Cocktail dinatoire

(10 cold and hot hors-d'oeuvre and 2 dinatoire dishes) 

Cold hors-d’œuvres

Spring roll with candied duck and caramelized onions, hoisin sauce
Melon gazpacho, Bayonne ham crumble on cucumber
Smoked salmon and trout tartar with grapefruit served in a spoon
Beet balluchon with goat cheese, roasted walnuts and arugula
Snow crab salad with mayosabi on fried rice cake

Hot hors-d’œuvres

Brioche with beef, currants and old cheddar
Fried mini-bocconcini, warm cherry tomato and basil pesto
Sausages in puff pastry "new style"
Scallops with Panko crust, mayo with smoked paprika and citrus
Falafel of quinoa with mint and cucumber raita

Dinatoire dishes

Nordic shrimp, guacamole and salsa in a glass
Flank Steak marinated with Sichuan pepper on Thai rice vermicelli 


Minimum order 12 persons; additional charge for groups under 12 persons. Taxes not included. Not included: beverages, staff and delivery charges.