Signature Wedding Menus: A Personalized and Gourmet Catering Service for your Wedding
We offer a wide range of wedding menus, from traditional to fusion, and we can create a customized menu that suits your needs and expectations. We use only the finest and freshest ingredients, sourced from local and organic producers whenever possible. We can also offer you expert advice on wine pairings, local products, and cooking techniques. We offer a flexible and convenient service, tailored to your needs and expectations. We can come to your location, whether it is a hotel, a villa, or a chateau, and take care of everything. With our expert wedding catering team you can just sit back, relax, and enjoy the food and the company.
CANAPÉS
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Cherry tomato and goat cheese little tarte Tatin
Scottish smoked salmon on a blinis, Greek Tzatziki
Sweet potatoes velouté, truffle oil and roasted sesame
Eggplant caviar and Amazon rainforest sweet mini pepper tartelette
Cherry tomatoes and bocconcini skewers, pesto verde
Mini burgers of preserve duck, walnuts mustard
Croque monsieur bites
Tuna tataki, black sesame and virgin sauce
Little NYC hot dog
Goat cheese, preserve black cherry, roasted sesame and gingerbread lollypop
Foie gras and fig chutney, brioche toast
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LIVE STATIONS
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Iberic ham cuting, pan de cristal
Tigers praws, mild garlic and teriyaki emulsion
Diced salmon gravelax, wasabi chantilly
Grilled chicken satay, lemon and ginger
Grilled Noix de Saint Jacques,
Champagne and leek sabayon, Caviar d’aquitaine and Shiso
or
Heirloom tomato tartare and burrata
White balsamic dressing, avocado cream, chive espuma and risoni
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Augus Beef eye filet, trufle emulsion
Vegtable wok, roasted baby potatoes and green asparagus
or
Raw sea bass filet, green virgin sauce
Sweet potatoes émulsion , roasted cherry tomatoes and black sesame
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Dark chocolate and salted caramel lava cake,
Bourbon vanilla ice cream and crème anglaise.
Coffee, tea and macarons
Chicken and mushrooms “Vol au Vent”
Mornay Sauce, roquette salad and demis glaze dressing
or
Warm goat cheese medallions with thym honey
Roasted pears, nuts and mesclun salad
…..
Beef Bourguignon
Mash potatoes and braised vegetables
or
Sea bass filet, virgin dressing
Ratatouille and duo de purées
…..
Vanilla crème brulée
Roasted pistachio and Cognac
Coffee, tea and mignardises
Foie gras de Mr Duperrier, Toasted « brioche »
Mango Chutney
or
King prawn salad,
Carrots and parnships tagliatelles
Roquette salad, wasabi dressing
…..
Beef eye fillet, Demi glaze sauce
Vegetable wok and potatoes purée with black truffle
or
Jhon dory filet, virgin dressing
Tomato caviar with chorizo emulsion,
Caramelised greenpeas
Roasted baby potatoes
…..
Cheese board
…..
Champagne and raspberries tiramisu
STARTER TO SHARE
Scottish salmon gravelax
Cured with Russian vodka, beetroot and dill, Marinated vegetables, herbs crumble
Burrata
Black truffle, green zebra tomato,
Extra virgin olive oil, and fresh basil
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THE MAINS
Sliced beef tenderloin
Aged Port wine reduction
Black truffle mashed potatoes, seasonal baby vegetables
Seared King prawns flambé with Cogac Xo
Roasted baby potatoes, vegetable wok
Lamb loin
With caramelized onions, piquillos demi-glace and ratatouille casserole
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DESSERTS TABLE
The classic french apple tarte Tatin
Salted caramel coulis and crème fraiche
Grandma style chocolate mousse
Orange zest, and tuiles aux amandes
Dark chocolate fondant
Vanilla crème anglaise
BUFFET STYLE CASUAL BBQ
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Beetroot and feta, Dijon mustard dressing
Thaï style king prawns crunchy vegetables and roquette
Goat cheese and pears salad, balsamic vinaigrette
. . . .
Grilled côtes de boeuf (Prime ribs)
OR
Grilled gourmet skewers
(Chicken, vegatarian, and beef)
Morrocan sausages
Wedges and lettuce
. . . .
Coffee, tea and mignardises