Recent social media posts
04/14/2026
Some new hors d’oeuvres on the spring summer menu. Fresh and gorgeous. Fava beans pana cotta, buckwheat dough, pickled mustard and shallots. Beet carpaccio, goat cheese, black olive crunch. Compté cheese tartelette. Let’s plan your next event!
09/11/2025
Each season has its own roll. The summer version was was filled with grilled zucchini, peppers, cucumbers, basil. Topped with a miso and corn salsa. Always vegan and gluten free, always delicious.
09/03/2025
Creativity is a key ingredient when cooking, but we strongly believe traditions are great foundations for making simple but perfectly executed dishes. My French roots can only agree, so our new fall menu is greatly inspired by these traditions I grew up with. Picture: Pâté en croute. A flaky rich dough, some duck, chicken liver, pork…. Gorgeous and delicious to bring a wow to any stations.
08/05/2025
As a french woman leaving in New York for the past 25 years, I have read only two books in english: The Diary Of Bridget Jones and memoire! How come i felt closer to an old grumpy english man rather than a fun young 30 years old lady with two appetizing boyfriends? Guess? i am not so young anymore and i happen to work in this crazy world that we call service industry. But there was more than crunchy date stories.
Devouring the book, I realized how Mr McNally played a huge part in my New York life.
Before moving permanently to NY, I was lucky to spend many of my teenage summers in the city. Sumner 1991, i was 14, so many nights dancing at Neil’s (at that time, carding was not a thing) one night a guy pinch my but, i slapped him… it was LLKoolj🤣
After hours of dancing at the club, we would cross downtown and gathered for 3am burgers at Lucky Strike. In 2000 my newly husband and I moved to NY. Can’t count the many extravagant nights at Pastis (at that time, my husband was lookalike John Cusack, we were seated in 5 minutes when the wait was 2 hours). Schiller’s was our number one get together with friends but as I was working on Lafayette street, Balthazar was our number one date night spot. Sitting at the bar, sipping wine with oysters. Till one night i ordered a fruit juice, that was the night I handled a positive pregnancy test to my husband. Months had past then my best date at Balthazar was my 14 months old son with whom i shared french fries and steak tartar, him sitting in a high chair and the entire room full of ladies who lunch being in love with my very cute baby having lunch with his mom. Last, three years ago, we became American citizens, no doubt we went to Odeon to celebrate.
As Mr. McNally says… « Happenstance might have made me a Frenchwoman, but I chose to be a New Yorker. » thank you for this wonderful book.
07/07/2025
What’s more delicious and refreshing to eat on a hot summer night than our tomato and melon bi color soup with a parmesan crisp.
06/29/2025
Best time of the year to cook. Every dishes can be served room temperature. No last minute cooking so you can fully enjoy your guests. Eggplant confit with burratas, harissa grilled chicken with pistachios dukha, grilled dorada with salsa verde, herbs loaded potato salad, steamed baby zucchini with thyme and young garlic.
06/27/2025
Zucchini cold velouté, zucchini flower pollen, fig leaf oil, feta.
We got inspired by the gorgeous produces at the farmers market. And as always, every thing is in-house made, prep every day for the maximum freshness and fabulous taste of each ingredients.
03/24/2025
Sure we love to make precious little hors d’oeuvres! But our most favorite food to cook are dishes you will share around the table with friends and family! From 12 up to 80 guests, plan your next dinner party with us!
03/17/2025
Introducing some of new hors d’oeuvres on the spring menu.
1/ Nduja, leek and fennel dumpling, fennel salsa fresca.
2/ Kombu cured mackerel, pickled cucumber, marinated shiitake, yuzu roll.
3/ Coconut marinated grilled sea bass, cucumber relish, salsa verde, taro chip.
4/ Leek confit, lime ricotta, salsa matcha, tortilla.
5/ Sweet and sour fried chicken slider, sesame slaw, homemade buns.
Planning an event? Call us!
03/12/2025
Knife cut beef tartare, soy cured egg yolk, rice paper
03/01/2025
Gorgeous set up for . Always a pleasure to work with my favorite florist and custom made wood platters by my so talented friend Andy Bettles.
01/01/2025
This is the time to share my gratitude with all my amazing clients, but most importantly with my team. This past year was a bit challenging, working with a broken knee then a surgery recovery. Thank you everyone for such an amazing year full of delicious events. Special big up to my husband, always on my side ready to help.
All the best for 2025! Let’s make it delicious and fun!
Address
630 Flushing Avenue
New York, NY
11206
To get to Flushing Avenue in New York via public transport, you can take the subway and get off at the Flushing Avenue station. From there, it's a short walk to your destination.
If you prefer to drive, you can take the Brooklyn-Queens Expressway (I-278) and exit onto Flushing Avenue. There are parking options available along Flushing Avenue or nearby side streets.
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What people say
Zoe Deleu Catering, located on Flushing Avenue in New York, is a top-notch caterer that excels in creating unforgettable business events with their delectable offerings. Specializing in homemade breakfasts, lunches, snacks, and hors d’oeuvres, as well as cocktail parties, Zoe Deleu Catering ensures that every gathering is a memorable experience.
What sets Zoe Deleu Catering apart is their commitment to fulfilling a wide range of requests, from flowers and rentals to drinks and bartending services. They go above and beyond by offering delivery services and providing experienced, professional staff - including the option for an onsite chef upon request.
One of the standout features of Zoe Deleu Catering is their dedication to customization. They understand that each event is unique and work closely with clients to create personalized menus tailored to their specific tastes and preferences. Their expertise lies in crafting menus inspired by clients and their brands, ensuring a truly bespoke culinary experience.
Furthermore, Zoe Deleu Catering prioritizes using seasonal, locally-sourced produce and ingredients whenever possible, guaranteeing freshness and quality in every dish they serve. Their commitment to sustainability adds an extra layer of appeal for those who value ethical food sourcing.
Overall, Zoe Deleu Catering stands out as a reliable partner for creating exceptional business events with delicious food from around the world. With their attention to detail, dedication to customization, and focus on quality ingredients, they are sure to impress even the most discerning clients.
