Buffet Tradition Provençal     
 
Cold:
  Selection of finest Italian cold meat platter served with Grissini bread ,Black olive and Sun Blushed Tomato 
Platter of fresh crudités with different dip 
Aspic Egg  Poached egg in jelly with ham
  Ratte potato salad with tuna and celery
  Herrings marinated with onion and olive oil
  Selection of Home Made Terrine & Pates , served with olives and gherkins condiments
  Selection  of  smoked fish platter
  Set of rolls with butter and Olive oil

Hot:
Daube Nicoise: Braised beef, root vegetable, red wine sauce with Black olive 
  Salmon scallop fricassee  with sorrel and olive oil mashed potatoes
  skin on roasted cod fillet served with  artichokes barigoule 
  Stuffed chicken leg with boletus, served with a creamy black olive polenta and sun-dry tomato

Desserts:
   Cakes `traditional Opera'
Rum Baba  and whipped cream
  Seasonal fruit tart
  Pudding cabinet like in the old day
  The strawberry cake with a kirsch cream (in season)




price exclude  Equipment ,Staff and VAT