Cocktail reception
REFRESHMENT
Iced tea
Lemon, cucumber and mint scented water
Still and carbonated waters
Cardboard cups and multicoloured straws
(Glassware option instead of cups)
THE APERITIF COCKTAIL
~ 18 salted pieces/person ~
COLD SOFAS
Fennel and smoked salmon shortbread
Foie gras au naturel
Shrimp roll with mint and crunchy carrot
Skewer of mozzarella tomatoes and basil
Fresh peas with mint
So fresh" basil and sprout cornet
Bluefin Tuna and Sesame Tataki
Tomato and basil gazpacho
Mini bouillabaisse revisited
Vegetable Aïoli
California sea bream mango
HOT PARTS
Vongole risotto croquette
Vegetable Samosa with curry
Poultry cigar Thai style
Skewer of prawns in kadaif
Fish and chips with tarragon
Falafel, yoghurt and cumin sauce
SANDWICHES
Mini pretzel, smoked chicken and rocket pesto
Mini Swedish bread with smoked salmon and lime
Mini focaccia mozzarella and raw ham
The real Pan Bagnat
CULINARY WORKSHOPS
~ 3 workshops to choose from ~
ANIMATION PLANCHA
Large cuttlefish a la plancha
Prawns in parsley sauce
Tuna picatta one-sided
ANIMATION FOIE GRAS
Escalope of foie gras, briochin with figs
Terrine of semi-cooked foie gras and farmhouse bread
PRIME RIB WORKSHOP
Cutting in front of the guests
MOZZARELLA & TOMATO BAR ANIMATION
Assorted tomatoes (Green Zebra, Coeur de Bœuf, Crimean Black)
Assorted mozzarella (braided, smoked, di bufala)
AOC olive oil
THE SMOKEHOUSE WORKSHOP
Smoked fish in front of the guests
ANIMATION PLANCHA DU BOUCHER
Duck fillet with spices
Iberian Pluma
Sisteron lamb with thyme flower
HAM ANIMATION
Cutting of Serrano Teruel ham - 20 months of maturing - in front of the guests
Cressins & salted butter
OYSTER BAR
Lemon, sliced bread and salted butter
CEVICHE WORKSHOP (on crushed ice)
Ceviche of sea bream, salmon and scallops
Seasoning: beetroot/xeres, vanilla/lime and citrus/ginger
Toasted pine nuts and bread
GRANITA WORKSHOP
Melon basil
Courgette with mint
PROVENÇAL FRITTERS
Courgette flower, aubergine ... served in cones
THE DESSERT
~ 6 sweet pieces / person ~
LES VERRINES 2/ person
Fruit netting
Small pot of chocolate cream
MIGNARDISES 3/ pers
Chouquette with whipped cream
Mini macaroon
Hazelnut and praline biscuit
Pistachio Raspberry Financier
Choco cabbage
ASSEMBLED PARTS 1/person
Choux or macaroons
Open bar at the end of the evening: (excluding alcohol) Soft, glassware, bartender
Nespresso coffee
Self-service, at your discretion &.
Tea and infusion Mariage Frères
OPTIONAL - SNACKING
~ On a 100 person basis ~
Cheeseburger / hot dog entertainment
Panini / croque monsieur animation
Country assortment (cold cuts and cheese)
Sweet or savoury popcorn
Pancakes & Waffles
Frozen yogurt, red fruit coulis
Granita machine (crushed ice) Get or strawberry lemon vodka
Cocktail bar - 3 cocktails to choose from - minimum base 100 glasses
GENERAL CONDITIONS
INCLUDED
Still and sparkling mineral water, soft drinks and fruit juices at your discretion
Small equipment, ashtray, ice bucket, etc.
High quality glassware
Tablecloths for sideboards made of bench fabric
The presence of a maître d' and his team (1 / 20 pers) without limitation of hours
The presence of a kitchen team with its own equipment
CHILDREN'S BUFFET
Mini ham lunch bread
Mini lunch bread with cream cheese
Tomato and mozzarella brochette
Pizza tray - Minis feuilletés
Mini chocolate fondant
Fresh fruit skewers
Soft drinks at your discretion
TASTING
We receive up to 6 people for tasting by appointment, at lunchtime from Monday to Friday.
The tasting is charged at 60€ / person.
It is deducted from the final invoice if the reception is signed with Fleur de Sel.
Wine and champagne provided by the client (without corkage fee)
2090, Route de la Légion 13400 Aubagne
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