Some menu suggestions for a cocktail, a banquet....
Gourmet Cocktail
(€48 per person, including regional wines and mineral water)
Savouries
- Gazpacho Andalou with croutons
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- Cream of seasonal vegetables
- Cream of shellfish
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Small dishes
- Smoked trout and cucumber with fresh white cheese
- Vegetables marinated in ginger
- Lobster and green peas
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- Pork fillet Mignon Apicius-style
- Beef in aromatic herb vinaigrette
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Toasts and sandwiches
- Quail's egg and tomato
- Club sandwich
- Pain Bagnat with tuna
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- Duck with orange
- Potted red mullet flavoured with mustard
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Skewers
- Melon and water melon with uncooked ham
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Bread loaf surprise
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- Cocktail of large prawns with pineapple
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Warm savouries
- Focaccio with olives and pistou
- Tomato and mustard tart
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Buffet
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- Fresh and ripened cheeses
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Sweets and desserts
- Duet of chocolate and lime
- Blanc-mange with raspberry coulis
- Tiramisu with fresh fruit
- Light cinnamon cream with pears in wine
- Clafoutis with apricots
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- Mini-baba with exotic fruits, light cream
- Chocolate brownies and peach gazpacho
- Light vanilla-strawberry cream, small macaroons
- Rice pudding à l'Impératrice, strawberries
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Dinner at La Barbacane
(€105 per person, including regional wines)
Appetizer
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Thin tart with mild onions and preserved turnips, pan-fried foie gras
or
Large roasted prawns and crispy semolina with parmesan and fresh tomatoes
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Grilled sea bass tournedos, anchovy butter and mashed potatoes
or
Roasted rack of lamb breaded with herbs, polenta with chanterelles
or
Vegan dish
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Fresh and ripened cheeses
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Pre-Dessert
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Chocolate dome with chocolate-arabica slivers, salted-butter caramel ice cream
ou
Creamy fresh white cheese with basil and fresh fruit, white sesame seed biscuit
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