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France and Italy are renowned for having the world's best food and wine. The following is a sample menu from one of our favorite caterers in Provence. We work with regional wine experts to create the perfect compliment to your chosen menu.

Smoked salmon, roe, shrimp, crab, fish terrine, tarama salad,
quail eggs, tapenade, asparagus tips, grape leaves,
saucisson, mountain ham, roquefort, goat cheese…

Mini quiches, escargot dumplings, mini crêpes, shrimp beignets,
dumplings, bacon-wrapped prunes, cheese pastries,
anchovy mini-pizzas, seafood "aumônière"…

Chicken wings, herbed chicken breast, mini skewers of curried lamb,
beef sate and coriander-encrusted monkfish, butterflied prawns…

Tapenade, eggplant caviar, grilled peppers, fish "salpicon"…

Marinated vegetable skewers
Fisherman’s salad
Mussels "a la Camarguaise"
Smoked salmon egg scramble (served on the half-shell)
Monkfish "bourride" stew

(all will be served, 16 pieces per person)


Pressed quail and fois gras with vintage port sauce
And roasted juniper berries


Sauteed fois gras
With Sauterne aspic and caramelized pear


Salad of monkfish and scallops
With seasonal vegetables and dill-infused olive oil


Scallop and seafood gratin
With baby vegetables

Salmon and prawn "mille-feuille" pastry
With leeks and saffron sauce


Roast monkfish with bacon and pink garlic
With leek and stuffed tomatoes


Salmon cutlet and sea scallops
With Julienne vegetables
Followed by Liqueur Sorbet


Rolled guinea hen with foie gras, baby vegetables,
With potatoes "Anna" and mushroom fricassée


Thinly-sliced duck breast with foie gras
With potatoes "Macaire" and roasted chanterelle mushrooms


Slow-cooked veal roast
Zucchini blossom, mushroom fricassée and pastry with Muscat essence


Rack of lamb with thyme
Eggplant pastry and "crapiaud du Morvan"


Squab "Ballotine" with cabbage, herbed mousse
Eggplant pastry and potatoes "Macaire"


Rabbit tenderloin stuffed with morel mushrooms
With potatoes "Anna" and herbed zucchini tartlet


St Marcellin, St Nectaire, Reblochon, Roquefort, Perail de Brebis, Conte, etc.
Served with mixed greens and assorted breads


Apricot, fig, peach, and apple tarts
Chocolate mousse
Crème caramel
Fresh fruit salad
Selection of fruits

Traditional French "Piece Montée"


American-style wedding cake


Tea and coffee service
Soft drinks


© 2007 Château Weddings  |  Most photos are courtesy of © Encre Noire Photography Back to Top ^