CORPORATE RECEPTIONS
We are here to customize each of your events
SEMINAR OPENING, PRODUCT LAUNCHING, ...
We think that a caterer plays a key role in the event organization and that it can definitely make the difference between an unforgettable dinner and a dinner describe as “seen already”.
Which is why we are placing our expertise and our passion for the benefit of your reception.
We are use to work for events of all sizes. Rather it is an intimate dinner of 20 people or a sumptuous cocktail for 500 people we always work with the highest requirement level in our kitchens and with our very high qualified staff.
Take a moment to go through a few of our most beautiful reception venues that South of France offers.
Contact us to discuss your project so we can start creating your menu.
INSPIRATION FOR YOUR COCKTAIL
The Sea
Brandade candies
Mussels gratinated Provençal style
Gingerbread with Shrimp and Bombay Curry
Scrambled eggs in shell and lumpfish eggs
Semi-cooked tuna with Yakitori sauce
Fresh salmon tartare and fennel espuma on a beetroot crisps
The Provence and Tuscan nature table
Homemade tapenade
Tuna and chives
Eggplant caviar with goat curd
Anchoïade and vegetables from the garden
Cold tomato soup
Aranchini
Small artichokes à la Romaine
Ricotta-stuffed peppers
Conchiglioni with vegetables
The Provencal Market
Pissaladières – Speciality of Nice
Crispy Aix
The farandole of canapes with raw vegetables
Mini ratatouille, goat cheese and pistou on a potato chips
Zucchini cannelés with pine nuts with basil
Dried tomatoes
Olives from Nyons
Marinated and grilled peppers
Mix of lunch rolls:
Tomato mozzarella and basil / Homemade terrine / Homemade smoked salmon
Mini burgers, Mini croques monsieur, Mini Hot Dogs
Samossa with Apple, Chicken and Cumin
Wraps with smoked salmon, arugula and lime cream
Mini tart with garden vegetables, candied tomatoes and fresh thyme
INSPIRATION FOR YOUR LIVE COOKING STATIONS
Vitello/Tonatto in an instant smokehouse
Fillet of veal cooked in low temperature, smoked in front of you with tuna espuma and condiments
Burratta des Pouilles
Burrata with vine peach, olive oil and balsamic
Salmon Gravlax / gin / citrus
Salmon Gravlax & Emulsion of a citrus gin cocktail
For people who love gin and raw fish
Sea bass / limes / granny-smith
Minute tartar full of freshness, infused with lemons and placed on a granny-smith apple crisps
The Brasero
Wild prawns, scallops
Marinated beef, octopus a la provençale
Semi-cooked foie gras
Fresh figs, gingerbread
The Parmigiano Reggiano wheel
PDO* 24 months of maturation
Homemade ravioles or gnocchi cooked in its millstone flambéed with Myrthe or Farigoule
Perfect Egg
Organic free-range eggs
Placed on a tomato bread soup
Garden basil pistol
Iberian ham
Iberian ham matured during 36 months with sheep cheese and bread
* PDO /Protected Designation of Origin
INSPIRATION FOR YOUR MENU
STARTERS
Ceviche of scallops from Bretagne and bass from Mediterranean Sea with crisps vegetables and seasonal herbal juice with seaweed
Zucchini flower stuffed with Bruccio and vegetable in minestrone style with olive oil
Langoustine from Bretagne in kadaif style, lime syrup and vegetables from the garden
Aïoli revisited (Provencal dish with olive oil and garlic)
Focaccia with cuttlefish ink, garden vegetables, raw vegetable shavings,
Cod brandade, citrus caviar
MAIN COURSE
Limousin veal filet with Bruccio, Corsican honey and Menton lemon juice served with arugula, seasonal vegetable millefeuille and potato from the garden
Crunchy Riez lamb with seasonal herbs, rosemary juice served with Pertuis potatoes and fresh thyme, vegetable from the garden and candied tomatoes
Half duck breast from Huartia farm with cider and roasted figs served with zucchini, creamy polenta and snacked parmesan cheese
Wild Mediterranean sea bass just seared served with seasonal vegetables and its candied lemon and basil oil
Beef Wellington fillet, morel sauce. Provence potato gratin, garden vegetables and mustard sprouts
The Vegan dish from our own organic vegetable production
Focaccia with almonds and pine nuts, tomatoes and basil – Eggplant cannelloni, grilled tofu marinated in Japanese style – Millefeuille of summer vegetables (eggplant, zucchini, peppers) – Fine potatoes with fresh thyme and fresh herb pesto
CHEESES
Slate of cheeses on a table to share
Cheeses selected by Maître Lemarié cheese maker in Aix en Provence
INSPIRATION FOR YOUR DESSERT
Our pastry chef can offer a multitude of desserts ranging from the most classic, Fraisiers, Opéra, Saint Honoré, etc. to original creations.
We also make magnificent dessert buffets with our essentials,
Lavender crème brûlée
Chocolate pudding
Panna cotta with seasonal fruits
Strawberries from the garden
Floating islands
Assortment of seasonal fruit pies
Homemade ice creams and sorbets
Fresh fruit salad
French Macarons
If you want a plate dessert here are some suggestions:
Lemon, a dessert full of freshness and pep’s.
Crisp cookie, Chantilly mascarpone lime zest, Creamy Lemon
The strawberry, a classic revisited while roundness
Sweet dough, Light vanilla cream from the islands, Provence strawberry, White chocolate velvet flocking
Rhubarb, a balanced dessert between fruit and gluttony
Shortbread, Duo of strawberry and rhubarb compote, Candied rhubarb, Creme brulee stick
Chocolive, an original and refined exceptional dessert
White chocolate reconstituted cookie, Dark chocolate oil ganache olive, Crunchy intense chocolate, Dark olives chocolate mousse from nyons