restaurant le saint-patrice
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restaurant le saint-patrice169, rue fraserriviere-du-loup, QCAdditional Information
Founded in 1984 by Adrien Boucher, Le Saint-Patrice is a restaurant with a reputation among the best tables in Rivière-du-Loup and Bas-Saint-Laurent. The restaurant offers table d'hôte and à la carte dining options.
Specializes in
Services
Established 1984 · Serving Rivière-du-Loup, Bas-Saint-Laurent
Additional information extracted from the firm's public website. Last updated: August 6, 2026
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Claim This ListingFrequently Asked Questions
How much does catering cost in riviere-du-loup?
Wedding catering runs $75-$200+ per person for plated service. Corporate catering is $15-$50 per person for lunch. Buffet service typically costs 20-30% less than plated. Prices vary by menu complexity, service style, and region.
How far in advance should I book a caterer?
For weddings, book 6-12 months ahead. Corporate events need 4-8 weeks. Private parties can often book 2-4 weeks out. Popular caterers in major cities book up fast for peak wedding season (May-October).
What does full-service catering include?
Full-service catering typically includes menu planning, food preparation, service staff, tableware rental, setup, and cleanup. Some caterers also provide bar service, linens, and table decor. Always confirm exactly what is included in writing.
Can caterers accommodate dietary restrictions?
Professional caterers regularly handle vegetarian, vegan, gluten-free, nut-free, halal, and kosher requirements. Discuss dietary needs during your initial consultation. Most caterers can customize menus for any restriction with advance notice.
What is the difference between drop-off and full-service catering?
Drop-off catering delivers prepared food to your venue — you handle setup and serving. Full-service includes staff for setup, serving, and cleanup. Drop-off costs 40-60% less but requires more work from you. Best for casual events under 50 people.
How do I choose a good caterer?
Request a tasting before booking. Ask for references from similar events. Review their food safety certifications. Confirm staff-to-guest ratio. Check if they have experience with your venue. Read the contract carefully — especially cancellation and overtime policies.