President of Les Salons de l’Aveyron Paris Bercy, NEWCAP Event Center and ROOFTOP Grenelle.
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Today you preside over three event venues in Paris. Gastronomy has always marked my professional career. A higher degree in cooking and 20 years of commercial and managerial experience within great companies such as RAYNIER MARCHETTI, POTEL & CHABOT and BUTARD ENESCOT have sharpened my knowledge of the events market and customer expectations. The need for entrepreneurship encouraged me to found the caterer Fleur de METS in 2003, which I managed for 15 years. At the end of 2015, with COSER, we bought NEWCAP Event Center and the ROOFTOP Grenelle which we have profoundly transformed with the teams in place. In January 2018, NEWCAP took control of Les Salons de l’Aveyron Paris Bercy, convinced of the significant synergies between these two entities. |
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Social and Environmental ResponsibilityOur objectives: Our 3 establishments have long integrated a dynamic CSR policy. Indeed, it is our duty as an event venue to set an example and deploy means to reduce the impact of events. Our goal? Limit the impact on the environment linked to our own internal activity but also to the operation of our event venues during events organized by our clients. To go further, we wanted to strengthen our CSR commitment. This commitment was materialized on January 26, 2023 by obtaining ISO 20121: 2012 certification – Responsible management systems applied to event activity. |
This international standard created in 2012 aims to promote sustainable development integrated into the activity of the events sector. It is a process of continuous improvement allowing you to gain performance while limiting your environmental impact and optimizing your social impact. The purpose of our action is to participate in the creation of a balanced social, economic and environmental climate.
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A wide range of measures are implemented every day to reduce our environmental impact and adopt an environmentally responsible approach:
Training our teams in responsible working methods and best practices.
Optimising energy management through the renovation of our electrical installations, helping to reduce electricity consumption as much as possible. All newly purchased lighting equipment uses LED technology. A75
Providing filtered water dispensers as an alternative to bottled mineral water, in order to reduce packaging, plastic containers and the carbon footprint associated with deliveries.
Improving waste management: the Écosite facility, certified by SEMARDEL, manages the recycling and recovery of our recyclable waste. Our food waste is processed by Moulinot and converted into biogas.
Prioritising the use of eco-labelled cleaning products or products made from natural ingredients.
Using reusable crockery for our catering services. Where necessary, and upon specific request, disposable items are made from recycled and recyclable materials such as cardboard, bamboo or sugarcane pulp.
Optimising food consumption management through the gradual replenishment of our buffets and the inclusion of seasonal products in our catering offering.
Developing short and local supply chains.
Reducing food waste by distributing unconsumed food through food-saving baskets or donating it to charities through our partner SAVR.
From an ethical and social perspective, we work every day to create a healthy and balanced working environment for our employees, clients, suppliers and partners.
We develop our employees’ skills through training programmes.
Every two years, we conduct a Quality of Working Life and Working Conditions survey.
Several times a year, we organise informal opportunities for our employees to spend time together, share experiences and relax, including Christmas lunches, Epiphany cake celebrations, seasonal menu tastings and team outings.
We adopt ethical business practices in our relationships with clients in order to build trust based on listening, personal relationships and transparency.
We implement a responsible purchasing policy that includes assessing our suppliers against social, environmental and economic criteria.
After each event, a quality questionnaire is sent to our clients to measure their satisfaction and implement their suggestions for improvement.
Link-makers by vocation, we host events designed to foster connections and meet our clients’ expectations.
Our venues can accommodate up to 1,000 people at the same time, with more than 400 events held each year.
We offer friendly, on-site catering prepared with fresh ingredients, in full compliance with quality, hygiene and food safety standards.
We have built our success and reputation on tailored offerings and teams who genuinely enjoy and excel at hosting.
Our organisations uphold values of solidarity, quality, attentiveness and tolerance for all.
Since 26 January 2023, our reception venues have been ISO 20121 certified — a standard dedicated to the events industry that attests to our performance in environmental, social and societal responsibility. We are committed to meeting both the requirements of this standard and all applicable legal and regulatory obligations.
Our responsibility is therefore structured around three key priorities:
Environmental responsibility:
Social responsibility: ensuring the health, safety and well-being of our employees
Economic responsibility: making customer satisfaction our driving force
We are committed to upholding the four principles of sustainable development: inclusion, vigilance, integrity and transparency.
This approach commits us to considering the interests of our clients, suppliers and employees through ongoing dialogue. We communicate on our actions and the impact of our activities, with a view to continuously improving our CSR performance.
We have set the following objectives for the 2026–2030 period:
Jérôme Linÿer, Deputy Director
31 March 2026
1,300 m² of modular event spaces for 100 to 800 people
Typology of events: Conventions, seminars, trade shows, dinners, cocktails, product launches…
State-of-the-art technical equipment: Sound system with 12 L-Acoustics 8xt speakers, 3 4K Laser 12,000 lumens video projectors and HD video mixer, Traditional lighting with 10 cutouts and 6 Fresnel, Automatic lighting with 12 Robin 300.
Renovation of spaces: September 2019
Paris Tour Eiffel
1,200 m² of modular event spaces for 100 to 1,000 people
Typology of events: Conventions, seminars, trade shows, dinners, cocktails, product launches, private events
State-of-the-art technical equipment: 8 10,000 lumens video projectors, lights, sound system, etc.
Renovation of spaces: September 2022
Paris Tour Eiffel
Rooftop under glass roof with terrace for up to 120 people
Typology of events: Company evenings, press conferences, seminar days, photo shoots, private events
Renovation of spaces: June 2022
Technical event service provider
LMA is an audiovisual technical service provider with over 50 years of experience. From the rental of audiovisual equipment to the carrying out of more complex operations combining sound, light, video, broadcast, translation, decoration and stage furniture, our expertise allows us to intervene in all types of events.
Event caterer
Created in 2003, Fleur de Mets is part of the closed circle of major Parisian caterers and organizes more than 1,200 receptions per year for 1,000 clients. She imagines and orchestrates elegant receptions for her corporate clients in the most splendid or unusual places. Implicitly, freshness, the house’s signature, distills its elegant youth into the art of living, scenography and gastronomy.
A terroir, a vineyard, a passion!
Engarran is above all a family passion, where women have had a central role for 4 generations. Because they try to make the most of what the land and environment offer, they are committed to a sustainable approach, both in viticulture and winemaking, and are qualified in Sustainable Agriculture (HVE, ASCERT, Terra Vitis ) since 2004.
Specializing in event hosting for more than 15 years, the mon Hôte.sse Bien Aimé.e philosophy lies in listening, excellence and field presence. Whether at Trade Shows, VIP evenings, Congresses, Sporting Events, Commercial Animation Operations… we are committed to building a unique partnership!
Eric Lefebvre, MOF cheese maker 2004, is a fervent artisan from the 12th arrondissement.
Fourme d’Ambert with grapes macerated in champagne marc, Vacherin Mont d’Or, Munster or Brie from Meaux and Melun… are part of his seasonal collection, we would say his favorites. This methodical refiner has the gift of making you choose “the” Camembert you need or “the” Livarot of the moment.
