Mini verrine of gazpacho, tomato and strawberries, basil, balsamic vinegar, mozzarella pearls

Mini tomato gazpacho verrine with mozzarella mousse

Mini tomato and melon gazpacho verrine, Espelette pepper, olive oil

Mini verrine of chilled pea and mint soup with bacon crunch

Mini verrine of confit cuttlefish, olive oil, parsley, garlic, lemon zest, and Espelette pepper

Mini verrine of smoked and fresh salmon tartare, fresh cream cheese with lemon, fresh herbs, and Espelette pepper

Mini quiche lorraine with 3 cheese and no ham.

Mini salmon, spinach and goat cheese quiche

Mini pissaladière quiche, onion confit and anchovies

Creamy mini quiche Lorraine style, bacon lardons and emmental cheese

Vegetarian mini croque-monsieur made with sun-ripened vegetables including eggplant, zucchini, and bell peppers, simply gratinated with parmesan cheese

Mini emmental and parmesan gratin croque-monsieur

Round slice of semi-cooked foie gras, toasted brioche style, onion confit with crème de cassis, bouquet

Pistachio foie gras nougat served with a salad bouquet, toasted brioche, and red onion jam with blackcurrant.

Asian-style tuna tartare marinated in soy sauce, ginger, fresh coriander, and roasted peanuts

Slice of lime and ginger-marinated gravlax, citrus vinaigrette, blinis, baby greens, yuzu ice cream.

Salmon tartare served with avocado, mango, lime and passion fruit.

Sashimi-grade tuna tataki, Asian marinade, soy, ginger, toasted sesame seeds,

Carrot variations: creamy carrot puree, roasted bunch carrots, carrot pickles, herb oil, crispy parmesan crumble, Espelette pepper

A medley of mini roasted vegetables, this platter is composed of a mini carrot, a mini turnip, mini leeks, half a fennel, and mini zucchini seasoned with a vegetable jus

Mushroom variation, creamy mushroom, hazelnut oil, and mushroom duxelles

Low-temperature grilled sea bass fillet accompanied by its passion fruit and lime beurre blanc

Scallop risotto, parmesan, mascarpone, shellfish coulis, lime, ginger, soy sauce

Low-temperature cooked duck breast fillet with a sweet-and-sour seasonal fruit jus.

Italian-style risotto, parmesan and green oil

Creamy potato gratin with summer truffle and parmesan

Mini glazed vegetables, young carrots, mini leeks, mini fennel, mini turnip, confit cherry tomato

Carrot variations: smooth carrot purée, roasted whole carrots with tops, and pickled carrots.

Smooth cauliflower purée, roasted cauliflower florets with Espelette pepper, cauliflower couscous, and pickled cauliflower.

Niçois vegetable confit, cut in various shapes (cubes, triangles), cooked with olive oil, bay leaf, and rosemary.

Ultra-premium Beluga Reserve French Selection Caviar 30g

French signature Beluga ultra premium selection caviar 30 g

French Neuvic Caviar Oscietre Reserve 30 g

Caviar de Neuvic French Baeri Reserve 30 g

Ultra-premium French Sevruga caviar selection 30g

French Neuvic Caviar Oscietre Signature 30 g

Exotic mango entremet with coconut mousse and passion fruit

Royal chocolate composed of a crunchy chocolate praline and an intense dark chocolate mousse with fleur de sel

A piece of cube Raspberry cake with Madagascar vanilla diplomate cream

Pineapple tartare cut into a fine brunoise infused with ginger and vanilla, lightly minty, passion fruit ice cream, coconut crumble coconut mousse

Fruit salad, lime and ginger infused syrup, exotic mousse, crumble served in a verrine

Chilled strawberry basil soup, strawberry brunoise, strawberry ice cream, mixed berry mousse, almond crumble, served in a glass

150g round ice cream vacherin, made of vanilla ice cream and strawberry ice cream served on a plate with a red berry coulis.

150g round iced vacherin, made of pear ice cream and chocolate ice cream, served on a plate with a red berry coulis.

150g round iced Vacherin, consisting of vanilla ice cream and raspberry ice cream, served on a plate with a red fruit coulis.

Round 150 g iced nougat made with dried fruits and honey served on a plate with a red fruit coulis

150g round iced vacherin, consisting of vanilla and blueberry ice cream scoops, served on a plate with a red fruit coulis

150g round peanut iced dessert consisting of a layer of vanilla ice cream and a layer of peanut ice cream, served on a plate with salted butter caramel and whipped cream.

Mini chocolate mousse verrine, silky white and intense dark chocolate, almond crumble

Mini verrine of a delicious chilled soup infused with mint and basil

Mini chilled seasonal fruit gazpacho verrine

Crispy and melting macaron with a red berry compote jam style

Mini tiramisu verrine with light mascarpone cream and Nutella

Mini strawberry tartlet, vanilla diplomate cream, topped with a beautiful fresh strawberry

1L sparkling water bottle, glass, deposit included

1l glass bottle of sparkling water, deposit included

1 l bottle of Perrier, deposit included

1L Sanpellegrino glass bottle, bottle deposit included

San Pellegrino 1L plastic bottle

Évian plastic bottle 1 l

Pale yellow color with green reflections, clear. Floral nose — exotic fruits, citrus, green apple. Supple and fresh on the palate, with richness brought by aging on lees. Ideal as an aperitif or with fish and seafood.

Garnet red color, brilliant. Nose of black fruits (blackcurrant, blackberry) with a hint of spice and pepper. Gourmand and tender palate, supple tannins. Pairings: red meats, lamb, duck confit.

Garnet red color, brilliant. Nose of black fruits (blackcurrant, blackberry) with a touch of spices and pepper. Delicious and tender palate, supple tannins. Pairings: red meats, lamb, duck confit.

Intense purple color. Nose of ripe dark fruits (blackberry, blackcurrant), pepper, and a smoky hint. Palate with a frank attack, present but well-integrated tannins, long and tense finish. Pairings: grilled red meats, game, aged cheeses.

IGP Marsanne-Roussanne, aged 6 months in barrels, 75cl — a rounder and more generous white wine than the previous two: notes of white flowers, ripe pear, with a vanilla/buttery touch provided by the barrel, less bright acidity than the Pinot Blanc. Pairings that work well: Poultry in cream or morel sauce Pan-seared scallops Fish in sauce (sole meunière, beurre blanc) Pan-seared foie gras Aged Comté or Reblochon Lobster or crayfish, creamy sauce

Deep ruby red color. Nose of red and black fruits (cherry, blackberry) with a spicy and peppery touch. Round and supple on the palate, melted tannins, good balance between fruit and structure. Pairings: grilled meats, red meats, stewed dishes.

Blend of 70% Pinot Noir (Bouzy, Loches-sur-Ource) and 30% Chardonnay (Grauves, Côte des Blancs), with a touch of red wine from Bouzy in the blend for color. Aged in stainless steel, no malolactic fermentation to maintain vibrancy, extra-brut dosage (~5g/l). Profile: powdery pink hue, fine effervescence, delicate aromas of red fruits highlighted by a floral note.

1er Cru Extra Brut, 75cl — same house (Bouzy), this time 100% Chardonnay, sourced from two plots in Bouzy (Le Mont de Tours and Les Ramonnières) and from Grauves, on limestone/clay soils. Vinified in stainless steel tanks and oak barrels for the reserve wines (approximately 20% of the blend), without malolactic fermentation, more than 24 months on the lees, extra-brut dosage at 3g/l. Profile: pale gold color, fine and persistent bubbles, nose of citrus fruits with a mineral touch, lively, crystalline and elegant palate, with a balanced structure.

CHAMPAGNE BRICE Heritage Brut, 75cl — same house (Bouzy). The wine blends 70% Pinot noir with 30% Chardonnay, using grapes from Bouzy, Ambonnay, Grauves, and Loches-sur-Ource; reserve wines account for approximately 35% of the blend. Aged in stainless steel tanks, no malolactic fermentation, Brut dosage around 5g/l. Profile: luminous blonde color, nose of white flowers where the generosity of the Pinot noir mingles with the finesse of the Chardonnay, supple and refined palate, good length.