Your wedding at Golf Country Club Cannes Mougins

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1 Your wedding at Golf Country Club Cannes Mougins The know-how of our Michelin starred Chef in the prestigious Golf Country Club Alicia GRIMBERT Sales Executive Seminars & Banqueting HOTEL RESTAURANT SPA 1

2 Golf Country Club Cannes Mougins Le Mas Candille 5* Relais & Châteaux Hotel and the Golf Country Club Cannes Mougins combine their excellence and expertise to offer you an unforgettable moment in the charm of the Country Club on your special day. This historic and elegant Club provides an ideal place to welcome your guests and celebrate your wedding. The Salon Golf can be personalised to suit your style and requirements and comfortably holds 70 to 250 people. We suggest a cocktail served on the terrace, followed by diner elaborated by our Michelin starred Chef David Chauvac, served in the reception room with views over the golf course. Le Mas Candille is at your disposal just 5 minutes away to accommodate your guests and the wedding party. (Please ask for a quote). HOTEL RESTAURANT SPA 2

3 Aperitif To welcome your guests, we suggest you different places: o The restaurant Le Candille s terrace if the weather permitting or at the bar. o The petanque ground shadowy and rimmed of wrought iron arcs. o The Candille Paradise rimmed of olive tree and lawn. o Our Pergola s terrace, next to our overflowing pool. An half hour Open Bar: Champagne or Royal Kir: 30 per person Various alcohols: 35 per person - Martini, Campari, Gin Gordon s, Vodka Absolut, Whisky J&B Full Open Bar: 40 per person - Champagne - Various alcohols, Martini, Campari, Gin Gordon s, Vodka Absolut, Whisky J&B 1 hour Open Bar: Champagne or Royal Kir: 50 per person Various alcohols: 55 per person Martini, Campari, Gin Gordon s, Vodka Absolut, Whisky J&B Full Open Bar: 60 per person - Champagne - Various alcohols, Martini, Campari, Gin Gordon s, Vodka Absolut, Whisky J&B Our open bars are served with juices, mineral waters and appetizers. HOTEL RESTAURANT SPA 3

4 Champagne A La Carte As an example: Champagne Laurent Perrier Brut: 100 per bottle Champagne Deutz Brut Classic : 13 la per bottle Champagne Moët & Chandon Brut Impérial: 170 per bottle For a wider choice of champagne, please contact us. If you want to bring your Champagne, please notice a corkage fee of 2v per bottle of 75cl opened will apply to cover glassmaking, service and storage charges. You will find below a selection of canapés for information purposes only; as they vary depending on seasonal products. As an example Savoury puff pastries (3.50 each) Pistou financier Tomato confit shortbread biscuit Olive pound cake Canapés (3.50 each) Smoked salmon tartar with dill cream Aubergine dip and mozzarella Cherry tomato in surprise, mini ratatouille and pistou Quail s egg with truffle HOTEL RESTAURANT SPA 4

5 Verrines (4.50 each) Asparagus bavarois with foie gras Fondant potato and escargot with chive butter Queen scallop crème parmentière Zakouskis Asian (4.50 each) Chicken or shrimp spring rolls, soy sauce Vegetable samosas Spiced duck cigar Old-fashioned polenta with truffles Tempura shrimp tandoori We recommend you a selection of 6 canapés for one hour open bar. HOTEL RESTAURANT SPA 5

6 Lunch/Diner Our starred Chef David Chauvac will take you through a discovery of his flavours and suggests a wedding menu specially made for you, according to your budget, culinary preferences and seasonal products (beverages, cocktail, entertainment and decoration excluded). Our Michelin Star restaurant suggests from 3 to 8 dishes, starting from 80 per person, beverages excluded. For your dessert, a pièce montée (wedding cake) made from filled choux buns held together with caramel or a regular cake can be realized by our pastry Chef, as a replacement or a supplement of the individual dessert, starting from 15 per person. The composition of the menus changes regularly according to seasonal fresh products and Chef s inspiration. As an example: Appetiser Crayfish demoiselles in mille-feuille of avocado and kiwi fruit Slow-cooked gilthead sea bream in aigo boulido Provençal broth, mashed vegetables with sweet garlic Fillet of lamb scented with savory, fried chick pea panisse and white aubergine caviar Selection of cheeses from our cheese maker Gourmandise Candille HOTEL RESTAURANT SPA 6

7 For the children under 12 years old, we suggest the following menu at 45 per child, beverages included: As an example Melon and slice of San Daniele Or Tomato and mozzarella with basil * Boneless chicken breast Or Gilthead bream fillet * Dessert 2 sodas and mineral water HOTEL RESTAURANT SPA 7

8 Candille Cocktail Reception Our Chef, David Chauvac, suggests you the following cocktail reception package priced at 160 per person, beverages included. For other cocktail reception packages, please contact us. As an example 10 pieces per person, verrines and canapés Sushi and maki, quinoa and chicken salad, foie gras-apricot crème brûlée, red mullet fillet basquaise, snow crab and avocado guacamole, beef tartar, bayaldi duckling fillet, oysters, beef samosa, chicken spring roll, shrimp spring roll 2 hot buffets, attended by the Chef and his sous-chef Old-fashioned polenta with truffles + Choice of: Soba soup, Thai bouillon with queen scallops OR Selection of braised fish, sautéed early vegetables with olives, served whole for cutting OR Veal cooked at low temperature in morel cappuccino Selection of aged cheeses, cut on-site by Le Mas Candille staff. Pastry buffet with selection of 5 items per person Strawberry soup with basil, macaroon, raspberry tart, pistachio panacotta, fruit piña colada ½ bottle of wine, mineral water, fruit juices and a glass of champagne served during the dessert This canapé selection is presented for information purposes only. The composition of cocktail buffets is based on the fresh seasonal produce available and the Chef s inspiration. HOTEL RESTAURANT SPA 8

9 Entertainment Note that the musical entertainment cannot last after 3 AM For the DJ and music, we invite you to contact: Mr Jean-Charles Cohen jcanne@wanadoo.fr For the staff s meal, we suggest a 2 main courses menu at 45 per person, mineral water and coffee included. Decoration To personalize your reception, we would be pleased to print individual menus and to customize them following your instructions (text/photo). We can also take care of the floral decoration for your tables, from 30 per middle table piece (indicative rate). Another possibility is for you to bring your own flowers. Various Information Privatization of the Country Club for the event: 5000 HT If you wish to continue your reception after the dinner, please note that an extra cost will be charged. For your information: 1 waiter is necessary for 10 guests. Cost for a waiter: 30 per hour HOTEL RESTAURANT SPA 9

10 Brunch Le Mas Candille suggests you the Brunch menu at 100 per person. Our Executive Chef has made a selection of savory and sweet, warm and cold dishes. The Brunch menu: 1 glass of champagne + 2 glasses of wine per person Mineral Water, Coffee, Tea, Fruits juices (orange and grapefruit) Breads assortment (baguette, wheat bread, sandwich loaf) Jam (strawberry, raspberry, apricot, orange), Honey Viennese Pastries Tomato/Mozzarella Cheeses Assortment Cooked Meats Selection Scrambled eggs Hot main plate (choice fish or meat to be defined before) Plate of fresh fruits slices Natural and fruits yoghurts Pastries HOTEL RESTAURANT SPA 10

11 Accommodation Between the Mas, the Bastide and the Villa Candille, there are 39 rooms and 7 suites each one unique and spacious. Le Mas 19 Classic and Traditional rooms in the 18 th -century Provencal Mas, All carefully restored: cozy, intimate rooms, from 25 to 28 sqm (some with a terrace or a garden with panoramic view on Grasse and the Pre-Alps Mountains), The Classic rooms offer a view of the gardens of the hotel, The Tradition rooms offer panoramic view on Grasse and the Alpines Mountains. HOTEL RESTAURANT SPA 11

12 La Bastide 19 Superior and Deluxe rooms in a building designed to blend into the environment of the ground, The rooms are more spacious, from 35 to 38 sqm and modern, Deluxe rooms have a view of Grasse and of the Pre-Alps moutains. The Superior rooms have a view on the gardens of the hotel, Each room has a unique interior design. All rooms combine antiques and unique works of art with state-of-the-art amenities that have been perfectly adapted to contemporary living and business needs, The bathrooms are very comfortable with foster products/welcoming and multi jet shower cubicles. Grey marble for the Bastide bathrooms which have television screen integrated in the mirror above basins. HOTEL RESTAURANT SPA 12

13 La Villa Candille 4 Deluxe Suites of 70 sqm and 2 Superior Suites of 55 sqm, with terraces of 40 and 25 sqm. 2 suites Supérieures de 55 m2 - terrasse 25 m2. The living areas are warm and well-lit, with the traditional, contemporary, and timeless charm of a family home. Traditional furnishings are paired with designer touches. The suites are ideals for leisure stay, in family or professional: a big hall with cloakroom and private bathroom, a lounge with dining room for 4 among them (can be used as an assembly room), spacious rooms, dressing, a bathroom with big bathtub and a spacious shower. The suits have : flat screen, ipod docking station, minibar and free Wifi HOTEL RESTAURANT SPA 13

14 2015 Rates (Euros) Le Mas Candille has been a member of Relais & Châteaux since 2004 Low Season February March November December & Peak Season April June September & October High Season July & August Classic Room Traditional Room Superior Room Deluxe Room Bastide Suite Superior Suite (55 m²) Deluxe Suite (70 m²) Rates (Euro) Per Room, Per Night + City Tax : 1.50 per person per day + Breakfast : per person Low season*: 06/02 to 23/04 included & 11/10 to 24/12 included Middle season*: 24/04 to 9/07 included & 06/09 to 10/10 included High season*: 10/07 au/to 05/09 included *Except congress period HOTEL RESTAURANT SPA 14