Wedding Menu suggestions from one of our caterers. 

Menu Lanouaille


Salad of gizzard confit, and foie gras shavings with a raspberry vinaigrette

Salmon terrine with spring vegetables and a tomato coulis


Slow cooked beef and carrots, with potato purée

Pork cheek braised in pineau des Charentes

Haddock fillet on a bed of mushroom duxelles, with a chive whipped butter


Imperial style rice pudding

Vanilla crème brulée with a vanilla biscuit

Pistachio Moelleux with an Amarena cherry sorbet

Menu Segur


Warm goat cheese tart, a mix of organic vegetables and sun-dried tomatoes

Smoked duck breast with melon, mixed salad leaves and berries of the season 

Dordogne style fish paté with herbs, red onion chutney and Marie Rose sauce


Chicken breast filled with organic seasonal vegetables and herbed jus 

Pork tenderloin with liquorice and roasted Duchess potatoes

French style fish pie with bacon tuile


Chocolate fondant and praline biscuit

Périgord strawberries, fromage blanc homemade ice-cream and crispy tuile 

Bourbon vanilla and chocolate Charlotte

Menu Plaisance


Skate tartare dressed in tomatoes, gourmet vinaigrette and trout roe

Bruschetta with aubergine caviar, Parma ham, spring leaf salad, and mango julienne 

Foie Gras mi-cuit paté with fig jam and a balsamic glaze


Confit de canard with ceps and Port wine sauce

Baked ’papillote’ of sea bass, beef jus and roasted garlic cloves

Ballotine of Plaice with steamed cockles


Strawberry cake, with a passion fruit coulis and nougatine

Rum infused almond cake, with a red berry chutney and homemade vanilla ice-cream 

Walnut tartlet with whipped cream

Menu Durantie


Dill marinated salmon, violet infused mustard and citrus fruit

Panfried foie gras with Montbazillac wine, pear fondant and crumble

Perch filet blinis cooked in Guérande salt, celery and fennel with a citrus cream


Fillet of cod with an almond crust, vanilla infused jus

Organic Guinea fowl breast, mushrooms and hazelnut duxelles, and a pea velouté 

Roasted duck breast with a honey glaze


Frozen soufflé with Grand Marnier liqueur 

Light lemon tart with mini meringues 

Layers of Hazelnut meringue filled with a raspberry mousse

Menu Imperial


Filo wrapped langoustine with spices, and a sweetened vinegar reduction 

Gratinated Zander quenelles with oyster mushrooms and whipped butter 

Lobster medallions on a medley of cucumber and mango with a basil foam


Slow cooked deboned rack of lamb marinated with lime served with its jus 

Rossini Tournedos with a Bergerac wine sauce.

Roasted monkfish with langoustines, and a lobster bisque flavoured with coconut


Chocolate dome, with a salted caramel mousse 

Strawberry and lime zest macaron

Coconut fondant, chocolate sorbet and shavings