{"id":1600,"date":"2021-05-31T12:03:25","date_gmt":"2021-05-31T10:03:25","guid":{"rendered":"https:\/\/www.fleurdesel-traiteur.fr\/?page_id=1600"},"modified":"2025-12-18T13:56:36","modified_gmt":"2025-12-18T12:56:36","slug":"menu-saveur","status":"publish","type":"page","link":"https:\/\/www.fleurdesel-traiteur.fr\/en\/traiteur-mariage-marseille\/menu-saveur\/","title":{"rendered":"Flavour Menu"},"content":{"rendered":"
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TASTE MENU<\/h1>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tCocktail aperitif\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t
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REFRESHMENT<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Iced tea<\/p>

Lemon, cucumber and mint scented water \u00a0<\/p>

Eaux min\u00e9rales plates et gazeuses<\/p>

Glassware<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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THE APERITIF COCKTAIL<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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~ 20 pieces ( 14 pieces + 6 workshop pieces) ~<\/i><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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THE COLD<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Shrimp roll with mint and crunchy carrot
Foie gras au naturel
So fresh cornet
Beetroot & carrot mirror
Charcoal, tomato & beef bread
Mini bouillabaisse revisited
Vegetable A\u00efoli
Radis & houmous de f\u00e9vette
Tartelette fa\u00e7on panacotta de fenouil
Mi-cuit de thon et marinade Japonaise
Tartelette fa\u00e7on tatin de tomates<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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THE WARM<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Skewer of prawns in kadaif
Fish and chips with tarragon
The real mini burger
Panissaladi\u00e8re
Croque monsieur with truffles<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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CULINARY WORKSHOPS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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~ 3 workshops to choose from ~<\/i><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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ATELIER JAMBON CRU<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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D\u00e9coupe de jambon Serrano Teruel \u2013 20 mois d\u2019affinage
Cressins & salted butter<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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ATELIER MOZZARELLA & TOMATES BAR<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Assorted tomatoes (Green Zebra, Beefheart, Crimean Black)
Assortiment de mozzarella (tress\u00e9e, fum\u00e9, Di Buffala)
AOC olive oil<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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ATELIER TARTARE DE POISSON<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Pr\u00e9par\u00e9 devant vos invit\u00e9s avec ses condiments
Tartare de saumon et loup
Fruits frais, c\u00e9bette, piment d’Espelette, citron vert \u2026<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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ATELIER PLANCHA DU BOUCHER<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Duck fillet with spices
Iberian Pluma
Beef garlic and parsley<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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ANIMATION PLANCHA DE LA MER<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Octopus a la plancha
Prawns in parsley sauce
Tuna picatta one-sided<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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NOTRE FOUR A PIZZA<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Pizza v\u00e9g\u00e9: Tomate fraiche, roquette, artichauts, parmesan
Pizza cr\u00e8me de truffe: Jambon de Parme et mozzarella Fior di Latte<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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PRIME RIB WORKSHOP\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Cuisson en direct devant les convives
Sauce tartare, moutarde \u00e0 l\u2019ancienne<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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BAR A HUITRES\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Lemon, sliced bread and salted butter<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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ATELIER BEIGNETS PROVENCAUX<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Fleurs de courgette et aubergines<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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ATELIER FOCACCIA<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Focaccia maison, huile d\u2019olive herbe de Provence et Fleur de sel
Accompagnements : Concass\u00e9 tomates, chiffonnade de Mortadelle,
Oignons confits, Mozzarella Stracciatella<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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THE SMOKEHOUSE WORKSHOP<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Poissons fum\u00e9s
Fleur de sel, huile d\u2019olives et pain grill\u00e9<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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ATELIER BOUILLABAISSE<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Rouille, safran et pomme de terre
Siphon mascarpone et \u00e9mulsion de bouillabaisse<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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ATELIER FOIE GRAS <\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Escalope of foie gras, briochin with figs
Terrine of semi-cooked foie gras and farmhouse bread<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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ATELIER \u0152UF PARFAIT<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Piperade de l\u00e9gumes et siphon parmesan<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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THE APPETIZER<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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~ Optional at extra cost ~<\/i><\/b><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Gaspacho de tomates, brousse du Rove, sorbet \u00e0 l\u2019huile d\u2019olive
Or
Ceviche de daurade, agrumes et herbes fraiches, cocktail passion
Or
Tagliata de b\u0153uf, caramel de tomate, vieux parmesan, c\u00e2pres<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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LE PLAT PRINCIPAL <\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Wild wolf back,
Risotto with shellfish and green asparagus, herb juice
Or
St Pierre bouillabaisse style,
Homemade saffron potato and rouille
Or
Veal medallion with morels,
Mille-feuilles of vegetables & polenta au gratin with parmesan
Or
Black Angus beef fillet with Taggiasche olives,
Artichokes in barigoule & rosemary potatoes
Or
With supplement<\/b><\/i>
Cutting by one of the guests, accompanied by a chef de rang
Dish presented on its wooden board on a pedestal table, accompaniments placed on the table:
Spit-roasted veal loin
Vegetable mille-feuilles with crushed apples and basil<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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CHEESE<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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SLATE OF MATURE CHEESES <\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Comt\u00e9 18 mois, Bleu du Vercors, Morbier du Jura, Camembert
au lait cru, Picodon d\u2019Ard\u00e8che
Mesclun ni\u00e7ois served on a plate with fig jam and salted butter<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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VACHERIN MONT D\u2019OR EN BRIOCHE<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Roquette et r\u00e9duction de balsamique<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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THE DESSERT\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
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FORMULE N\u00b01 : LE DESSERT A L\u2019ASSIETTE<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Grand Cru cocoa shortbread, 3 choco cream, crunchy fleur de sel biscuit
Or
L\u2019abricot thym, moelleux amande, infusion au thym, confit d\u2019abricots
Or
Pavlova with red fruits and basil sorbet<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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FORMULA N\u00b02 : THE PATISSERIES BUFFET 3\/ pers <\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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With supplement<\/i><\/b>
Format requiring a return to the table
Raspberry shortbread tart
Passion\/vanilla cake
Grandma's chocolate cake
Strawberry \/ pistachio tart
Yuzu lemon pie with Italian meringue
Chocolate Trianon<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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FORMULA N\u00b03 : THE FINGERS FOOD BUFFET 5\/ pers<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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With supplement<\/i><\/b>
Mignardises and verrines format, no need to return to the table
Tartelette citron meringu\u00e9
Tartelette fruits rouges
Tartelette fruits de saison
Nage de fruits infus\u00e9e \u00e0 la menthe
Mousse au chocolat, streusel noisette cacao et fleur de sel
Tiramisu au caf\u00e9<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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THE NIGHT BAR<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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ASSEMBLED PARTS<\/span>
Pi\u00e8ce mont\u00e9e de Choux (1\/pers)<\/p>

With supplement<\/i><\/b>
Pavlova G\u00e9ante (1m de diam\u00e8tre)
ou
Tarte au fruits rouge G\u00e9ante (1m de diam\u00e8tre)<\/p>

Open bar at the end of the evening: (excluding alcohol) Soft, glassware, bartender
Caf\u00e9\u00a0 &\u00a0mignardises
Self-service, at your discretion
&
Tea and infusion Mariage Fr\u00e8re<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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OPTIONAL - SNACKING<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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~ On a 100 person basis ~<\/i><\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Cheese Burger \/ Hot Dog animation
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<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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GENERAL CONDITIONS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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INCLUDED<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Pain tranch\u00e9 au diner
Still and sparkling mineral water (glass bottles at dinner)
Small table equipment, ashtrays, ice buckets, etc.
La vaisselle et verrerie
The tablecloth and napkin bench
La pr\u00e9sence d\u2019un ma\u00eetre d\u2019h\u00f4tel et son \u00e9quipe (1 \/ 15 pers)
D\u00e9but de service \u00e0 partir de 18h00 jusqu\u2019\u00e0 4h00 du matin
The presence of a chef and a kitchen team with its equipment<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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SERVICE PROVIDERS MENU<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Free for up to 8 people (furniture not included)
Menu identical to that of the guests<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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CHILDREN'S MENUS & NANNIES<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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Available up to 10% of the number of adults (excluding furniture)
Chicken nuggets & potatoes - Chocolate fondant<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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TASTING<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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We receive up to 6 people for tasting by appointment, at lunchtime from Monday to Friday.
The tasting is charged at 60\u20ac \/ 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)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tCocktail dinatoire ><\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

MENU SAVEUR Rafraichissement Cocktail ap\u00e9ritif Ateliers culinaires Mise en bouche Plat principal & le fromage Dessert Bar de nuit Snacking Conditions g\u00e9n\u00e9rales LE RAFRAICHISSEMENT Th\u00e9 glac\u00e9 Eau parfum\u00e9e citron, concombre, menthe \u00a0 Eaux min\u00e9rales plates et gazeuses Verrerie LE COCKTAIL AP\u00c9RITIF ~ 20 pi\u00e8ces ( 14 pi\u00e8ces + 6 pi\u00e8ces d\u2019atelier) ~ LE FROID Crevette […]<\/p>","protected":false},"author":7,"featured_media":0,"parent":763,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-1600","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.fleurdesel-traiteur.fr\/en\/wp-json\/wp\/v2\/pages\/1600","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fleurdesel-traiteur.fr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.fleurdesel-traiteur.fr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.fleurdesel-traiteur.fr\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fleurdesel-traiteur.fr\/en\/wp-json\/wp\/v2\/comments?post=1600"}],"version-history":[{"count":276,"href":"https:\/\/www.fleurdesel-traiteur.fr\/en\/wp-json\/wp\/v2\/pages\/1600\/revisions"}],"predecessor-version":[{"id":8119,"href":"https:\/\/www.fleurdesel-traiteur.fr\/en\/wp-json\/wp\/v2\/pages\/1600\/revisions\/8119"}],"up":[{"embeddable":true,"href":"https:\/\/www.fleurdesel-traiteur.fr\/en\/wp-json\/wp\/v2\/pages\/763"}],"wp:attachment":[{"href":"https:\/\/www.fleurdesel-traiteur.fr\/en\/wp-json\/wp\/v2\/media?parent=1600"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}