CHEF-SERVICE.COM :: Service - Caterer - Laurent VEYET

NC: Choose your menu, your products and additional services

SAINT-GERMAIN

Wild scallops in carpaccio, marinated with lime. Artichoke heart muslin with truffle oil

Bresse capon supreme with wild mushrooms, parsnip puree with vanilla and young vegetables from the market

The raspberry log, lime and coconut

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OPERA

Semi-cooked foie gras marbled with Espelette pepper, fig fondue and hibiscus flower

Blanquette of monkfish with vanilla, and market vegetables

The brown and blackcurrant log

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CHAMPS ELYSEES

Semi-cooked salmon thin tart, avocado cream and red caviar sauce

Back of cod with crayfish sauce, camarguais rice and market vegetables

The chocolate and praline log

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VENDÔME

Half lobster roasted with tarragon butter and sweet potato with curry

Deer fillet, Grand Veneur sauce, roasted squash and chestnuts

The exotic fruits log

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NC: Choose your menu, your products and additional services

FAIRYLAND

Wild scallops with crusted lemongrass and young vegetables

cod fillet, crayfish sauce, fresh spinach fondue

Mango, passion Pavlova (meringue, mango compote and smooth passion cream

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GLITTER

Cassolette of Burgundy snails with porcini mushrooms

Royal-style wild boar stew, with steamed vegetables

Apple and cinnamon tarte tatin and creamy vanilla cream

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CONCERTO

Tarte tatin with red mullet fillets and candied tomatoes

Deer fillet, Grand-Veneur sauce, roasted chestnuts and sweet potatoes fries with curry

Rum baba (punché baba, rum pastry cream, whipped vanilla cream, muscovado sugar)

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NC

Half-lobster "à la Parisienne"

Sole fillet with saffron and seasonal vegetables

Tonkanita : Chocolate biscuit, vanilla creamy, milk chocolate and Tonka bean mousse

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Buffet : Choose your menu, your products and additional services

Breton accents

Breton salad: sardines, artichokes, mushrooms, potato, egg, vinaigrette and chervil.

Salmon fillet with zucchini scales, pink caviar sauce, vegetables from the market.

Tart infinitely lemon: breton shortbread, lemon cream, lemon zest confit, pieces of lemon flesh.

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Camargue flavours

Rich flavours and colors from Camargue :

Camarguaise salad with red rice, spinach, shrimp, squid, tomatoes and sea dressing.

Rost veal, tartar sauce, peppers and bulgur sauté

Mille-feuille with caramelized puff pastry, mango and Tahitian vanilla cream

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Provencal scents

The one and only south of France to share with your guests

Provencal salad with pasta, crab, palm heart, olive, tomatoes and mango dressing

Leg of lamp, herb sauce, sautéed zucchini with quinoa

Tonkanita : Chocolate biscuit, vanilla creamy, milk chocolate and Tonka bean mousse

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South West Aromas

Because Foie Gras is not only for Christmas

landaise salad with escalope of foie gras, smoked deck breast, mushrooms, pine nuts and honey dressing

Filet of beef, Dijon's mustard sauce, sautéed of seasonal vegetables

Fraisier : almond short bread soaked with raspberry liqueur, pistachio cream and fresh strawberries

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Cocktail : Choose your menu, your products and additional services

Cocktail 1

8 pieces

(5 appetizers, 3 treats)

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Cocktail 2

12 pieces

(8 appetizers, 4 treats)

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Cocktail 3

16 pieces

(11 appetizers, 5 treats)

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Cocktail 4

18 pieces

(12 appetizers, 6 treats)

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Weddings : Choose your menu, your products and additional services

Sapphire

Vol au vent with Madagascar shrimps and American sauce

Cod fillet, Bayonne ham, porcini mushrooms sauce, carrot puree with curry and seasonal vegetables

Le figuier : honey biscuit, spicy fig and light Corsican honey cream.

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Emerald

Crispy langoustines and crayfish, fricassee of candied vegetables with quinoa

Saddle of lamb with the spices, and his bundle of green beans, provencal vegetables

White chocolate cheesecake, speculoos, mango and strawberry jam.

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Ruby

Foie gras trilogy : Espelette pepper, candied apple and snacked with mango chutney

Roasted duck breast, cherry sauce, potatoes roasted, sweet potatoes puree with curry and vegetables

Choux pastry with caramel and cashuw nut, tonka beans flavor

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Diamond

Scallop with rocket pesto and candied tomato tarte

Monkfish fillet with morels and wok of seasonal vegetables

Tonkanita : Chocolate biscuit, vanilla creamy, milk chocolate and Tonka bean mousse

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Laurent VEYET

Caterer Île-de-France (15 comments)

Menu
NC

Menu
NC

Menu
Buffet

Menu
Cocktail

Menu
Weddings

Menu
A la carte

NC: Choose your menu, your products and additional services

SAINT-GERMAIN

OPERA

CHAMPS ELYSEES

VENDÔME

NC: Choose your menu, your products and additional services

FAIRYLAND

GLITTER

CONCERTO

NC

Buffet : Choose your menu, your products and additional services

Breton accents

Camargue flavours

Provencal scents

South West Aromas

Cocktail : Choose your menu, your products and additional services

Cocktail 1

Cocktail 2

Cocktail 3

Cocktail 4

Weddings : Choose your menu, your products and additional services

Sapphire

Emerald

Ruby

Diamond

A la carte :

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Laurent VEYET

Caterer Île-de-France (15 comments)

Menu NC

Menu NC

Menu Buffet

Menu Cocktail

Menu Weddings

Menu A la carte

NC: Choose your menu, your products and additional services

SAINT-GERMAIN

OPERA

CHAMPS ELYSEES

VENDÔME

NC: Choose your menu, your products and additional services

FAIRYLAND

GLITTER

CONCERTO

NC

Buffet : Choose your menu, your products and additional services

Breton accents

Camargue flavours

Provencal scents

South West Aromas

Cocktail : Choose your menu, your products and additional services

Cocktail 1

Cocktail 2

Cocktail 3

Cocktail 4

Weddings : Choose your menu, your products and additional services

Sapphire

Emerald

Ruby

Diamond

A la carte :

You have chosen the menu: Would you like to add additional products

Your estimate

We are interested in your opinion

Any comment, opinion, suggestion, message you would like to share?

Menu
NC

Menu
NC

Menu
Buffet

Menu
Cocktail

Menu
Weddings

Menu
A la carte

You have chosen the menu:

Would you like to add additional products