E-TraiteurNFC
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| Andalusian tomato gaspacho |
| Soufflé with Comté |
| Homemade smoked wild salmon with beech |
| Vegetables terrine |
| Terrine of sweetbreads with foie gras |
| Quiches: spinach and goat, lorraine ... |
| Pâté croute "world championship 2016" (Bresse poultry, Dombes canard, homemade foie gras, veal and farm pork) |
| Terrine of duck foie gras in natural |
| Mushrooms or cauliflower Greecke style |
| Cold salmon with tartar sauce |
| Nicoise half-cooked tuna, southern vegetables |
| Caesar, croutons parmesan shavings, sucrines |
| Pasta with pesto |
| Grilled vegetables |
| Tomato, mozzarella, olives |
| Tabouleh with shrimps and fresh mint |
| Cretan salad: Peppers, cucumber, feta |
| Braised endive |
| Gratin dauphinois |
| Fricassee of early vegetables |
| Lentils with coriander |
| Creamy polenta with parmesan |
| Curry zucchini |
| Spinach fondue with shallots |
| Mashed sweet potato |
| Grilled vegetables (peppers, zucchini, eggplant) |
| Risotto: parmesan - spinach - lobster stock |
| Basmati rice with spices or lemon |
| Potatoes sauteed with garlic |
| Quinoa and vegetables |
| Royale of foie gras with mango |
| Remoulade of smoked mackerel and new potatoes |
| Viennese crumbled with crab and avocado |
| Tuna tartare, wasabi cream |
| Fricassee of prawns, guacamole, peanuts |
| Smoked salmon and fresh salmon with chives |
| Cream of smoked salmon and Avruga pearls |
| Cream of Chavignol, zucchini and sweet peppers |
| Cream of carrots and mashed ceps |
| Old-fashioned veal blanquette |
| Poultry tikka massala (Indian dish) |
| Hachis parmentier of beef or duck |
| Roast pork with mustard |
| Veal paupiette |
| Risotto with spring vegetables |
| Scallop cake, shrimp and lobster bisque |
| Julienne filet, preserved lemon cream |
| Thai style shrimps with coconut milk |
| Chicken tajine with vegetables |
| Beef lasagna |
| Chicken coconut / pineapple |
| Beef with lemongrass |
| Roasted duck fillet with currants |
| Back of black cod crustaceans sauce |
| Monkfish casserole with coconut milk |
| Sautéed duck with Corinthe grapes |
| Fillet of chicken with Satay sauce (Thai dish) |
| Lamb navarrin |
| Ginger chicken |
| Apple crumble with speculos |
| Chocolate mousse |
| Panna cotta passion |
| Strawberry style |
| Tiramisu |
| Sweetness of the islands: lychee and kiwi |
| Mont-Blanc: white chocolate and raspberry |
| After eight: dark chocolate and mint |
| The bean and lemon: milk chocolate and lemon cream |
| Apple / pear crumble |
| Homemade chocolate and salted butter tartlet |
| Lemon tartlet, limoncello cream |
| Nutella mousse |
| Pear almonds tartlet |
| Chocolate fondant and pecan nut |
| 6 pieces: 15 € / per pers. |
| 9 pieces: 21 € / per pers. |
| 12 pieces: 28 € / per pers. |
| You compose your own cocktail. |
Market day menu 29 €| The starters to choose |
| Scottish salmon tartare with citrus and mesclun |
| Vegetable terrine with herbs and curry tartar sauce |
| Hot dish of your choice: |
| Cod-fish fillet, sauce virgin, lemon and coriander rice |
| Sautéed pork with cream of mustard, creamy polenta |
| Chicken Tikka massala, basmati rice with butter and almond |
| The desserts of your choice |
| Caramelized custard cream with Bourbon vanilla |
| Traditional Tiramisu in coffee |
| Chocolate tartlet and homemade salted butter caramel |
| This menu is realized for 6 people minimum |
| 3 courses menu (starter, dish, dessert) 36 € | (36.00 €) (30.6 £) |
| 4 course menu (2 starters, dish and dessert) 44 € | (44.00 €) (37.4 £) |
| The starters to choose |
| Seafood gratin and scallops with lobster bisque |
| Homemade smoked salmon delight, blinis minute, avruga egg mascarpone |
| Terrine of duck foie gras with white porto, fleur de sel brioche, mango chutney |
| Vol au vent of wild mushrooms in persillade |
| Hot dish of your choice |
| Fillet of cod with butter from Nantes, pilaf rice |
| Charolais beef fillet fried with bordelaise sauce, gratin dauphinois and carrots with cumin |
| Roasted bream fillet with potato flakes, vegetable moussaka |
| Quasi of veal low temperature cooked, spinach fondue and parmesan risotto |
| The desserts of your choice |
| Warm raspberry chocolate fondant with mango coulis |
| Apple tart with custard |
| Trilogy of verrines: panacotta passion, after eight and apple crumble |
| This menu is made for 8 people minimum |
| Aperitif: |
| Mini burger |
| Blinis cream of smoked salmon |
| Cold buffet: |
| Meat-paste pie "World Championship 2016" (veal and farm pork duck foie gras) |
| Terrine of salmon and scallops, tartar sauce |
| Carpaccio of old tomatoes (pineapple tomatoes, green tomatoes, ...), balsamic vinaigrette |
| Vegetable pearl salad with basil and mozzarella balls |
| Hot cold poultry sauce Meaux mustard |
| Slice of roastbeef and its condiments |
| Mesclun salad and croutons |
| Penne salsa with pesto |
| Dessert buffet: |
| Fresh fruit skewer |
| Caramel chocolate tartlet |
| Assortment of macaroons |
| Red fruit panacotta verrine |
| Strawberry / chocolate skewer |
| Lemon tartlet |
| Mini religious assortments |
| Verrine panacotta exotic fruits |
| Summer buffet: |
| Carpaccio of ancient tomatoes balsamic vinaigrette |
| Italian penne salsa and pesto basil |
| Meat-paste pie "World Championship 2016" |
| Vegetable salad and feta Greek style |
| Bouquet of mesclun, parmesan, croutons, vinaigrette |
| Saffron tabbouleh, shrimps and peppers |
| Fan of green asparagus with tartar sauce |
| Hot dish (optional): |
| Slice of fake fillet with béarnaise sauce |
| Fillet of bar à la plancha virgin sauce |
| Chicken skewer with curry |
| The toppings (2 to choose): |
| New potatoes in persillade |
| Vegetable fricassee |
| Seared carrots with cumin |
| Basmati rice with almonds |
| Asian buffet cocktail: |
| Tartar verrine with two salmon sour cream |
| Samossa with spicy sauce vegetables |
| Chicken spring rolls with soy sauce |
| Small beef burger, bacon and cheese |
| Basil tomato gazpacho |
| Avocado, shrimp and peanuts verrine |
| Hot dish: |
| Bar filet with lemongrass and Thai pepper |
| Beef fillet in a crust bordelaise sauce |
| Fricassee of vegetables with french sea salt |
| Cantonese rice |
| Dessert buffet (continued): |
| Cheese platter from Michelin (St Point, Gex blue, Comté cheese, basket of bread) |
| Traditional strawberry vanilla cream |
| These examples of buffets are made for 20 people minimum |
| We make every effort to ensure that your event meets your expectations. Also, we often have to customize our proposals according to requests. Below is an example of a party menu |
| Cube of duck foie gras, on brioche bread and mango jelly |
| Scallops in its shell, just cooked with curry |
| Limousin beef fillet, morel sauce, crushed potatoes with herbs, spinach fondue |
| The cheeses of Mister Michelin, cereal bread |
| Sweet delicacies or dessert of your choice |
| This menu is made for 8 people minimum |
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