Wedding Menu suggestions from one of our caterers. 

Menu Durantie


Thin tart of Courgettes, Tomato, Olive and Mozzarella

Salmon Tartare, Cucumber Tsatsiki & “Gaspacho” dressing

Foie Gras Crème Brulée, Toasted Ginger Bread & Caramelized Apples


Farm Guinea Fowl Breast, Mushroom Risotto

Caramelized Pork Belly, Sweet Potato Purée

Traditionnal Duck Confit, Garlic Crust, Cassoulet Beans

Grilled Salmon, Pea and Parsley purée, Chorizo sauce


Poached Peach, Filled with “Vanilla” Custard & Almond biscuit

Cappuccino” Cake, Toffee Ice Cream

Seasonal Fruit Crumble

Ice “Nougat”, Fruit Compote

Menu Plaisance


Grilled Red Mullet, Eggplant caviar, crusty bread and Olive tapenade

Smoked Trout, soft poached Egg, Aubergine & Chickpeas salsa

Salade Périgourdine “my way” (roulade of Duck confit & foie gras) Mixed Leaves, Smoked Duck, Onion chutney


Pavé of Bass with Fresh Basil Pesto, Ratatouille Risotto

Herb and Cheese Crusted farmed Chicken breast,

Onion Tatin, Burgundy sauce

Medaillons of Pork Filet, Wilted greens, Dauphinoise Potatoes


Red Berries “Tiramisu” and Sorbet

Caramelized Pineapple, Peanut Crumble and Toffee Ice Cream

Polenta and Lemon Cake with Fresh Fruit Compote

Menu Lanouaille


Pan fried Escalope of Foie gras, Red onion “Marmalade”

*Grilled Scallops & Black Pudding, Orange “essence”

Wild Mushroom “Gateau” with Crêpes, Port sauce,

And Parmesan emulsion


Baby Rack of Lamb, Glazed with Rosemary & Sweet mustard,

Fresh Basil Ratatouille

Duck Breast, Polenta cake, and Creamed Sweet corn

Pavé of Veal, Mushroom sauce with Seasonal Roasted Vegetables

Roasted Cod Filet, Braised Beef, Pumpkin Purée


Iced Lemon and Pine nuts Mousse, Lemon curd and Tuile

Pistachio and Olive oil Cake, Roasted Strawberries

Apricot Tartlet with Almond Frangipane and its Sorbet

Menu Segur


“Tatin” of caramelized Apples with escalope of Duck Foie gras

Pan fried Scallops with White chocolate & Truffle Risotto

Langoustines with Cured Ham, Pickled Apple purée and Brazil nuts


Beef Filet Wellington style, Truffle Mash, and Red Port jus

Venison Medallions, Cranberry sauce, Baked Pear, Chestnuts,

Pumpkin purée (in season –November to February)

Monkfish Cheeks, Duck Confit, Le Puy Lentils and Foie Gras vinaigrette


Dark & White Chocolate “Bavarois” Cake with Pistachio biscuit

Lime Mousse, Grilled Mango, spiced red Wine Syrup

Chocolate Delice, white Chocolate Ice cream and Wafer

Chestnut Panna Cotta and Garnish

4 Local Cheese platter (5 euros extra)