La Bonne Maison
Wedding Caterer
+1 617-923-1131
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
La Bonne Maison is a custom catering company serving wedding and event needs from its Newton address at 367 California St Suite 2. Its documented focus includes wedding catering, cuisine-specific menus, staffed events, and menu planning. The company is led by Linda Marino’s daughter and son-in-law, Mary and Victor Alsobrook, whose hospitality and mixology experience supports its event service.
La Bonne Maison operates from 367 California St Suite 2 in Newton and provides custom catering for weddings and other events.
Its documented service focus includes wedding catering, cuisine-specific event menus, staffed events, and menu planning.
The company’s own description emphasizes a full-service approach and a goal of allowing guests to remain engaged with their event while the catering team manages the food and service experience.
The business traces its catering beginnings to chef-owner Linda Marino, who started catering from her home kitchen in 1979 after culinary training in Annecy, France and work in Boston restaurant kitchens.
A newer generation now leads the company: her daughter and son-in-law, Mary and Victor Alsobrook.
Their hospitality and mixology experience forms part of the company’s stated foundation.
Clients planning a wedding or catered celebration can contact La Bonne Maison at +1 617-923-1131 or through its website to discuss menus, staffing, timing, and event requirements.
Mise en Placebooking facts
- Phone+1 617-923-1131
- Sitelabonnemaison.com
- Kitchen base367 California St Suite 2, Newton, MA 02458, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Boston, MA. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.