Cocktail & Hors D'oeuvre Caterer
Chef Philippe is always ahead of cullinary standards to invent new hors d'oeuvre recipe for your cocktail party. from a sea weed cup field with tuna tartar to a lump crab meat in a crispy cup with watercrest. Our cocktail menu varies from a vegetarien tuscan cucumber barrel, French pissladiere, stuffed oyster to a pekin duck brochette marinated in soy and seame oil. Our Catering has always been on the edge of the catering standars when it comes to coktail receptions and hors d'oeuvre. see menu
Our cocktail menu varies depending of the season and we welcome you to meet with our chef Philippe to organise a tasting for your next corporat event reception or wedding and birthday celebration.
