Laurent Dubois for 16 participants at the Provenance Cuisine studio in Marseille. Includes all ingredients, aprons, recipe booklets, and a shared lunch prepared by the group under the Chef's supervision. | 12 Jun 2025 | 1 | 2,400.00 | 2,400.00 |
| 04 | Menu Development & Consultation – Three (3) hours of dedicated consultation with the Maison Riviera Events culinary team to design a seasonal summer menu incorporating fresh Mediterranean ingredients sourced from local Marseille producers and the nearby Calanques region. | 13 Jun 2025 | 3 | 280.00 | 840.00 |
| 05 | Specialty Ingredient Procurement – Sourcing and delivery of premium ingredients including fresh bouillabaisse fish (rouget, aiglefin, lotte), local Marseille olive oil, saffron from the Drôme, and artisanal cheeses from the Alpilles region, as specified in the attached ingredient manifest. | 10–13 Jun 2025 | 1 | 1,175.00 | 1,175.00 |
| 06 | Staff Supervision & Training – On-site supervision of the client's kitchen brigade (6 staff members) during all service days. Includes a 2-hour training session on plating standards, food safety protocols compliant with French HACCP regulations, and service timing coordination. | 10–13 Jun 2025 | 4 | 195.00 | 780.00 |
| 07 | Travel & Logistics – Travel expenses for Chef Laurent Dubois and four sous chefs within the Marseille metropolitan area, including vehicle fuel, parking at the Château de la Joliette venue, and equipment transport (professional kitchen trolley, portable induction units, and presentation ware). | 10–13 Jun 2025 | 1 | 420.00 | 420.00 |
| Subtotal (Hors Taxes) | 13,665.00 EUR |
| TVA 20% (French VAT) | 2,733.00 EUR |
| TVA 10% (Reduced rate – catering services) | 235.00 EUR |
| Total Due (TTC) | 16,633.00 EUR |
Notes & Terms
This invoice is issued by Chef Laurent Dubois, operating under the registered business name Provenance Cuisine & Catering, based in Marseille, France. All culinary services described herein were performed in accordance with the signed Service Agreement dated 25 May 2025 (Reference: SAG-2025-MRS-031).
All prices are quoted in Euros (EUR) and are inclusive of applicable French Value Added Tax (TVA) as indicated. The reduced VAT rate of 10% applies to the catering and food service components in compliance with Article 278 of the French General Tax Code (Code Général des Impôts).
Chef Laurent Dubois holds a valid professional health certificate (Certificat de Capacité Professionnelle) and all team members are registered with the French Ministry of Labour. All food handling complies with the regulations of the Direction Départementale de la Protection des Populations (DDPP) for the Bouches-du-Rhône department.
Payment is due within fourteen (14) calendar days of the invoice date. Late payments shall accrue interest at the rate of 1.5% per month in accordance with French commercial law (Article L441-10 du Code de commerce).
Payment Instructions
Bank Transfer (Virement Bancaire):
IBAN: FR76 3000 4028 3798 7654 3210 987
BIC/SWIFT: BNPAFRPPXXX
Bank: Banque Populaire du Sud, Marseille
Reference: INV-2025-MRS-0472
Alternative: Cheque payable to "Provenance Cuisine & Catering – Chef L. Dubois", to be mailed to the address stated above in Marseille, France.
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