Aperitifs
“Discovery”
Alcoholic cocktail at 7° made from Fruits and Orange Juice
” Privilege ”
Crémant d’Alsace or MARTINI ROSATO ROYAL
“Prestige”
Brut Champagne
Cold toasts, hot Zakouskis and assortment of Petits Savés
2.1.1. Cold Buffet
Raw vegetables and salads
Potato Salad, Grated Celeriac, Grated Carrots, Grated Cabbage,
Cauliflower, Mange Tout, Princess Beans, Tomatoes, Cucumbers,
Artichoke Stock Vinaigrette, Vegetable Gardener, Curry Rice,
Hawaiian Rice, Greek Salad, Country Salad, Niçoise Salad,…
Charcuterie
Parma ham/melon, Assortment of cured meats, Ham sausage,
Paris Sausage, Pepper Salami, Garlic Salami, Ardennes Ham,
Shoulder Ham, Ham on the Bone, Bacon, Ham Roulades with Asparagus,…
Meats
Roast Pork, Roast Beef, Roast Chicken, Ardenne Pâté, Game Terrine
(season), Poultry Terrine, Chicken Legs,…
Pisces
Tomatoes Shrimps, Bellevue Salmon, Smoked Elbot, Smoked Salmon,
Peaches/Pears with Tuna, Oriental Anchovies, Anchovies with Vinegar,…
Mediterranean Specialties
Octopus Salad, Squid, Vine Leaves, Tzatziki, Tarama,
Tirokafterie (Spicy Cheese), Assortment of Olives, Feta Peppers,
Green Peppers, Grilled Eggplant, Dried Tomatoes,…
Accompanying sauces
Mayonnaise, Tartare, Cocktail,…
2.1.2. “Crustaceans” supplement
(choice according to season)
Crayfish Bush, Norwegian Shrimp, Pink Shrimp, Langoustines, Whelks, Prawns, Lobster, Bouquet Shrimp, Sea Snails, Oysters,…
2.2.1. Hot Buffet
(to be defined according to the number of guests)
Gastronomes
Archduc Roast Pork, Poivrade Roast Beef, Beef Bourguignon, Leg of Lamb with Thyme,
Malines Cuckoo Breast with Watercress Butter,
Cockerel in Sauce (Archiduc, Red Wine, Vallée d’Auge,…)
Rabbit (Mustard, Greek,…)
Sea bream fillet with lemon butter, tilapia fillet and watercress mousse,
Armoricaine Salmon, Parmentier Hash, Meatballs in Tomato Sauce,
Cannelloni, Lasagna, 4 Cheese Penne, Pasticho (bolognese and béchamel pasta gratin),
Moussaka (eggplant, potatoes, pork and beef mince and béchamel),
Giouvetsi (Greek pasta and lamb stew), Stuffed Tomatoes and Peppers,
Stuffed Pepperonis (mince and feta), Papoutsaki (aubergines au gratin),
Vegetables
(choice according to season)
Sautéed Broccoli, Fresh Carrots, Princess Beans, Mushrooms, Tomatoes with Garlic and Olive Oil,…
Supports
Plain Apples, Parsley Apples, Roasted Apples with Thyme, Gratin Dauphinois,…
Large Pieces
– Giant Paella (for min. 100 people over 10 years old)
– Porchetta “Suckling Pig” (for min. 200 people over 10 years old)
– Lamb à la Broche (for at least 250 people over 10 years old)
2.2.2. “Crustaceans” supplement
(choice according to season)
Lobster Armoricaine, Langoustines Gratinated, Prawns and Lobster Scampis, Crab Legs with Vodka, Sea Shells with Cognac, Sweet and Sour Langoustine Tails,
Description of dishes for information purposes only and may vary depending on the seasons and the number of guests.
Full Buffet (hot and cold) based on a minimum of 120 people aged 10+.
The choice of sauce dishes is not exhaustive
