GOURMET CATERING

A SEVEN DAY CATERING PACKAGE FILLED WITH CULINARY TREATS

THIS CATERING PACKAGE INCLUDES:

 

  • Menus tailored to your needs

  • The services of a host from eight adults

  • Champagne reception and welcome snacks

  • Fresh local fruits and berries

  • Seven continental breakfasts with hot options to order

  • A selection of French breads and pastries

  • Six freshly baked afternoon tea cakes with hot drinks

  • Use of premium ingredients and locally sourced produce

  • Six gourmet five course evening meals, including:

  • A selection of canapés before each dinner

  • After dinner cheeses, infusions, tea and coffee

 

450€ per adult (6 minimum)

GOURMET MENU SAMPLE

BELOW YOU WILL FIND A SIX DAY CHALET CATERING MENU WHICH WE'RE HAPPY TO ADJUST ACCORDING TO YOUR WISHES
 
 A selection of canapés

Onion and cider soup with viking crouton

Roast guinea fowl with garlic and rosemary, roast potatoes, braised endive, bubble and squeak and pickled mushrooms

Regional cheeses

Tiramisu with chocolate spoons

A selection of canapés

Smoked chicken, and citrus salad

Braised hunters beef with a smoky sauce, boiled potatoes with dill, red cabbage slaw, refreshing cucumber salad

Regional cheeses

Three layer chocolate and caramel cake

A selection of canapés

Pumpkin and gingerbread soup with black pudding and sage dumpling 

12 hour lamb shank, with red wine braising gravy, with carrot puree, potato gratin and green beans wrapped in smoked bacon

Regional cheeses

Tart tatin with cinnamon and honey creme fraiche

A selection of canapés

Fig and mint salad with a savoury goat's cheese crumble

Crusted salmon steak with squid ink spaghetti, sauce vierge, roasted cherry tomatoes, and snow peas

Regional cheeses

Pavlova with mountain berries

A selection of canapés

Atichoke risotto with a parmesan tuile

Roasted quail with an Armagnac sauce and served with jerusalem artichoke puree, charred spring onion, chestnuts, caramelised carrots 

Regional cheeses

Swiss roulade

A selection of canapés

Home cured gravlax with cucumber carpaccio horseradish creme fraiche

Orange and herb marinated slow roast duck leg with a cointreau sauce, a buttery polenta cake, roasted courgette and beetroot puree

Regional cheeses

Ricotta and citrus baked cheese cake with berry coulis