12 | LUXlife Magazine hen Sarina – then a 21-year-old law student – founded Maison Sūkoon (then Fraish Gourmet) in 2019, her aim was to democratise veganism and dazzle the taste buds of clients with excellent flavours from across the world. From its home in Paris, Maison Sūkoon does exactly that, operating both a comprehensive catering service and a dine-in restaurant on the 14th arrondissement. Across these two areas, Maison Sūkoon is renowned for exceptional customer service and the respect it has for the environment. Focusing exclusively here on its catering service, Maison Sūkoon sets a precedent in the world of corporate catering by offering everything from curated cocktail receptions through to full festive dinners for its clients. By championing vegan cuisine, the team here are overcoming the logistical headache of dietary requirements in office catering, delivering instead what they believe to be dining’s universal language through exquisite dishes crafted by hand from seasonal, plant-based ingredients – making them accessible and tasty. Behind every dish is the blend of traditional techniques with global flavours that Maison Sūkoon is known for across this space, resulting in the company having worked with a range of professional clients across a variety of industries. From serving food at Paris Fashion Week to catering for a host of leading companies in the technology sector, Maison Sūkoon has done it all. Its success comes from an ability to perfectly tailor its service to the occasion, be it a formal dinner, a networking event, or anything in between. Going a step further, Sarina told us: “Our signature cocktail service features a diverse array of pieces designed for professional networking and high-profile events. Our 2025 festive selection included, for example, handmade buckwheat crostini with mild mushrooms and chestnut mousse, homemade gingerbread and vegan foie gras with chutney, and vegan cheese skewers paired with dried apricots and figs.” This choice selection of finger foods shows the company’s ability to pack unprecedented flavour into every plant-based bite. Then, Sarina continued: “For seated events and formal dinners, we provide multi-course menus emphasising texture and seasonal depth.” An example of a recent menu it put on had an ‘opera’ of mango foie gras on a bed of gingerbread with a kale and pomegranate salad as the starter, a plant-based Wellington of mushrooms and chestnuts served with a red wine sauce and both truffle-infused mashed potatoes and Best Sustainable Vegan Hospitality Brand 2025 Vegan food can be many things, but one thing that it should never be is boring. In the world of corporate catering, Maison Sūkoon takes this ethos and uses it to guide its entire operation, affording its clients a seamless experience where the vegan food it provides is both at the front and centre of an event and yet so deeply integrated into it that is no more questioned than the choice of table cloths. Boasting a 100% client satisfaction rate from its corporate clients as a result, we caught up with Sarina Singh for more on the game-changing company she created. W
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