Le Jour J
We propose a selection of “all-inclusive” offers €165 Private reception area Cocktail and 6 aperitif appetizers (1 hour)
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Cocktail and 10 aperitif appetizers (1 hour 30) 3-course menu and Appetizers
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€195 offer
€225 offer
€295 offer
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Cheese platter 4-course menu and Appetizers “Tailor-designed” menu Traditional Wines
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Grand Cru Wines Croquembouche Dessert buffet Glass of Champagne with dessert Printed menus
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Floral arrangements Deluxe Suite Royal Suite Nuptial Suite
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Cocktail in partnership with Butard Enescot
Proposed as an example This document is non-binding
Cool ‘n’ fresh savoury appetizers Thai scallops with risotto Scallop, fregola risotto with kuromiso sauce
Tobiko emerald Fish mousseline garnished with ribbons of daikon radish and wasabi-laced flying fish roe
Designer veg antipasto Mozzarella froth
Meadow crepe and pesto mascarpone Marinated broad beans and tender asparagus tips wrapped in a crepe
Tomato creampuff Mini choux puff garnished with tomato-basil cream
Foie gras, chocolate and pepper popper A cube of foie gras on a popping chocolate pailletine and topped with pepper aspic
Bunch of sweet and sour raspberry cheesecake derby West-coast lobster lasagne Lobster médaillon served with vegetables in Sauce Américaine
Warm ‘n’ toasty savoury appetizers Cheese puff with grated parmesan Tomato pastry Tomato cream and anchovies rolled into a pastry
Tapenade torsade Large tapenade pastry
Menu Proposed as an example This document is non-binding
Starters VendĂŠen duck foie gras Semi-cooked foie gras ingots with Espelette-peppered candied tomatoes, spring baby greens, old parmesan
Wild Salmon marinated in Bourbon vanilla seeds, Chambord green asparagus, kaffir-lime spiced espuma
Summertime Truffle Creamy polenta, seared foie gras, treacle juice
King Crab Willowy tart, celeriac and bitter apple remoulade, peppered-mango vinegared juice
Fish Dishes Salmon Basse Roasted loin, roasted parmesan spaghetti pressĂŠ, tepid oriental-spiced vinaigrette, fresh herb extravagance
Royal Sea Bream A la plancha, tomato, courgette and Taggiasche olive tartare
Codfish Pre-salted, preserved in lemon-balm oil, tangy chicken jus
Red Mullet Crispy grilled-almond covered fillets, spelt risotto with Iberico lomo
Meat Dishes Barbary Duck Exotic-spice crusted breast, grapefruit-juice caramelized turnips
Bavarian Beef Seared fillet, mini fava bean and morel casserole, Port wine miroir
Regionally-produced Veal Low-temperature cooked loin, Noirmoutier sea-shore potatoes with Gomasio Champagne shallots, spicy Arabica seed jus
Aveyron Lamb Olive-crusted roasted saddle of lamb from Nyons, green asparagus, ewe Tomme cheese shavings, Sicilian caper-flavoured jus court
Desserts Pistachio and raspberry macaroons, raspberry sorbet and strawberry drizzle Passion-fruit flavoured milk-chocolate velvet, exotic fruit brunoise, coconut sorbet, cardamom wafer Wild strawberries and raspberries in their tepid juice, Philadelphia-style palet biscuit, lemon-flavoured fromage blanc sorbet Sublimely-chocolaty entremet, Bourbon vanilla cream, bitter-chocolate wafer
Kids’ Menu 30 euros, including beverages Proposed as an example This document is non-binding
Starters Smoked salmon and toast platter Salad vegetable platter Tomato and Mozzarella platter
Main Dishes Salmon pavĂŠ Fillet steak Grilled chicken Selection of side dishes: green beans, French fried potatoes, vegetable purĂŠe
Desserts Chocolate pyramid Strawberries with Chantilly cream
Wine menu
Red Wines
Vins Blancs
Premières Côtes de Bordeaux – Château de Ricaud Bourgogne Pinot Noir Côte de Bourg Château Rousselet Chinon Médoc – Dourthe Cabernet Sauvignon Ménétou Salon « Château de Maupas »
Viognier Domaine de la Baume Bourgogne Chardonnay Petit Chablis Sancerre Côtes du Rhône Ménétou Salon « Château de Maupas »
Grand Cru Wines (20 euros additional charge)
Vins Rouges
Vins Blancs
Nuits St Georges Graves - Château Rochemorin Haut-Médoc - Château La Tour de By Mercurey
Chablis 1er cru Pouilly Fuissé Savigny les Beaune Pouilly Fumé
Our sommelier is on-hand to offer advice and suggestions to meet your expectations.
Personalized services Croquembouche (tiered cake) Traditional puff pastry and nougatine croquembouche Take-it-easy buffet (end of evening) Castelnau champagne Dessert buffet Matured cheese platters Grand Cru wines
13 euros per person 11 euros per person 08 euros per person 70 euros per bottle 20 euros per person 12 euros per person 20 euros per person
Function room availability for 2 – 4 hours Corkage fee Croquembouche service Receptionist & cloakroom hostess Entertainer and service provider menu Private lounge brunch
300 euros per hour 12 euros per bottle 5 euros per person 250 euros 40 euros per person 65 euros per person
All our prices are net per person, all taxes included These services are available for a minimum of 100 guests and for a certain number of rooms reserved, based on the hotel season. Food and beverages are listed as suggestions only Using seasonal, market products, our Chef perpetually innovates This document is non-binding
Your Contact
Our events manager will be delighted to welcome you to the Tiara Château Hotel Mont Royal if you wish to visit, from Monday to Saturday, on appointment. She will be your personal host, constantly on-hand to help you organize your wedding reception and to answer any queries you may have.
Julie Palacin Sales Manager, wedding and private events Tél : +33 3 44 54 50 34 – Fax : +33 3 44 54 50 63 Julie.palacin@tiara-hotels.com www.tiara-hotels.com