Plaquette groupe & banquets EN by avancenet

2012

ÂŠ OTC Paris - M. Savart

Restaurant La Capitainerie Les Cuisines de Vatel

The Capitainerie Restaurant is located in the heart of the Château de Chantilly in François Vatel’s former kitchens (the infamous maître d’hôtel for the Prince Louis II de Boubon Condé).

Groups Menu

Restaurant La Capitainerie Les Cuisines de Vatel The Capitainerie Restaurant offers you a unique historical setting for your group luncheons. Minimum of 20 persons.

“Le Nôtre” Menu 31,00 € TTC

One unique menu must be established for all guests

Warm vegetable puff pastry with country ham, olive oil and a mâche bouquet Marbled salmon terrine, tomato and Espelette pepper Crème Chantilly Oven roasted beef in a wine sauce, gratin dauphinois, oven baked tomatoes Roast fillet chicken breast in a sweet pepper cream sauce, gravy coated Gnocchi, pan-sautéed ratatouille Raspberry and pistachio sponge cake covered with a raspberry coulis, pistachio Crème Chantilly Crispy three-chocolate dessert, vanilla flavoured crème anglaise, pure cacao Crème Chantilly Coffee

1/3 bottle red wine per person, mineral water

The Capitainerie Restaurant is located in the heart of the Château de Chantilly in François Vatel’s former kitchens (the infamous maître d’hôtel for the Prince Louis II de Boubon Condé).

Groups Menu

Restaurant La Capitainerie Les Cuisines de Vatel The Capitainerie Restaurant offers you a unique historical setting for your group luncheons. Minimum of 20 persons.

“Vatel” Menu 33,00 € TTC

One unique menu must be established for all guests

Provence herbs marinated goat cheese salad, Serrano ham Warm vegetable tartlet, mache salad with a balsamic sauce Thick Atlantic salmon steak in white wine sauce, niçoise ratatouille and Corinthian raisin semolina Fillet of breast of young guinea fowl in a chorizo cream sauce, rice with almonds and whole spinach “meunière” style Cointreau flavoured fine mousse, red fruits coulis, Cointreau Crème Chantilly Chocolate dessert, coffee flavoured crème anglaise, “Vanilla Bourbon” Crème Chantilly Coffee

1/3 bottle red wine per person, mineral water

The Capitainerie Restaurant is located in the heart of the Château de Chantilly in François Vatel’s former kitchens (the infamous maître d’hôtel for the Prince Louis II de Boubon Condé).

Groups Menu

Restaurant La Capitainerie Les Cuisines de Vatel The Capitainerie Restaurant offers you a unique historical setting for your group luncheons. Minimum of 20 persons.

“Picard” Menu A taste of traditional country cooking 39,00 € TTC

One unique menu must be established for all guests

Leek tart, thinly shredded beets and chicory Crispy cumin flavoured Maroilles, mâche bouquet and thinly shredded Granny Smith apples Roasted leg of duckling in a rhubarb purée, “Au gratin” potatoes with mustard, garlic sautéed pleurote mushrooms Roasted back of cod in a seasonal herbs « beurre blanc », puréed-style potatoes with Picardie chitterling sausage, Oven roasted chicory Crème Chantilly demonstration for your guests by our chef Prune and brown sugar tart, vanilla ice cream Honey roasted Gala apple, cinnamon ice cream Coffee

1/3 bottle red wine per person, mineral water

The Capitainerie Restaurant is located in the heart of the Château de Chantilly in François Vatel’s former kitchens (the infamous maître d’hôtel for the Prince Louis II de Boubon Condé).

Groups Menu

Restaurant La Capitainerie Les Cuisines de Vatel The Capitainerie Restaurant offers you a unique historical setting for your group luncheons. Minimum of 20 persons.

“Condé” Menu 51,00 € TTC

One unique menu must be established for all guests

Crémant de Bourgogne « kir » with cream of blackcurrant Goat cheese canneloni, aubergine (eggplant) preserve with spices and country ham Partially cooked salmon cube in a fresh herbs crust and Guéméné chitterling sausage, velvety potato soup Arbois wine braised filleted chicken breast, braised green beans with a hint of nut oil Vanilla bourbon flavoured back of cod, polenta « au gratin » and crispy courgettes (zucchini) spaghetti Oven roasted medallions of lamb, coarsely chopped tomatoes and tarbais beans in “pistou” Selection of fine cheeses topped with fresh seasonal salad Pear and star anise crème brulée Warm soft chocolate cake, citrus fruit tartare and mandarin orange sorbet Fine glazed red fruits mousse, violet flavoured crème Chantilly and syrup Coffee and delicacies 1/3 bottle red wine per person, mineral water

Linen table cloths and napkins included

The Capitainerie Restaurant is located in the heart of the Château de Chantilly in François Vatel’s former kitchens (the infamous maître d’hôtel for the Prince Louis II de Boubon Condé).

Groups Menu

Restaurant La Capitainerie Les Cuisines de Vatel The Capitainerie Restaurant offers you a unique historical setting for your group luncheons. Minimum of 20 persons.

“Dauphin” Menu 15,00 € TTC Under 12 years of age

One unique menu must be established for all guests

Crispy cheese pie Cheese pastry pie Escalope of salmon roasted in herbs butter, rice with almonds Mushroom cream poultry mushroom cream fillet, gratin dauphinois Normandy-style apple pie Chocolat dessert with crème anglaise and crème Chantilly Mineral water,

Coca-Cola® or orange juice

The Capitainerie Restaurant is located in the heart of the Château de Chantilly in François Vatel’s former kitchens (the infamous maître d’hôtel for the Prince Louis II de Boubon Condé).

Groups Menu

Restaurant La Capitainerie Les Cuisines de Vatel The Capitainerie Restaurant offers you a unique historical setting for your group luncheons. Minimum of 20 persons.

Crème Chantilly workshop 22,00 € TTC / person Duration : 1 hour - Afternoons only Let our chef share with you the secret of making traditional crème Chantilly. Your guests are welcomed and each is presented with a chef ’s hat and apron. After watching the chef hand whip the cream, each participant will have the opportunity to try the method themselves and to discover the various ways of preparing this famous cream. Finally each person can sample its sweet taste on top of fresh cream puff pastries accompanied by a local specialty, “rhubarb nectar”! Each participant will leave the workshop with a diploma signed by our chef and a document revealing the many secrets of traditional Crème Chantilly.

“Goûter” 12,00 € TTC Served at the table Hot drink (coffee, tea, chocolate) or Cold drink (fruit juice, Coca-Cola®, Perrier, mineral water) Crème Chantilly demonstration by one of our chefs Normandy-style apple pie, caramel “crème anglaise” Pistachio raspberry sponge cake, coffee « crème anglaise » Three-chocolates crisp, coffee « crème anglaise »

All of our pastries are accompanied by home made crème Chantilly

The Capitainerie Restaurant is located in the heart of the Château de Chantilly in François Vatel’s former kitchens (the infamous maître d’hôtel for the Prince Louis II de Boubon Condé).

Groups Menu

Restaurant La Capitainerie Les Cuisines de Vatel The Capitainerie Restaurant offers you a unique historical setting for your group luncheons. Minimum of 20 persons.

Options Apéritifs Rhubarb Nectar – Picardie Specialty

4,00 € TTC

White wine Kir

4,50 € TTC

Glass of Crémant de Bourgogne

6,00 € TTC

Glass of Champagne brut

9,00 € TTC

2 hot puff pastries and small “amuse-gueule”

3,50 € TTC

Cheeses Brie and dried fruit plate

4,00 € TTC

Selection of 2 cheeses served with a fresh seasonal salad

5,00 € TTC

Crème Chantilly demonstration

- groups of up to 50 guests

65,00 € TTC / group

- groups from 51 to 70 guests

85,00 € TTC / group

- groups of more than 70 guests

95,00 € TTC / group

Menus printed for your guests

1,00 € TTC / person

Table cloth and cloth napkins

2,00 € TTC / person

Miscellaneous

Sales Terms and Conditions The following terms and conditions apply to the event that you have chosen to book with the SAS Restauration Cantilienne. Any luncheon, dinner, evening, catering service or other type of event is subject to these terms. Service One predetermined menu must be chosen for the entire group (one starter, one main course and one dessert). All our desserts are accompanied by our home made crème Chantilly. Luncheons are served on wooden tables with paper place mats and napkins. (Except the Menu Condé). Maximum capacité 110 seats in 3 adjoining rooms: main room, 80 seats / “salle des douves”, 20 seats / “salle de la rotonde”, 10 seats Rates The prices shown are after the deduction of any commission due and are applicable to a minimum of 20 persons. They are subject to change without notice and are exclusively reserved for tourist operators, associations, city councils, schools and corporate events. These rates are applicable only at lunch time (excluding Tuesdays as the museum is closed). Free offers One meal is offered free of charge for every 20 paying guests. This promotion is not applicable for groups of children, the crème Chantilly demonstrations nor the “gouters”. Reservation and deposits Every reservation enquiry will be accepted as an option date. The reservation must be confirmed in writing and will be considered definitive once a deposit of 80% of the total cost of the meal is paid to SAS Restauration Cantilienne. In case of non-payment of this deposit, the restaurant reserves the right to cancel the reservation at the predetermined option deadline. Confirmation of number of covers The number of meals to be served must be confirmed at the latest 7 days before the date of the event. In the case of a cancellation, this number will be used as the basis for purchasing and billing. In the case of non-precision of the final number of covers by the deadline of 7 days prior to the event, the original quantity reserved will be retained. If the actual number of covers served exceeds the quantity originally reserved, then the billing will reflect the actual amount of covers served. Cancellation policy In the eventuality of a total cancellation of the event sent in writing by the event organiser, the following cancellation charges will be applied: Cancellation over 60 days before the event: no cancellation charge Cancellation between 59 and 30 days before the event: 30 % of the total amount due Cancellation between 29 and 14 days before the event: 60 % of the total amount due Cancellation 13 days or less before the event: 100 % of the total amount due Payment deadline The final invoice is payable upon departure or upon reception of the invoice. Claims Any contention or complaint will only be considered if it is sent in writing and addressed to SAS Restauration Cantilienne Sales Department within no more than 8 days after the event. Any dispute unsettled by mutual consent between the two parties will be submitted to the jurisdiction of the appropriate legal courts. Information and reservations SAS Restauration Cantilienne - Sales Department - 15, rue du Connétable - 60500 Chantilly Tel.: 0033 (0)3 44 27 31 74/75 - Fax: 0033 (0)3 44 67 40 01 www.domainedechantilly.com - restaurant@domainedechantilly.com

Groups Menu

Restaurant La Capitainerie Les Cuisines de Vatel

Restaurant La Capitainerie Les Cuisines de Vatel In the heart of the Château de Chantilly, and under the vaulted ceilings of Vatel’s former kitchens, the Restaurant la Capitainerie is the perfect setting for you to organize your reception in an enchanting atmosphere.

3 rooms 110 persons maximum

“Caveau à Champagne” Cocktail 59,00 € TTC 2h00 (18 cocktail pieces and 2 animated stands)

Cocktails & Banquets

Minimum billing of 30 persons One unique menu must be established for all guests

Sampling of champagne vintages presented and sabered before your guests Served alone or accompanied by a choice of liqueurs Fruit juice, sodas, mineral waters “Pain surprise” (4 pieces) Assortment of 5 warm canapés: Mini snail bites, cream of foie gras Sesame honey-glazed fillet of quail Saffron fried shrimps Cappuccino style fish soup Mini, stuffed puff pastry, ginger crab flake Assortment of 5 cold canapés: Avocado guacamole, tangy fresh herbs and a cream sauce Foie gras and fig toast Salmon tartare, whipped Espellete pepper cream Country ham and fresh goat cheese wraps Smoked mackerel rillettes, beet emulsion 2 stands animated by our chefs Marinated salmon cutting board Foie gras declension with stewed tender onions

Pastries buffet Lemon tartlet Opéra Mirliton Raspberry Bavarois

3 rooms 110 persons maximum

“La Chantilly dans tous ses états” Cocktail 72,00 € TTC Durée : 3h00 (base 30 pièces)

Cocktails & Banquets

Minimum billing of 30 persons One unique menu must be established for all guests Brut Champagne (1 bottle per 5 persons) Orange juice, coca-cola, Perrier, Mineral water White and red wines served on the stands Amuse-bouche presented buffet-style accompanied by crème Chantilly of various flavours: Dill, curry, horseradish, and herbs Eggplant caviar and country ham Broccoli guacamole and scallops Foie gras and fig marmalade toast Salmon tartare and fresh goat cheese Apricot, pistachio, and duck terrine with country bread Marinated salmon Sesame honey-glazed quail fillet Fried shrimps Stands animated by our chefs and demonstrations given in front of your guests Ballottine of duck foie gras and its accompaniments Honey-roasted white ham presented whole and finely cut to order Seafood pasta cooked in a wok Wine and cheese sampler Chantilly cream demonstration in the dining room accompanied by mini pastries Discover vanilla, chocolate and mint crème Chantilly

Pastries buffet Mini « rum baba», Chantilly cream “Condé Rice” with candied fruit Grand Marnier and chocolate soup Opéra Jasmine raspberry salad “Île flottante”

3 rooms 110 persons maximum

“La Cuisine Régionale” Menu 65,00 € TTC

Cocktails & Banquets

Minimum billing of 30 persons One unique menu must be established for all guests

“Royal Picard” red fruit cocktail served at the table 2 warm mini puff pastries and small canapés Crispy scallops with mustard grains, mâche bouquet with dried bacon Poultry Potjevlesch cooked with young vegetables, sweet onion jam, mixed greens with raw red beet Accompanied by brut Cider “Bière de Garde” poached back of cod chicory wrapped in smoked ham and Maroilles « granité », watercress coulis Prune studded roasted veal, fresh herbs and sautéed potatoes Accompanied by “la Rebelle” beer Cœur de Rollot, mâche bouquet in aged wine vinaigrette Selection of cheeses from our provinces, mesclun greens with apples Accompanied by Poiré Crème Chantilly demonstration in the dining room Rhubarb and almond tartlet candied in honey, peppered red fruit juice, vanilla ice cream Wild chicory crème brûlée, “Northern” thin lace biscuit, coffee ice cream Accompanied by Rhubarb Nectar All our desserts are accompanied by home made crème Chantilly

Mineral water The above drinks can be replaced by white wine (1/4) and red wine (1/3) served in accordance with your meal choices. A supplementary charge of 3.00 € TTC per person is applicable.

Coffee, delicacies

3 rooms 110 persons maximum

“Raphaël” Menu 70,00 € TTC

Cocktails & Banquets

Minimum billing of 30 persons One unique menu must be established for all guests

Crémant de Bourgogne with Crème de Cassis served at the table 2 warm mini puff pastries, 2 canapés and amuses-bouche Two-salmon tartare “Doria” style, lime and coconut milk emulsion Quail salad roasted in dregs of wine and wild mushrooms Creamy duck foie gras verrine, caramelized quinces, roquette and pop-corn Cardamom duck breast fillet, braised artichoke and mushrooms Sea bream fillet cooked in fennel, black olive meat jus, tomato and spinach lasagna Thick saddle of lamb rubbed in juniper berries, butter braised green vegetables, mushroom dariole Brie de Meaux, mesclun greens with dried fruit and nuts, nut bread Soft Maroilles toast, mâche bouquet, Granny Smith apples Fine Calvados flambéed apple tart, cinnamon ice cream Mini Baba caramelized in lavender honey, candied rhubarb, peppery strawberry jus Brownies “Mille-feuill”, white chocolate frappé and orchard cherry sorbet Coffee and delicacies

White wine (1/4) and red wine (1/3) served in accordance with menu choices Mineral water

3 rooms 110 persons maximum

“Watteau” Menu 78,00 € TTC

Cocktails & Banquets

Minimum billing of 30 persons One unique menu must be established for all guests

Glass of Brut Champagne 3 warm mini puff pastries, 2 canapés and amuses-bouche Amuse-bouches: Roasted scallop, slow-simmered leeks, dregs of wine

Fresh goat cheese and Serrano ham wrap

Sesame breaded honey and lime-glazed chicken oysters, soya and mango salad, coriander pesto Duck foie gras “mille-feuille” with spiced bread, orange marmalade Shrimp trilogy (verrine: guacamole / Chanterelle mushrooms, chopped and sautéed in butter / tomato and ginger concassé) Candied orange duckling fillet, sautéed Chinese noodles in Szechuan pepper Satay and saffron roasted monkfish, leeks in a sesame and Maracuja vinaigrette Truffle fragranced beef medallions, creamy mushroom cylinder shallots and garlic cured spinach Almond Crottin de Chavignol, mâche bouquet in a balsamic vinaigrette Selection of fine fresh cheeses, mesclun greens and apples Morello and pistachio crème brûlée, thin lace biscuit, pistachio ice cream Chocolate and almond sphere in a Marsala sauce

Coffee and delicacies White wine (1/4) and red wine (1/3) served in accordance with menu choices Mineral water

Caramel shortbread disk, roasted mini bananas, ice cream and banana liqueur

3 rooms 110 persons maximum

“Ingres” Menu 90,00 € TTC

Cocktails & Banquets

Minimum billing of 30 persons One unique menu must be established for all guests

Glass of Brut Champagne 3 warm mini puff pastries, 2 canapés and amuses-bouche Amuse-bouche: Quail eggs in a foie gras cream Warm Avruga eggs, blinis, herbs and creams Canadian half lobster cooked in its shell, virgin sauce Truffle ravioli, celery, aged Porto emulsion Escalope of duck foie gras Seasonal Granité Grilled bass fillet, onion « Tarte Tatin », parsley cream Crispy preserved lamb cannelloni, egg-plant caviar and onion stuffed sweet red peppers Thick veal medallion, dark risotto, Citronelle meat jus Honey and almond roasted Crottin de Chavignol, mâche bouquet in a balsamic vinaigrette Selection of fresh cheeses, mesclun greens and apples, nut bread Chocolate-caramel Desert Rose and saffron tiramisu cream Coconut Baba “à la Chantilly”, coconut ice cream, exotic fruit coulis Green tea and grapefruit cloud, pistachio macaroon, verbena sorbet

White wine (1/4) and red wine (1/3) served in accordance with menu choices Mineral water

Coffee, delicacies

3 rooms 110 persons maximum

Miscellaneous Nocturnal opening fee for the Capitainerie (obligatory charge for site security): 220 € TTC / group until midnight. After midnight: 280 € TTC / group. Staff meals: (required for any animator employed through the SAS Restauration Cantilienne): 28 € TTC / person.

Cocktails & Banquets

Corking fee: 8 € TTC / bottle 75 cl, 12 € TTC / magnum. Supplementary staff costs after midnight: 35 € TTC / hour / server. Minimum 2 servers. Any hour begun is due and does not include the additional hour for cleaning-up after midnight. (35 € TTC / hour / server). SACEM fees : the client or his/her music provider is responsible to declare any entertainment anticipated. Restaurant exclusivity: upon request at extra charge.

Drinks service Apéritifs can be served buffet style upon request: a supplement is applicable (charged by ½ hour periods) - Crémant de Bourgogne buffet apéritif: 4 € TTC / person - Champagne buffet apéritif: 6 € TTC / person Wines are served at the table with the following ratios: - white wine : 1 bottle per 4 persons - red wine: 1 bottle per 3 persons All menus include still and sparkling mineral water.

Additional options Birthday cake supplement: 3,50 € TTC / person Period costume (service staff) supplement: 85 € TTC / server

Welcome by the hunting hornsmen: 450 € TTC (2 hornsmen) / 750 € TTC (4 hornsmen) 1 200 € TTC (6 hornsmen)

Reduction in the number of covers reserved Any reduction in the number of covers reserved may incur supplementary cancellation fees. Any increase in the number of covers must be communicated in writing as soon as possible and will be accepted according to restaurant availability. In the case of non-precision of the final number of covers by the deadline of 7 days prior to the event, the original quantity reserved will be retained. If the actual number of covers exceeds the quantity originally reserved, then the billing will reflect the actual amount of covers served. Cancellation policy In the event of a total cancellation of the event sent in writing by the event organiser, the following cancellation charges will be applied: Cancellation more than 6 months prior to the event : no cancellation charge Cancellation between 6 months and 3 months prior to the event : 30 % of total amount Cancellation between 3 months and 1 month prior to the event : 50 % of total amount Cancellation between 1 month or less prior to the event : 100 % of total amount Exceptional cancellation by sas restauration cantilienne In the event that the SAS Restauration Cantilienne is exceptionally obliged to cancel the event, the SAS Restauration Cantilienne shall be exonerated from all its responsibilities and the client will be reimbursed in full for any payments and deposits made. The SAS Restauration Cantilienne may be obliged to cancel an event in the following circumstance: - Part or all of the restaurant is closed or unavailable due to unusual circumstances outside of the company’s control. - An exceptional event/act of God, etc outside of the company’ control (eg: strikes, war, fire, explosion, water leaks, and any other risks linked to, for example, natural catastrophes, volcanic clouds and acts of terrorism. - The client goes into liquidation or into bankruptcy proceedings. - The SAS Restauration Cantilienne considers that the reservation or its representative could cause moral or physical harm to the establishment. - In the case of the non-payment of deposits due upon the agreed upon deadline. Payment deadline Payment terms must be requested at the moment of reservation and are at the discretion of SAS Restauration Cantilienne. In the case of contention regarding billing, the client agrees to pay the amount due at the agreed deadline and the balance after the claim has been fully investigated. Sales taxes are applicable at the current rates. Reservation details Restaurant staff are at the client’s disposal from 19h00 until midnight. All hours worked by staff after midnight are subject to a supplemental fee of 35 € / hour for service and kitchen staff. Responsibility The client is responsible for any damages or losses caused by himself or any of his guests or attendants within the Restaurant “La Capitainerie” or the Domaine de Chantilly. The client will be held responsible for any physical damage caused to the establishment including walls, lights, …, or any injury caused to the SAS Restauration Cantilienne or the Domaine de Chantilly personnel. Claims Any contention or complaint will only be considered if submitted in writing and addressed to theSAS Restauration Cantilienne Sales Department within no more than 8 days after the event. Any dispute unsettled by mutual consent will be submitted to the jurisdiction of the appropriate legal courts. Modification of the above sales terms and conditions Changes to the above terms and conditions cannot be modified without the written consent of both parties. Information and reservations SAS Restauration Cantilienne - Sales Department - 15, rue du Connétable - 60500 Chantilly Tel.: 0033 (0)3 44 27 31 74/75 - Fax: 0033 (0)3 44 67 40 01 www.domainedechantilly.com - restaurant@domainedechantilly.com

Cocktails & Banquets

Confirmation of the number of covers The numbers of covers to be served must be confirmed at the latest 7 days before the date of the event in writing. In the event of a cancellation, this number will serve as the basis for purchasing and billing. The choice of menu, drinks, and any other important information must also be communicated at least 15 days before the date of the event. In the case that this date is not respected, the SAS Restauration Cantilienne cannot guarantee the availability of the selected options and will propose the most appropriate alternative.

Restaurant La Capitainerie Les Cuisines de Vatel Discover the Château, stately residence of several of France’s greatest princes since the Middle Ages, now the home of the Musée Condé and its prestigious collection of paintings (Raphaël, Watteau, Poussin, Delacroix, etc.), drawings and illuminated manuscrits (The Very Rich Hours Of the Duke of Berry, The Ingeburge of Danemark’s Psalter….) and priceless ancient books. You will also visit the main apartments, the library and the large Monkey room recently restored

Nocturnal guided tour (during 1h30). Tours available in French or foreign languages.

In the heart of the Château de Chantilly, and under the vaulted ceilings of Vatel’s former kitchens, the Restaurant la Capitainerie is the perfect setting for you to organize your reception in an enchanting atmosphere. 3 rooms 110 persons maximum

Welcoming by two hunting hornsmen.

« Les nocturnes - Château de Chantilly » Menu 118,00 € TTC / person

Minimum billing of 30 persons One unique menu must be established for all guests

Crémant de Bourgogne with a dash of blackcurrant liqueur, table service 3 puff pastries and 2 canapés Terrine of duck foie gras, orange and rosemary marmelade, small Parisian brioche served warm Parmesan cheese and sea fruit crumble saffron with young vegetables

Cod in olives sauce, Tatin of mediterranean vegetables Selection of fresh cheeses, mixed salad leaves with « mendiant » fruits Softened Maroilles on a slice of bread, bouquet of lamb’s lettuce, Granny Smith apple Crème Chantilly demonstration in the dining room Creamy chocolate tartlet, mint ice-cream Caramelised custard cream with pistachios and cherries, crackling lace biscuit

Mineral water White wine and red wine served to complement your meal choices

Coffee, chocolates, delicacies

Nocturnes château

Thick saddle of Lamb with preserved shallots, creamy polenta with parmesan cheese and olives

Restaurant La Capitainerie Les Cuisines de Vatel Discover the world of the horse in the heart of an unequalled building renowned for its architecture dating from the 18th century and built in honour of this majestic animal. The tour is followed by a dressage presentation (2 riders). Welcoming by two hunting hornsmen. The private nocturnal tour of the Great Stables (during 45 minutes) is available in French or English languages for up to 30 people per group.

« Les nocturnes - Grandes Écuries » Menu 118,00 € TTC / person

Minimum billing of 30 persons One unique menu must be established for all guests

Crémant de Bourgogne with a dash of blackcurrant liqueur, table service 3 puff pastries and 2 canapés Terrine of duck foie gras, orange and rosemary marmelade, small Parisian brioche served warm

Thick saddle of Lamb with preserved shallots, creamy polenta with parmesan cheese and olives Cod in olives sauce, Tatin of mediterranean vegetables Selection of fresh cheeses, mixed salad leaves with « mendiant » fruits Softened Maroilles on a slice of bread, bouquet of lamb’s lettuce, Granny Smith apple Crème Chantilly demonstration in the dining room Creamy chocolate tartlet, mint ice-cream

Coffee, chocolates, delicacies Mineral water White wine and red wine served to complement your meal choices

Caramelised custard cream with pistachios and cherries, crackling lace biscuit

Nocturnes Grandes Écuries

Parmesan cheese and sea fruit crumble saffron with young vegetables

Restaurant La Capitainerie Les Cuisines de Vatel Sales Terms and Conditions The following terms and conditions apply to the event that you have chosen to book with the SAS Restauration Cantilienne. Any luncheon, dinner, evening, catering service or other type of event is subject to these terms. Reservation and deposit due All reservations must be confirmed in writing and will only be considered definitive when a deposit is received corresponding to 80% of the total amount of the service requested together with a copy of the contract and terms of conditions signed by both parties. The balance due will be payable upon receipt of your final bill or on the day of your event. In case of non-payment of this deposit, the restaurant reserves the right to cancel the reservation at the predetermined option deadline. Confirmation of the number of covers The numbers of covers to be served must be confirmed at the latest 7 days before the date of the event in writing. In the event of a cancellation, this number will serve as the basis for purchasing and billing. The choice of menu, drinks, and any other important information must also be communicated at least 15 days before the date of the event. In the case that this date is not respected, the SAS Restauration Cantilienne cannot guarantee the availability of the selected options and will propose the most appropriate alternative. Reduction in the number of covers reserved Any reduction in the number of covers reserved may incur supplementary cancellation fees. Any increase in the number of covers must be communicated in writing as soon as possible and will be accepted according to restaurant availability. In the case of non-precision of the final number of covers by the deadline of 7 days prior to the event, the original quantity reserved will be retained. If the actual number of covers exceeds the quantity originally reserved, then the billing will reflect the actual amount of covers served. Cancellation policy In the event of a total cancellation of the event sent in writing by the event organiser, the following cancellation charges will be applied: Cancellation more than 6 months prior to the event : no cancellation charge Cancellation between 6 months and 3 months prior to the event : 30 % of total amount Cancellation between 3 months and 1 month prior to the event : 50 % of total amount Cancellation between 1 month or less prior to the event : 100 % of total amount Exceptional cancellation by sas restauration cantilienne In the event that the SAS Restauration Cantilienne is exceptionally obliged to cancel the event, the SAS Restauration Cantilienne shall be exonerated from all its responsibilities and the client will be reimbursed in full for any payments and deposits made. The SAS Restauration Cantilienne may be obliged to cancel an event in the following circumstance: - Part or all of the restaurant is closed or unavailable due to unusual circumstances outside of the company’s control. - An exceptional event/act of God, etc outside of the company’ control (eg: strikes, war, fire, explosion, water leaks, and any other risks linked to, for example, natural catastrophes, volcanic clouds and acts of terrorism. - The client goes into liquidation or into bankruptcy proceedings. - The SAS Restauration Cantilienne considers that the reservation or its representative could cause moral or physical harm to the establishment. - In the case of the non-payment of deposits due upon the agreed upon deadline. Payment deadline Payment terms must be requested at the moment of reservation and are at the discretion of SAS Restauration Cantilienne. In the case of contention regarding billing, the client agrees to pay the amount due at the agreed deadline and the balance after the claim has been fully investigated. Sales taxes are applicable at the current rates.

Responsibility The client is responsible for any damages or losses caused by himself or any of his guests or attendants within the Restaurant “La Capitainerie” or the Domaine de Chantilly. The client will be held responsible for any physical damage caused to the establishment including walls, lights, …, or any injury caused to the SAS Restauration Cantilienne or the Domaine de Chantilly personnel. Claims Any contention or complaint will only be considered if submitted in writing and addressed to theSAS Restauration Cantilienne Sales Department within no more than 8 days after the event. Any dispute unsettled by mutual consent will be submitted to the jurisdiction of the appropriate legal courts. Modification of the above sales terms and conditions Changes to the above terms and conditions cannot be modified without the written consent of both parties. Information and reservations SAS Restauration Cantilienne - Sales Department - 15, rue du Connétable - 60500 Chantilly Tel.: 0033 (0)3 44 27 31 74/75 - Fax: 0033 (0)3 44 67 40 01 www.domainedechantilly.com - restaurant@domainedechantilly.com

Nocturnes

Reservation details Restaurant staff are at the client’s disposal from 19h00 until midnight. All hours worked by staff after midnight are subject to a supplemental fee of 35 € / hour for service and kitchen staff.