Business Breakfast

Coffee, tea, hot chocolate Our selection of freshly squeezed fruit juices

(orange, grapefruit, fruit of the day)

***

Selection of French breakfast pastries (croissant,  small  pain  au  chocolat,  raisin  bread,  apple  turnover,  brioche…)

Assorted jams, honey and butter

***

Fresh fruit salad Low fat plain yoghurt

American Breakfast

Coffee, tea, hot chocolate Our selection of freshly squeezed fruit juices

(orange, grapefruit, fruit of the day)

***

Selection of French breakfast pastries (croissant, small pain au chocolat, raisin bread, apple turnover, brioche…)

Toast of white, wholemeal, country or rye bread Assorted jams, honey and butter

***

Fresh fruit salad

Low fat plain yoghurt

***

Scrambled eggs with choice of dressing (French bacon or grilled sausages) Sautéed potatoes with herbs

15 people minimum

George V Breakfast

Coffee, tea, hot chocolate Our selection of freshly squeezed fruit juices

(orange, grapefruit, fruit of the day)

***

Selection of French breakfast pastries, toast, baguette (croissant, chocolate croissant, raisin bread, apple turnover,  brioche…)

Assorted jams, honey and butter

***

Choice of pancakes, waffles, crepes or French toast with garnishes

***

Plain and fruit yoghurts, French cream cheese

***

Assorted cereals

***

Fresh fruit salad

***

Assorted morning cheeses

***

Fresh fruit basket

***

Omelettes with a choice of garnishes Or scrambled eggs with bacon and grilled sausages

Sautéed potatoes with herbs

40 people minimum (served buffet style)

Brunch

Coffee, tea, hot chocolate Our selection of freshly squeezed fruit juices

(orange, grapefruit, fruit of the day)

***

Selection of French breakfast pastries, toast, baguette (croissant, chocolate croissant, raisin bread, apple turnover, brioche…)

Assorted jams, honey and butter

***

Choice of pancakes, waffles, crepes and French toast with garnishes

***

Our selection of fruit compotes Plain and fruit yoghurts, French cream cheese

Assorted dried fruits

***

Assorted cereals

***

Fresh fruit salad

***

Assorted morning cheeses

***

Fresh fruit basket

***

Assorted salads

***

Buffet station

Omelettes with a selection of garnishes, scrambled eggs with bacon and grilled sausages

Sautéed potatoes with herbs

***

Main course to be determined with the Chef

***

Assorted desserts

50 people minimum (served buffet style)

Welcome Coffee Break

Composed of a selection of Danish pastries per person amongst :

Mini Croissant, Mini Chocolate Croissant,

Raisin Danish, Brioche,

Apple Turnover

***

Seasonal Fruit

***

Coffee, Tea, Mineral waters Our selection of freshly squeezed juices (orange, grapefruit, fruit of the day)

Morning Coffee Break

Composed of a selection of Danish pastries per person amongst : Mini Croissant,

Mini pain au chocolat, Raisin Danish,

Brioche, Apple Turnover

(served until 10am)

And

Cookies, Brownies,

Sliced cakes, Assortment of French madeleines (served from 10am to 11.30am)

***

Seasonal fruit

***

Coffee, Tea, Mineral waters

Our selection of freshly squeezed juices (orange, grapefruit, fruit of the day)

Afternoon Coffee Break

Your choice of home made pastries per person amongst :

Orange  &  honey  “Madeleine”  cake  (small  tea  sponge  cake)

Small dark chocolate cookie

Sliced lemon, banana or marbled cake

Small muffins (chocolate & pecan nut, banana & hazelnut, blueberry)

Chocolate brownie

Pear  or  raspberry  “Financier”  cake  (small  sponge  biscuit  cake  with  finely  ground  almonds)

“Cannelé”  cake  (small  cake  specialty  from  “Bordeaux”  with  vanilla  &  rum)

Fruit Shortbread : strawberry or raspberry

Macaroon : raspberry, pistachio, vanilla, chocolate, coffee, lemon

Assorted tartlets (chocolate, lemon, assorted fruits)

***

Seasonal fruit

***

Coffee, tea, mineral waters,

Our selection of freshly squeezed juices (orange, grapefruit, fruit of the day)

Selection of 6 home made pastries for an afternoon break until 50 people

Selection of 8 home made pastries for an afternoon break from 50 to 100 people

Whole selection for an afternoon break above 100 people

Gourmet Coffee Breaks

Chocolate Break

Selection of hot chocolates ; classic, cinnamon, marshmallow

Semi cooked biscuit with whipped cream

Chocolate tart

Chocolate Madeleine

Chocolate and orange brownie

Pistacchio crème brûlée topped with chocolate crème brûlée

Chocolate mousse with spices

Chocolate cake

« Love chocolate with no limit, without inhibition or feint shame because remember: “without a touch of madness,

there is no reasonable man.”» La Rochefoucauld

In Season

Seasonal fruit salad

Fresh fruit tart

Raspberry and almond sponge cake

Macaroon

Lemon meringue tart with coconut

Fruit cake

Orange and lemon Madeleine*

Fresh fruit panacotta

« Days are fruits and our role is to eat them. » Jean Giono

Zen

Mousse of soft white cheese with lime and sliced fresh fruits

Selection of fresh sliced fruits

Emulsion of berries with violets

Earl-Grey meringue

Poached pineapple with spices

V5 Cocktail (Shaker)*

« To love well-being is loving health, the pleasures of the senses. »

Julien Oudot

«Once upon a time… »

Bounty macaroon

Semi-salted cream of caramel*

Old fashioned chocolate mousse

Hot chocolate with toffee

Crisp marshmallow with chocolate

Big meringue with almonds

Sweet sugar puffs

Gingerbread

« The privilege of childhood … Beauty, luxury, happiness are things you can eat. »

Simone de Beauvoir

* Buffet Station with entertaining

Lunch Menu

Starters

Niçoise style vegetables with parmesan, fresh goat cheese with Provence olives (cold)

Soft boiled egg and gribiche sauce with Charroux mustard served in puff pastry, green asparagus tips (cold – suits vegetarians)

Iced carrot soup with coriander, stewed young rabbit with Muscadet wine (cold)

Melon and watermelon marbles in tomato water aspic with peppermint, vegetable Panini (cold – suits vegetarians)

Fennel aspic topped with crab meat and a cream of garden peas (cold)

Black Angus beef Carpaccio flavoured with sesame oil, served with a nem of crunchy vegetables (cold)

Semi-cooked duck foie gras, apricot chutney and almond milk flavoured with rosemary (cold)

King prawns glazed with tomato water, preserved vegetables with Espelette pepper (cold)

Sautéed fillet of red mullet served with diced fennel, green apple and Kabu turnip flavoured  with  turmeric,  black  olive  “brandade” (cold)

Fish Courses

Roast back of salmon, tartare-style zucchini and fresh almonds served with mashed and roast fennel with rhubarb in butter sauce

Roast cod with botargo shavings, crispy polenta with linseed, fish stock

flavoured with Menton lemon

Minestrone style pollack, pesto ravioli and parmesan shortbread

Oven baked fillet of sea bass, mashed potatoes with seaweed butter and cockles in a white wine broth

Roast fillet of scorpion fish with French-style garden vegetables,

lobster juice

Meat Courses

Roast breast of duckling with melon and mild pepper, crispy chickpea polenta

Sautéed hump of veal with marjoram, served with gnocchi,

edamame beans and a brown mushroom stuffed with ricotta cheese

Stuffed leg of young rabbit, paella-style fregola sarda with cockles and diced chorizo

Poultry and king prawn curry, forbidden rice

and zucchini flavoured with citronella

Fillet of beef roast with rosemary oil, served with a tangy garden tomato and potato millefeuille, devilled sauce with black olives

Desserts

Dark chocolate tart and morellos, lemon verbena sorbet

Strawberry Melba dessert on a lemon verbena and lime jelly, vanilla flavoured whipped cream

Raspberry cheesecake with red fruit sorbet

Apricot dacquoise with barley water, caramelized pop corn and almond milk sorbet

Lemon tart with Gianduja chocolate, hazelnut praline and coconut meringue, yuzu sorbet

Coffee, tea & petits fours

* Please kindly note that garnishes can be modified according to availability on the market. Do not hesitate to contact us for any additional information you may need.

Spring-Summer 2013 (April 15 – October 15)

Dinner Menu

Starters

Duck foie gras, seared melon with blackberries coated with red berry sauce, aged Pineau wine granite (cold)

Salmon tartar on a green apple jelly flavoured with wasabi, edamame beans and diced daikon radish with peppermint (cold)

Duck foie gras roast with Aleatico wine, rhubarb and strawberry crumble (hot)

Steamed king prawns and zucchini flower stuffed with cottage cheese flavoured with lemon coriander, roast watermelon (cold)

Roast king prawns marinated with vanilla oil, tomato stuffed with a mozzarella cream flavoured with lime and Sarawak pepper, strawberry dressing (cold)

Chilled green asparagus soup and cottage cheese mixed with diced asparagus, tagliatelle of crunchy vegetables (cold – suits vegetarians & vegans)

Tomato and crab meat millefeuille, curried guacamole with coriander, tomato and basil sorbet (cold)

Dublin bay prawns roast with Ponzu, green asparagus and yogurt flavoured with lemon and Matcha tea (cold)

Carnaroli risotto with roast eggplant and braised seasonal mushrooms (hot – suits vegetarians)

Fish Courses

Roast back of cod coated with lemon and marjoram, tajine-style cooked vegetables,

semolina with dried currants, lemon and coriander, flavoured with argan oil

Semi cooked salmon and burrata cheese,

fregola sarda with diced Spring vegetables and Umé plums,

Champagne butter

Grilled red mullet, brandade of artichokes and potatoes,

braised zucchini and devilled sauce

Grilled fillet of Brittany sea bass, watermelon roast with diced green apple, mango and fennel

(suppl.  €  20/person)

Lobster tail and claw braised with rosemary, French-style new garden vegetables

(suppl. according to market price)

Meat Courses

Breast of duckling roast with blackcurrants and white peach seared with lemon verbena

Roast breast of chicken, potato stuffed with braised watercress and New

Zealand spinach, chanterelle mushroom fricassee and crayfish sauce

Teriyaky-style fillet of beef with steamed green asparagus, tomato preserve cracker with ginger

Roast fillet of country lamb, potato and red pepper millefeuille,

mild pepper, zucchini and feta cheese cannelloni

Simmered loin of milk-fed calf with oregano, Milanese-style Swiss chard with chanterelle mushrooms and mashed potato

(suppl. € 30/person)

Desserts

Iced meringue cake and whipped cream flavoured with hibiscus flowers, red fruit and vanilla ice cream

Strawberry tiramisu flavoured with tonka beans, red fruit sorbet

Tanariva chocolate dessert coated with hazelnut praline, pistachio sponge cake and vanilla ice cream

Peach melba on a raspberry jelly, vanilla whipped cream and peach sorbet flavoured with saffron pistil, lime flavoured meringue and raspberry sauce

Light custard cream with vanilla and crushed pink pralines, caramelized almonds and pistachios

Dark chocolate tart and morellos, lemon verbena sorbet

Coffee, tea & petits fours

* Please kindly note that garnishes can be modified according to availability on the market.

Do not hesitate to contact us for any additional information you may need. Spring-Summer 2013 (April 15 – October 15)

Menu Prestige .

A l ight tast ing menu

From April 15, 2013 to October 15, 2013 - Du 15 avril 2013 au 15 octobre 2013

Amuse-bouche :

Salmon sashimi with Crémone mustard (cold)

Sashimi de saumon Salma à la moutarde de Crémone (froid)

***

Entrée/Starter :

Dublin bay prawns roast with Ponzu, green asparagus and yogurt flavoured with lemon and Matcha tea (cold)

Langoustines dorées au Ponzu, asperges vertes rafraîchies et yaourt au thé Matcha (froid)

***

Poisson/Fish :

Roast back of cod coated with lemon and marjoram, tajine-style cooked vegetables, semolina with dried currants, lemon and coriander, flavoured with argan oil

Dos de cabillaud nacré citron/marjolaine,

tajine  de  légumes  à  l’huile  d’argan

***

Viande/Meat :

Simmered loin of milk-fed calf with oregano, Milanese-style Swiss chard with chanterelle mushrooms and mashed potato

Carré  de  veau  de  lait  en  cocotte  à  l’origan,

blettes milanaise aux girolles

***

Dessert :

Iced meringue dome and whipped cream flavoured with hibiscus flowers,

red fruit and vanilla ice cream (48h notice required)

Coque meringuée aux fruits rouges et hibiscus,

crème glacée à la vanille (délai de commande 48h)

***

Espresso coffee, tea & petits fours

Café fin Moka, thé & mignardises

Wedding Menu

Starters :

Tomato and crab meat millefeuille,

curried guacamole with coriander, tomato and basil sorbet

Duck foie gras, seared melon with blackberries coated with red berry sauce,

aged Pineau wine granite

Carnaroli risotto with roast eggplant and braised seasonal mushrooms

Chilled green asparagus soup and cottage cheese mixed with diced asparagus,

tagliatelle of crunchy vegetables

Main courses :

Roast back of cod coated with lemon and marjoram, tajine-style cooked vegetables, semolina with dried currants, lemon and coriander,

flavoured with argan oil

Semi cooked salmon and burrata cheese, fregola sarda with diced Spring vegetables and Umé plums, Champagne butter

Teriyaky-style fillet of beef with steamed green asparagus,

tomato preserve cracker with ginger

Breast of duckling roast with blackcurrants

and white peach seared with lemon verbena

Desserts

Dark chocolate tart and morellos, lemon verbena sorbet

Strawberry Melba dessert on a lemon verbena and lime jelly, vanilla flavoured whipped cream

Apricot dacquoise with barley water, caramelized pop corn and almond milk sorbet

Tanariva chocolate dessert coated with hazelnut praline, pistachio sponge cake and vanilla ice cream

Espresso coffee and Petits Fours

This menu will vary according to the season

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18-pièce Cocktail (12 savoury canapés & 6 petits fours)

30 persons minimum

Canapés : Black squid diamond with golden dust

Delight of duck foie gras and strawberry Tomato  short  bread  with  a  quail’s  egg  and  black  salt

« Zébulon » with red mullet with Aïoli Preserved tomato lollipop with aged parmesan

Freshness of prawns and green apple Crisp garden vegetables with soft goat cheese

Soft brioche bread with mascarpone and truffle juice Maki of sole, shrimps and preserved seaweed

Aspic of lobster and peas with Lyokan peals Sponge cake with black olives

and an emulsion of marinated anchovies Salmon fantasy « Gravlax » with beetroot and mango

Hot canapés: Tomato and olives Kugelhopf or Chestnut

and truffle Kugelhopf Prawns in a crisp coat of potatoes

Dim Sum steamed with soy Jura-style cheese puff pastries and flaky pastries

with aged Comté cheese Snail in crisp brick dough with mild garlic

Marinated salmon and potato coated with salt

Small cups : Beef tartar in a beef jelly, Cream of celery and horseradish

Cucumber vichyssoise witj coconut milk, crab with Colombo spices

Small spoons : Mackerel with Chardonnay vinegar and crisp vegetables « Salma » Salmon sahimi with green apple and Wasabi

Soups (served hot) : Poultry broth with foie gras and ginger

Velvet soup of green asparagus, crouton with virgin olive oil

Small dishes * (according to the season & availibility of the market) : Soup of anglerfish with black truffle from Richerenche

Scorpion fish with mild aubergine and fresh tomato sauce with oregano

Fregola  sarda  pasta  with  a  poultry  oyster  and  ”Vin  Jaune” Duck foie gras with Aleatico,

preserved rhubarb with cardamom Veal breast flavored with citronella,

crisp cabbage with ginger

***

Petits fours : Macaroon, flavors selected by our Pastry Chef

Cointreau puff pastry Chocolate and raspberry patty

Sponge cake biscuit with rum and pecan nuts Chocolate tartlet

Dome with exotical fruits Sponge cake biscuit with dried fruits

Coffee puff pastry Opéra cake

Soft coconut and yuzu cake Tiramisu patty

Pineapple and bergamot fritter Raspberry and pistachio fritter

Tartlet with seasonal fruit Chestnut iced with blackcurrant

Buffet Stations (with Chef entertaining) : choose One amongst the following : 2nd mandatory buffet station from 150 guests,  €  350)

(a minimum of 50 guests per station is required for a Chef to entertain)

Savoury Buffet Stations : Plancha- style prawns or poultry cooked in foil

Thinly sliced Serrano ham, crisp bread with figs (Book 15 days in advance) Beef burger with duck foie gras and condiments

Pasta box Salad bar

Cocotte  with  a  poultry  oyster  and  gnocchis  with  ”Vin  Jaune”   Sushi and Maki (Book 15 days in advance)

Sweety Buffet Stations : Waffles

French crêpes Macaroon

* Up to 100 guests : choice of 3 small dishes / Up to 200 guests : choice of 5 small dishes / Beyond 200 guests : choice of 6 small dishes

Includes an Open Bar with : Champagne Veuve Clicquot (1 bottle for 5 guests), Whisky Johnny Walker Red, Bacardi, Four Roses Bourbon, Gordon’s  Gin, Absolut Vodka, Pastis 51, Ricard, Campari, white, red and dry Martini, white and red house wines, beer, sodas, soft drinks and mineral waters

The Spanish Hams

Serrano Ham

Serrano ham is one of the most characteristic items within the Spanish gastronomy. It is a raw ham prepared from the behind leg of the white pork (contrary to the Iberian ham, that comes from the Iberian pork). The preparation of the front leg is called a shoulder (paleta in spanish). The word Serrano comes from the Spanish word sierra, which designates a region of mountains or hills. Jamón serrano thus means « ham of the mountains », they are free range porks from the Spanish sierras used for the production of this specific ham. The pork is feeds itself with cereals, the Serrano Grande Reserve ham is ripened for 20 months.

Recebo Ham

This ham comes from the « Pata Negra » pork (black hoof), a superior quality by a minimum of 30 months ripening.

The Iberian Pata Negra pork is also a free range pork and feeds itself with acorns, which gives this hazelnut flavor.

Belloto Ham

The Iberian ham from Bellota gets  his  name  from  the  main  nutrition  of  the  porks,  which  is  the  “Bellota”  ,  acorns  

from  the  oak  tree.  This  is  the  only  nutrition  of  the  “Pata Negra”  porks,  which  will  be  used  for  the  Bellota hams. The ham comes from Guijuelo (a village 60 km from Salamance), a region with a rougher and colder climate than the rest of Spain. Thanks to this region the ham develops this smooth and perfumed aroma, almost sweet by this slow ripening. The Iberian ham from Bellota is one of the highest qualities of the Iberian hams. The ripening takes 48 months for a ham of approximately 7,5 to 8,5 kilos. The quantity of fat is one of the quality indicators for an Iberian ham. It is the fat that penetrates the meat of the pork, that gives this special and highly appreciated flavor (a touch of hazelnut). A Bellota ham will always have more fat than a Recebo ham.

Buffet Kléber

Starters

Fresh Mediterranean salad French green bean salad with asparagus and duck foie gras

Crispy vegetable salad with corn and poached eggs Roosevelt salad with tandoori cream

Farandole of tangy vegetables with buckwheat spaghettis Mixed green salad with truffle dressing and parmesan cheese

Main courses

Line-caught fresh cod with biscayenne vegetables, mashed potatoes with herbs

Fillet of beef roasted with fresh garden vegetables

Desserts (selection by the Pastry Chef)

Savarin cake flavoured with rum, seasonal fruits and Bourbon vanilla whipped cream

Chocolate mousse, caramel with spices

Floating island with pink praline

Lemon meringue tart with grilled coconut

Chou pastry with hazelnut praline cream

Black Forest cream cake

Crumble with seasonal fruit

Cream of caramel topped with whipped cream

Chestnut cream desert, topped with sweetened fresh cream, rum and an iced chestnut

Cheese cake with berries

Selection of sorbet and ice cream topped with whipped cream

Coffee and mineral waters included

Minimum of 30 people

Buffet Marceau

Starters

Nice-style vegetables with tuna and marinated anchovies White  bean  salad  “escabeche-style”  with  Recebo  ham

Fresh salad with apples and French Alpes cheese Crab salad with citrus fruits

Tomatoes with mozzarella di Buffala and rocket leave pesto Mixed green salad with truffle dressing

Main courses

Free-range chicken “bouillabaisse-style”

Roasted gilt-head bream and tender vegetables

Desserts (selection by the Pastry Chef)

Savarin cake flavoured with rum, seasonal fruits and Bourbon vanilla whipped cream

Chocolate mousse, caramel with spices

Floating island with pink praline

Lemon meringue tart with grilled coconut

Chou pastry with hazelnut praline cream

Black Forest cream cake

Crumble with seasonal fruit

Cream of caramel topped with whipped cream

Chestnut cream desert, topped with sweetened fresh cream, rum and an iced chestnut

Cheese cake with berries

Selection of sorbet and ice cream topped with whipped cream

Coffee and mineral waters included

Minimum of 30 people

Buffet Montaigne

Starters

Bayaldi of preserved vegetables with red mullet Marinated tuna terrine with “escabeche-style”  vegetables

Baoeckoffe of tangy vegetables with marinated salmon Fresh shrimp and king prawn salad with curry

Challans chicken Caesar-style

Main courses

Roasted medallion of lamb with  “chabichou”  goat  cheese  and  tajine  vegetables

Pike-perch from the Loire region and beetroot juice, risotto with lemon preserve and black olives

Desserts (selection by the Pastry Chef)

Savarin cake flavoured with rum, seasonal fruits and Bourbon vanilla whipped cream

Chocolate mousse, caramel with spices

Floating island with pink praline

Lemon meringue tart with grilled coconut

Chou pastry with hazelnut praline cream

Black Forest cream cake

Crumble with seasonal fruit

Cream of caramel topped with whipped cream

Chestnut cream desert, topped with sweetened fresh cream, rum and an iced chestnut

Cheese cake with berries

Selection of sorbet and ice cream topped with whipped cream

Coffee and mineral waters included

Minimum of 30 people

Buffet Taste of France

Alsace

Apple salad with French Alpes cheese French green bean salad with asparagus and duck foie gras

Alsatian meet stew with tangy vegetables and marinated salmon

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Baby leek cream soup with truffle juice

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Pan sautéed back of pike-perch with shredded white turnips

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Apple and cinnamon crumble Chocolate mousse with gingerbread

Honey tart with crisp chocolate

Brittany

Basket  of  cold  pork  sausages  and  meats  from  the  “Guémené”  region Gourmet salmon salad with avocado and fresh goat cheese

Marinated tuna terrine with basil and tangy vegetables

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Fish soup with saffron and seasonings

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Roasted gilt-head bream with tender vegetables and artichokes purée

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Strawberry shortbread Breton pudding-cake

Chou pastry with praline cream

Périgord and Sud-Ouest

White bean salad with smoked duck magret Braised vegetables with truffle juice

Salad of French green beans with hazelnuts, gizzards, and duck foie gras

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Vegetable cream soup Sarlat-style

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Free-range Landes chicken, spring vegetables with tarragon and chicken sauce

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Basque-style cake with black cherries Lemon and manzana « muxu » (macaroon, muxumeans kiss in Basque)

Ewe’s  cottage  cheese  with  berries

Provence

Niçoise salad with marinated anchovies Bayaldi of preserved vegetables and mild spices

Fresh Mediterranean salad

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Tomato cream soup with basil

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Roasted medallion of lamb with fresh goat cheese, polenta with Nyons olives

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St Tropez-style brioche with vanilla cream, flavoured with orange flower Vanilla pannacotta with berries and balsalmic vinegar

Crumble with seasonal fruit

150 people minimum

Buffet Taste of the World

France

Bayaldi of preserved vegetables and mild spices Crab salad with citrus fruits and king prawns

Marinated salmon with avocados et and fresh goat cheese

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Fish soup with saffron and seasonings

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Fillet of beef roasted with truffle juice Line-caught fresh cod with biscayenne-style vegetables

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Savarin cake flavoured with rum, seasonal fruits and Bourbon vanilla whipped cream

Floating island with pink praline

Chou pastry with hazelnut praline cream

Italy

Tomatoes with mozzarella di Buffala and basil, tomatoes with virgin olive oil Braised preserved vegetables with rocket leaves pesto and parmesan cheese

White  bean  salad  with  “escabeche-style”  vegetables

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Panini with marinated and semi-smoked tuna Genovese-style

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Roasted free-range chicken with Pantelleria capers, polenta with black olives Gilt-head bream minestrone with parmesan cheese

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Tiramisu with Colombian coffee

Strawberry tart with mascarpone cream and pistacchio

Panacotta flavoured with limancello

Americas

Roosevelt salad with tandoori cream Fresh crispy vegetables with corn and poached eggs

Crab salad with mango and citrus fruits

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Chicken fajitas with spices and coriander

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Roasted beef sirloin with Californian wine Colombo of pike-perch, purée of root celery and apples

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Apple pie

Passion fruits cheese cake

Ginger bread

Asia

Salad of crispy vegetables with buckwheat spaghetti Basmati rice curry with orange and pineapple Chicken tandoori salad with Chinese cabbage

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Sushis

Dim sum Steamed ravioli

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Medallion of lacquered tuna, wok vegetables

Curry of preserved lamb with pineapple

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Litchee and raspberry émulsion with sweet almonds

Lemon and ginger macaroon

Cake with green tea and passion fruit

150 people minimum

Buffet Press Junket

(suggestions may change due to the season)

Selection of crisp vegetables and dip sauces

Selection of mini sandwiches (3 pieces per person)

French Cheese platter

Seasonal fruit skewer or fresh sliced fruits

Selection of mini pastries (3 pieces per person)

Assorted Snacks

(3 savoury snacks and 3 selection of pastries)

Antipasti of zucchini with fetta cheese and basil (cold)

Kugelhopf with black olives and tomatoes (hot)

Short bread with aged Parmesan served with fresh diced tomatoes or caviar of eggplants

Selection of Mediterranean dishes (hot)

Jura-style cheese puff pastries or with aged Comté cheese (hot)

Selection of crisp vegetables and dip sauces (cold)

« Cup Cake » with curry and pine nuts (cold)

Tomato and Mozzarella bites with basil (cold)

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Assortment of 3 mini pastries by our Pastry Chef