Nicole & David

Sunday July 25th 2021

Wedding Dinner

- The Team - 

14 Chefs

30 Maitres D

6 Barmen Mixologists

3 Production Directors

- Included -



100% Minute

Nicole & David


Sunday July 25th 2021

- La Cave du Sommelier - 

Chef & Sommelier service

Fruit juices, Coffee, Tea, Soft drinks & Mineral waters

à discrétion & de façon permanente  


Veuve Pelletier - Brut Impérial

Vin Rosé - Provence 

Côtes de Provence M De Minuty

Vin Blanc de Bourgogne 

Montagny 1er Cru Montcuchot Cave Des Vignerons De Buxy

Vin Rouge de Bourgogne

Givry 1er Cru clos Marceaux Monopole

Vin Rouge de Bordeaux  

Château Milon - St-Emilion Grand Cru

Vin Blanc Casher 

Royale Gravade Chardonnay 2017

Vin Rouge Casher

Bordeaux Haut Marmont 2016 Cuvée Terroir

Animation Mixology


Opt for a friendly & fun bar experience
around the tasty creations of Hiboux, our Chef Mixologist

- Savory Canapés - 

5 pieces per person

-  Burrata al Tartufo -

Puff pastry with thyme & olive oil, burrata, white truffle, candied tomato tapenade


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- Pressé de Radis -

Medallion of red radish, horseradish,

& creamy spinach emulsion

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-  Véggie-Bar -

Vegetable cracker, marinated sea bass fillet, 

black olive tapenade & green asparagus

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 Blinis au Saumon Bio 
& crème de Wasabi 

Organic Scottish smoked salmon on fresh mini-pancake
& wasabi cream

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Millefeuille de Betteraves

& Chèvre Frais 


Marinated beets, goat cheese emulsion & caramelized hazelnuts with honey

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- Live Cooking Stations - 

6 pieces per person

Each Culinary Station includes food & wine pairing 

with a selection of 2 wines

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Fruits, Légumes

& Produits Laitiers 100% Bio



The Ceviche Bar

Executed by a Chef


Ceviche is a specialty of raw fish marinated in lime from several Latin American countries. We are inspired by its Peruvian version that we revisit

- C l a s i c o -

Sea bream, sweet potato, choclo and cancha corn,
classic tiger leche

- Ni k k e i -

Red Tuna, cucumber, navet daïkon, avocado, leche de tigre nikkei

Served with

Corona Beer 


Shots of Mezcal 

- Starters

Thin red tuna tart, virgin olive oil vinaigrette, lemon spring onions
& olive oil sorbet


White truffle burrata whipped, thyme crunch, fig & tomato salad with hazelnuts

- Mains

Saint Pierre filet with cucumber slices, fennel & anis broth, green peas & Romanesco cabbage


Line-caught sea bass with lemon & apple butter sauce, sauteed spring onion, carrot, butter based cardamom puree


Sole filet, lemon potato mash,
green asparagus, parmesan emulsion

- Sweet canapés - 

4 pieces per person

- Lemon Cream Tartelette   - 


- Panna cotta al Basilico - 

basil infused with passion fruit coulis

- Mini Cheesecake - 

With raspberry coulis

- White Chocolat & Pistachio Roché - 

Passion fruit cream, raspberry


Our Chefs remain at your disposal for any modification and/or themes that you would like to include during your reception.