New Year 2026 | 13 glazed vegetables for the main, and a 70% dark chocolate dessert featuring glazed chestnut and a pear cream. All of these dishes reflect Maison Sūkoon’s determination to nurture genuine connections through its food, which can be enjoyed by everybody at an event without compromise. This is seen further through the duo of core values – inclusivity and conviviality – at the heart of the company, which serves cuisine that embraces people from nearly all religious and ethical backgrounds. In allowing its guests to focus on the conversation and not the ingredients, Maison Sūkoon makes networking a more effective, stress-free process. “To ensure total inclusivity, we also offer a wide variety of allergen-free dishes, including glutenfree options.” Moreover, as touched on above, sustainability is another cornerstone of the company, seen through it using eco-friendly packaging, glassware, and reusable containers as far as possible, meaning it significantly reduces the waste of corporate events without guests having to forego the luxuries they have come to expect at events of this calibre. Exploring just how important sustainability is to her company, Sarina told us: “My personal mission is to prove that corporate dining can be both a tool for sustainability and a catalyst for human warmth. I want to make it easy for companies to be kind to the planet and their employees simultaneously – one delicious, seasonal plate at a time.” It is clear that Sarina’s passion for veganism knows no bounds, and asked where this came from, she told us how it all stems from her upbringing – born in Lebanon to a Punjabi Sikh family who were all vegetarian. Moving to Paris when she was only young, Sarina grew up with one foot firmly planted in two of the finest culinary traditions in the world. Despite this, she was somewhat of a picky eater, causing her mother (who, alongside her father, is a self-taught cook) to recreate every traditional flavour as vegetarian masterpiece. Many vegetarians make the transition to veganism, and this was exactly the case with Sarina’s entire family, who did so after she introduced them to the health and environmental benefits that go along with adopting a plant-based lifestyle. Even in taking this next step, the family were determined not to lose the familiar flavours they had experienced their whole lives, and in exploring this frontier together, were able to pioneer across areas such as vegan patisserie, showing that this lifestyle never has to be bland or boring. Outside of Sarina’s circle, the industry is also starting to notice this, with a shift away from meat alternatives seeing restaurants and supermarkets use whole, seasonal vegetables and global spices instead. The result is that veganism has gone from being a niche to a premium and highly desirable culinary experience, one that can more than give traditional fine dining a run for its money. Maison Sūkoon is proud to be leading this charge in Paris through its acclaimed vegan catering service and unique family feel. As mentioned above, both of Sarina’s parents are self-taught cooks, and both work in an importance capacity at Maison Sūkoon, with her father (who started out washing dishes before rising as a caterer serving some of France’s most esteemed institutions) bringing a professional rigour to the kitchen and her mother bringing the soul and warmth that only a mother’s cooking can – which is unsurprisingly a rarity in corporate catering. Add Sarina – now a full-time tech lawyer who built the company’s website in between her exams and uses her insight to ensure Maison Sūkoon stays ahead of the curve – into the mix, and what you get is a triple perspective quite unlike any other in this environment. Sarina commented: “Both of my parents had to leave school at a young age, and I feel incredibly lucky that this business has allowed them to quit their previous jobs to focus on their true passion. This isn’t just a catering company; it’s a family mission and a dream.” Showing no signs of slowing down, 2026 is set to be another exciting year for Maison Sūkoon, which is in the process of developing a new menu of non-alcoholic wines and cocktails, reflecting its decision not to sell alcohol for a number of health and wellness reasons. Given a lot of people are choosing alcohol-free drinks now anyway, this is the perfect time to introduce the change and the menu, which shines a light on the rapid growth the craft non-alcoholic industry in France has had over the last few years. By pairing a number of sophisticated and high-end alcohol-free drinks with its delectable vegan cuisine, the company is making sure that every single guest – irrespective of their lifestyle or religion – can be part of a celebration that feels inclusive and premium at every turn. Excitingly, this is not the only development Maison Sūkoon has in place. Sarina is especially excited to announce the launch of both the Breakfast and Chai-Time menus from Maison Sūkoon, the latter being particularly personal to her as it allows the company to take the family heritage that is woven into the very fabric of its being and share it with corporate clients in a way that is both modern and rewarding for the team. Ultimately, what this demonstrates is that Maison Sūkoon is a totally unique entity in the field of corporate catering, having taken a sustainable and vegan approach and transformed it into something that is both accessible and truly delectable. The family ethos that continues to the guide the company is inspiring, and the commitment it has to creating dishes that are healthy and plant-based whilst still being fitting of luxury events has more than earned it the title of Best Sustainable Vegan Hospitality Brand 2025 in this feature. Contact: Sarina Singh Company: Maison Sūkoon Web Address: https://www.maisonsukoon.com/
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