We put all our expertise, creativity, and culinary passion at your service, ensuring every event—corporate or private—is a moment of sharing with exceptional taste. Tailored menus, refined presentation, and attentive service make every occasion unforgettable.

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Tailor-made experiences

Our team adapts to all environments and guest numbers, from intimate gatherings of 4 to large receptions up to 500 people. Every menu is customized, every detail meticulously planned to make your event a complete success.

Our commitment to excellence

We only use fresh, local, and seasonal ingredients. Our chefs and staff ensure impeccable service, with a modern kitchen and sustainable, eco-responsible practices for every reception.

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Sample menus

Our menus are designed to satisfy all tastes and occasions.

Starter

Sun-dried vegetable tart tatin, **pepper jam**, Iberian chorizo chips / Pan-seared scallops
or
House-made semi-cooked **foie gras**, onion jam, brioche, poached fig

Main course

Burgundy-style beef steak (rump or onglet), Santerre potatoes, caramelized vegetables, St Émilion reduction
or
Poultry supreme, Poule au pot style, mashed potatoes, baby vegetables, Poule au pot cream

Dessert

Chocolate fondant, custard cream, milk caramel
or
Mango/passion tiramisu and red fruit salad

Starter

Creamy asparagus tips risotto with truffle slices / Pan-seared scallops and langoustines or roasted lobster / Pressed langoustines with basil
or
House-made semi-cooked **foie gras**, onion jam, brioche, poached fig / Perfect egg with porcini mushrooms

Main course

Black Angus beef filet, Pot-au-feu style, Santerre potatoes, caramelized baby vegetables, creamy Lampong pepper jus / Pan-seared foie gras cubes
or
Veal filet, Blanquette style, grilled veal grenadin, truffle mashed potatoes, caramelized baby vegetables, Blanquette cream

Dessert

Chocolate fondant, raspberries, redcurrants
or
Mango/passion tiramisu and fruit salad

Land starter

Semi-cooked **foie gras** with Pineau, onion jam, poached fig from Saint-Émilion, brioche / Perfect egg with porcini mushrooms

Sea starter

Creamy langoustine risotto, pan-seared scallops, pressed langoustines, baby greens

Main course

Duck in 3 ways: grilled magret, magret tartare with roasted hazelnuts, parmentier with pan-seared foie gras / Santerre potatoes with porcini, caramelized baby vegetables / Apple-caramel sauce and Lampong pepper sauce
or
Beef rib: Galician grilled beef rib, pan-seared **foie gras**, roasted bone marrow, Santerre potatoes with Périgord black truffles / Lampong pepper sauce and Lillet rouge reduction

Cheeses

Cambozola, Brillat-Savarin, 24-month Comté / Baby greens with walnut oil and raspberry vinegar

Dessert

Chocolate fondant / White chocolate brioche pudding with raspberries
or
Mango/passion tiramisu and red fruit salad

Main course

Individual Galician grilled beef rib, pan-seared **foie gras**, roasted bone marrow, Santerre potatoes with Périgord black truffles / Baby greens, walnut oil, raspberry vinegar / Lampong pepper sauce and Lillet rouge reduction

Starter

Porcini panna cotta, perfect egg, fried porcini / Marinated zucchini, fresh truffle cheese / Burrata, sun-dried tomatoes, fried basil

Main course

Vegetable steak, chickpeas, zucchini, roasted hazelnuts, shiitake, sugar peas / Kampot red pepper sauce / Dauphinois gratin with baby potatoes and sweet potatoes / Grilled crunchy vegetables

Cheese

St Nectaire, Comté, Brie, baby greens and roasted seeds

Dessert

Miniatures: mango panna cotta, speculoos crumble, canelé, fruit salad

Cocktails and buffets

Our cocktails and buffets are designed for elegance and taste.

Verrines

**Pepper jam**, curry chicken / Porcini panna cotta, smoked bacon chips

Navettes

Smoked salmon mousse, lime

Barquettes

Tomato jam, **mozzarella**, basil

Baskets

Charcuterie / **Cheese**

Verrines

**Pepper jam**, curry shrimp / Porcini panna cotta, smoked bacon chips

Navettes

Smoked salmon mousse, lime / Tomato jam, **mozzarella**

Barquettes

Asparagus cream with tarragon, scallops / **Guacamole**, crispy chicken

Baskets

Crudités, curry cream, chive cream

Cheeses and platter

Charcuterie, mini skewers, paprika chicken

Sweets

Canelés / Mango panna cotta verrines

Verrines

**Pepper jam**, curry chicken / Porcini panna cotta, smoked bacon chips

Navettes

Gravlax salmon mousse, lime / House-made semi-cooked **foie gras**, onion jam

Baskets

Crudités, curry cream, chive cream

Aged cheeses and barquettes

Asparagus cream with tarragon, scallops / **Guacamole**, crispy chicken / Spanish charcuterie platter

Animations

Mini skewers on plancha, Brazilian beef, curry/mango chicken, Thai basil prawns, **foie gras** or salmon carving, hot mini dishes in chafing dishes

Miniatures

Parfait of duck confit parmentier with truffles

Sweets

Saint-Émilion macarons, canelé ganache / Mango panna cotta verrines / Fresh fruit salad verrine

Service

1 server per 20 guests / Setup, beverage and cocktail service / Clearing and cleaning

Additional options

Sweet or savory verrine, navette, dessert piece, mini burgers, plancha animations, oyster opening, **foie gras** or salmon carving, hot mini dishes