Weddings

For the bride and groom, we have a reception room with a capacity of 80 people.

A four-course, personalized menu is carefully prepared for the bride and groom and their guests. We can also prepare a wedding cake made by our pastry chef, who will be delighted to advise you. We also offer the services of our dynamic hosts for your reception.

Menu for your wedding

Create the menu for your own wedding reception

Chef Jean-Louis Martin and his team suggest:
2 starters, 2 soups, 3 main courses and 2 desserts

On the day of your reception, each of your guests will have a personalized menu and we will take the orders at the tables.

Mixed lettuces, endives and apples with herb vinaigrette
Platter of melon, prosciutto and brie
Strips of beef and celery root with sauce
Pâté of duck à l'orange with mango coulis
Hot appetizer: Penne with merguez sausage, asparagus and goat cheese

Cream of carrot and rutabaga soup, scented with basil
Leek and potato soup
Cream of asparagus Argenteuil
Beef consommé with tomatoes
Chilled fruit puree smoothy
Chilled beet and strawberry smoothy with green pepper

Fresh salmon with vegetables in a white butter sauce
Paupiette of sole and shrimp with lobster sauce
Roasted beef sirloin with pearl onions, wine sauce
Breast of chicken on wild rice with green pepper sauce
Veal and zucchini sauté, under a dome
Roasted young pork filet with onion and grenadine marmalade
Boned rabbit  stuffed with prunes, au jus

Served with fresh seasonal vegetables

Opéra cake with vanilla English custard
Apple, caramel and dark chocolate delight
Strawberry and blueberry pie
Bridal pastry tulip with raspberry, passion fruit and green apple sorbets
Floating islands in vanilla English custard
Crème brûlée, orange or coffee flavoured
Pear and almond paste tart
Seasonal fresh fruit pie