A few details.
A clearer beginning.

Valraux creates live culinary experiences and private commissions. You can explore a single roaming experience within an event, or discuss a more complete production developed around your occasion.

A roaming experience or live food station becomes one element of an event, developed around your idea. A private commission brings the wider culinary concept, sequence, live interaction and production together as a whole. Both begin with an open brief; the agreed proposal defines the scope.

No. They illustrate a few ways live culinary craft can become part of an occasion. Tell us about the food, format or idea you have in mind. We will explore the creative possibilities, practical requirements and collaborators needed, then confirm the agreed scope in your proposal.

Valraux and Twisted Radish are part of Lavender Haze Hospitality. Twisted Radish creates bespoke catering, including its own interactive culinary work. Valraux gives live culinary encounters and immersive private commissions a dedicated home. You can commission Valraux independently, or bring the two together for one occasion. We agree the scope and coordination with you from the beginning.

No. Hosts, planners and creative collaborators are welcome to begin a conversation directly. We review each inquiry individually.

Yes, we welcome that conversation. Share the venue and planning contacts, if appointed, so we can discuss service access, space, timing and how our work fits the wider event.

Tell us where you are planning to gather. We review location, travel and the production requirements of each project before confirming what is possible.

Start the conversation once you have an occasion in mind. Availability and the time needed for development depend on the date and the scope. An inquiry does not hold a date.

Each proposal reflects the creative scope, ingredients, guest numbers, service, location and production requirements. We discuss the investment privately after understanding the brief.

Please share allergies and dietary requirements at the beginning of planning. We will discuss suitable options and any limitations before the menu is confirmed.

We review your brief and follow up to explore the fit and any missing details. If the project moves forward, the proposal and booking terms are agreed before the commission is confirmed.