Maison Martin caterer, French gastronomy according to chef Karine Martin

At the head of the business is Karine, an “epicurean who has taken advantage of her many family meals to find the DNA of her own cuisine”.

Maison Martin is, above all, the story of a successful reconversion that began with a cookery book. "It triggered it all! After that, I just had to follow a training in cooking and then in pastry-making in well-known establishments, to find and learn the codes, rigor and demands of my new profession".

LET'S HAVE A... DELICIOUS CHAT

Please to meet you Karine,

Can you tell us more about your conversion catering?

I'm delighted to welcome you to my creative space in Collorgues!

After working in the insurance field for many years, I decided to devote myself to my lifelong passion, gastronomy with a capital G.

Since the pleasure of cooking has always been part of the convivial moments shared with my family, the tasty dishes I concoct today are a way to pass on my taste for large-scale meals, to create a continuity between the family tradition and my current creations...

I went back to school to perfect my project. After obtaining a professional CAP degree in cooking, I took a number of internships in renowned gastronomic establishments, which I had the great pleasure of selecting myself. Working with highly professional 'brigades' (cooking teams) made me appreciate more than ever the pleasure of working with good, carefully selected products, and of acquiring unique skills.

A CAP in pastry-making completed my classes and enabled me to refine my knowledge, always keepinng in view excellence.

You created Maison Martin in 2022...

In fact 2022 marked the start of my own business, Maison Martin. Maison for the friendly, welcoming part of the kitchen, and Martin for the personal touch.

Good, beautiful and nothing else. Ready-to-eat, made-to-measure guaranteed!

The Maison Martin concept? Refined Cocktail Dinners, trendy Brunchs, original "Boxes", all made with fresh produce selected for guaranteed quality...

Yes, mouthfuls, verrines, brochettes, mignardises and many other delicacies are always on the menu, as are boxes for 6 to 8 people each, which I offer by theme: earth, sea, vegetable.

Not forgetting the lactose-free, gluten-free and vegan specialties. Here, I have to rethink the recipes, work differently combinations and proportions to achieve the desired dish. It's all so exciting.

Desserts too, of course, that pay tribute to your pastry training. Here, no pièce montée or large cake. As for the sweet touch, it's always and only found in mignardises, adding subtlety and finesse to the tart or entremet...

Indeed, as my offer is very selective, in order to ensure an exemplary service and differentiate myself from other professionals in the sector, I only work with my products in a reasoned way, carefully having the right quantity of supplies to satisfy my customers' desires.

And since Maison Martin takes care of everything, from market to plate, it's a reassuring seal of quality. I make it a point of honor to manage sourcing, as local and organic as possible (for example, with Du soleil et du pain in Uzès), processing, preparation of the different dishes, according to the estimate drawn up with my customers and their expectations (choice of products, quantities - up to 100 guests depending on the formula chosen, taking allergies into account...) and, finally, the delivery.

Although my very first customer was close to Uzès, I now deliver to a large part of the Gard region too.

Do you have a specialty?

I'd definitely say a wok of crunchy vegetables with shrimp or meat. An exotic touch that goes perfectly with many of our local products. 

As for my favorite ingredient, well... I would definitly answer Lemon! From juice to zest. But organic, of course!

Many thanks to Karine Martin for her collaboration on this article.

The right address: Maison Martin. Open Monday to Sunday, 9 a.m. to 4 p.m. Tel: 07 78 84 42 92, maisonmartin30@gmail.com. Follow Maison Martin on Instagram.