Typical menu

Check out the variety of choices in this typical menu, and for more information, a full catering menu, please refer to our partners in your city or in their absence on our e-mail This email address is being protected from spambots. You need JavaScript enabled to view it. 

This is only a prime example of how interesting can be your wedding!

Le Menu «Chambord_Prestige»

Cocktail "Chambord Prestige"

14 items: 8 cold salty snacks, culinary animation, 2 and 4 hot salty snacks

Cold salty snacks

Tartare of fish and seafood with herbs

Rolls of smoked salmon with green asparagus

balsamic cream

 

Tomato chutney with sesame seeds and crab tartare

herb sauce

"Potpourri" sushi sauce nyok moms

(Nigiri, Maki, California rolls, DGCPI)

 

Omelette with herbs

Cream of cauliflower and roasted langoustine

 

Consommé of basil, ginger and shrimp in Thai

 

Mini ravioli with ricotta and pesto

Fresh vegetables with sauce

or

Slices of melon and watermelon

(depending on the season)

Salmon marinated by our chef, recette gravlax

bread with lemon and lemon cream

Terrine of foie gras

Mignonette, sea salt and toast of rustic bread

Piperade of hot pepper with cheese

Verrine with tomato gazpacho,

straw

"Gorka" scallop with petals

vitelot potato and truffle oil

 

Salmon tartare on a slice of Edam cheese

Chicken tandoori kebab and dried apricots

 

Condiment: beets - Ricotta

Mini flan of green asparagus,

tomato coulis with basil

Cream of green peas with mint

 

Julienne of chicken with ginger

Culinary animation

Fried foie gras and toasted rustic bread

and

Cancers with mini-vegetables and cream Vouvray

Hot savory snacks

Branded snack "Chambord Prestige"

 

Grenaa potatoes with foie gras and fleur de sel

Assorted traditional mini-snacks

Mini sandwiches Croque-monsieur

shrimp

Prunes and dried apricots wrapped in bacon

Tatin and magret de canard

   

LUNCH / DINNER "Chambord Prestige"

1 appetizer, 1 starter, 1 main course, 1 cheese and desserts

Appetizer
 "Vichyssoise" leek, scallops in batter, nut cream

or 

  Crab cold cream, ravioli with herbs

or

 Foie gras with dried apricots, balsamic cream, brioche

or

Smoked salmon back, cream of potato with olive oil Charlotte

Starter
 Foie gras "in the towel," nutty crumble, jelly cube liquor "Chambord", filet of duck breast, brioche

 or

 Emince and scallops, vegetable julienne

 or

Lobster and fennel appetizer with citrus and fresh coriander vinaigrette and orange sauce Kombava

 Main course
 Civet of lobster with Sauternes, mini cupolas, bacon and mushrooms, potatoes cocotte, julienne of leeks

or

Poultry meat on the bone with foie gras and vegetables 

or

Veal with roasted foie gras sauce porto, croustillant of oyster and white mushrooms, vegetable skewer 

or

Saddle of lamb with morels, Forestier gratin, vegetable tagliatelle

 Plate "Cheese Trio"
Salad with peanut butter

Saint Paulin,

Brie de Meaux,

Sainte Maure de Touraine ,

Selles sur Cher,

Reblochon,

Camembert,

Comté,

Fourme d'Ambert

Desserts

 

Croustillant of chocolate with nougatine, light cream foams with crushed pistachios

Creme brûlée 

Dacquoise Raspberry, blackberry coulis

Strawberry or pear tart

or 

instead of 2 desserts - a wedding cake

 

The menu "Chambord Prestige" includes 

  • Service, serving, tablecloth with napkins, kitchen equipment
  • Cocktail of 14 items appetizers, followed by lunch or dinner