GOURMET CATERING
A SEVEN DAY CATERING PACKAGE FILLED WITH CULINARY TREATS
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Menus tailored to your needs
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The services of a host (for over eight adults)
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Champagne reception and welcome snacks
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Fresh local fruits and berries
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Seven continental breakfasts with hot options to order
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A selection of French breads and pastries
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Six freshly baked afternoon tea cakes with hot drinks
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Use of premium ingredients and locally sourced produce
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Six gourmet five course evening meals, including:
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A selection of canapés before each dinner
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After dinner cheeses, infusions, tea and coffee
490€ per adult (5 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
Pumpkin and gingerbread soup with black pudding and sage dumpling
Roast guinea fowl with garlic and rosemary, quinoa, braised endive, bubble and squeak and pickled mushrooms
Regional cheeses
Three layer chocolate and caramel cake
A selection of canapés
Fig and mint salad with a savoury goat's cheese crumble
Crusted salmon steak with squid ink spaghetti, sauce vierge, served with roasted cherry tomatoes, broccoli and snow peas
Regional cheeses
Ricotta and citrus baked cheese cake with berry coulis
A selection of canapés
Porcini 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
Pavlova with mountain berries
A selection of canapés
Broccoli, cheddar, apple and smoked almond salad with a soy, mustard dressing
Braised hunters beef with a smoky sauce, roasted potatoes with dill, red cabbage slaw, refreshing cucumber salad
Regional cheeses
Profiteroles served with chocolate spoons
A selection of canapés
Goat's cheese baked in puff pastry, caramelised honey and thyme, served with red onion confit and a crunchy slaw
12 hour lamb shank, with red wine braising gravy, with carrot puree, potato gratin and green beans wrapped in smoked bacon
Regional cheeses
Swiss roulade
A selection of canapés
Onion and cider soup with a viking bread and comté cheese crouton
Orange and herb marinated slow roast duck leg with a cointreau sauce, a buttery polenta cake, roasted courgette and beetroot puree
Regional cheeses
Tart tatin with cinnamon and honey creme fraiche
