A taste of what's to come
Have the great household professions vanished? Not quite.
With Saint-Louis Services, Baudouin and Maximilien Lauzier are bringing back the elegance of formal dinners, liveried valets, impeccable etiquette, and the understated charm of French service tradition.
On Instagram, they delight their 123,000 followers with videos in which, impeccably dressed in tailcoats or period costume, they unpack the full codes of table etiquette.
One short episode after another, they reveal the art of eating asparagus properly, explain the subtle differences between soup, broth, and consommé, tell the story of the “verre pomponne,” the emergence of the napkin, and the hidden language of cutlery. They also cover which dishes should be avoided outright when you do not know your guests’ preferences.
Is it acceptable to mop up your plate with bread? To butter your bread before the starters? Should the fish fork come before or after the lobster fork? What do grape scissors look like, or an artichoke plate, or an olive spoon? And what is the most extravagant château where you have ever served a meal?
So many questions among many others that we were eager to ask them.
Bienvenue chez Baudouin et Maximilien !
Baudouin & Maximilien - Butlers
For Le Surtout, Baudouin and Maximilien welcomed us in butler attire within the magnificent, intimate setting of the Hôtel de Bouillon, built in Versailles in 1670 for the Grand Chamberlain of Louis XIV.
Meeting these two apostles of French table art is to step into a world of refined taste, silverware, tailcoats, elaborate dining, and white-gloved service. It is both disorienting and fascinating.
Their playgrounds include a private hôtel particulier in Versailles, châteaux in the Loire Valley, the Chantilly racecourse, and L’Auberge du Jeu de Paume…
Their profession? To be everywhere, aware of everything, while remaining completely unseen.
All the more reason to bring them into the light.
Baudouin, you founded Saint‑Louis Services. Coming originally from the audiovisual world, how does one go from film sets to the uniform of a butler?
I once had the opportunity to shoot in a château and spoke with the owners, who had known the last true butlers. I was deeply moved by all these professions and know-how that have now almost disappeared. A château, to me, should be a living place, a place of hospitality. That was the moment everything clicked.
The Comtesse of the Château de la Barre in the Loire Valley—owned by the Vanssay family since 1404—agreed to let us host a dinner in full attire and a garden party there. That is how it all began. Today’s younger generations know almost nothing of the French art of service. I did not want this entire heritage to vanish simply for lack of practitioners.
Where does this fascination with table ceremony come from?
It likely goes back to childhood. My grandfather loved staging the table, bringing out silverware, porcelain… All those colours and objects arranged across the tablecloth spoke to me. And in our family, which is quite large and exuberant, meals were always lively affairs. Conversation would often revolve around history and heritage.
In a sense, the arts of the table bring all these worlds together. And my background as an actor also plays a role—I love wearing costumes and stepping into a character. I have a very passionate nature that must be set aside when I work as a butler.
It is a bit like theatre. Focus is essential. You enter the role sometimes hours in advance.
Maximilien, you joined the venture only a few months ago. What drew you to the project?
I have a deep passion for French history, heritage, and tradition. I had been following the early days of Saint-Louis Services and the first events organised by my cousins Baudouin and Martin. When Martin chose to pursue a different path at the end of 2025, I joined the adventure. It has allowed me to keep learning, to discover châteaux across the country, and sometimes abroad as well—most recently in Italy.
What do you say to those who might consider this profession outdated, or the codes of etiquette belonging to another era?
Good manners at the table are not merely a matter of social niceties; they are, above all, an expression of respect for one’s guests.
Our role is to help the hostess put her guests at ease, to ensure the meal unfolds smoothly and gracefully, and that nothing disturbs the flow of conversation. To serve is not demeaning—it is an act of generosity, a gracious gift.
How would you define the profession of butler?
The guiding principle of our profession is to be both discreet and distinguished.
To attend to the smallest detail without ever drawing attention to oneself. What we offer at Saint-Louis Services is Beauty, Truth, and Goodness. Beauty lies in the extraordinary settings that host us. Truth lies in the codes of table service, refined over time and reaching their peak in the 18th century. Goodness, finally, is respect for the guests. When all of this comes together, a moment of genuine quality is created.
What is the most challenging part?
Physical endurance (laughs). At the beginning, after a dinner that has lasted four hours, your feet are in pain. You must maintain perfect posture at all times, carry sometimes heavy dishes without showing any strain. And when it is very hot, with no ventilation, it is unthinkable to let it show that you are sweating under the layers of the costume.
A maxim to sum up your profession?
“Everything lies in subtlety,”
Baudouin smiles, alluding to a line from the film Les Barbouzes.
The most common mistake?
Serving from the wrong side. Food is served from the left, drinks from the right, and clearing is done from the right. All guests are expected to eat with their right hand.
Even for left‑handed guests?
The rule is that there are no left-handed guests. According to the codes of table etiquette, everyone eats with their right hand, not least to avoid disturbing their neighbour. If a guest cannot use their right hand, the solution is to seat them at the end of the table so they do not inconvenience anyone.
Do you have a “bad taste” or guilty pleasure?
A little Babybel from time to time… And I must admit I cannot resist an all-you-can-eat sushi or dim sum buffet. Quite ironic for someone who dedicates his life to the art of service.
The dish you are most proud to bring to the table?
Boeuf bourguignon. This classic of French cuisine never fails to impress, as do beautifully roasted whole poultry. A cheese platter also always makes an impression, as do refined pastry creations.
A favourite dining accessory?
For Maximilien, it is the gigot handle used to secure a leg of lamb while carving.
To carve meat without burning oneself, the bone is inserted into the handle and secured with a screw. It has real style, and it also keeps splashes at bay. In hand, it almost resembles a DIY tool—perhaps that is why I am so fond of it. It reminds me of DIY sessions with my father, he says with a smile.
For Baudouin, it is the asparagus server.
There is a surprising number of utensils dedicated to this once-called “royal vegetable.” The asparagus scoop, used to serve them without breaking their delicate stems, is often a finely crafted piece of silversmithing. It is always a pleasure to set rare silverware on the table to delight guests. And it can even be repurposed to serve slices of cake.
Which utensil deserves a comeback?
Without hesitation: knife rests.
They are essential when serving sauced dishes—and French cuisine is very much about sauce. They are a must for keeping the tablecloth spotless. That small practical detail changes everything, while also adding a touch of elegance. And they are already making a noticeable comeback.
What was your most extraordinary dinner?
It took place in a 19th-century villa, with a baroque concert playing throughout the meal. The entire staff wore wigs—we were transported into another era for an evening. That is also the magic of this profession.
Are there other dining traditions that fascinate you?
Baudouin : “The ritual of monastic meals in abbeys, where everyone serves one another in complete silence. It is almost a liturgical way of eating.”
Maximilien : « All Asian table rituals, and the meanings behind each gesture. We dream of organising a world tour of butlers showcasing the diversity of service cultures. A dream dinner? Serving aboard the Orient Express.”
What training is required to become a butler?
In France, there are excellent vocational diplomas (CAP) in hospitality and hotel management,
notes Baudouin, who originally comes from the audiovisual world and trained on the job through reading and practice. Both he and Maximilien regularly revisit Le Manuel du valet de chambre, a handbook published at the very beginning of the 20th century for young men entering service, covering everything from posture and language to table service, silverware care, and receiving guests. Films and series such as Downton Abbey or James Ivory’s The Remains of the Day are also major sources of inspiration.
Are there other reference works you would recommend for proper table manners?
Jean-Baptiste de La Salle’s Les règles de la bienséance et de la civilité chrétienne offers a solid foundation of politeness, courtesy, respect, and proper social conduct. You can also look forward to Saint-Louis Services’ upcoming publication on the subject, Baudouin adds with a smile, hoping to create the illustrated reference book he himself would have liked to find in bookstores.
Your Instagram account is very popular. How do you explain its success?
We’re genuinely happy about it, but we don’t see ourselves as influencers at all, Baudouin notes. When we post a video, it’s simply to share our passion, to pass on tips, and to show that the art of service is far from outdated—it is a fascinating profession. What drives us is transmission.
We have also recently launched training courses and masterclasses on the history of table service, the art of dining, and the use of cutlery, all aimed at helping people master the codes of French elegance. And in the natural extension of this approach, our private gatherings can also be designed in this spirit—French-style dinners, lunches, brunches, or afternoon teas—where service once again becomes a complete experience in its own right, conceived in accordance with traditional codes of etiquette and hospitality.
