THE PROVENCE IN YOUR PLATE

Appetizer improvised by the Chef

Starter to choose:

Mesclun and mediterranean grilled vegetables with pesto
Clam with white wine

Main course to choose:

Rack of lamb with Provençal herbs, tian of vegetables and crumble of parmesan
Filet of red mullet and risotto with saffron

Dessert to choose:

Lemon meringue pie
Panna cotta with coulis of red fruits

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FLAVOR EVERYTIME

Appetizer improvised by the Chef

Starter to choose:

Gambas salad with mix of mango avocado and grapefruit, old mustard vinaigrette
Butternut soufflé with curry
Crusty goat cheese with honey, mesclun

Main course to choose:

Scallop with lemon persillade, safron risotto
Chicken leg without bone, red pesto and parmesan polenta
Tenderloin of pork with lemongrass, gratin dauphinois of potato-celery root

Dessert to choose:

Millefeuille of fin almonds biscuits, whipped cream of mascarpone and fondant pear vanilla
Chocolate fondant cake with salted butter caramel and vanilla ice cream
Sesame seeds crumble of exotics fruits

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THE PRESTIGIOUS

Appetizer improvised by the Chef

Starter to choose:

Escalope of foie gras caramelized with vinegar of raspberry
Scallop and leeks cream, crispy raw ham

Main course to choose:

Filet or sea bass, cooked on the skin, virgin sauce and fresh and fondant vegetables
Veal medallion, citronella sauce, cabbages florets

Dessert to choose:

Cream puff and chestnuts purée
Sweetness of walnuts

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COCKTAIL

From 6 persons. Cooking on the place or catering delivery

COCKTAIL

Mise-en-bouches of the sea:
Shrimp, tartar of avocado- mango
Salmon tartar with lime
Snacked scallop with bacon

Vegetarians mise-en-bouches :
Crunchy of asparagus and Parmesan
Bruschetta of grilled pepper
Foam of beet and fresh herbs

Mise-en-bouches in the flesh:
Gingerbread in the foam of foie gras
Grisons meat with roquette and Parmesan

Sweet mise-en-bouches:
Chocolate-brown fondant, coulis of salted butter caramel
Whipped cream puff and raspberry
Tartar of exotic fruits with lime

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COCKTAIL RECEPTION

Salted mise-en-bouches:
Vegetables dips, tzatziki sauce and/or aïoli
Prawn and tartar of avocado and mango with lime
Blinis of smoked salmon, fresh cheese and herbs
Broccoli tart with goat cheese and Grisons meat
Mousse of foie gras with sweet spices
Toast of smoked duck breast with Roquefort cheese and crumble of walnuts
Grisons meat with Parmesan and roquette salad
Tartar of beet and goat cheese cream
Bruschetta with tomato and basil
Scallop with bacon
Skewer of gambas with Espelette pepper
Skewer of marinated chicken with lemon and old mustard
Piccolini pasta with pesto and pancetta
Gazpacho (exclusively from May until September)
Cold soup of carrot with fresh coriander (exclusively from May until September)
Asparagus velouté with Parmesan (exclusively from October until April)
Crecy velouté (exclusively from October until April)

Sweet mise-en-bouches:
Almonds biscuit "financier" with raspberry
Panna cotta, mango sauce
Molten chocolate cake
Cheesecake with speculoos
Tiramisu with "palet breton" biscuit and praline

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*except drinks. If you want your Chef take care of it, specify it to obtain a complete estimate.

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