Our wines of honor
Our wines of honor
Excluding drinks, service included
Pieces served cold
-Small brioche bread with duck mousse flavored with Porto.
-Ramekin of black olive tapenade and grilled toast at will.
-Duck foie gras toast on a slice of gingerbread.
-Mini spoon of nuts of Jacques and carrot mousse with cumin.
Mini curry chicken club sandwich.
- Red mullet and
eggplant caviar and basil.
Piece served hot
-Assortment of various puff pastry
-Assortment of mini quiches for receptions
Lorraine quiche, pizza tart, sausage tart, salmon broccoli tart, 3 cheese tart
Plancha workshop
- Minced beef Marine
with olive oil and paprika
-Small cuttlefish in olive oil
"garlic and herbs"
Excluding drinks, service included
Pieces served cold
-Iron different pics:
-Magret smoked by us and goat cheese, tomato and mozzarella, candied vegetables, onions / emmental
-Mini shuttle with port-flavored duck mousse.
-Ramekin of black olive tapenade and grilled toast.
-Toast duck foie gras on a slice of gingerbread
-In an egg toqué, brouillade of cod brandade and candied tomato.
Animation workshop
- Salmon smoked by us and sliced minute on mini blinis with chive cream.
Piece served hot
-Assortment of various puff pastry
-Assortment of stuffed shells (mussels, clams, scallops ...)
-Asian flavors (spring rolls, samossa ...)
- Reception mini quiches: Lorraine quiche, pizza tart, sausage tart, salmon broccoli tart, 3 cheese tart.
Plancha workshop
-Small cuttlefish in olive oil
"garlic and herbs"
-Small skewers of Toulouse sausage and chorizo
Excluding drinks, service included
Pieces served cold
-Ramekin of black olive tapenade and grilled toast at will.
-Tartare St Jacques coconut and mango pepper
- Basket of crunchy vegetables and anchovy .
-Carpaccio beef, sweet potatoes and Serrano
- Picnic board : Pineapple, Ham and Tomato confit, Foie Gras chocolate lollipop, Gravlax salmon cube and pomelos
- Assortment of verrines : Gazpacho of peas with mint, Salmon tartare and lemon cream, sea pearls with trout eggs
Assortment of club sandwiches: Like a Caesar salad, tuna mayonnaise, Paris ham curry
Animation workshop
-Salmon smoked by us mini blinis with chive cream.
-Cut Serrano Ham and Tomato and Manchego bread
Piece served hot
-Assortment of nem and Samossa
-Mini quiche reception
-Chicken yakitori with soy sauce
Wok animation workshop:
-Raviole of duck foie gras poached in chicken broth with coriander fresh
Plancha workshop
-Mini beef skewer with paprika
-Duo of seared cuttlefish and shrimp
"garlic and herbs"
LOVE
Dinner
Excluding drinks, service included
Pieces served cold
- Brioche bun with duck mousse and port
-Mahi-mahi of dolphinfish in tartare, coconut milk and lime.
-In its shell, scrambled egg with cod brandade and candied tomato
-In its shell, oyster tartare with fennel and granny apple Smith
- Small plate of foie gras on gingerbread
-Zakouski of scallops and carrot mousse with cumin.
- Basket of crunchy vegetables and anchovy.
-Assortment of verrines : Tomato gazpacho, foie gras panna cotta, sea pearls with eggs trout
-Assortment of club sandwiches : Chicken curry, tuna mayonnaise, Paris ham
Cold animation workshop
-Cut of smoked salmon by us on mini chive cream blinis.
-Cut Serrano Ham and Tomato Toast
Pieces served hot
-Mini quiche reception
-Breaded Panko shrimps
-Chicken yakitori with soy sauce
Wok animation workshop
Duck foie gras ravioli poached in chicken broth with fresh coriander
Plancha workshop
-Mini skewer of beef marinated in paprika
-Mini chorizo / sausage skewer
-Small cuttlefish with garlic and fine herbs
Cheese :
Pic de brie stuffed with pistachio cream
Dessert:
Cascade of Macarons assorted
Piece mounted 2 cabbages per person
ITALIAN SLICER
Elegant results to delight the taste buds of the most discerning gourmets for a cocktail of at least 80 people
SWEDISH PLANCHA
Unique and enchanting. A superb and delicate design defying the monotony of the traditional plancha for a result full of flavor thanks to its cooking over a wood fire
Cocktail "HAPPINESS"
dinner aperitif
From 50 people
Excluding drinks, service included
Pieces served cold
Nice mussels in hot cold curry sauce.
Small sandwich like a Caesar salad.
Quinoa, mango and shrimp verrine.
In a cracked egg,
cod brandade scramble.
Mini poke bowl, avocado, tuna, cucumber.
Mini shuttle with duck mousse.
Chocolate / foie gras lollipop
Fresh oysters from the Thau lagoon.
Open in front of the guests
On cutting board .
Lobe of duck foie gras with Espelette pepper.
With the Italian slicer
Cut of mountain ham.
At the cutting
Braided mozzarella and tomato confit in olive oil.
Pieces served hot
In a wok
Duck foie gras ravioli poached in chicken broth with fresh coriander.
Swedish plancha over a wood fire "Ofyr"
Varied mini skewers,
Duck heart pic,
St Jacques skewer,
Peak Toulouse sausage / chorizo,
Rabbit kidney pic,
Cuttlefish veil
In a rotisserie + 5 €
Boneless piglet, cooked in barbecue flavors.
Where
grilled picanha a la plancha + 5 €
Rump steak and its fat strip that smells of brazil
AOC cheese cutting
Brie de Maux, Cantal in between, Roquefort, served with sliced country bread
Dessert
Assortment of sweets:
Small inverted tart of the young ladies Tatin, lemon meringue tartlet, mango / passion verrine, macaroon,
Chocolate fountain
Its fresh fruit and chamalow skewers
Note to the bride and groom
The whole team of the Lucques caterer is at your entire disposal to carefully realize the gastronomic delight of your wedding.Our services include the installation of kitchen equipment as well as the setting up of your reception to allow you to take full advantage of your Special Day so that it will remain forever etched in your memory and your heart. In order to amaze you thanks to a new style of reception staged by our animation workshops, the Traiteur La Lucques will know how to combine colors, fresh regional products, subtle flavors and originality for a result that will amaze your guests. Perfect alliance of the art of gastronomy with the prestige of your reception.
