TASTE MENU
REFRESHMENT
Iced tea
Lemon, cucumber and mint scented water
Eaux minérales plates et gazeuses
Glassware
THE APERITIF COCKTAIL
~ 20 pieces ( 14 pieces + 6 workshop pieces) ~
THE COLD
Shrimp roll with mint and crunchy carrot
Foie gras au naturel
So fresh cornet
Beetroot & carrot mirror
Charcoal, tomato & beef bread
Mini bouillabaisse revisited
Vegetable Aïoli
Radis & houmous de févette
Tartelette façon panacotta de fenouil
Mi-cuit de thon et marinade Japonaise
Tartelette façon tatin de tomates
THE WARM
Skewer of prawns in kadaif
Fish and chips with tarragon
The real mini burger
Panissaladière
Croque monsieur with truffles
CULINARY WORKSHOPS
~ 3 workshops to choose from ~
ATELIER JAMBON CRU
Découpe de jambon Serrano Teruel – 20 mois d’affinage
Cressins & salted butter
ATELIER MOZZARELLA & TOMATES BAR
Assorted tomatoes (Green Zebra, Beefheart, Crimean Black)
Assortiment de mozzarella (tressée, fumé, Di Buffala)
AOC olive oil
ATELIER TARTARE DE POISSON
Préparé devant vos invités avec ses condiments
Tartare de saumon et loup
Fruits frais, cébette, piment d’Espelette, citron vert …
ATELIER PLANCHA DU BOUCHER
Duck fillet with spices
Iberian Pluma
Beef garlic and parsley
ANIMATION PLANCHA DE LA MER
Octopus a la plancha
Prawns in parsley sauce
Tuna picatta one-sided
NOTRE FOUR A PIZZA
Pizza végé: Tomate fraiche, roquette, artichauts, parmesan
Pizza crème de truffe: Jambon de Parme et mozzarella Fior di Latte
PRIME RIB WORKSHOP
Cuisson en direct devant les convives
Sauce tartare, moutarde à l’ancienne
BAR A HUITRES
Lemon, sliced bread and salted butter
ATELIER BEIGNETS PROVENCAUX
Fleurs de courgette et aubergines
ATELIER FOCACCIA
Focaccia maison, huile d’olive herbe de Provence et Fleur de sel
Accompagnements : Concassé tomates, chiffonnade de Mortadelle,
Oignons confits, Mozzarella Stracciatella
THE SMOKEHOUSE WORKSHOP
Poissons fumés
Fleur de sel, huile d’olives et pain grillé
ATELIER BOUILLABAISSE
Rouille, safran et pomme de terre
Siphon mascarpone et émulsion de bouillabaisse
ATELIER FOIE GRAS
Escalope of foie gras, briochin with figs
Terrine of semi-cooked foie gras and farmhouse bread
ATELIER ŒUF PARFAIT
Piperade de légumes et siphon parmesan
THE APPETIZER
~ Optional at extra cost ~
Gaspacho de tomates, brousse du Rove, sorbet à l’huile d’olive
Or
Ceviche de daurade, agrumes et herbes fraiches, cocktail passion
Or
Tagliata de bœuf, caramel de tomate, vieux parmesan, câpres
LE PLAT PRINCIPAL
Wild wolf back,
Risotto with shellfish and green asparagus, herb juice
Or
St Pierre bouillabaisse style,
Homemade saffron potato and rouille
Or
Veal medallion with morels,
Mille-feuilles of vegetables & polenta au gratin with parmesan
Or
Black Angus beef fillet with Taggiasche olives,
Artichokes in barigoule & rosemary potatoes
Or
With supplement
Cutting by one of the guests, accompanied by a chef de rang
Dish presented on its wooden board on a pedestal table, accompaniments placed on the table:
Spit-roasted veal loin
Vegetable mille-feuilles with crushed apples and basil
CHEESE
SLATE OF MATURE CHEESES
Comté 18 mois, Bleu du Vercors, Morbier du Jura, Camembert
au lait cru, Picodon d’Ardèche
Mesclun niçois served on a plate with fig jam and salted butter
VACHERIN MONT D’OR EN BRIOCHE
Roquette et réduction de balsamique
THE DESSERT
FORMULE N°1 : LE DESSERT A L’ASSIETTE
Grand Cru cocoa shortbread, 3 choco cream, crunchy fleur de sel biscuit
Or
L’abricot thym, moelleux amande, infusion au thym, confit d’abricots
Or
Pavlova with red fruits and basil sorbet
FORMULA N°2 : THE PATISSERIES BUFFET 3/ pers
With supplement
Format requiring a return to the table
Raspberry shortbread tart
Passion/vanilla cake
Grandma's chocolate cake
Strawberry / pistachio tart
Yuzu lemon pie with Italian meringue
Chocolate Trianon
FORMULA N°3 : THE FINGERS FOOD BUFFET 5/ pers
With supplement
Mignardises and verrines format, no need to return to the table
Tartelette citron meringué
Tartelette fruits rouges
Tartelette fruits de saison
Nage de fruits infusée à la menthe
Mousse au chocolat, streusel noisette cacao et fleur de sel
Tiramisu au café
THE NIGHT BAR
ASSEMBLED PARTS
Pièce montée de Choux (1/pers)
With supplement
Pavlova Géante (1m de diamètre)
ou
Tarte au fruits rouge Géante (1m de diamètre)
Open bar at the end of the evening: (excluding alcohol) Soft, glassware, bartender
Café & mignardises
Self-service, at your discretion
&
Tea and infusion Mariage Frère
OPTIONAL - SNACKING
~ On a 100 person basis ~
Cheese Burger / Hot Dog animation
Panini / croque monsieur animation
Country assortment (cold cuts and cheese)
Sweet or savoury popcorn
Pancakes & Waffles
Frozen yogurt, red fruit coulis
Granita machine (crushed ice) Get or strawberry lemon vodka
Cocktail bar - 3 cocktails to choose from - minimum base 100 glasses
GENERAL CONDITIONS
INCLUDED
Pain tranché au diner
Still and sparkling mineral water (glass bottles at dinner)
Small table equipment, ashtrays, ice buckets, etc.
La vaisselle et verrerie
The tablecloth and napkin bench
La présence d’un maître d’hôtel et son équipe (1 / 15 pers)
Début de service à partir de 18h00 jusqu’à 4h00 du matin
The presence of a chef and a kitchen team with its equipment
SERVICE PROVIDERS MENU
Free for up to 8 people (furniture not included)
Menu identical to that of the guests
CHILDREN'S MENUS & NANNIES
Available up to 10% of the number of adults (excluding furniture)
Chicken nuggets & potatoes - Chocolate fondant
TASTING
We receive up to 6 people for tasting by appointment, at lunchtime from Monday to Friday.
The tasting is charged at 60€ / person.
It is deducted from the final invoice if the reception is signed with Fleur de Sel.
Wine and champagne provided by the client (without corkage fee)
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