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Restaurant La CapitainerieLes Cuisines de Vatel

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Warm vegetable puff pastry with country ham,olive oil and a mâche bouquet

Marbled salmon terrine,tomato and Espelette pepper Crème Chantilly

Oven roasted beef in a wine sauce,gratin dauphinois, oven baked tomatoes

Roast fillet chicken breast in a sweet pepper cream sauce,gravy coated Gnocchi, pan-sautéed ratatouille

Raspberry and pistachio sponge cake covered with a raspberry coulis,pistachio Crème Chantilly

Crispy three-chocolate dessert, vanilla flavoured crème anglaise,pure cacao Crème Chantilly

Coffee

1/3 bottle red wine per person, mineral water

“Le Nôtre”Menu31,00 € TTCOne unique menu must be established for all guests

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The Capitainerie Restaurant is located in the heart of the Château de Chantilly in François Vatel’s former kitchens (the infamous maître d’hôtel for the Prince Louis II de Boubon Condé).

The Capitainerie Restaurant offers you a unique historical setting for your group luncheons.

Minimum of 20 persons.

Provence herbs marinated goat cheese salad,Serrano ham

Warm vegetable tartlet,mache salad with a balsamic sauce

Thick Atlantic salmon steak in white wine sauce,niçoise ratatouille and Corinthian raisin semolina

Fillet of breast of young guinea fowl in a chorizo cream sauce,rice with almonds and whole spinach “meunière” style

Cointreau flavoured fine mousse, red fruits coulis,Cointreau Crème Chantilly

Chocolate dessert, coffee flavoured crème anglaise,“Vanilla Bourbon” Crème Chantilly

Coffee


“Vatel”Menu33,00 € TTCOne unique menu must be established for all guests


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Leek tart, thinly shredded beets and chicory

Crispy cumin flavoured Maroilles,mâche bouquet and thinly shredded Granny Smith apples

Roasted leg of duckling in a rhubarb purée,“Au gratin” potatoes with mustard, garlic sautéed pleurote mushrooms

Roasted back of cod in a seasonal herbs « beurre blanc »,puréed-style potatoes with Picardie chitterling sausage,Oven roasted chicory

Crème Chantilly demonstration for your guests by our chef

Prune and brown sugar tart, vanilla ice cream

Honey roasted Gala apple, cinnamon ice cream

Coffee


“Picard” Menu A taste of traditional country cooking39,00 € TTCOne unique menu must be established for all guests

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Crémant de Bourgogne « kir » with cream of blackcurrant

Goat cheese canneloni,aubergine (eggplant) preserve with spices and country ham

Partially cooked salmon cube in a fresh herbs crustand Guéméné chitterling sausage, velvety potato soup

Arbois wine braised filleted chicken breast,braised green beans with a hint of nut oil

Vanilla bourbon flavoured back of cod,polenta « au gratin » and crispy courgettes (zucchini) spaghetti

Oven roasted medallions of lamb,coarsely chopped tomatoes and tarbais beans in “pistou”

Selection of fine cheeses topped with fresh seasonal salad

Pear and star anise crème brulée

Warm soft chocolate cake,citrus fruit tartare and mandarin orange sorbet

Fine glazed red fruits mousse, violet flavoured crème Chantilly and syrup

Coffee and delicacies


Linen table cloths and napkins included

“Condé”Menu51,00 € TTCOne unique menu must be established for all guests


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Crispy cheese pie

Cheese pastry pie

Escalope of salmon roasted in herbs butter, rice with almonds

Mushroom cream poultry mushroom cream fillet, gratin dauphinois

Normandy-style apple pie

Chocolat dessert with crème anglaise and crème Chantilly

Mineral water,

Coca-Cola® or orange juice

“Dauphin”Menu15,00 € TTCUnder 12 years of ageOne unique menu must be established for all guests

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Crème Chantilly workshop22,00 € TTC / personDuration : 1 hour - Afternoons only

Let our chef share with you the secret of making traditional crème Chantilly. Your guests are welcomed and each is presented with a chef ’s hat and apron.

After watching the chef hand whip the cream, each participant will have the opportunity to try the method themselves and to discover the various ways of preparing this famous cream. Finally each person can sample its sweet taste on top of fresh cream puff pastries accompanied by a local specialty, “rhubarb nectar”!

Each participant will leave the workshop with a diploma signed by our chef and a document revealing the many secrets of traditional Crème Chantilly.

“Goûter”12,00 € TTCServed at the table

Hot drink (coffee, tea, chocolate)orCold drink (fruit juice, Coca-Cola®, Perrier, mineral water)

Crème Chantilly demonstration by one of our chefs

Normandy-style apple pie, caramel “crème anglaise”

Pistachio raspberry sponge cake, coffee « crème anglaise »

Three-chocolates crisp, coffee « crème anglaise »

All of our pastries are accompanied by home made crème Chantilly


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Options

ApéritifsRhubarb Nectar – Picardie Specialty 4,00 € TTC

White wine Kir 4,50 € TTC

Glass of Crémant de Bourgogne 6,00 € TTC

Glass of Champagne brut 9,00 € TTC

2 hot puff pastries and small “amuse-gueule” 3,50 € TTC

CheesesBrie and dried fruit plate 4,00 € TTC

Selection of 2 cheeses served with a fresh seasonal salad 5,00 € TTC

Crème Chantilly demonstration - groups of up to 50 guests 65,00 € TTC / group

- groups from 51 to 70 guests 85,00 € TTC / group

- groups of more than 70 guests 95,00 € TTC / group

MiscellaneousMenus printed for your guests 1,00 € TTC / person

Table cloth and cloth napkins 2,00 € TTC / person

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Sales Terms and ConditionsThe following terms and conditions apply to the event that you have chosen to book with the SAS Restauration Cantilienne. Any luncheon, dinner, evening, catering service or other type of event is subject to these terms.

ServiceOne predetermined menu must be chosen for the entire group (one starter, one main course and one dessert).All our desserts are accompanied by our home made crème Chantilly.Luncheons are served on wooden tables with paper place mats and napkins. (Except the Menu Condé).

Maximum capacité110 seats in 3 adjoining rooms: main room, 80 seats / “salle des douves”, 20 seats / “salle de la rotonde”, 10 seats

RatesThe prices shown are after the deduction of any commission due and are applicable to a minimum of 20 persons. They are subject to change without notice and are exclusively reserved for tourist operators, associations, city councils, schools and corporate events. These rates are applicable only at lunch time (excluding Tuesdays as the museum is closed).

Free offersOne meal is offered free of charge for every 20 paying guests.This promotion is not applicable for groups of children, the crème Chantilly demonstrations nor the “gouters”.

Reservation and depositsEvery reservation enquiry will be accepted as an option date. The reservation must be confirmed in writing and will be considered definitive once a deposit of 80% of the total cost of the meal is paid to SAS Restauration Cantilienne.In case of non-payment of this deposit, the restaurant reserves the right to cancel the reservation at the predetermined option deadline.

Confirmation of number of coversThe number of meals to be served must be confirmed at the latest 7 days before the date of the event. In the case of a cancellation, this number will be used as the basis for purchasing and billing. In the case of non-precision of the final number of covers by the deadline of 7 days prior to the event, the original quantity reserved will be retained. If the actual number of covers served exceeds the quantity originally reserved, then the billing will reflect the actual amount of covers served.

Cancellation policyIn the eventuality of a total cancellation of the event sent in writing by the event organiser, the following cancellation charges will be applied:Cancellation over 60 days before the event: no cancellation chargeCancellation between 59 and 30 days before the event: 30 % of the total amount dueCancellation between 29 and 14 days before the event: 60 % of the total amount dueCancellation 13 days or less before the event: 100 % of the total amount due

Payment deadlineThe final invoice is payable upon departure or upon reception of the invoice.

ClaimsAny contention or complaint will only be considered if it is sent in writing and addressed to SAS Restauration Cantilienne Sales Department within no more than 8 days after the event.Any dispute unsettled by mutual consent between the two parties will be submitted to the jurisdiction of the appropriate legal courts.

Information and reservationsSAS Restauration Cantilienne - Sales Department - 15, rue du Connétable - 60500 ChantillyTel.: 0033 (0)3 44 27 31 74/75 - Fax: 0033 (0)3 44 67 40 01www.domainedechantilly.com - [email protected]


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Sampling of champagne vintagespresented and sabered before your guestsServed alone or accompanied by a choice of liqueursFruit juice, sodas, mineral waters

“Pain surprise” (4 pieces)

Assortment of 5 warm canapés: Mini snail bites, cream of foie gras Sesame honey-glazed fillet of quail Saffron fried shrimps Cappuccino style fish soup Mini, stuffed puff pastry, ginger crab flake

Assortment of 5 cold canapés: Avocado guacamole, tangy fresh herbs and a cream sauce Foie gras and fig toast Salmon tartare, whipped Espellete pepper cream Country ham and fresh goat cheese wraps Smoked mackerel rillettes, beet emulsion

2 stands animated by our chefsMarinated salmon cutting boardFoie gras declension with stewed tender onions

Pastries buffetLemon tartletOpéraMirlitonRaspberry Bavarois

“Caveau à Champagne”Cocktail59,00 € TTC2h00 (18 cocktail pieces and 2 animated stands)Minimum billing of 30 personsOne unique menu must be established for all guests

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In the heart of the Château de Chantilly, and under the vaulted ceilings of Vatel’s former kitchens, the Restaurant la Capitainerie is the perfect setting for you to organize your reception in an enchanting atmosphere.

3 rooms110 persons maximum

Brut Champagne (1 bottle per 5 persons)Orange juice, coca-cola, Perrier, Mineral waterWhite and red wines served on the stands

Amuse-bouche presented buffet-style accompanied by crème Chantilly of various flavours: Dill, curry, horseradish, and herbs Eggplant caviar and country ham Broccoli guacamole and scallops Foie gras and fig marmalade toast Salmon tartare and fresh goat cheese Apricot, pistachio, and duck terrine with country bread Marinated salmon Sesame honey-glazed quail fillet Fried shrimps

Stands animated by our chefs and demonstrations given in front of your guests

Ballottine of duck foie gras and its accompanimentsHoney-roasted white ham presented whole and finely cut to orderSeafood pasta cooked in a wok

Wine and cheese sampler

Chantilly cream demonstration in the dining roomaccompanied by mini pastriesDiscover vanilla, chocolate and mint crème Chantilly

Pastries buffetMini « rum baba», Chantilly cream“Condé Rice” with candied fruitGrand Marnier and chocolate soupOpéraJasmine raspberry salad“Île flottante”

“La Chantilly dans tous ses états”Cocktail72,00 € TTCDurée : 3h00 (base 30 pièces)Minimum billing of 30 personsOne unique menu must be established for all guests


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“Royal Picard” red fruit cocktail served at the table2 warm mini puff pastries and small canapés

Crispy scallops with mustard grains, mâche bouquet with dried bacon

Poultry Potjevlesch cooked with young vegetables, sweet onion jam,mixed greens with raw red beet

Accompanied by brut Cider

“Bière de Garde” poached back of codchicory wrapped in smoked ham and Maroilles « granité », watercress coulis

Prune studded roasted veal,fresh herbs and sautéed potatoes

Accompanied by “la Rebelle” beer

Cœur de Rollot, mâche bouquet in aged wine vinaigrette

Selection of cheeses from our provinces, mesclun greens with apples

Accompanied by Poiré

Crème Chantilly demonstration in the dining room

Rhubarb and almond tartlet candied in honey, peppered red fruit juice, vanilla ice cream

Wild chicory crème brûlée, “Northern” thin lace biscuit, coffee ice cream

Accompanied by Rhubarb Nectar

All our desserts are accompanied by home made crème Chantilly

Coffee, delicacies

Mineral water

The above drinks can be replaced by white wine (1/4) and red wine (1/3) served in accordance with your meal choices. A supplementary charge of 3.00 € TTC per person is applicable.

“La Cuisine Régionale”Menu65,00 € TTCMinimum billing of 30 personsOne unique menu must be established for all guests

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Crémant de Bourgogne with Crème de Cassis served at the table2 warm mini puff pastries, 2 canapés and amuses-bouche

Two-salmon tartare “Doria” style, lime and coconut milk emulsion

Quail salad roasted in dregs of wine and wild mushrooms

Creamy duck foie gras verrine, caramelized quinces, roquette and pop-corn

Cardamom duck breast fillet, braised artichoke and mushrooms

Sea bream fillet cooked in fennel, black olive meat jus, tomato and spinach lasagna

Thick saddle of lamb rubbed in juniper berries, butter braised green vegetables,mushroom dariole

Brie de Meaux, mesclun greens with dried fruit and nuts, nut bread

Soft Maroilles toast, mâche bouquet, Granny Smith apples

Fine Calvados flambéed apple tart, cinnamon ice cream

Mini Baba caramelized in lavender honey, candied rhubarb, peppery strawberry jus

Brownies “Mille-feuill”, white chocolate frappé and orchard cherry sorbet


White wine (1/4) and red wine (1/3) served in accordance with menu choicesMineral water

“Raphaël”Menu70,00 € TTCMinimum billing of 30 personsOne unique menu must be established for all guests


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Glass of Brut Champagne3 warm mini puff pastries, 2 canapés and amuses-bouche

Amuse-bouches: Roasted scallop, slow-simmered leeks, dregs of wine

Fresh goat cheese and Serrano ham wrap

Sesame breaded honey and lime-glazed chicken oysters, soya and mango salad,coriander pesto

Duck foie gras “mille-feuille” with spiced bread, orange marmalade

Shrimp trilogy (verrine: guacamole / Chanterelle mushrooms, chopped and sautéed in butter / tomato and ginger concassé)

Candied orange duckling fillet, sautéed Chinese noodles in Szechuan pepper

Satay and saffron roasted monkfish, leeks in a sesame and Maracuja vinaigrette

Truffle fragranced beef medallions, creamy mushroom cylinder shallotsand garlic cured spinach

Almond Crottin de Chavignol, mâche bouquet in a balsamic vinaigrette

Selection of fine fresh cheeses, mesclun greens and apples

Morello and pistachio crème brûlée, thin lace biscuit, pistachio ice cream

Chocolate and almond sphere in a Marsala sauce

Caramel shortbread disk, roasted mini bananas, ice cream and banana liqueur



“Watteau”Menu78,00 € TTCMinimum billing of 30 personsOne unique menu must be established for all guests

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Glass of Brut Champagne3 warm mini puff pastries, 2 canapés and amuses-bouche

Amuse-bouche: Quail eggs in a foie gras cream Warm Avruga eggs, blinis, herbs and creams

Canadian half lobster cooked in its shell, virgin sauce

Truffle ravioli, celery, aged Porto emulsion

Escalope of duck foie gras

Seasonal Granité

Grilled bass fillet, onion « Tarte Tatin », parsley cream

Crispy preserved lamb cannelloni, egg-plant caviar and onion stuffed sweet red peppers

Thick veal medallion, dark risotto, Citronelle meat jus

Honey and almond roasted Crottin de Chavignol, mâche bouquet in a balsamic vinaigrette

Selection of fresh cheeses, mesclun greens and apples, nut bread

Chocolate-caramel Desert Rose and saffron tiramisu cream

Coconut Baba “à la Chantilly”, coconut ice cream, exotic fruit coulis

Green tea and grapefruit cloud, pistachio macaroon, verbena sorbet

Coffee, delicacies


“Ingres”Menu90,00 € TTCMinimum billing of 30 personsOne unique menu must be established for all guests


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MiscellaneousNocturnal opening fee for the Capitainerie (obligatory charge for site security): 220 € TTC / group until midnight.After midnight: 280 € TTC / group.

Staff meals: (required for any animator employed through the SAS Restauration Cantilienne): 28 € TTC / person.

Corking fee: 8 € TTC / bottle 75 cl, 12 € TTC / magnum.

Supplementary staff costs after midnight: 35 € TTC / hour / server. Minimum 2 servers.Any hour begun is due and does not include the additional hour for cleaning-up after midnight. (35 € TTC / hour / server).SACEM fees : the client or his/her music provider is responsible to declare any entertainmentanticipated.

Restaurant exclusivity: upon request at extra charge.

Drinks serviceApéritifs can be served buffet style upon request: a supplement is applicable (charged by ½ hour periods)- Crémant de Bourgogne buffet apéritif: 4 € TTC / person- Champagne buffet apéritif: 6 € TTC / person

Wines are served at the table with the following ratios:- white wine : 1 bottle per 4 persons- red wine: 1 bottle per 3 persons

All menus include still and sparkling mineral water.

Additional optionsBirthday cake supplement: 3,50 € TTC / person

Period costume (service staff) supplement: 85 € TTC / server

Welcome by the hunting hornsmen: 450 € TTC (2 hornsmen) / 750 € TTC (4 hornsmen) 1 200 € TTC (6 hornsmen)

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Sales Terms and ConditionsThe following terms and conditions apply to the event that you have chosen to book with the SAS Restauration Cantilienne. Any luncheon, dinner, evening, catering service or other type of event is subject to these terms.Reservation and deposit dueAll reservations must be confirmed in writing and will only be considered definitive when a deposit is received corresponding to 80% of the totalamount of the service requested together with a copy of the contract and terms of conditions signed by both parties. The balance due will be payable upon receipt of your final bill or on the day of your event. In case of non-payment of this deposit, the restaurant reserves the right to cancel the reservation at the predetermined option deadline.

Confirmation of the number of coversThe numbers of covers to be served must be confirmed at the latest 7 days before the date of the event in writing. In the event of a cancellation, thisnumber will serve as the basis for purchasing and billing.The choice of menu, drinks, and any other important information must also be communicated at least 15 days before the date of the event. In the case that this date is not respected, the SAS Restauration Cantilienne cannot guarantee the availability of the selected options and will propose the most appropriate alternative.

Reduction in the number of covers reservedAny reduction in the number of covers reserved may incur supplementary cancellation fees. Any increase in the number of covers must be communicated in writing as soon as possible and will be accepted according to restaurant availability.In the case of non-precision of the final number of covers by the deadline of 7 days prior to the event, the original quantity reserved will be retained.If the actual number of covers exceeds the quantity originally reserved, then the billing will reflect the actual amount of covers served.

Cancellation policyIn the event of a total cancellation of the event sent in writing by the event organiser, the following cancellation charges will be applied:Cancellation more than 6 months prior to the event : no cancellation chargeCancellation between 6 months and 3 months prior to the event : 30 % of total amountCancellation between 3 months and 1 month prior to the event : 50 % of total amountCancellation between 1 month or less prior to the event : 100 % of total amount

Exceptional cancellation by sas restauration cantilienneIn the event that the SAS Restauration Cantilienne is exceptionally obliged to cancel the event, the SAS Restauration Cantilienne shall be exonerated from all its responsibilities and the client will be reimbursed in full for any payments and deposits made. The SAS Restauration Cantilienne may be obliged to cancel an event in the following circumstance:- Part or all of the restaurant is closed or unavailable due to unusual circumstances outside of the company’s control.- An exceptional event/act of God, etc outside of the company’ control (eg: strikes, war, fire, explosion, water leaks, and any other risks linked to, for example, natural catastrophes, volcanic clouds and acts of terrorism.- The client goes into liquidation or into bankruptcy proceedings.- The SAS Restauration Cantilienne considers that the reservation or its representative could cause moral or physical harm to the establishment.- In the case of the non-payment of deposits due upon the agreed upon deadline.

Payment deadlinePayment terms must be requested at the moment of reservation and are at the discretion of SAS Restauration Cantilienne. In the case of contention regarding billing, the client agrees to pay the amount due at the agreed deadline and the balance after the claim has been fully investigated.Sales taxes are applicable at the current rates.

Reservation detailsRestaurant staff are at the client’s disposal from 19h00 until midnight. All hours worked by staff after midnight are subject to a supplemental fee of35 € / hour for service and kitchen staff.

ResponsibilityThe client is responsible for any damages or losses caused by himself or any of his guests or attendants within the Restaurant “La Capitainerie” or the Domaine de Chantilly. The client will be held responsible for any physical damage caused to the establishment including walls, lights, …, or any injury caused to the SAS Restauration Cantilienne or the Domaine de Chantilly personnel.

ClaimsAny contention or complaint will only be considered if submitted in writing and addressed to theSAS Restauration Cantilienne Sales Department within no more than 8 days after the event. Any dispute unsettled by mutual consent will be submitted to the jurisdiction of the appropriate legal courts.

Modification of the above sales terms and conditionsChanges to the above terms and conditions cannot be modified without the written consent of both parties.



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Crémant de Bourgogne with a dash of blackcurrant liqueur, table service3 puff pastries and 2 canapés

Terrine of duck foie gras, orange and rosemary marmelade,small Parisian brioche served warm

Parmesan cheese and sea fruit crumble saffron with young vegetables

Thick saddle of Lamb with preserved shallots, creamy polenta with parmesan cheese and olives

Cod in olives sauce, Tatin of mediterranean vegetables

Selection of fresh cheeses, mixed salad leaves with « mendiant » fruits

Softened Maroilles on a slice of bread, bouquet of lamb’s lettuce, Granny Smith apple


Creamy chocolate tartlet, mint ice-cream

Caramelised custard cream with pistachios and cherries, crackling lace biscuit

Coffee, chocolates, delicacies

Mineral waterWhite wine and red wine served to complement your meal choices

Discover the Château, stately residence of several of France’s greatest princes since the Middle Ages, now the home of the Musée Condé and its prestigious collection of paintings (Raphaël, Watteau, Poussin, Delacroix, etc.), drawings and illuminated manuscrits (The Very Rich Hours Of the Duke of Berry, The Ingeburge of Danemark’s Psalter….) and priceless ancient books.

You will also visit the main apartments, the library and the large Monkey room recently restored

Welcoming by two hunting hornsmen.

Nocturnal guided tour (during 1h30).

Tours available in French or foreign languages.



« Les nocturnes - Château de Chantilly »Menu118,00 € TTC / personMinimum billing of 30 personsOne unique menu must be established for all guests


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Crémant de Bourgogne with a dash of blackcurrant liqueur, table service3 puff pastries and 2 canapés

Terrine of duck foie gras, orange and rosemary marmelade,small Parisian brioche served warm

Parmesan cheese and sea fruit crumble saffron with young vegetables

Thick saddle of Lamb with preserved shallots, creamy polenta with parmesan cheese and olives

Cod in olives sauce, Tatin of mediterranean vegetables

Selection of fresh cheeses, mixed salad leaves with « mendiant » fruits

Softened Maroilles on a slice of bread, bouquet of lamb’s lettuce, Granny Smith apple


Creamy chocolate tartlet, mint ice-cream

Caramelised custard cream with pistachios and cherries, crackling lace biscuit

Coffee, chocolates, delicacies

Mineral waterWhite wine and red wine served to complement your meal choices

« Les nocturnes - Grandes Écuries »Menu118,00 € TTC / personMinimum billing of 30 personsOne unique menu must be established for all guests


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Discover the world of the horse in the heart of an unequalled building renowned for its architecture dating from the 18th century and built in honour of this majestic animal.

The tour is followed by a dressage presentation (2 riders).

Welcoming by two hunting hornsmen.

The private nocturnal tour of the Great Stables (during 45 minutes) is available in French or English languages for up to 30 people per group.



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Sales Terms and ConditionsThe following terms and conditions apply to the event that you have chosen to book with the SAS Restauration Cantilienne. Any luncheon, dinner, evening, catering service or other type of event is subject to these terms.Reservation and deposit dueAll reservations must be confirmed in writing and will only be considered definitive when a deposit is received corresponding to 80% of the totalamount of the service requested together with a copy of the contract and terms of conditions signed by both parties. The balance due will be payable upon receipt of your final bill or on the day of your event. In case of non-payment of this deposit, the restaurant reserves the right to cancel the reservation at the predetermined option deadline.

Confirmation of the number of coversThe numbers of covers to be served must be confirmed at the latest 7 days before the date of the event in writing. In the event of a cancellation, thisnumber will serve as the basis for purchasing and billing.The choice of menu, drinks, and any other important information must also be communicated at least 15 days before the date of the event. In the case that this date is not respected, the SAS Restauration Cantilienne cannot guarantee the availability of the selected options and will propose the most appropriate alternative.

Reduction in the number of covers reservedAny reduction in the number of covers reserved may incur supplementary cancellation fees. Any increase in the number of covers must be communicated in writing as soon as possible and will be accepted according to restaurant availability.In the case of non-precision of the final number of covers by the deadline of 7 days prior to the event, the original quantity reserved will be retained.If the actual number of covers exceeds the quantity originally reserved, then the billing will reflect the actual amount of covers served.

Cancellation policyIn the event of a total cancellation of the event sent in writing by the event organiser, the following cancellation charges will be applied:Cancellation more than 6 months prior to the event : no cancellation chargeCancellation between 6 months and 3 months prior to the event : 30 % of total amountCancellation between 3 months and 1 month prior to the event : 50 % of total amountCancellation between 1 month or less prior to the event : 100 % of total amount

Exceptional cancellation by sas restauration cantilienneIn the event that the SAS Restauration Cantilienne is exceptionally obliged to cancel the event, the SAS Restauration Cantilienne shall be exonerated from all its responsibilities and the client will be reimbursed in full for any payments and deposits made. The SAS Restauration Cantilienne may be obliged to cancel an event in the following circumstance:- Part or all of the restaurant is closed or unavailable due to unusual circumstances outside of the company’s control.- An exceptional event/act of God, etc outside of the company’ control (eg: strikes, war, fire, explosion, water leaks, and any other risks linked to, for example, natural catastrophes, volcanic clouds and acts of terrorism.- The client goes into liquidation or into bankruptcy proceedings.- The SAS Restauration Cantilienne considers that the reservation or its representative could cause moral or physical harm to the establishment.- In the case of the non-payment of deposits due upon the agreed upon deadline.

Payment deadlinePayment terms must be requested at the moment of reservation and are at the discretion of SAS Restauration Cantilienne. In the case of contention regarding billing, the client agrees to pay the amount due at the agreed deadline and the balance after the claim has been fully investigated.Sales taxes are applicable at the current rates.

Reservation detailsRestaurant staff are at the client’s disposal from 19h00 until midnight. All hours worked by staff after midnight are subject to a supplemental fee of35 € / hour for service and kitchen staff.

ResponsibilityThe client is responsible for any damages or losses caused by himself or any of his guests or attendants within the Restaurant “La Capitainerie” or the Domaine de Chantilly. The client will be held responsible for any physical damage caused to the establishment including walls, lights, …, or any injury caused to the SAS Restauration Cantilienne or the Domaine de Chantilly personnel.

ClaimsAny contention or complaint will only be considered if submitted in writing and addressed to theSAS Restauration Cantilienne Sales Department within no more than 8 days after the event. Any dispute unsettled by mutual consent will be submitted to the jurisdiction of the appropriate legal courts.

Modification of the above sales terms and conditionsChanges to the above terms and conditions cannot be modified without the written consent of both parties.



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Documents

ttcone unique menu

guestsgroups menu

capitainerieles cuisines

unique historical setting

mineral waterpicard

coffee flavoured crme

white wine sauce

pistachio crme chantillycrispy