COCKTAILS & BANQUETING

Transcription

1 COCKTAILS & BANQUETING

2 AT YOUR SERVICE Sales department (0) conference.divonne@partouche.com Apéritifs - Drinks a la carte & Open bars Canapés a la carte...7 Lunch and dinner cocktails...9 "Léman" menu...11 We have designed a range of services for you, down in the slightest detail that will guarantee the success of a special moment for you and your guests. The exceptional setting of the Domaine de Divonne with its reception rooms, gardens and its splendid view over the Alps, makes the discreet luxury of the Art Déco style even more charming. "Gourmand" menu...13 "Premium" buffet...15 "Prestige" buffet "Léman" buffet "Gourmand" buffet "Gourmet" buffet "Rôtisserie" buffet Wine selection...26 Personalized services...27

3 Aperitifs - Drinks All our drinks are served with savoury nibbles. A LA CARTE: Per glass Kir Royal (12 cl)... 12,00 Soft drinks (25 cl)... 3,50 Digestifs and spirits (4 cl)... 7,00 Glass of Champagne (12 cl)... 12,00 Per bottle Champagne Jacquart brut (75 cl)... 69,00 Champagne Laurent Perrier (75 cl)... 75,00 White wine, red wine (75 cl)... from 25,00 Bottle of Whisky, Gin, Vodka (70 cl)... 99,00 Beer (25 cl)... 4,00 Jug of fruit juice (1 l)... 14,00 Mineral water (1 l)... 5,00 OPEN BARS (price per person) OPEN BRASSERIE with white or red Martini, Campari, white wine, red wine, beer, fruit juices, sodas, mineral water...1/2 hour: 14, hour: 20,00 TRADITIONAL OPEN BAR with white or red Martini, Campari, Whisky, Vodka, Gin, white wine, red wine, beer, fruit juices, sodas, mineral water...1/2 hour: 16, hour: 26,00 CHAMPAGNE OPEN BAR with Champagne, fruit juices, sodas, mineral water...1/2 hour: 25, hour: 35,00 PRESTIGE OPEN BAR with Champagne, white or red Martini, Campari, Whisky, Vodka, Gin, white wine, red wine, beer, fruit juices, sodas, mineral water...1/2 hour: 28, hour : 40,00 GOURMET OPEN BAR 1/2 h (price per person) With Martini blanc ou rouge, Campari, Whisky, Vodka, Gin, white wine, red wine, beer, fruit juices, sodas, mineral waters. Cassolettes, cold, warm and sweet canapés. Number of pieces at your choice : 4 pieces... 20,00 6 pieces... 24,00 8 pieces... 28,00 10 pieces... 30,00 5

4 Canapés - À la carte Lunch and dinner cocktails 30 people minimum. 2,50 per piece The following details will be revised according to THE CASSOLETTES Greek-style salad Scallop tartare with citronella and chive Avocado mousse and tomato tartare Provence-style verrine, yogurt cream sauce Salmon tartare with Avruga roe Seasonal gaspacho COLD CANAPÉS Smoked salmon Opera with lime Vitello tonnato-style beef rolls Tuna kebab with soya beans, sesame and wasabi Baby tomato and mozzarella kebab Blinis with foie gras or smoked salmon Selection of sushis, California rolls and maki rolls Stuffed bagel Sandwiches HOT CANAPÉS Brioche patty with snail or scallop Chicken nem Chicken yakitori kebab Duck & apricot kebab Small burger Small croque-monsieur with salmon or chicken Small pizza or small quiche Fish cake Fried fritter prawn SWEET CANAPÉS Fresh fruits kebab The Coco-Mango Tiramisu Saint-Tropez style tartlet Royal chocolat dessert Vanilla-raspberry dessert 49 for 20 pieces The following details will be revised according to THE CASSOLETTES Greek-style salad Scallop tartare with citronella and chive Avocado mousse and tomato tartare Provence-style verrine, yogurt cream sauce Salmon tartare with Avruga roe Seasonal gaspacho COLD CANAPÉS Smoked salmon Opera with lime Vitello tonnato-style beef rolls Tuna kebab with soya beans, sesame and wasabi Baby tomato and mozzarella kebab Blinis with foie gras or smoked salmon Selection of sushis, California rolls and maki rolls Stuffed bagel Sandwiches HOT CANAPÉS Brioche patty with snail or scallop Chicken nem Chicken yakitori kebab Duck & apricot kebab Small burger Small croque-monsieur with salmon or chicken Small pizza or small quiche Fish cake Fried fritter prawn SWEET CANAPÉS Fresh fruits on skewer The Coco-Mango Tiramisu Saint-Tropez style tartlet Royal chocolat dessert Vanilla-raspberry dessert 6 7

5 "Léman" Menu 8 people minimum. "Gourmand" Menu 8 people minimum. 49 The following details will be revised according to A unique menu should be STARTERS Smoked salmon & crab cannelloni, lemon cream and baby salad leaves ou Wild mushrooms in a flaky pastry crust or Beef carpaccio, parmesan and rocket salad or Breaded goat s cheese with coco vinaigrette, young salad leaves and cherry tomatoes HOT DISHES Slowly cooked rump of veal, potato blinis and mixed diced vegetables or Chicken tenderloin with tagliatelle and port wine sauce or Fillet of gilt-head bream on plancha, vegetable mousse and olive oil sauce with lemon or Back of cod in a chorizo crust, coarsely chopped tomatoes and potato preserve Coco Mango: iced coconut mousse with mango or Iced nougat with red fruit coulis or Marinated pineapple with spices & coconut sorbet or Pear tart with salted butter caramel sauce and ice cream with pecan nuts 59 The following details will be revised according to A unique menu should be A white wine kir* with 2 canapés per person STARTERS Home-made pâté in pastry crust with condiments or Scampi marinated in citronella kebab, seasonal salad with citrus fruit or Crisp crab with sweet chili sauce, salad sprouts with mango and curry sauce or Plain foie gras with French toast brioche and pineapple chutney. HOT DISHES Slice of roast monkfish with thyme, asparagus risotto, coarsely chopped tomatoes and white butter sauce or Fillet of sea bass in olive crust, mashed potatoes and "pistou" juice or Beef tagliata, stewed shallots and Sarlat-style potatoes or Duck "tournedos", sweet potato purée, five pepper sauce White chocolate dessert with strawberry-basil heart or Chocolate ingot : chocolate light almond bread with chocolate cream or Seasonal meringue cake or Lemon dessert with red fruits 8 *Over and above the quota of one bottle for 6 people, each extra bottle opened will be invoiced. 9

6 "Premium" Menu 8 people minimum. "Prestige" Menu 8 people minimum. 69 The following details will be revised according to A unique menu should be A glass of Champagne* with 2 canapés per person APPETIZERS STARTERS Duck breast fillet and foie gras, French toast brioche and salad sprouts or Half lobster, salad and vinaigrette flavoured with citrus fruit and Espelette pepper or Linguini with seafood and dried tomatoes, green pepper sauce or Tuna carpaccio, green tea and coconut infusion, prawn fritter and exotic "brunoise" HOT DISHES Stewed fish in wine with baby vegetables, champagne sauce or Baked slice of brill, baked potatoes and mediterranean vegetables or Grilled fillet of beef, pan-sautéed mushrooms and potatoes or Lamb chops in herb crust, vegetable "piperade" and mashed potatoes with hazelnut oil Iced Mojito or "Mont blanc" chestnut tart and whisky ice cream or Vanilla-strawberry-basil dessert DELICACIES 89 The following details will be revised according to A unique menu should be A glass of Champagne* with 2 canapés per person APPETIZERS COLD STARTERS Foie gras with Espelette pepper, gingerbread and white port wine aspic or Swordfish and tuna carpaccio, crab samossa and exotic olive oil sauce HOT STARTERS Crab lasagna, shellfish cream sauce flavoured with cognac or Pasta risotto and pigeon breast fillet flavoured with truffle SORBET HOT DISHES Turbot fillet in flaky pastry crust and rice ou Pan-sautéed veal chop, potato blinis ou Fillet de bœuf with chanterelle mushrooms and potatoes Darphin SELECTION OF CHEESES Black chocolate cannelloni, salted butter caramel sauce and pear sorbet ou Iced burger with fresh fruit tartare DELICACIES 10 *Over and above the quota of one bottle for 6 people, each extra bottle opened will be invoiced. *Over and above the quota of one bottle for 6 people, each extra bottle opened will be invoiced. 11

7 "Léman" buffet 30 people minimum. "Gourmand" buffet 30 people minimum. 49 The following details will be revised according to A unique hot dish should be The Wine Waiter s selection: 1/3 bottle of wine per person, both white and red 1/2 bottle of mineral water SELECTION OF FISHES AND SALADS Selection of smoked and marinated fishes (Norwegian salmon, trout, haddock ) with lemon, slightly soured cream, Gravlax sauce and a variety of garnishes (mimosa eggs, parsley, shallots ) Sea bream marinade in lime juice, salmon roes and warm blinis, smoked tarama (cod s roe) Thin slices of haddock marinated in honey, Swedish bread Carpaccio of monkfish in lime juice, crab salad with vinaigrette Cocktail of crab with avocado and grapefruit, strips of lettuce, sauce corail SELECTION OF RAW VEGETABLE SALADS AND SAUCES Grated carrots, tomatoes, red and green peppers, salads, green beans, cucumber, potatoes, sweet corn, radish, hard-boiled eggs, bean sprouts, red cabbage... Strips of ham, tuna, cubes of salmon, raisins, croutons, walnuts, cubes of cheese Vinaigrette with herbs, Roquefort, olive oil and lemon, Caesar s sauce MIXED SALADS Assortment of grilled vegetables, marinated in olive oil and fresh herbs Potato salad, onion rings and walnuts Ring of tomatoes and mozzarella flavoured with basil and olive oil Cocktail of prawns and citrus fruit, sauce Aurore "Niçoise" salad SELECTION OF FINE CURED MEATS Potted rabbit meat of rabbit, andouille de Vire (chitterlings), local cured ham Local dried sausages / Our own duck terrine Served with various garnishes (small white onions, gherkins ), slightly salted butter and traditional country bread HOT DISHES (individually served) Chicken tenderloin, tagliatelle and port wine sauce or Veal stew in white sauce with orange and spicy rice or Norway salmon steak with spinach, mashed potatoes with chive or Cod fillet, shellfish sauce, vegetable spaghetti and potato blinis Chocolate religieuse Coffee or vanilla or praline eclair,... Lemon meringue tart Fresh fruit salad Rum baba,... Paris-Brest Panacotta Seasonal fruit tart,... Egg whites with light custard cream Basket of fresh fruits Chocolate dessert, The following details will be revised according to A unique hot dish should be The Wine Waiter s selection: 1/3 bottle of win per person, both white and red 1/2 bottle of mineral water A white wine* kir with savoury nibbles THE MARKET GARDEN CORNER A VARIETY OF RAW VEGETABLE SALADS AND SAUCES Grated carrots, tomatoes, red and green peppers, salads, green beans, cucumber, potatoes, sweet corn, radish, hard-boiled eggs, bean sprouts... Strips of ham, tuna, cubes of salmon, raisins, croutons, walnuts, cubes of cheese Vinaigrette with herbs, Roquefort, olive oil and lemon, Caesar s sauce ASSORTMENT OF COUNTRY-STYLE SALADS Green bean and mushroom salad with onions, coleslaw salad with grilled bacon pieces and croutons Potato salad, onion rings and walnuts, celeriac with apples and grapes Ring of tomatoes and mozzarella flavoured with basil and olive oil THE PORK BUTCHER S CORNER Selection of whole and sliced cold meat plates (sausages, terrines, smoked hams, salamis ) served with garnishes (gherkins, white onions, pots of mild and slightly salted butters) Cooked ham, smoked cured ham, dried sausages, sausages with garlic, andouille de Vire chitterlings, potted meat THE FISHERMAN S CORNER Shellfish, large clams, crabs, grey and pink shrimps, whelks, winkles, Normandy oysters, small clams Pink shrimps Served with mayonnaise, lightly salted butter, country bread and rye bread, lemon, shallot vinegar HOT DISHES (individually served) Slowly cooked piece of veal, mixed diced vegetables and Dauphine potatoes or Roast ribsteak, vegetables and mashed potatoes with olives or Sea bass fillet, mediterranean vegetables and "pistou" juice or Monkfish kebab, sweet potato cake, mushrooms and reduiced juice Royal chocolate cake flavoured with tonka beans Vanilla and apricot dessert Fresh spicy orange slices Tiramisu Lemon meringue tartlet Paris-Brest-style puff pastry 12 *Over and above the quota of one bottle for 6 people, each extra bottle opened will be invoiced. 13

8 "Saveurs du monde" Buffet 30 people minimum. "Rôtisserie" buffet 30 people minimum. 69 A glass of Champagne* with savoury nibbles STARTERS BUFFET Assortment of cold and hot starters (the chef s choice according to the season) A journey around the world: Asia, The East, America and Europe 72 A white wine* kir with savoury nibbles STARTER BUFFET Assortment of cold and hot starters, country-style plates, mixed salads, and raw vegetables The following details will be revised according to A unique hot dish should be HOT DISHES (individually served) Fillet of beef Rossini, small vegetable stew sautéed in goose fat or Oriental couscous or Chicken curry, chinese cabbage, pineapple and tomato or The fisherman s Paëlla with fresh garden vegetables Exotic dessert Fresh spicy orange slices Hazelnut creme brulee Coconut and mango dessert Pistachio macaroon Fresh fruit platter Chocolate dessert flavoured with tonka beans The following details will be revised according to A unique menu should be Served outside according to weather, from June to September. HOT DISHES (SERVED ON BUFFET) Loin of beef, local poultry, leg of lamb, various grilled meats Garnishes : Dauphiné-style potatoes "au gratin", seasonal vegetables... Exotic dessert Fresh spicy orange slices Hazelnut creme brulee Coconut and mango dessert Pistachio macaroon Fresh fruit platter Chocolate dessert flavoured with tonka beans 14 *Over and above the quota of one bottle for 6 people, each extra bottle opened will be invoiced. *Over and above the quota of one bottle for 6 people, each extra bottle opened will be invoiced. 15

9 Wine selection Personalized services VINS BLANCS / WHITE WINES...12 cl...75 cl VDP Côtes de Gascogne, Tariquet Premières Grives... 7, ,00 Viognier Chardonnay, Domaine de Gourgazaud, Pays d Oc... 6, ,00 Domaine Antugnac, Chardonnay... 6, ,00 SET UP OF THE ROOM The room will be furnished with round tables for 8 to 12 guests with the top table seating up to 20 people (according to the reception rooms) Cloakroom not guarded Dancing floor: 190 MUSICAL ENTERTAINMENT To organize entertainment during your evening, we suggest you contact Animusik company on / info@animusik.com We offer an "entertainment meal" formula including the menu (starter, main course, dessert chosen by the chef) and drinks (1/2 bottle of mineral water and coffee) at the price of 35 per person ARTISTIC TABLEWARE The tables are covered with white table cloths and matching table napkins Candles on tables or candelabra: 5 /table Ivory chairs covers: 2,50 /unit 3 menus/table (extra menu: 0,90 /unit) BABY SITTING We can provide a Baby Sitting service upon request. Please note that the cost is around 20 per hour and per baby sitter. One baby sitter for 3 children is recommended FLORAL DECORATION Our commercial team will be pleased to give you contacts for your decoration VINS ROUGES / RED WINES Château de Marsan, Bordeaux... 6, ,00 Terra Ventoux, Terre de Truffes... 6, ,00 VINS BLANCS À LA CARTE / WHITE WINES "A LA CARTE" Chablis, Domaine Francine et Olivier Savary... 8, ,00 Sancerre Belle Dame, Gitton Père & Fils... 8, ,00 Saint-Joseph Deschants - M. Chapoutier... 11, ,00 Condrieu, Les Grandes Chaillés, Domaine Montez... 69,00 VINS ROUGES À LA CARTE / RED WINES "A LA CARTE" Côte de Bourg - Château de Barbes, Bordeaux... 7, ,00 Pomerol, Château La Pointe (2000), Bordeaux... 78,00 Mecurey "Clos des Corvées" - Château d Etroyes, Bourgogne... 11, ,00 Saint Joseph Deschants - M. Chapoutier, Vallée du Rhône... 9, ,00 CHAMPAGNES Laurent-Perrier Brut... 13, ,00 Jacquart Rosé... 15, ,00 Jacquart Brut... 69,00 CORKAGE FEE If you wish to bring your own Champagne, we invoice a corkage fee of 25 per bottle of 75cl opened STAFF CHARGES After 1 am, you have the possibility to continue your celebration until 3 am maximum with a supplement of 5 per hour and per guest confirmed for dinner RENT A CONFERENCE ROOM Price from 550 according to the size and the number of people 16 17

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11 Avenue des Thermes Divonne les Bains