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Y o u r w e d d i n g a l o n g t h e w a t e r -
M e n u s p a g e 10
Choice of 8 assorted starters, served as a hors d’oeuvre or on a plate
Fine cream of lentils, fresh goat’s cheese with herbs and chermoula spice
Veal and poultry pâté en croûte with foie gras, king oyster mushroom condiment
Poached egg in a red wine sauce, mushrooms and toast with foie-gras
Duo of salmon tartares, white radish and watercress shoots
South-West region duck foie gras, fig and orange marmelade, toast
Bourguignonne-style snails, parsley sauce and button mushrooms
Scallops topped with crushed walnuts, chicory flavoured with orange
Prawns marinated in lemon, cream of leek, crispy spirulina
Dish served at the table: 1 choice per person | At the buffet: 2 half-portions per person
Fillet of sea bass, quinoa and shellfish in a light cream sauce
Rump of veal, chick pea mousseline and stewed vegetables
To accompany your dishes, our Chef proposes garnish according to market and seasonal availability
Assortment of 4 desserts in small portions. Choose from:
Vanilla rice pudding with a custard sauce emulsion
Cream of yuzu on shortbread, speculaas crumble and meringue
Baba dessert with coffee, Baileys cream and rice puffs
Profiterole éclair with chocolate sauce
Chocolate and vanilla
Like a Vacherin cake
Le Mont-Blanc
La Polonaise
Or a ‘‘pièce montée’’
drinks
Aperitif: glass of Champagne
Pays d’Oc Chardonnay Viognier GPI**
PDO Corbières Domaine Georges Bertrand**
Glass of Champagne with the dessert
Mineral water and coffe/tea with petits fours
**I bottle of each wine for 4 persons
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Identical choice for all the group. *Menu available from October 3
rd
2017. Non contractual picture.
Menus
served on a buffet
Lunch from €150 Incl. VAT- €136,36 excl.VAT*
Dinner from €240 Incl. VAT - €218,18 excl.VAT*