Bertrand Hospitality

Bertrand Hospitality: French hospitality at the service of your events

Stéphanie Bouan and Laura Haguenier came to discuss origins, vision, and the art of hospitality. A meeting with the voices of the event division of Groupe Bertrand, a historic partner of REJOLT.

There are partnerships that cannot be decreed; they are built. When Stéphanie Bouan and Laura Haguenier speak of their relationship with REJOLT, the observation comes with simplicity: "It's historic; we've been together for years." Behind this camaraderie lies a house that is among the most emblematic of the Parisian scene: Bertrand Hospitality, the subsidiary of Groupe Bertrand, founded in 1998 by Olivier Bertrand.

Commercial Director of the organization for one, Partnerships Manager for the other, the two interlocutors market around thirty restaurants primarily located in Paris and Île-de-France. During a conversation, they unveiled what makes this brand unique and the shared vision that connects it to REJOLT.

Around thirty restaurants, one signature

Polpo, Au Pied de Cochon, Angelina, l'Auteuil Brasserie, La Coupole, Amanie: the list reads like a sentimental map of Paris. Each name evokes a time, an atmosphere, a piece of the capital's heritage. This is the true strength of Bertrand Hospitality: to offer not just a venue, but an entire universe.

For a company looking to make an impression, organizing a corporate evening in Paris under the Art Deco frescoes of La Coupole or in the historic setting of Au Pied de Cochon is far from trivial: the venue already tells a story before the event even begins. With around thirty locations, there are numerous capacities and formats available, ranging from the intimacy of a high-end business dinner to a large-scale reception.

All groups, starting from fifteen people

What stands out in Bertrand Hospitality's approach is the breadth of occasions covered. The company markets its restaurants "for all groups starting from fifteen people, whether it's B2B, B2C, seminars, festive events, really any type of event", details Stéphanie Bouan. This versatility allows companies to find the right setting for any of their projects.

This flexibility proves invaluable for hybrid formats, those that blend work and conviviality. For a tailor-made corporate seminar that extends into lunch, or for a festive moment after a day of work, the venue knows how to adapt the space, the pace, and the service. A meeting can thus seamlessly transition into a meal and then into a more informal time within the same setting, without any compromise on quality.

Places Designed for Collective Highlights

Beyond the meal, the venues of Bertrand Hospitality cater to the full spectrum of team moments. A product launch, an awards ceremony, a post-project afterwork: each format finds its setting, from B2B to the most festive occasions.

This diversity makes the restaurants of the group an ideal setting for an original team building experience in Paris, where the culinary experience becomes the heart of the event. Bringing a team together around an exceptional table, in a decor that commands respect, creates a memory that far exceeds a simple corporate outing. The venue then becomes a key player in fostering cohesion.

A win-win relationship with REJOLT

If the partnership is successful, it is because it is built on trust that has been established over time. The two interlocutors emphasize that they have always worked well with REJOLT and cannot imagine that this will come to an end; quite the opposite. For Bertrand Hospitality, the collaboration primarily provides additional visibility through the joint communications and presence on the REJOLT platform.

But the interest goes further. The company values the logic of turnkey services and the simplicity of billing through the platform. "It's truly a win-win-win situation, as it benefits the clients, you, and us", summarizes Laura Haguenier. For client companies, this translates into a partner who knows, from experience, which venue works for which type of corporate event, without compromising on quality.

Making Every Team Moment a Memory

At its core, what Stéphanie Bouan and Laura Haguenier advocate goes beyond merely providing spaces. It is about creating meaningful moments, those instances when a team comes together, celebrates, and strengthens its bonds. With around thirty iconic restaurants and hospitality designed down to the finest detail, Bertrand Hospitality offers companies much more than just a setting: a promise of experience. The two interlocutors also hope that the partnership will last for many more years. As long as this ambition remains shared with REJOLT, the story will continue to unfold.

FAQ: Bertrand Hospitality for Corporate Events

What is Bertrand Hospitality and what are its venues used for by businesses?

Bertrand Hospitality is a subsidiary of the Groupe Bertrand, founded in 1998 by Olivier Bertrand. It operates around thirty restaurants primarily located in Paris and the Île-de-France region. For businesses, these venues host seminars, evening events, business meals, and festive occasions, all set in distinctive environments that enhance the organization's image.

What types of venues does Bertrand Hospitality offer in Paris?

The collection brings together iconic addresses such as Polpo, Au Pied de Cochon, Angelina, l'Auteuil Brasserie, La Coupole, and Amanie. This variety allows for all formats to be covered, from intimate gatherings to large groups, and enables the selection of an atmosphere suited to each type of corporate event based on the message the company wishes to convey.

How to book a Bertrand Hospitality venue for an event through REJOLT?

REJOLT, a longstanding partner of Bertrand Hospitality, assists companies in selecting the most suitable venue for their project, capacity, and budget. The platform provides turnkey services and simplified billing, allowing businesses to save time and ensure the smooth organization of their event.

Is Bertrand Hospitality suitable for large groups and customized formats?

Yes. Bertrand Hospitality markets its restaurants for all groups starting from fifteen people, in both B2B and B2C contexts. The company excels in hybrid formats that combine meetings, lunch, and social moments, making it a relevant choice for businesses with specific needs.