YOUR WEDDING. at the. Château de Namur. **** Hotel Training restaurant Banquet rooms Classic and inventive cooking

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1 **** Hotel Training restaurant Banquet rooms Classic and inventive cooking YOUR WEDDING at the Château de Namur Edition

Your wedding at the Château de Namur An extraordinary location Complete management of your event A single

Capacity from 50 to 150 sea ts Flowered park where you ca n have the cock tail Quality ca tering ta ilored to

Closest location to the «Maison des Mariages» of Namur Open throug hout the y ear Free Wi-Fi everywhere in

management of the ca tering : prepara tion, service, cleaning Menu printing Clea ning fee included (for a

jockey, M asters of Ceremony, balloon decora tion A rental fee may be a pplied in the case of a complete

2 Your wedding at the Château de Namur An extraordinary location Complete management of your event A single person of contact for the loca tion a nd the ca tering Several rooms available. Capacity from 50 to 150 sea ts Flowered park where you ca n have the cock tail Quality ca tering ta ilored to your wishes **** hotel with preferentia l ra te for your guests Illimited parking spaces around the castle Closest location to the «Maison des Mariages» of Namur Open throug hout the y ear Free Wi-Fi everywhere in the Châ teau de Na mur Full support Available equipment : tables, chairs,table clothes, crock ery Full management of the ca tering : prepara tion, service, cleaning Menu printing Clea ning fee included (for a normal use of the location ) Preferential accommodation ra tes Conta cts with stylists, florists, D isc- jockey, M asters of Ceremony, balloon decora tion A rental fee may be a pplied in the case of a complete rental of the Châ teau de Na mur All our prices are taxes and services included INFORMATION - BOOKING : +32(0)81/ info@chateaudenamur.com 2

Our aperitive dégustations The choice of the formula will be determined by the type of food you wish to offer to your guests and the duration of the event.

small jars, cold zakouski and warm appetizers (4 pp) Assortment of raw vegetables with cottage cheese 10 +++ Examples of jars & cold zakouskis: - Foie gras and season fruits chutney - Dill and smoked

of warm appetizers: - Assortment of dim sum and soy sauce - Oriental shrimps with sweet and sour sauce - Cheese croquettes - Poultry crunchy bites - Vietnamese mini-loempia - Chicken drumsticks

Variety of spoons (2 pp) Assortment of raw vegetables with cottage cheese 16,00 + +++ +++ Examples of spoons : - Sweet and sour scampis - Medallion of salmon with white butter sauce - Scallop with

3 Our aperitive dégustations The choice of the formula will be determined by the type of food you wish to offer to your guests and the duration of the event. Detailed decription of the dégustation (according to the market products) Price per guest Appropriate duration according to the type of dégustation Simple dégustation: ½hr 1hr 1h30 2hrs Variety of small jars, cold zakouski and warm appetizers (4 pp) Assortment of raw vegetables with cottage cheese Examples of jars & cold zakouskis: - Foie gras and season fruits chutney - Dill and smoked trout mousse - Truffle scrambled eggs - Scallop tartare - Foie gras mousse with Porto - Parmesan crème brûlée - Mountain ham and tomato bavarois - Mozarella and tomato brochette with Pesto Examples of warm appetizers: - Assortment of dim sum and soy sauce - Oriental shrimps with sweet and sour sauce - Cheese croquettes - Poultry crunchy bites - Vietnamese mini-loempia - Chicken drumsticks marinated with spices - Ham and cheese mini-quiches Mixed dégustation: ½h 1h 1h30 2hrs Variety of small jars, cold zakouski and warm appetizers (5 pp) (for examples, cf to «Simple dégustation») Variety of spoons (2 pp) Assortment of raw vegetables with cottage cheese 16, Examples of spoons : - Sweet and sour scampis - Medallion of salmon with white butter sauce - Scallop with saffron sauce safran - Snails from Namur with fresh herbs sauce - Lobster medallion with Nantua sauce - Goose foie gras with spices caramel Royal dégustation: ½h 1h 1h30 2hrs Variety of small jars, cold zakouski and warm appetizers (5 pp) Variety of spoons (2 pp) (for examples, cf to «Mixed dégustation») Soups (2 pp) Assortment of raw vegetables with cottage cheese 20, Examples of soups: - Poultry cream with carrots and coriander - Andalusian gaspacho - Cauliflower cream with shrimps - Lobster bisque Each dégustatio n is also served with c rackers and olives 3

Nos formules boissons Once you chose the type of aperitive dégustation, you can select the drinks you wish to offer your guests.

of the day (light alcohol) Selection of white and red wines Fruit juices and mineral water «Champenoise or traditional» formula: 12 17 21 24

Carlsberg & Hoegaarden wheat beer Soft drinks & mineral water Selection of white and red wines «Corkage» formula: You provide the bottles and each

4 Nos formules boissons Once you chose the type of aperitive dégustation, you can select the drinks you wish to offer your guests. Maison» formula: Description of the «cocktail» formulas Price per guest according to the duration of the cocktail ½h 1h 1h30 2hrs Cocktail of the day (light alcohol) Selection of white and red wines Fruit juices and mineral water «Champenoise or traditional» formula: Traditional method - brut blanc de blanc Selection of white and red wines Fruit juices and mineral water «Champagne» formula: Champagne Carlsberg & Hoegaarden wheat beer Soft drinks & mineral water Selection of white and red wines «Corkage» formula: You provide the bottles and each served bottle is charged Champagne (75 cl bottle) 12,50 Champagne (150 cl magnum) 25,00 Traditional Method, Crémant 10,00 Wines 10,00 Alcohols (75 cl bottle) 50,00 Alcohols (100 cl bottle) 60,00 4

5 Our menus Upon reservation, for groups of minimum 15 persons. «P r o m e n a d e» «G o u r m e t» «P r e s t i g e» «Home-made» aperitive & appetizers Cold starter Main course Desert Coffee & sweet petits-fours «Home-made» aperitive & appetizers Cold starter Warm starter Main course Desert Coffee & sweet petits-fours «Home-made» aperitive & appetizers Cold starter Warm starter Season «entremet» Main course Desert Coffee & sweet petits-fours «Découverte» wine selection Price per guest (wine selection included) 59,00 72,00 82,00 WINES formulas: 1. Win e s el ectio n acco rd i ng to t he selec ted menu ( i ncluded in t h e pr iceli s t a bove) 2. Win e s f rom the w in e li st 3. «Cork age» form ul a : o You provid e t he wine or C ham pa g ne bo tt le s o Each s erv e d bottl e : 10, 00 o Each s erv e d C ha mpagne b ottl e: 12, 50 Extras: Mi ne ra l water: 6,50 for a 1-li ter bottl e, 4,50 for a 5 0-cl bo tt le Soft dri n ks a nd fruit juic e s : 2,50 for a 20/2 5-cl bo ttl e Di ge st iv e s: a ccordi n g to t he bar p ric el i st Options (price per person) : Se aso n so up : + 5 Au t he n tic «T rou No rma n d» o r sorbe t: + 5 Plate of cured chees e s w it h se l ected wine: + 14 Wed d in g c ake in s tea d o f t he dese rt : + 5 Menus witho ut t he «homema d e» a p er it ive a nd a p p e tiz e rs : - 4 5

Nos buffets Available for groups of minimum 50 persons.

Stand up - Oysters on crushed ice - Red tuna sashimi - Norwegian salmon tartar with lime and dill - Gambas brochettes, zucchini tabbouleh with hazelnuts - Northern Sea shrimps with crunchy vegetables

poultry with oriental flavours - Coppa carpaccio with Parmesan and rocket - Nordic bread with Scottish salmon, cottage cheese and dill Assortment of cheese crostini - «Petit Beurre» tiramisu - Season

6 Nos buffets Available for groups of minimum 50 persons. According to the season and market availabilities, the propositions below may be slightly modified W a l k i n g D i n n e r «t o u t e n d é c o u v e r t e» Served for a minimum of 50 guests. Stand up - Oysters on crushed ice - Red tuna sashimi - Norwegian salmon tartar with lime and dill - Gambas brochettes, zucchini tabbouleh with hazelnuts - Northern Sea shrimps with crunchy vegetables and pine nuts - Crêpe garnished with mountain ham and artichoke tapenade - Brioche with foie gras and season fruit chutney - Foie gras crème brûlée - Beef tartare with truffles - Minced grilled poultry with oriental flavours - Coppa carpaccio with Parmesan and rocket - Nordic bread with Scottish salmon, cottage cheese and dill Assortment of cheese crostini - «Petit Beurre» tiramisu - Season fruit crème brûlée - Bailey s light mousse - Chocolate brownies - Macarons brochette - Belgian chocolate mousse Moka & sweet petits-fours buffet «P r o m e n a d e» b u f f e t Served for a minimum of 50 guests. Seated. - Variety of marinated and smoked fish - Traditional salmon «Belle-Vue» - Northern Sea shrimps - Assortment of fish terrines - Range of fine Italian and French cold cuts - Country terrines - Tomatoes mozzarella with Pesto & balsamic cream - Beef carpaccio with Parmesan - Season salads and raw vegetables - Starch - Variety of sauces and dressings Bread buns (white, brown, pains blancs, cumin ) - Season soup - Fish Waterzooï with crunchy vegetables - Lambchops with Mediterranean spices - Poultry fricassée with season flavours - Rigatone with mountain ham and truffles Pastries buffet or personalized cake Moka & sweet petits-fours buffet Wine selection and mineral water Wine selection and mineral water Cure d c h ee s e t rolley: + 10 Price per guest 59 «all-in» per person For each buffet A gla ss of h om emade c oc k tail is ser ved up on arriva l 6

Par prestation de soirée, il y a lieu d envisager des prestations présentées à la suite d un repas Nos buffets According to the type of buffet, different products are served.

«B a s i c s o u r» B u f f e t «B a s i c s w e e t» B u f f e t Basket of min i sand wiches, wr aps And nordic bread s (3 pp ) : Mountain ham, parmesan and rocket Artichoke tapenade and Coppa di

brûlée Dark chocolate mousse Bailey s mousse Chocolate profiterole Spéculoos Tiramisu Lemon meringue tartlet Chocolate brownies 12,00 per guest 8,00 per guest «C l a s s ic» b u f f e t Basket of m

7 Par prestation de soirée, il y a lieu d envisager des prestations présentées à la suite d un repas Nos buffets According to the type of buffet, different products are served. They are also different depending on the season. Our headwaiters are at your service if you wish to complete one of our formulas with specific products. «B a s i c s o u r» B u f f e t «B a s i c s w e e t» B u f f e t Basket of min i sand wiches, wr aps And nordic bread s (3 pp ) : Mountain ham, parmesan and rocket Artichoke tapenade and Coppa di Parma Northern Sea Shrimps and cucumber Scottlish smoked salmon Chorizo and olive tapenade Braised ham and semi-cured gouda Cottage cheese and fresh herbs Dessert reduct ions (2 pp) : Vanilla crème brûlée Dark chocolate mousse Bailey s mousse Chocolate profiterole Spéculoos Tiramisu Lemon meringue tartlet Chocolate brownies 12,00 per guest 8,00 per guest «C l a s s ic» b u f f e t Basket of m in i sand wiches, wr aps And nord ic bread s (3 pp ) : «Basic sour» Buffet Onion soup, cheese and croûtons Dessert redu ctions (2 p p) : «Basic sweet» Buffet Season fruit salad B u f f e t «c a m p a g n a r d» Réapprovisionné régulièrement pendant 1h30 minimum 50 personnes Cold cuts buffet: Cooked hams, sausages, duck terrine Var iety of cured cheeses: Soft and hard cheeses, washed rind cheeses, semi-cured, blue, goat cheese Fruits and r aw vegetables : Black and white grapes, mixed salad with truffle oil, melon (in season) Baker s basket: Ears braided nut bread rye bread cumin Variety of salted tarts Season fruit salad This buff et can be upgrad ed by «ba si cs» buffe ts 20,00 per guest 25,00 per guest Exclusively for buffets in the evening, following a banquet Options (price per person): Ice-c re am w e dd i ng cake: + 6 Onio n so up a nd cro uto ns : + 4 ( i nclude d i n t h e «c l assic» buff e t) 7

8 Because each event is different, drinks during the party will be charged based on retail price. Drinks fomulas Decription of the drinks formulas Price in according to the packaging, Billing upon consumption Glass Flûte Cup 75cl bottle 100cl bottle 150cl bottle «Welcome drink» : (for the new guests) Traditional method - brut blanc de blanc 8,00 Champagne 10,00 Fruit juice 2,50 «Open bar» formula: Softs drinks & fruit juices 2,50 Carlsberg on tap 2,50 Hoegaarden wheat beer on tap 2,50 Red and White wines (Château de Namur) 25,00 Other wines Traditional method - brut blanc de blanc 30,00 «House» brut Champagne 65,00 Coffee / tea 3,00 «Corkage» formula : (you provide the drinks) Upon request, cf Wine menu Champagne 12,50 25,00 Traditional method 10,00 Wines 10,00 Alcohols 50,00 60,00 Other beverages See «Open bar» f ormu la The dance The customer can freely choose the Disk Jockey. It is the responsibility of the customer to support the broadcasting fees for music (Sabam). Dance parties can be organized till maximum 4:00 AM. 8

9 GENERAL TERMS OF SALE 1. CONCLUSION OF THE CONTRACT The contract between the Château de Namur and the customer becomes final only once the customer has sent back the duly dated and signed contract to the Château de Namur with the mention "Read and approved", and has made the agreed deposit. To avoid any dispute, an acknowledgement will be issued by The Château de namur 2. BILLING The amount charged to the customer is the one agreed at the date of the contract conclusion, plus the cost of the services not originally requested by the customer but provided by the Château de Namur during the execution of the contract. When the contract is signed, the customer gives his agreement regarding the guaranteed minimum number of guests on the day of the banquet. The client will confirm in writing the number of guests no later than 48 hours (working days) before the banquet. In default of any advice, the Château de Namur cannot be held responsible for lack or inadequacy of preparation. In no case, the number of scheduled guests can be less than the minimum guaranteed to which the customer has agreed no later than 48 working days before the execution date of the contract. If the actual number of guests is higher than the guaranteed minimum, this number will be retained and invoiced. The Château de Namur can exercise its discretionary right to periodically modify the rates of its services, according to the prices in force at the date of the event 3. PAYMENT - The customer will pay 100% of the agreed price, in advance, excluding the drinks served during the party, whose price can only be determined the day of the event. - At least 13 rooms have to be booked (12 rooms + the suite offered to the newlyweds). It represents a fixed amount of per person & per night (breakfast included on basis of 2 persons by room). - Extras: Adult : 45 (breakfast included) Teenager (from 12 years old): 45 (breakfast included) Children (between 8 and 11 years old): (breakfast included) Children (between 2 and 7 years old): free Baby (less than 2 years old): free 9

10 4. TERMINATION OF THE CONTRACT A. Any contract whose object or cause would be proved incompatible with the destination of the rented premises, contrary to good morals or source of trouble to public order may be resolved unilaterally without notice or indemnity by the Château de Namur. After formal notice. B. In the absence of payment of the total or part of the amounts specified in the Payment part above, the contract can be terminated unilaterally without prejudice to the right of the Château de Namur to seek by all legal means the payment of the amounts due or to be paid as well as a compensation for the suffered prejudice. C. The Château de Namur is exempt of any responsibility in case of total or partial breach of the contract due to a fortuitous event, action of a third party or exigent circumstances, as partial or total strikes, lockout, floodings or other disaster. D. The unilateral termination of the contract by the customer involves the payment of a flat-rate indemnity which is equal to: 20% of the agreed price in case of cancelation 1 month before the execution date of the contract, 35% of the agreed price in case of cancelation 15 days before the execution date of the contract, 50% of the agreed price in case of cancelation 72 hours before the execution date of the contract, 100% of the agreed price the day of execution of the contract. E. If rooms are booked and cancelled less than 30 days before the date of the contract execution, the first night will be fully charged. 5. COURSE OF THE EVENT A. The customer will not be able to bring any drink from outside without an exceptional dispensation from the management. In this case, the Château de Namur has the right to impose corkage. B. Any project of decoration, technical installation or various layouts in the Chateau de Namur will have to comply with the regulations and safety standards in force and previously submitted to the general management of the Château de Namur for review and agreement 15 days before the date of event. Even in case of agreement, the customer does not have the authorization to drill in the walls, floors and coatings by any means or apply posters or papers using sticking products on the walls, ceilings or floors of the premises of the Château de Namur. C. Upon expiry of the contract, the customer will have to remove at his own expenses the various materials, effects, documentation and equipment brought to the Château de Namur by his request. D. The customer agrees to return all the leased equipment. In case of deterioration or failure of restitution, a refund will be requested. 6. RESPONSIBILITY & INSURANCE A. Until the expiry of the contract, the Château de Namur will assume responsibility for clothing and personal belongings (excluding all luggage, bulky parcels, jewelery and valuables) duly deposited in the cloakroom of the Château de Namur. B. The Château de Namur is not responsible for the belongings and possessions left in the banquet rooms. C. The particular security relating to events and exhibitions where natural persons require qualified staff complementary to the one of the Château de Namur must be provided by the customer with a prior written agreement from the management of the Château de Namur. In this case, the customer must submit the list of agent names to the management of the Château de Namur and also take out an insurance policy covering these additional risks in order to prevent customers of the Château de Namur of any possible damage. The proof of subscription of such insurance must be provided by the customer. D. Except in the case where the fault of the Château de Namur or its constituents is duly proved, the client will be liable alone for any bodily or material damage that occurred during the execution of the contract. If the customer thinks it is necessary, he will subscribe insurance to his exclusive expenses. This clause includes night watchmen. The proof of subscription of such insurance must be provided by the customer. E. Any damages whatsoever suffered by the Château de Namur or its constituents as a result of the execution of the contract will be notified to the customer by the Château de Namur within 72 hours after the expiry of the contract. F. In the absence of a fault duly proved by the Château de Namur or its constituents, the customer will be liable for all damages whatsoever, suffered by the equipment, effects, documentation and equipment of any kind, belonging to him and brought at the customer s request for the execution of the contract. Any protest must be made in writing within 48 hours after the end of the event to the person in charge of the management 7. JURISDICTION In the event of a dispute arising both in the interpretation and in the execution of this contract, exclusive jurisdiction is given to the Court of Namur, the place where the service is performed. 8. SIMULTANEOUS INTERPRETATION, BROADCASTING EQUIPMENT, SOUND SYSTEM The customer agrees to return all the rented appliances. In case of deterioration or non-return, refund will be required. A complete testing of the equipment proving the correct operation of the devices will be carried out as soon as the room is taken over. 9. COPYRIGHT For any music, orchestra, recordings, performances, a statement must be submitted by the customer to the SABAM. The authorization given by the SABAM will be produced by the customer at least 10 days before the scheduled date of the event. 10. DISPUTES Under penalty of nullity, any dispute must be formulated in writing within 48 hours after the event. 10

11 Hôtel**** - Restaurant d application Avenue de l Ermitage, 1 à 5000 NAMUR +32(0)81/ (0)81/ info@chateaudenamur.com 11

H o t e l * * * * - C l a s s i c & i n v e n t i v e c u i s i n e M e e t i n g r o o m s. Château de Namur

H o t e l * * * * - C l a s s i c & i n v e n t i v e c u i s i n e M e e t i n g r o o m s Château de Namur INCENTIVE 2018 Château de Namur An amazing location to organize conferences 24 rooms & 5 junior