• Additional services

Minimum 30 people

Renaissance buffet

entrées

• Smoked salmon “graved lax”, pain de campagne
• Salmon Bellevue
• Shellfish tartare with avocado cream
• Duck à l'orange terrine
• Pâté en croûte au Riesling
• Veal steak in ginger honey
• Beef carpaccio with old Parmesan shavings
• Italian ham with seasonal melon

fresh salad buffet

• Seafood salad à la vendéenne
• Tomato, mozzarella and basil salad
• Mushrooms à la grècque
• Alsatian cervelat salad
• Selection of three seasonal crudités

sauces

• tartare, cocktail au cognac, herb mayonnaise and shallot vinaigrette

hot dish options

• Medallion of pike-perch roast in its skin, Riesling cream sauce, exotic rice selection

Or

• Roasted loin of veal, in a port and shallot gravy
  Grated potatoes sprinkled with chopped parsley, broccoli in a roast almond butter

Or

• Suprême of Alsace farm poularde au Pinot Blanc,
  carrot and turnip sticks with farm-churned butter, 
  pommes boulangères
  

A selection of locally sourced cheeses

• Brie, Munster, Reblochon, goat’s cheese and Bleu de Bresse
• Salad and walnut rolls

deserts

• Lemon, pear and white cheese tarts
• Soufflé with glazed morello cherries  
• Seasonal fruit salad with kirsch
• Iles flottantes with orange zest cream
• Traditional chocolate mousse

Garden of the Senses buffet

cold buffet

• Oysters on ice (from September to April) with a shallot and lemon vinaigrette
  Or terrine of monkfish in a watercress sauce (from May to August)
• Individual crab cocktail
• Platter of herb-marinated smoked salmon
• Vine tomatoes stuffed with Zeebrugge shrimps
• Medallion of duck foie gras with brioche rolls
• Pigeon and dried fruit terrine
• Serrano ham with seasonal melon
• Médaillon of poularde with port jelly

fresh salad buffet

• Celery and crayfish tail salad 
• Artichoke heart salad niçoise
• Tomato, feta and basil salad with virgin olive oil
• Beef salad à la luxembourgeoise
• Selection of three seasonal crudités

sauces

• tartare, cocktail au cognac, herb mayonnaise and shallot vinaigrette

hot dishes options

• Buffet-carved roast Luxembourg sirloin steak, 
  truffle oil jus, 
  potato pancake with chives

or

• Monkfish in a Chablis sauce, 
  Brunoise of baby vegetables and Camargue rice

or

• Or loin of lamb roasted in herbs
  Provençale tomatoes

A selection of locally sourced cheeses

• Brie, Munster, Roquefort, Valencay, Tomme de Savoie
• Mixed salad and basket of walnut rolls

desserts

• Selection of 3 seasonal fruit patisseries 
• Crêpe filled with Cointreau mousse
• Chocolate and coffee opera cake
• Pineapple with Martinique rum
• Profiteroles with chocolate sauce