Flavour Menu
REFRESHMENT
Iced tea
Lemon, cucumber, mint flavoured water Still and sparkling mineral water
Glassware
THE APERITIF COCKTAIL
~ 20 pieces ( 14 pieces + 6 workshop pieces) ~
THE COLD
Smoked salmon and fennel shortbread
Mozzarella and cherry tomato skewer with basil
Fresh shrimp with mint
Foie gras au naturel and country bread
Vegetable Aïoli
Mini bouillabaisse revisited
So fresh" basil and sprout cornet
Raw beetroot and carrot
Sesame Tuna Tataki
California sea bream mango
THE WARM
Fish and chips with tarragon
Skewer of prawns in kadaif
Vegetable pastilla with curry
Panissaladière
Codfish accras with ginger
Cuttlefish fritters with parsley
Chicken cigar Thai style
100% natural Alain Millat fruit juices, mineral water, soda, tonic
CULINARY WORKSHOPS
~ 3 workshops to choose from ~
ANIMATION PLANCHA
Large cuttlefish a la plancha
Prawns in parsley sauce
Tuna picatta one-sided
ANIMATION FOIE GRAS
Escalope of foie gras, briochin with figs
Terrine of semi-cooked foie gras and farmhouse bread
PRIME RIB WORKSHOP
Cutting in front of the guests
MOZZARELLA & TOMATO BAR ANIMATION
Assorted tomatoes (Green Zebra, Beefheart, Crimean Black)
Assorted mozzarella (braided, smoked, di bufala)
AOC olive oil
THE SMOKEHOUSE WORKSHOP
Smoked fish in front of the guests
ANIMATION PLANCHA DU BOUCHER
Duck fillet with spices
Iberian Pluma
Sisteron lamb with thyme flower
ANIMATION JANBON CRU
Cutting of Serrano Teruel ham - 20 months of maturing - in front of the guests
Cressins & salted butter
OYSTER BAR
Lemon, sliced bread and salted butter
CEVICHE WORKSHOP (on crushed ice)
Ceviche of sea bream, salmon and scallops
Seasoning: beetroot/xeres, vanilla/lime and citrus/ginger
Toasted pine nuts and bread
GRANITA WORKSHOP
Melon basil
Courgette with mint
PROVENÇAL FRITTERS
Courgette flower, aubergine ... served in a cone
THE APPETIZER
~ Optional at extra cost ~
Scallops marinated in lime,
Red onion and Granny apple pickles
Or
Tomato gazpacho, brousse du Rove,
Sorbet with olive oil
Or
Roasted prawns, crispy chickpeas
& spicy red pepper
MAIN COURSE & CHEESE
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
SLATE OF MATURE CHEESES
Camembert d'Isigny, Comté 18 months, Selle sur Cher,
Rondin d'Alvignac, Fourme d'Ambert
Mesclun niçois served on a plate with fig jam and salted butter
THE DESSERT
FORMULA N°1 : DESSERT ON THE PLATE
Grand Cru cocoa shortbread, 3 choco cream, crunchy fleur de sel biscuit
Or
Moelleux olive oil and honey, citrus and thyme. Lemon sorbet
Or
Pavlova with red fruits and basil sorbet
FORMULA N°2 : THE PATISSERIES BUFFET 3/ pers
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
Mignardises and verrines format, no need to return to the table
Lemon tartlet, raspberry tartlet
Coffee éclair, chocolate éclair
Mango passion egg casserole
Small pot of chocolate cream
Tiramisu red fruits
THE NIGHT BAR
ASSEMBLED PARTS 1/ person
Cabbage
or Wedding cake "à la française" (extra charge)
MIGNARDISES 3/pers
Raspberry and pistachio tartlet
Chocolate & whipped cream cabbage
Lemon tartlet
Hazelnut praline biscuit
Macaroons
Raspberry lychee marshmallow
Mini vial of seasonal fruit nage
Open bar at the end of the evening: (excluding alcohol) Soft, glassware, bartender
Nespresso coffee
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
Cereal rolls for dinner
Still and sparkling mineral water (glass bottles at dinner)
Small table equipment, ashtrays, ice buckets, etc.
High quality tableware and glassware
The tablecloth and napkin bench
The presence of a maître d' and his team (1 / 15 pers) without limitation of hours
Start of service from 18.00 hrs and no time limit
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)
2090, Route de la Légion 13400 Aubagne
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