F R E N C H N I C E
( L F M N ) ,
&
I TA L I A N
C A N N E S
S A I N T-T RO P E Z M A R S E I L L E
( L F M D ) ,
( L F T Z ) ,
( L F M L ) ,
R I V I E R A L E
A L B E N G A
A I R P O RT S
T O U L O N - H Y È R E S C A S T E L L E T ( L I M G ) ,
– ( L F T H ) ,
( L F M Q ) ,
G E N OA
( L I M J )
M E N U E X E C U T I V E
AV I AT I O N
C AT E R I N G
P L A C E A N O R D E R 7 D A Y S A W E E K T O P R I V A T E C A T E R I N G D I R E C T LY
O N
OU R
A P P :
⋅ Email: inf lightcatering@private-catering.com ⋅ Sales phone: +33 (0)6 79 12 52 29 ⋅ OPS Team phone: +33 (0)6 87 12 34 49
We are pleased to assist you in French & Italian Riviera airports: ⋅N I C E
( L F M N )
⋅C A N N E S
( L F M D )
⋅T O U L O N - H Y È R E S
( L F T H )
⋅S A I N T-T RO P E Z
( L F T Z )
⋅L E
( L F M Q )
C A S T E L L E T
⋅M A R S E I L L E ⋅A L B E N G A ⋅G E N OA
( L F M L )
( L I M G )
( L I M J )
C R E A T I V I T Y & R E F I N E M E N T T O D E L I G H T A L L P A L A T E S
P R I VAT E C AT E R I N G P RO MO T E S AU T H E N T I C C O O K I N G R E A L I Z E D B Y OU R G OU R M E T C H E F S .
We are dedicated to help you to discover new tastes and to seduce you with subtle blends of f lavours. We offer first quality food. We propose products carefully chosen for their taste, freshness and traceability. Our suppliers share same commitments for environmental causes, favouring seasonality of their production. We will do our best to supply you with any specific item; whatever your special needs might be. You name it... We deliver it to you.
C O N F I D E N C E T O N I C E J O U R N E Y
E N S U R E
S A F E T Y & H I G H P E R F O R M A N C E
Private Catering believes that safety of your passengers and crew is of primary importance. As such we are committed to provide excellent service to make your trip comfortable. We have developed strict policies, practices and procedures to guarantee your security. We have set up food processing safety policy, based on efficient tracking system for ingredients. We strictly comply with the IATA and EEC standards based particularly on the principles of the Hazard Analysis Critical Control Point.
H I G H - L E V E L
S E C U R I T Y
Private Catering plays important role in keeping your business safe. Security is a concern for everyone in the aviation industry, affecting virtually all areas of operation. The security program implemented by us has been approved by the highest authorities. It consists of measures and procedures applicable to catering stores and supplies, producing as well as handling.
C O N S I D E R A T I O N & R E S P O N S I V E N E S S T O A S S I S T Y O U
R E L I A B L E
S U P P O RT
Private Catering can assist you 24 hours a day, 7 days a week. Our operation team provides support service, making your f light an unforgettable experience. We are looking for constructive and long-lasting partnerships. On daily basis, we strive to deliver excellent service to keep up with our hard earned reputation. We are proud to serve the world’s most sophisticated clientele for more than ten years in the French Riviera.
D E L I V E RY & R E AC T I V I T Y
Private Catering has all the authorizations to deliver to your plane. We are using our own employees and refrigerated vehicles. We have high-loaders (for large range air-crafts in Nice) as well as small vans (for other airports: Cannes, Toulon, Marseille…). Our dedicated kitchen is located in Nice Airport. This position gives you peace of mind, knowing we can respond to last minute adjustments to your order. Our Inf light team will be delighted to assist you during delivery to present the dishes and meet your needs.
E XC E L L E N C E I S T H E R E P U TAT I O N W E A R E L O O K I N G F O R
S O M E G R E A T S T O R I E S . . .
“Food was excellent, like always! Quality and freshness very good! The passengers enjoyed it a lot impressed about the food and presentation!” “There is really nothing to complain about, everything was perfect! Very good quality catering, very nice presentation. Our Clients are more than happy, food was really tasty and fresh, very kind and helpful.” “Everything was great, food was fresh and tasty, everything was perfect.” “Food was all very good quality and presented well, the fish was amazing!!! Very kind and helpful, excellent professional. You are sooo helpfull and nice :) Many many thanks for your help! You are the BEST!!!!!”
“Presentation was awesome, excellent service.” “It was all so good! Risotto was amazing as well as the desserts… catering was awesome, as always. Thank you once again for your professionalism and efficiency, great work and dedication.” “You’re a big help. We will recommend you.” “Everything was wonderful. It is a pleasure working with you. Excellent work to keep your standards so high.” “Well done, I have been admiring your creativity, quality and consistency: the best catering in Business Aviation Industry.”
S U M M A R Y
p. S TA RT E R S
M A I N C OU R S E S
Healthy & rich starters ���������������� 08 Sandwiches & canapes ����������������� 14 Cold platters & soups ������������������ 17 Main course from farm & sea ����������� Vegan corner & sides ������������������ Mediterranean pasta & risotto ����������� Kid’s kingdom �����������������������
18 24 26 28
C H E E S E & D E S S E RT S
Cheese, bread & crackers ��������������� 29 Desserts ���������������������������� 30
B R E A K FA S T
���������������������������������� 34
A S I A N
S u g g e s t i o n s ��������������������������� 38
I N D I A N
S u g g e s t i o n s ��������������������������� 42
E A S T E R N
S u g g e s t i o n s ��������������������������� 44
E A S T
S u g g e s t i o n s ��������������������������� 48
R E A DY T O S E RV E & C R E W M E A L S
���������������������������������� 50
M I D D L E
D R I N K S
Softs, juices & smoothies ��������������� 52 A la carte Wine & Champagne ���������� 54 Ciders, beers & spirits ����������������� 56
C O N C I E RG E
���������������������������������
58
S T A R T E R S
8
H E A LT H Y & R I C H S TA RT E R S
€
F O I E
G R A S
V E R R I N E S
Pressed duck foie gras with wild mushrooms & mango chutney
56. 00
Plain foie gras with fig and pear chutney
52. 00
Half cooked tuna, sicilian caponata, salad, parmesan, Niçoise olives
42. 00
Alaska king crab, guacamole and lobster in a glass jars
48. 00
Fresh Greek style soft and crunchy vegetables
36. 00
Mozzarella and cherry tomatoes salad, pesto gazpacho and balsamic cream
36. 00
Smoked salmon ceviche, quinoa, passion fruit and pomegranate seed
42. 00
Half smoked salmon tartar, mango, fresh herbs, avocado, croutons
48. 00
Tuna tartar, Asian marinated pastrami, wakame salad, soya bean, sesame crackers
48. 00
9
S T A R T E R S
H E A LT H Y
&
R I C H
S TA RT E R S
€
P O K E
B OW L
C H I R A S H I
V E G E TA R I A N B U D DH A B OW L
TATA K I
C A R PAC C I O
10
Yakitori chicken skewer, soba noodles wakame, miso sauce
40. 00
Glazed salmon, soba noodles miso sauce, soya bean, Chinese cabbage, sesame sauce
42. 00
Crunchy and soya marinated green vegetables, tofu, young spinach shoots, sesame sauce
42. 00
Marinated salmon, sushi rice, soya bean, Chinese cabbage, sesame sauce
42. 00
Glazed tuna, sushi rice, soya bean, Chinese cabbage, sesame sauce
42. 00
Tofu, quinoa salad, green cabbage kale, pomegranate seeds, passion fruit & yuzu sauce
38. 00
Vegetables falafel, quinoa salad, green cabbage kale, pomegranate seeds, passion fruit & yuzu sauce
38. 00
Glazed tuna sesame seed, vegetables gyozas, sesame sauce
50. 00
Marinated salmon teriyaki, vegetables gyozas, sesame sauce
50. 00
Glazed duck, vegetables gyozas, sesame sauce
50. 00
Salmon Carpaccio
36. 00
11
12
S T A R T E R S
H E A LT H Y
&
R I C H
S TA RT E R S
€
S A L A D S
“Niçoise” salad Nice-style salad with tomatoes, cucumbers, onions, green peppers, artichokes, eggs, black olives and anchovies
33. 00
Mediterranean salad Grilled vegetables, zucchini, peppers, eggplant, garlic, tomatoes, mesclun salad
36. 00
Prawn Caesar salad Hearts of lettuce, tomatoes, croutons, grilled prawns, hard-boiled eggs, anchovies, Caesar dressing
40. 00
Chicken Caesar salad Hearts of lettuce, tomatoes, croutons, grilled chicken breast, hard-boiled eggs, anchovies, Caesar dressing
33. 00
Tuna Caesar salad Hearts of lettuce, tomatoes, croutons, grilled tuna, hard-boiled eggs, Caesar dressing
33. 00
Greek salad Mediterranean aromas, cucumbers, tomatoes, onions, lemon and mint juice, parsley
32. 00
“Périgourdine” salad with truff le dressing Smoked duck breast, mushrooms, duck foie gras and figs
53. 00
Mixed salad Mesclun salad, rucola, endives, cucumber, red onion with dressing
22. 00
Papaya salad Papaya, green mango, passion fruit dressing with coriander and fresh mint
26. 00
Kaiso salad Wakame edamame salad with miso vinaigrette
21. 00
Vegetables and quinoa salad
35. 00
Chef salad (give us your ingredients, your recipe)
on request
13
S T A R T E R S
S A N DW I C H E S
&
C A N A P E S
€
OP E N S A N DW I C H E S
On a thick slice of brown bread
C L A S S I C A L S A N DW I C H E S
Smoked salmon, avocado, alfalfa
13. 50
Veggie and hummus sandwich
12. 00
Foie gras and figs with a pear chutney
15. 50
Tuna and Caponata
15. 50
Niçoise salad on a bread slice
13. 50
Parma ham with tomatoes caviar
13. 50
Gourmet (crispy bread rolls, olive, plain or cereal) We suggest 4 pieces per person
6. 50 to 10. 00
Triangle (white or cereal bread) We suggest 4 pieces per person
6. 50 to 10. 00
½ triangle (white or cereal bread) We suggest 8 pieces per person
3. 50 to 5. 00
Finger (white or cereal bread) We suggest 6 pieces per person
3. 50 to 5. 00
Wraps (2 pieces)
9. 50 to 12. 50
½ baguette (Farm fresh brown or white bread)
11.50 to 14.50
Club (2 pieces)
15.50 to 21.00
Made-to-order sandwiches
on request
Suggestions: Beef & tartare sauce, Bresaola, Arugula & parmesan, Cooked foie gras & figs, Roasted vegetables, Mozzarella & tomatoes, Parma ham & tomatoes, Smoked salmon, Tuna…
C A N A P E S & V E R R I N E S
14
Canapes caviar, 10 g Minimum order 3 pieces Smoked salmon, foie gras, Shellfish, Chicken, Vegetable ‒ We suggest 5 pieces per person
27. 00
6. 00
Vegetarian gourmet sandwich tailor made on request
15
16
Tomato soup
S T A R T E R S
C O L D
C O L D F I S H & S E A F O O D
C O L D
M E AT
P L AT T E R S
€
Cold cooked and smoked fish (salmon, tuna, eel)
100. 00
Mix seafood and fish (scallops, lobster, prawns, octopus, salmon, tuna, eel)
100. 00
Seafood (scallops, lobster, prawns, octopus)
100. 00
Heart of salmon
64. 00
Smoked salmon
54. 00
Cold cut “charcuterie” (rosette, coppa, bresaola...)
48. 00
Cold meat selection (chicken, turkey, beef, lamb…)
50. 00
Pork free alternative Beef Tagliata, fresh vegetables
S OU P S
on request 53. 00
€
Lobster bisque, 1 l
64. 00
Clear chicken noodles or cream of chicken soup, 1 l
36. 00
Harira, 1 l
36. 00
Soup, 1 l Minestrone, lentil, pumpkin, Dubarry, 9 vegetables, wild mushroom or tomato
33. 00
Other soup (give us your ingredients, your recipe)
on request
17
M A I N
18
C O U R S E S
F RO M
T H E
FA R M
€
V E A L
B E E F
L A M B
Slow-cooked braised veal chuck
48. 00
Milk-fed veal chop
60. 00
Veal fillet mignon
58. 00
Veal blanquette
54. 00
Veal escalope
52. 00
Beef filet tournedos
54. 00
Black Angus rump steak
59. 00
Entrecôte
54. 00
Bourguignon beef
50. 00
Beef kebab, grilled ‒ 2 pieces
54. 00
Lamb fillet
58. 00
Rack of lamb or Lamp chops ‒ 5 pieces
58. 00
Lamb shank
58. 00
Lamb stew
55. 00
Lamb curry style
55. 00
Lamb provençal style
55. 00
19
M A I N
F RO M
C O U R S E S
T H E
FA R M
€
P OU LT RY
S AU C E S
Chicken breast
38. 00
Chicken legs
38. 00
Baby chicken
42. 00
Chicken kebab ‒ 2 pieces
42. 00
Fresh farm whole chicken
65. 00
“Coq au vin”
52. 00
Duck breast
52. 00
Perigourdine ‒ Truffle, Cognac, Porto
15. 00
Morels ‒ Yellow wine Château Chalon, morels
15. 00
Ceps ‒ Yellow wine Château Chalon, ceps
14. 00
Bearnaise ‒ Egg yolks, butter, tarragon, vinegar, freshly chopped tarragon, salt, cayenne pepper
14. 00
Bordelaise ‒ Red wine sauce
12. 00
Green pepper
12. 00
Gravy veal, poultry or lamb
12. 00
Curry red, green or yellow
12. 00
Your sauce (give us your recipe)
20
on request
21
M A I N
F RO M
22
C O U R S E S
T H E
S E A
€
F I S H
F I L L E T
W HO L E
F I S H
S E A F O O D
S AU C E S
Salmon
39. 00
Red mullet
52. 00
Dorado
52. 00
Cod
46. 00
Monkfish
54. 00
John Dory
56. 00
Turbot
56. 00
Sea Bass
54. 00
Sole
56. 00
Dorado
76. 00
Red mullet ‒ 2 pieces
76. 00
Sea Bass
86. 00
Sole
86. 00
Prawns ‒ 5 pieces
56. 00
Grilled Seafood mix
58. 00
Lobster
104. 00
Octopus
60. 00
Beurre blanc‒ White butter sauce
12. 00
Lemon sauce
12. 00
Tarragon sauce
12. 00
Lobster bisque
14. 00
Saffron sauce
14. 00
Virgin herb sauce‒ Olive oil, fresh herbs, tomatoes, lemon
12. 00
Sauce Hollandaise‒ Butter, lemon, egg yolks
12. 00
Your sauce (give us your ingredients, your recipe)
on request 23
M A I N
V E G A N
C O U R S E S
C O R N E R
&
S I D E S
€
R I C E
G R A I N S & S E E D S
P O TAT OE S
M A S H E D V E G E TA B L E S
C L A S S I C S I DE S
24
Saffron, Basmati or Brown rice
9. 00
Fried rice with vegetables
9. 00
Black Venere rice
16. 00
Black Venere rice and vegetables risotto
20. 00
Spelt, Buckwheat, Quinoa, Bulgur or Wheat semolina
12. 00
Spelt risotto with vegetables
16. 00
Potatoes stuffed with mushrooms
15. 00
Baby roasted potatoes with herbs
15. 00
Mashed or Steamed potatoes
15. 00
Potatoes gratin “Dauphinois style”
15. 00
Whole roasted potatoes
15. 00
Mashed potatoes with truff le
20. 00
Celery, Pumpkin, Sweet potato or Caulif lower
15. 00
Vegetables: grilled or steamed
15. 00
Baby steamed vegetables
19. 00
Creamy polenta with mushrooms
15. 00
Farm polenta with a ratatouille “au gratin”
15. 00
Provençal style vegetables tian
15. 00
Woodland mushrooms with garlic & parsley ‒ Ceps, morel, chanterelles
24. 00
Ratatouille from Nice
15. 00
Baby steamed vegetables
25
26
Raviolis spinach ricotta with parmesan crisps
M A I N
C O U R S E S
M E D I T E R R A N E A N PA S TA & R I S O T T O
€
PA S TA
Raviolis duck confit, foie gras, ceps, parmesan
45. 00
Raviolis lobster, roasted blue lobster, bisque sauce
64. 00
Raviolis monkfish, vegetables, saffron sauce
45. 00
Raviolis veal stir-fry with olives, Porto
45. 00
Raviolis vegetarian with colored zucchinis, mint, basilic, parsley
36. 00
Raviolis eggplant, four cheese, hazelnuts, dry tomatoes, chives cream
36. 00
Raviolis spinach ricotta
30. 00
Tagliatelle with truff le
58. 00
Pasta with seafood
64. 00
Plain penne, spaghetti, tagliatelle or gnocchi
22. 00
Lasagna (or Cannelloni) bolognaise
29. 00
Lasagna (or Cannelloni) vegetarian
29. 00
Sauce for pasta Bolognaise, arrabiata, Napolitan, pesto, ceps, cheeses, carbonara, Alfredo
R I S O T T O
9. 50
Wild mushroom risotto
44. 00
Seafood risotto
64. 00
Truff le risotto
58. 00
Zucchini and lemon confit risotto
39. 00
Milanese risotto
39. 00
Vegetarian risotto ‒ Asparagus, tomatoes, vegetables
39. 00
27
M A I N
K I D ’ S
C O U R S E S
K I N G D O M
€
S N AC K I N G
M E A L S
S W E E T C O R N E R
28
Finger sandwich ham & cheese ‒ 2 pieces
6. 00
Finger sandwich chicken & cheese ‒ 2 pieces
6. 00
Finger sandwich vegetables ‒ 2 pieces
6. 00
Pasta tomato sauce
12. 50
Steak and french frie
14. 50
Fish sticks and rice
14. 50
Muffin chocolate
4. 50
Cookie chocolate
4. 50
Ice cream chocolate, Haagen Dasz, 100ml
8. 50
Ice cream dulce de lecce, Haagen Dasz, 100ml
8. 50
Fruits skewers small size ‒ 2 pieces
6. 50
C H E E S E , B R E A D & C R A C K E R S €
C H E E S E
B R E A D
C R AC K E R S
Sliced matured cheese Two goats cheeses and two cows cheeses served with dry fruits and nuts
22. 00
Whole matured cheese, 500 g
38. 00
Parmesan, 50 g Grated or chips
5. 00
Cheese individual pack Mozzarella, halloumi, feta, cottage…
9. 00
Baguette ⅓ maxi
2. 50
Bread rolls selection ‒ White, brown, olives, cereals, gluten free available
2. 50
Grissinis, 200 g
6. 00
Bread baguette whole white
3. 60
Bread farmhouse seeds and cereals
10. 00
Lebanese bread (pita) ‒ 5 pieces
6. 50
Dark bread pumpernickel loaf
8. 00
Harry’s sliced bread brown, white
8. 00
Bread naan or chapati ‒ Bag of 3 pieces
7. 50
Bagels plain or sesame
3. 80
Crackers Jacobs cream
6.70
Crackers gluten free
9. 00
Other type of bread or crackers
on request 29
D E S S E R T S
30
S P E C I A L I T I E S
€ Le Private Revisité
18. 00
Three f lavours and three textures, composed of layers of soft hazelnut biscuits, crisp praline and chocolate mousse Jivara, with a heart of creamy yuzu
Served with a milk chocolate sauce Le Passion Caramel
18. 00
Cocoa tartlet, with a heart of molten caramel, topped with dark chocolate and caramel mousse
Served with a dark chocolate sauce La Fleur de Fruits Rouges
18. 00
A light red fruit mousse scented with rose water and a heart of creamy licorice
Served with fresh berry sauce
L’équilibre Mandarine
18. 00
A white chocolate mousse with crystallized mandarin on a Calisson biscuit
Served with mandarin Suzette style sauce Le Rio Azul
18. 00
A passion fruits sabayon on a chocolate biscuit and ganache covered with a mirror of Guanaja chocolate
Served with a bitter chocolate sauce L’Exotique
18. 00
A green lemon mousse with a heart of creamy passion mango, on an almond and coconut biscuit
Served with tropical fruit sauce
31
D E S S E R T S
€
C L A S S I C D E S S E RT S
C HO C O L AT E & C A K E S
Apple pie
14. 00
Apfel strudel with vanilla sauce
14. 00
Chocolate mousse “Caribbean”
14. 00
Opera
14. 00
Chocolate tartlet
15. 00
Vanilla Millefeuille
14. 00
Seasonal fruit tartlet
14. 00
Éclair (chocolate, coffee, vanilla)
12. 00
Catalane crème brulée with Bourbon vanilla
14. 00
Tiramisu
14. 00
Panna Cotta with fresh fruits
14. 00
Cheesecake with red berries
14. 00
“Petits Fours” ‒ We advise 5 pieces per person
5. 00
Middle Eastern pastries ‒ We advise 5 pieces per person
5. 00
Luxury chocolate box, 350 g
45. 00
Luxury chocolate box, 500 g
75. 00
Chocolate truff les homemade, 200 g
29. 00
Macarons
3. 00
Chocolate bar Kit-Kat, Mars, Bounty, Twix
4. 00
Cookies Double chocolate, cereals...
3. 50
English Cake, 350 g Banana, chocolate chip, dried fruits
32
18. 00
Cupcake
6. 00
Scone
4. 00
I C E
C R E A M S
Ice cream pops Mars, Twix, Bounty
5. 00
Ice cream Häagen Dazs, 100 ml Vanilla, Belgian Chocolate, Dulce de Leche, Macadamia Nut Brittle, Cookies Dough, Strawberry & cream
8. 50
Artisanal fruit sorbet,120 ml Mango, strawberry,raspberry, lemon
8. 50
33
B R E A K F A S T
34
C O L D
B R E A K FA S T
€ Viennoiseries (pastries ) ‒ Large Croissant, chocolate croissant, pain aux raisins, brioche with sugar
3. 50
Viennoiseries (pastries ) ‒ Mini Croissant, chocolate croissant, pain aux raisins, brioche with sugar
2. 00
Danish
6. 00
Muffins Double chocolate, muesli, blueberry, banana...
4. 00
Crepes ‒ Set of 4 pieces
14. 00
Pancakes ‒ Set of 4 pieces
16. 00
Jam from Provence or honey, 30 g
4. 00
Breakfast meat, 90 g Chicken, turkey and ham
15. 00
Breakfast cheese, 80 g Emmental and cheddar
11. 00
Açai bowl with blueberry, banana, raspberry and almond milk
30. 00
Açai bowl with avocado, banana and chia seeds
30. 00
Chia pudding with coconut milk and red berries
25. 00
Chia pudding with coconut milk and exotic fruits
25. 00
Vegan granola with red berries
18. 00
Low carb muesli with goji açai
18. 00
Vegan spelt and quinoa granola
18. 00
Home made granola
20. 00
Buckwheat cashew granola
20. 00
Granola with curcuma and banana
20. 00
35
B R E A K F A S T
€
HO T B R E A K FA S T
Scrambled eggs ‒ Plain
12. 00
Scrambled eggs ‒ With additions at your convenience
15. 00
Omelet or white omelet ‒ Plain
13. 00
Omelet or white omelet ‒ With additions at your convenience
16. 00
Fried egg
3. 00
Soft or hard-boiled egg ‒ With or without shell, poached egg
2. 00
Grilled bacon, 90 g
9. 00
Breakfast sausages ‒ 3 pieces Pork, poultry or veal
10. 00
Sauted button mushrooms ‒ With garlic and parsley
12. 00
Grilled tomatoes
HO T B E V E R AG E S
36
9. 00
Almond milk porridge
18. 00
Turmeric orange porridge
18. 00
Spelt porridge with fig and macadamia nuts
18. 00
Coffee, 1 l Ground Prestige, decaffeinated, Arabic, Arabic with cardamom
15. 00
Nespresso caps ‒ Set of 10 pieces
14. 00
Hot chocolate, 1 l
13. 00
Tea box Breakfast, Darjeeling, Earl Grey, Ceylan, Lapsang, Souchong, green-tea, Chinese Gunpowder, green tea with mint, green tea with jasmin.
15. 00
Herbal tea box Camomile, verbena, verbena-mint
15. 00
Milk, 1 l Whole, semi skimmed, low fat 0%
4. 00
Plain scrambled eggs, grilled bacon & pancakes with butter
37
A S I A N S u g gest i o n s
38
€
C H I R A S H I
P O K E
B OW L
TATA K I
C L A S S I C A L C O L D S TA RT E R S
Marinated salmon, sushi rice, soya bean, Napa cabbage, sesame sauce
42. 00
Glazed tuna, sushi rice, soya bean, Napa cabbage, sesame sauce
42. 00
Chicken Yakitori skewer, wakamé, soybean, Napa cabbage, sesame sauce
40. 00
Yakitori chicken skewer, soba noodles, wakame, miso sauce
40. 00
Glazed salmon, soba noodles, soya beans, Napa cabbage, sesame and miso sauce
42. 00
Crunchy and soya marinated green vegetables, tofu, spinach sprouts, sesame sauce
42. 00
Glazed tuna, sesame seed, vegetables gyozas, sesame sauce
50. 00
Salmon teriyaki, vegetables gyozas, sesame sauce
50. 00
Glazed duck, vegetables gyozas, sesame sauce
50. 00
Papaya salad Papaya, green mango, passion fruit dressing with coriander and fresh mint
26. 00
Chinese fresh spring rolls Shrimps, smoked salmon, chicken or vegetables. Either plain or flavoured with lemongrass, ginger, basil or hot pepper
18. 00
39
A S I A N
S U G G E S T I O N S
€
HO T
S TA RT E R S
S OU P S
C L A S S I C D I S H E S
Vietnamese Nems ‒ Chicken, prawns or vegetables
8. 00
Dimsum ‒ Chicken, prawns or vegetables
8. 00
Gyozas ‒ Chicken, prawns or vegetables
8. 00
Thai style fried spring rolls
8. 00
Vegetables tempura
10. 00
Prawn tempura
12. 00
Soup Tom Kha Gaï, 1 l Coconut flavoured
42. 00
Tom Yam Cung, 1 l Plain or coconut flavoured
42. 00
Miso soup, 1 l
32. 00
Pad Thai ‒ Shrimp or chicken
42. 00
Green curry ‒ Chicken, beef or shrimp
42. 00
Red curry ‒ Duck, chicken, beef or shrimp
42. 00
Panang chicken curry
42. 00
White rice G A R N I S H
40
9. 00
Vegetable wok
18. 00
Fried rice with vegetables
18. 00
Cantonese rice
20. 00
Soba noodles
20. 00
Fried noodles with vegetables
20. 00
Chicken & vegetables gyozas
41
I N D I A N S u g gest i o n s
42
€
B Y R I A N I
J A L F R E Z I
KO R M A
V I N DA L O O
C U R RY
T I K K A M A S S A L A
G A R N I S H
Chicken
49. 00
Lamb
55. 00
Chicken
49. 00
Lamb
55. 00
Chicken
49. 00
Lamb
55. 00
Chicken
49. 00
Lamb
55. 00
Chicken
49. 00
Lamb
55. 00
Vegetables
42. 00
Chicken
49. 00
Tandoori chicken
49. 00
Lamb
55. 00
Rognan Joch lamb
55. 00
Aloo gobi
22. 00
Daal selection
22. 00
Naan bread selection
8. 00
43
E A S T E R N S u g gest i o n s
44
И К Р А
C AV I A R
Caviar Royal Beluga, Royal Oscietre, Baeri… И к ра белуги Royal , О сет рова я ик ра Royal , черн а я ик ра B aeri…
€
on request 35. 00
Garnish tray for Caviar Ук рашениe и гарнир для ик ры
Х О Л О Д Н Ы Е И Г О Р Я Ч И Е З А К У С К И
C O L D
&
HO T
S TA RT E R S
€
Gravlax salmon sprinkle with fresh dill Лосось м аринованный с ук ропом
54. 00
Meat platter (beef tongue, veal, chicken roll with mushrooms) Ассорти м ясное (язык говяжий , запечен а я телятин а , рулет к уриный с гриба ми)
50. 00
Pickled cabbage К апуста к вашен а я
20. 00
Veal pancake Б линчики с телятиной
25. 00
Pirozhki (meat or cabbage) П ирож ки с м ясом и к апустой
19. 00
45
E A S T E R N
S U G G E S T I O N S
€ С У П Ы
S OU P S
Borscht Б орщ
33. 00
Pike-perch soup Ух а из суд ак а
35. 00
Roasted Pelmenis or Pelmenis with broth П ельмени вареные или ж ареные , со сметаной
24. 00
и све жим ук ропом
Г О Р Я Ч И Е Б Л Ю Д А
M A I N C OU R S E S
Chicken coated with breadcrumbs Pojarski Пож арские котлеты
43. 00
Fried minced veal cutlet Pojarski Котлеты из телятины
56. 00
Chicken Tabaka Ц ыпленок та бак а
52. 00
Beef Strogonoff Б ефст роганов
52. 00
Chicken Kiev К уриц а по - киевски
43. 00
Ш ашлык
Д Е С Е Р Т D E S S E RT S
46
из осет рины
Boiled buckweat Kacha К аш а гречнева я
12. 00
Boiled buckweat Kacha with mushrooms Г речк а с гриба ми
22. 00
Pavlova meringue with fresh fruits Торт П а влова (торт- безе со све жими фрук та ми)
18. 00
Honey cake М едовик
18. 00
Ptichye Moloko pistachio pudding Птичье молоко
18. 00
Honey and red berries Syrniki pancakes С ырники с медом и све жими ягод а ми
20. 00
Chicken Tabaka Цыпленок табака
47
M I D D L E
E A S T E R N
S u g gest i o n s
48
C O L D
M E A L S
€
Hummus
15. 00
Aegean stuffed vine leaves ‒ 5 pieces
HO T
M E Z Z E
€
36. 00
17. 50
Hot mezze assorted ‒ Samosas, kebbe, fatayer, kefta and samboussik with dips
Lebanese tabbouleh or Fattouche Salad
18. 00
Shawarma sandwich Lamb, chicken or beef
16. 50
Moutabal
15. 00
Babaganouch
29. 00
Cold mezze assorted ‒ Chickpea salad, eggplant spread, hummus and wine leaves
42. 00
HO T
M E A L S
€
Samosa
7. 00
Samboussik beef
7. 00
Fatayer
6. 50
Kebbe, Kefta ou Falafel
7. 00
D E S S E RT S
€
Tajine chicken and vegetables
53. 00
Medjoul date with almond
3. 00
Lamb Tajine
58. 00
Lamb Kapsa
58. 00
Middle Eastern pastries We advise 5 pieces per person
5. 00
Royal Couscous
71. 00
S OU P S
€
Shorba, 1 l
42. 00
Lentil, 1 l
36. 00
49
R E A D Y
T O
S E R V E
& C re w m e al s
50
€
T R AY
C R E W
M E A L S
M E A L S
VIP Cold or Hot lunch or Dinner Starter and main course from menu, cheese, dessert, petit four, bread and butter On Atlas size tray, glass, cutlery and napkin included
89. 00
VIP Cold snack box 1 salad, ⅓ baguette sandwich, 1 bread roll, 1 seasonal fruit tartlet
39. 00
VIP Hot snack box 1 salad, 1 quiche, 1 pizza, 1 bread roll, 1 seasonal fruit tartlet
42. 00
VIP Cold breakfast Freshly squeezed orange juice, cereals with milk, 2 bread rolls and fresh pastries, Danish, butter, traditional jams and honey, cheese and cold cut meat, yoghurt and sliced fruits
49. 00
VIP Hot breakfast Freshly squeezed orange juice, cereals with milk, 2 bread rolls and fresh pastries, Danish, butter, traditional jams and honey, scrambled eggs or omelet, bacon or sausages, yoghurt, sliced fruits and tomato
53. 00
Crew Tray lunch or dinner – Gastronomic cold fish or cold meat Salad, cold meat or fish with cold garnish, 1 cheese, 1 dessert “traditional”, set of cutlery, 2 bread rolls, salt and pepper
36. 00
Crew Cold breakfast Freshly squeezed orange juice, assorted bread rolls and fresh pastries, Danish, butter, traditional jams and honey, selection of ham and cheese
33. 00
Crew Hot breakfast Freshly squeezed orange juice, assorted bread rolls and fresh pastries, Danish, butter, traditional jams and honey, scrambled eggs or omelet, sausages or bacon, yoghurt and sliced fruits
36. 00
51
D R I N K S
52
€
S O F T S
F R E S H F RU I T J U I C E S
O RG A N I C J U I C E S
S MO O T H I E S
Coke or Coke Zero
33 c l (can)
3. 50
Pepsi or Pepsi Max
33 c l (can)
3. 50
Sprite Zero
33 c l (can)
3. 50
Ice tea Peach
33 c l (can)
3. 50
Orange or grapefruit juice (seasonal: watermelon or melon)
1 l
20. 00
Apple, red or white grape juice
1 l
25. 00
Tomato or carrot juice
1 l
24. 00
Fresh fruit cocktail
1 l
24. 00
Lemon and mint juice
1 l
20. 00
Pear, apricot, peach or guava
1 l
25. 00
Pomegranate or cranberry
1 l
35. 00
Red fruits smoothie
500 m l
21. 00
Exotic smoothie – Kiwi, pineapple and mango
500 m l
19. 00
Punchy smoothie – Orange, banana and strawberry
500 m l
21. 00
Passionate smoothie – Mango, passion and pineapple
500 m l
21. 00
53
54
A
L A
W I N E
&
C A R T E
C H A M PAG N E
W I N E
R E D
W H I T E
RO S É
I N T E R N AT I O N A L W I N E S
€
Bordeaux Merlot, 75cl
29. 00
Bordeaux, Cabernet Sauvignon, 75cl
35. 00
Côte de Provence, Syrah, 75cl
35. 50
Bourgogne, Pinot Noir, 75cl
39. 50
Bourgogne, Chardonnay, 75cl
34. 50
Loire, Sauvignon, 75cl
28. 50
Alsace, Gewurztraminer, 75cl
29. 50
Côte de Provence, Cinsault-Grenache, 75cl
29. 50
Corsica, Patrimonio, 75cl
29. 50
California, Cabernet Sauvignon, 75cl – USA
32. 00
Chianti, Sangiovese, 75cl – Italy
32. 00
California, Chardonnay, 75cl – USA
32. 00
C H A M P A G N E
Veuve Cliquot, 75cl
69. 00
Ruinart, 75cl
99. 00
Roederer, Brut, 75cl
66. 00
Roederer, White, 75cl
126. 00
Roederer, Rosé, 75cl
120. 00
Taittinger, Brut, 37,5cl
39. 00
Laurent Perrier, Brut, 37,5cl
32. 00
Red wine
White wine
Rosé wine
55
C I D E R S
€ France, Brut, 75cl
19. 50
France, Sweet, 75cl
19. 50
B E E R S
Bud, glass bottle, 33cl
4. 50
Heineken, can, 33cl
4. 50
S P I R I T S
G I N
W H I S K E Y
VO D K A
RU M
C O G N AC
56
Gin Bombay Sapphire, 70cl – London
39. 00
Gin Citadelle, 70cl – London
44. 00
Whiskey Jack Daniels, 1l – USA
49. 00
Whiskey Jameson, 70cl – Ireland
32. 00
Whiskey Nikka Barrel, 50cl – Japan
62. 00
Vodka Beluga Noble, 70cl – France
62. 00
Vodka Grey Goose, 70cl – Russia
71. 00
Rum Bacardi, Carta Blanca, 70cl – Porto Rico
44. 00
Rum Don Papa, 70cl – Philippines
71. 00
Rum Captain Morgan, 70cl – Porto Rico
39. 00
Cognac Hennessy, VS, 70cl – France
71. 00
Cognac Hennessy, on the rocks
57
C O N C I E R G E
58
W E C A N S O U R C E A N Y R A R E O R U N U S U A L P R O D U C T A N D H A V E I T D E L I V E R E D T O Y O U R A I R C R A F T .
N E W S PA P E R S
&
M AG A Z I N E S
Thousands of printed Newspapers in 46 languages from 90 countries are available upon request. L AU N D RY
&
C L E A N I N G
S E RV I C E S
At your disposal, any laundry, dishwashing, standard and dry cleaning. Do not hesitate to contact us, we can directly pick your equipment up at your aircraft upon your arrival in Nice. F L OW E R S
Our f lorist will be pleased to accommodate any special request and will supply custom creations to suit the size and colour of your cabin. Fresh f lower arrangements can also be created for your own vases. T O I L E T R I E S ,
K I T C H E N
E QU I P M E N T…
Just tell us what you need and we will arrange it for you.
59
S E L L I N G T E R M S & C O N D I T I O N S
with a minimum charge of one hour. Every extra hour will be charged as a full hour. 5 CANCELLATION FEES
In the case of partial or full cancellation, for any reason (including cancelled f lights due to the inability to refuel), the following rules will be applied:
1 CATERING ORDERS
‧O rders cancelled 18 hours or more prior to requested delivery time will not be charged.
Any order implies the customer’s total and clear acceptance of these general terms and conditions of sale. Each catering order is considered as confirmed once Private Catering has sent a written confirmation to the customer by email or SMS.
‧F or any order cancelled more than 12 hours and less than 18 hours prior to requested delivery time, the amount payable will be equal to 30% of the registered order.
2 PRICES
‧A ny order cancelled less than 6 hours prior to requested delivery time will be fully charged.
Our quoted prices do not include VAT (Value Added Tax). All other taxes are included.
All cancellations must be made in writing to Private Catering. Cancellations by telephone will not be accepted. Any purchases made for the specific request of a client will be charged.
3 DELIVERY FEES TO NICE
6 ORDER AMENDMENTS
Our delivery and loading rates depend on the airport and on the requested delivery hours. Please consult us for more details. Any order placed less than 6 hours before the delivery time will be charged 30% extra of the total value of the order.
For any amendment on a confirmed catering order (additions or removals on an existing order) notice must be given at least two hours before the delivery time. Failing this, orders that have been decreased will be invoiced according to the original order. Any decrease to an order of more than 30% of the original order will be considered as a partial cancellation.
&
C A N N E S
A I R P O RT S
4 COURIER FEES Specific requests may sometimes require the use of express courier facilities. This service will be charged 70€ per hour, 60
‧F or any order cancelled more than 6 hours and less than 12 hours prior to requested delivery time, the amount payable will be equal to 50% of the registered order.
7 CONDITIONS OF PAYMENT Excepting where any special accounting arrangements have been made by prior agreement with Private Catering,
the company’s standard terms are strictly payment upon delivery. 8ACCEPTED METHODS OF PAYMENT Invoices may be paid in Euro currency, in cash, by credit card or wire transfer. The company accepts American Express, VISA and MasterCard. For payment with American Express extra fee will be charged up to 3% of the order amount. 9 LATE PAYMENTS The Company reserves the right to charge interest on any unpaid amount at a rate of 50% more than the official French bank interest rate. In addition all costs relating to the recovery of the debt will be charged in full. Furthermore, if a payment is overdue, Private Catering reserves the right to suspend, without further notice, all the current orders of any client in debt to the company. 10 T A X F R E E P A Y M E N T S Any aircraft operator with f lights landing in France can benefit tax free payments under the condition that more than 80% of its activities take place outside the French territory. If a tax free transaction is required, the aircraft operator or its representative, must provide Private Catering with a valid AOC (Aircraft Operator Certificate). In any other case, VAT will be charged on each ordered item according to French tax law. 11 D E L I V E R Y D E L A Y S – C L A I M S Private Catering will not be held responsible for any delay due to any reason beyond the company’s control such as, for example, official traffic restrictions, breakdowns, traffic jams, accidents, poor weather conditions, strikes, war, etc. Any claim must be filled within 24 hours from
delivery of the order. Any claim or complaint relating to an invoice must be sent by email or letter or fax within eight days from the invoice date. 12 F O R C E M A J E U R E Private Catering company will not be responsible for non-performance or suspension of its obligation, in whole or in part, as a result, directly or indirectly, of any strike, fire, f lood, inability to obtain material, traffic jam, accident, breakdown, war, insurrection, riot, bad weather conditions, government act or regulation, or any other cause (whatever it is a natural disaster or not). In the event of cancellation by Private Catering, any sum that may have already been paid by the customer will be refunded. 13 A R B I T R A T I O N Any disputes shall be governed only by the Courts in Nice (Alpes-Maritimes), France. 14 P R I C E S C O N D I T I O N S Availability and pricing may change during the validity of this catalog. Final price for an order can be required at any time to Private Catering. Prices are given in Euro excluding tax.
Full list of our terms and conditions of sale available on request.
Pavlova meringue with fresh fruits ТОРТ ПАВЛОВА p.46
2 9 52 12 79 ( 0 ) 6 +3 3 I N F L I G H T C AT E R I N G @ P R I VAT E - C AT E R I N G .C O M
A É ROP ORT N IC E C Ô T E D ’A Z U R 1, DIGU E DE S F R A N Ç A I S 0 6 2 81 N IC E C E DE X 3 – F R A N C E