Maison de l Amérique Latine

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1 Maison de l Amérique Latine Lunch and dinner package Automn- Winter range

2 Sales Department Food & Catering Service (Lunch, dinner, cocktails ) Clara BULBULIAN Sales Manager Vanessa DARDONVILLE Sales Executive Claudia CHRETIEN Sales Assistant Our Sales department is at your disposal From Monday to Friday from 9am to 6pm. Please, contact us: Via commercial@mal217.org By Phone : Fax : Via our web-site : On the spot (by appointment): 217, Boulevard Saint-Germain Paris As of 1 January 2014, two VAT rates apply to our restaurant prices: 10.00% and 20.00%. TTC (tax inclusive) prices are followed by a reference to either the 10.00% VAT or 20.00% VAT. Application of VAT rates subject to change according to current rates. To benefit from our services, you must be a member of our association. All prices include a daily passage fee that is subject to a 20.00% VAT rate: 2 (excl. tax)/ for companies, 1 (excl. tax)/ for individuals and 1 (excl. tax)/ for associations. 1

Our packages include Rental as a private dining room The appetizer: a glass of champagne and 2 savoury pieces per Fruit juices and mineral water Menu with starter, main dish, dessert and coffee

3 Our packages include Rental as a private dining room The appetizer: a glass of champagne and 2 savoury pieces per Fruit juices and mineral water Menu with starter, main dish, dessert and coffee Floral table centrepieces and alised menus The service staff According to the choice of Menu Amelot de Gournay La Marquise de Maisons Prince de Tingry From 15 to 100 guests (excl. tax) (incl. tax) (excl. tax) (incl. tax) (excl. tax) (incl. tax) Over 101 guests (excl. tax) (incl. tax) (excl. tax) (incl. tax) (excl. tax) (incl. tax) 2

4 Amelot de Gournay Menu Please choose an identical first course, main course, dessert and wines for all guests. Please let us know if you require a special diet so that we can adapt our menus accordingly. First course Gravlax salmon rosettes, creamed sea urchin and lime chutney Cream of pumpkin soup, whipped cream and crispy lard bits Traditional pike quenelle, mushroom stuffing Main course Sea bream fillet, shellfish bouillon, potatoes and bouillabaisse Roasted guinea fowl supreme, fricassee of Brussels sprouts, truffle-flavored cooking juices Veal duo, carrot variation, full-bodied cooking juices Desserts New-style lemon pie Molten chocolate cake, warm and spicy cocoa soup Tropical fruit salad, piña colada Wines and Beverages White wine Chardonnay Mâcon Villages AOP, les Émalières or Riesling Gustave Lorentz Red wine Côtes du Rhône Villages plan de Dieu AOP- Domaine Martin or Chinon, Domaine de Brancion (Loire Valley) Still and sparkling mineral waters Coffee, tea 3

5 Marquise de Maisons Menu Please choose an identical first course, main course, dessert and wines for all guests. Please let us know if you require a special diet so that we can adapt our menus accordingly. First course Semi-cooked duck foie gras, delicate seasonal jelly, sweet onion chutney Scallop carpaccio spiced with lime, crispy sucrine lettuce hearts Shellfish casserole, iental-style bouillon Main course Bass with potato scales, creamy polenta, cluster tomatoes, arugula pesto Variation on the theme of lamb, celery and green apple puree, tart cooking juices Truffle raviolis, Grana Padano cream and shavings, Swiss chard fricassee. Desserts Traditional tiramisu Selection of cream puffs with three chocolates Citrus fruits layered with chestnut cream Wines and Beverages White wine Terret-Chardonnay, Pays d Oc IGP Ou Pouilly Fumé les Clairières Red wine Lussac St Emilion, Grand Ricombre (Bordeaux) Still and sparkling mineral waters Coffee, tea 4

6 Prince de Tingry Menu Please choose an identical first course, main course, dessert and wines for all guests. Please let us know if you require a special diet so that we can adapt our menus accordingly. Appetizer First course Scallop salad with endives, taramasalata, candied lemon Pot-au-feu of duck foie gras, aromatic bouillon, crispy radishes Molded Norway lobster and mango, vinaigrette with vanilla seeds Main course Saddle of lamb stuffed with tomatoes and boletus mushrooms, Anna potatoes, tart cooking juices Stuffed turbot, vegetable julienne in an open ravioli, strong shellfish juices Beef fillet Rossini, Anna potatoes, truffle-flavored cooking juices Cheeses Assorted refined cheeses (Marie Quatrehomme selection) Desserts Biscuit cacao et noix de pécan, chantilly ivoire, sauce chocolat Ou Tarte au citron confit et yuzu, meringué au miel de pays Ou Mont-Blanc revisité à la graine de vanille de Tahiti Wines and Beverages White wine Pouilly Fuissé, Domaine les Gavouilles or Alsace pinot gris AOP, Wolfberger "Signature" Red wine Lalande de Pomerol, Château Bel Air or Sancerre, Domaine Les Châtaigniers Still and sparkling mineral waters Coffee, tea & accompanying sweets 5

7 Optional You may alize your event with one of the activities featured in our catalog: Pata Negra ham, Latin atmosphere, cheese buffet, etc During the Cocktail (add as you wish) Price excl.tax/ Price incl.tax/ A glass of Jacquart Champagne and 2 savory pieces per Latin cocktail: Margarita Cocktail, Chilean white wine, tacos, salsas, guacamole Kir Royal Champagne Jacquart Champagne open bar (maximum duration 45 min.) Moët & Chandon Champagne open bar (maximum duration 45 min.) Pièces salées During the Meal Appetizer (served before first course, suggestion according to the season) Price excl.tax/ Price incl.tax/ For special requests, please inform us of your wishes Cheese Assortment of refined cheeses by Marie Quatrehomme, one of "France's Finest Artisans", accompanied by a black cherry marmalade and mesclun During Dessert Price excl.tax/ Price incl.tax/ 2 sweet snacks (macaroon, crisp chocolate) Liqueurs (pear, plum, cognac...) Hôtesse Prix HT hôtesse Prix TTC hôtesse Coat check hostess from 8:00 to 18: Coat check hostess for ½ day Guest list hostess Guest list hostess (6-hour session)

Maison de l Amérique Latine

Maison de l Amérique Latine Seminar lunch or dinner package Automn-Winter Range Sales Department Receptions with meeting (Day-long seminar, Meeting followed by a lunch or diner ) Philippe RENOU Sales Director