We offer catering services for between 10 and 260 people, be it for a wedding, a corporate anniversary or an official meal, we make every effort to satisfy your suggestions. Let yourself be tempted by our catering services menus; we will be pleased to help you organise a music group, an original décor or other festivities.
12 modular conference rooms
Soundproofed, wood-panelled rooms with variable lighting and natural lighting, state-of-the-art technical equipment.
Menu 1
Liver mousse with onion jam and jelly red Vully
Grilled Toast
* * *
Lake fish stew with red Vully
Mushrooms and bacon
Fresh tagliatelle
Seasonal vegetables
* * *
Soft bitter chocolate on custard with orange zest
* * *
Fr. 35.00
Menu 2
Puff pancake with marinated salmon with dill cream on Norwegian
cucumber and diced
* * *
Supreme of chicken with cream of Gruyère
Small fries
Seasonal vegetables
* * *
Framboisine mirror red fruit coulis and blackcurrant sorbet
* * *
Fr. 40.00
Menu 3
Type Menu Fribourg
Cuchaule Bénichon brioche and mustard
* * *
Beef broth and red Vully beef fraying
* * *
Gottéron trout fillets sautéed in rosemary cream and bacon
Boiled potatoes
Seasonal vegetables
* * *
Meringue house and double cream of Gruyère
Vanilla ice cream and raisinée
* * *
Fr. 40.00
Menu 4
Type Menu Fribourg
Terrine of perch, whitefish and salmon with dill cream chanterelles on
Grilled Toast
* * *
Parisian Grilled beef medallion beef casserole sauce
Muslins apples Vacherin Fribourg
Frozen diced seasonal vegetables
* * *
Duo of chocolate mousse with cherries in a glass with Villars
Croquets
* * *
Fr. 44.00
Menu 5
Type Menu Fribourg Fall
Cuchaule small house mustard Bénichon
* * *
Carpaccio cheese and prosciutto with raspberry vinegar
* * *
Beef medallion ( ba ) poached in its essence with vegetables
* * *
Smoked pork tenderloin terminal on a bed of cabbage and new two-tone carrots
Apples salt
* * *
The delight of the cheese Fribourg
Gruyère semi-salty , Vacherin Mont -Vully
* * *
Cream gruyérienne the bucket and meringue raisinée
Pear Botzi
* * *
Fr. 50.00
Menu 6
Menu type season
Tartar bicolor asparagus with smoked salmon and hazelnut oil
grilled Toast
* * *
Roasted duck breast with cherries
Williams apples
Farandole légumess
* * *
Pineapple medallion roasted pepper and tequila
Walnut ice cream
* * *
Fr. 45.00
Menu 7
Winter Menu type
Lawyer marble pulpit and giant crab on hazelnut cream and shellfish
* * *
Pumpkin Cream with Amaretto
* * *
Parisian Beef medallion jumped on vinous sauce with shallots and chives
Gratin Vaudois
Medley of seasonal vegetables
* * *
Cream Pie Vully and candied pear Pinot Black
Ice raisinée
* * *
Fr. 58.00
Menu 8
Marbled foie gras with prawns and shitakies Blank vinaigrette two tomatoes
Grilled Toast
* * *
Chiffon Pumpkin mild curry cutlet and Saint-Jacques
* * *
Fillet of veal with roasted whole beans, dried basil and tomato
Parmesan Corn Palette
Medley of seasonal vegetables
* * *
Tarte Tatin with caramelized quince and Calvados
Walnut ice cream
* * *
Fr. 69.00
Menu 9
Foie gras and fig fried warm raspberry vinegar
* * *
Dos bream in crispy shrimp shirt
Emulsion hit carrot-ginger
* * *
Roasted breast of duck with pistachios
Single juice with cardamom and honey
Polenta cube with chestnuts
Cassolette seasonal vegetables
* * *
Carpaccio of pineapple rum islands
Coconut sorbet and siphon Copacabana
* * *
Fr. 72.00
Menu 10
Opera in foie gras and wine Hippocratic mirror and candied golden elderberry
* * *
Fancy fish and shellfish in saffron fennel swimming noodles and Thai
Lichette roasted garlic baguette
* * *
Lamb steak fried in olive tapenade and dried tomatoes
Tian pf Provencal vegetables
* * *
Cheese plate local and elsewhere
Wheat bread
* * *
Glass of berry and Bulgarian yoghurt
Palm caramelized brown sugar
* * *
Fr. 89.00
Menu 11
Autumn Menu
Rabbit terrine with foie gras and fig chutney jelly sweet wine
Grilled Toast
* * *
Smoked trout with creamy green lentils
* * *
Fried partridge wing on celery mousseline
Winey sauce blackcurrant seed
Williams apples
Fall vegetables
* * *
Pie thrown in Boskoops caramelized with maple syrup
Glass cup double cream
Walnut ice cream
* * *
Fr. 68.00
Menu 12
Foie gras terrine of duck confit in the shade
Cognac fig jam
Grilled Toast
* * *
Walnut St. Jacques on fried pumpkin risotto and Thai curry (sweet)
* * *
Frosted flute Gewurztraminer
* * *
Seared fillet of veal with morels
Williams apples
Vegetable medley
* * *
Delights of the cheese and walnut bread
* * *
Yarrow nougatine frosted with three exotic sorbets
* * *
Fr. 96.00
Fondue festival “Land and overseas”
Fondue Marseillaise 300 gr.
In a bouillabaisse broth, you poach fish cubes
(Scorpion fish, sea bass, black sea bream, mullet, squid, giant mussels)
accompanied by potatoes with salt and vegetables
Fr. 35.00 per person
Fondue Nemo to 300 gr crustaceans.
In broth crustaceans,
you come poach an assortment of ocean floor
(Giant mussels, prawns, Saint-Jacques, squid sepia).
Creole with rice and vegetables
Fr. 38.00 per person
Fondue Bacchus 280 gr.
In broth pinot noir, you poach thinly sliced
beef, pork, turkey, horse
accompanied by fries or creole rice and vegetables
Fr.38.00 per person
Fondue 280 gr.
In broth with oriental spices,
you poach thin slices of beef, pork, turkey, horse
accompanied by fries or creole rice and vegetables
Fr. 35.00 per person
To escort your fondues:
A large buffet of side dishes at will
Sauces:
Rust, calypso, green curry, chiffon, tartare, fennel, garlic mayonnaise, harissa, chutney, satay, mango.
Accompaniments:
Mostarda, sweet and sour mushrooms, pickles, onion jam, pear Botzi with mustard, small red onions, sour cherries, candied red root, pumpkin with sweet and sour, pineapple, ginger, fig compote curry , grapes.
Thai menu 1
PAO IPHE THOD KARII Phak
Duo spring rolls with pork and yellow curry and vegetables to many spices
plum sauce
* * *
Chicken breast with red curry
&
Beef curry with sweet potatoes
&
THAI HOM MALI khow
Thai steamed rice
* * *
Perfect Iced mint on Thai lemongrass jelly and fruits in season
* * *
Fr. 36.00
Thai menu 2
PAO IPHE THOD
Duo Thai spring rolls both curry
Sweet and sour
* * *
KEING Kiau WAN NEUA
Beef sautéed with green curry and Thai eggplant
&
TOM YAM THALEY
Lemongrass chicken
Thai steamed rice
* * *
Pineapple carpaccio with ginger and black pepper
Sorbet Mango and Coconut Marshmallow
* * *
Fr. 40.00
Thai menu 3
PAO IPHE THOD KARII Phak
Duo spring rolls with pork and yellow curry and vegetables to many spices
Plum Sauce
* * *
TOM YAM Thalay
Seafood soup spices
* * *
Sliced chicken with lemongrass
&
KEING Kiau WAN NEUA
Beef sautéed with green curry and Thai eggplant
* * *
Pineapple carpaccio with Thai rum
Mango Sorbet
* * *
Fr. 42.00
Thai menu 4
PAO IPHE THOD
Duo spring rolls with shrimp, crab
with many spices and vegetables
* * *
TOM YAM THALEY
Seafood soup with Thai spices
* * *
NEUA Panang CURRY
Beef panang curry
&
WAN KAI PRIAUW
Sauteed chicken with sweet and sour
&
THAI HOM MALI khow
Thai steamed rice at discretion
* * *
Perfect banana black shirt
outbreak in rum flavored with lemongrass
Ice Coconut Milk
* * *
Fr. 45.00
Thai menu 5
PAO IPHE THOD KARII Phak
Spring Rolls Thai house with three sauces
&
MOE SATAY
Pork skewers with peanut sauce
* * *
TOM KA KAI
Chicken soup with coconut milk
* * *
NEUA BAI Horapa
Beef sautéed with Thai basil
&
Koeng BROCHETTE
Skewer prawns
lemon on branch
&
MOO PAD PRIAUW WAN
Sautéed Pork with sweet and sour
&
THAI HOM MALI khow
Thai steamed rice
* * *
Perfect Iced mint on Thai lemongrass jelly
and fruits in season
* * *
Fr. 68.00
Thai menu 6
MOE YAM phrik THAI
Crispy pork salad with pepper and coriander
* * *
TOM YAM PLAA
Goldfish soup with coconut milk and citrus flavors
* * *
NEUA KAENG MANN
Beef curry with sweet potatoes
* * *
YAM TALAAD KAENG
Seafood with asparagus and green curry
* * *
KEING Kiau KUANG RED CURRY
Deer Sliced red curry and coconut milk
* * *
HED HOM LOM
Oyster mushrooms and spicy Thai basil shitakie
* * *
THAI HOM MALI khow
Thai steamed rice
* * *
Candied plums with star anise and Thai rum
and grape sorbet
* * *
Fr. 79.00
Thai menu 7
PAO IPHE THOD
Spring Rolls Thai house with three sauces
* * *
TOM YAM
Mussel soup with pineapple
* * *
GEUY Teaw PED
Fried noodles with sliced duck
* * *
KEING Massaman NEUA
Beef massaman curry jumped
* * *
KAI Takrai
Sliced chicken with lemongrass
* * *
Pineapple carpaccio with Thai rum with lemon sorbet and exotic
* * *
CHF 65 .–
Thai menu 8
YAM Thalay
Thai noodle salad with seafood
* * *
TOM KA KAI
Chicken soup with coconut milk
* * *
KEING Kiau RED CURRY
Deer Sliced red curry and coconut milk
* * *
MOO PAD PRIAUW WAN
Sautéed Pork with sweet and sour
* * *
THAI HOM MALI khow
Thai steamed rice
* * *
YAM SOM SOMSAA MA MUANG
Fancy citrus, mangoes and kumquats infusion of lemongrass, mango sorbet
* * *
CHF 60 .–
An personalized seasonal buffets will be offered on request and on budget Order for minimum 50 persons.
BUFFET 1 (spring – summer)
Cold buffet
Galantine of chicken with chanterelles
Foie gras terrine with prawns and shitakies
Asparagus with smoked salmon tartare and virgin olive oil
Beef carpaccio with virgin olive oil and parmesan shavings
Red mullet terrine Chiffon eggplant and pesto
Raw salmon Effeuillade with lime
Fan of tomatoes and mozzarella with basil
Verrine of avocado and prawns
Pressed grilled vegetables with parmesan
Bunch of asparagus and crispy Serrano ham
Jar of tomato water and olives and feta Croustini
Jellied sole and prawns with fresh herbs from the garden
Whole stuffed turbot Norwegian
Large colorful buffet of salads and crudités 6-10 kinds to choose from
* * *
Main dishes:
Whole roasted veal fillet and sliced on the buffet
Risotto with flavors of truffles
Medley of seasonal vegetables
Or
Béarnaise roast beef steak against
Gratin Vaudois
Medley of seasonal vegetables
Or
Steak roast lamb under bintjes crust and olive tapenade
Vegetable medley
* * *
Dessert buffet
Biscuit Strawberry in green shirt with Grand Marnier
Crème brûlée Tatin
Peach soup with basil
Sorbet with fresh thyme
Mirror berries and cream in a glass and gruyérienne meringue
Minestrone of strawberries and rhubarb
Minis warm biscuits with pistachios
Small Bavarian seasonal fruit
Large assortment of sorbets houses with unusual flavors
(Fresh thyme, tomatoes, woodruff, Queens Meadow, carrots, cocoa, pepper, grapefruit-campari,
peach – blackcurrant, etc. )
* * *
The price of the buffet varies according to your choice of CHF 65.00 to CHF 140.00
BUFFET 2 (autumn – winter)
Soup Fall
Smoked trout mousse, creamy pumpkin Amaretto,
Chestnut soup Ticino, cream of pumpkin and mussel mussels.
Cold buffet
Guinea fowl terrine with chanterelles
Foie Gras Smoked with candied apples
Foie gras terrine with artichokes
Terrine of autumn vegetables with mushrooms
Chiffon mushrooms
Half cooked venison carpaccio with cranberries
Boar ham and honeydew
Venison terrine on quince chutney
Chiffon pheasant spicy figs
Jellied pike perch and salmon with dill
Large colorful buffet of salads and crudités 6-10 kinds to choose from
Main dishes
Ham on the bone of the terminal
Port wine and shallot sauce
Gratin Valais
Fall vegetables
Or
Lake fish trilogy pochouse on vegetable spaghetti
Small boiled potatoes
Or
Whole roasted venison jitter Large Huntsman
Pepper sauce
Spätzli Hazelnut
Fall vegetables
Dessert buffet
Crème brûlée raisinée
Crème brûlée grapefruit and honey
Bitter cocoa mousse Villars
White chocolate mousse with Grand Marnier
Pear confit in arabica infusion
Pressed pear and blackcurrant double cream
Large mirror exotic fruits
Flan beer Cardinal
Brioche tart with prunes
Vermicelli meringue chestnuts
* * *
The price of the buffet varies according to your choice of CHF 65.00 to CHF 140.00
* * *
BUFFET 3
Cold Buffet
Crust pie jelly Sherry
Ham bone Marguerite
Guinea fowl stuffed with leeks
Vitello tonnato turkey
Marinated salmon with dill
Salads
Confit fennel Fan Greek
Mirror tomatoes and mozzarella with basil
Raw leeks and bacon
Thinly sliced raw mushrooms with pink peppercorns
New sprouts salad with curry
Autumn leaves with croutons
Rich sauces
Main course
Roast beef steak against three peppers
Macaire Apple
Flowergirl vegetables
Dessert buffet
White Chocolate Mousse
Exotic fruit soup with ginger
Charlotte Pear and blackcurrant
Sorbet and Ice Islands
(1 scoop choice pers.)
Meringue and Gruyère double cream
* * *
Buffet CHF 74.00 per person
BUFFET 4
Cold Buffet
Mushroom Salad with walnut oil
Poultry Fan on tuna cream
Moroccan Tabbouleh with prawns
Multicolored crunchy leaves
White cabbage salad with cumin
Galantine of chicken with muscat
Country terrine with pickles
Leek salad with bacon
Bintjes Salad with herbs
Roasted pork pie crust Richelieu
Waldorf salad with walnuts
Variegated tart sauces
Main course
Tournedos of Beef
Calf foot stew with chanterelles
Apple crowns Vacherin Fribourg
Diced root vegetables in sesame butter
Dessert buffet
Salad of fresh and dried fruit with orange flower
Cheery Charlotte and candied chestnuts
Panaché with six fragrances
Chocolate and custard sauce
Meringues Gruyère
Vermicelli Chantilly
Homemade Bricelets
Floating Islands
* * *
Buffet CHF 68.00 per person
Fondant bitter chocolate and cherries in kirsch
accompanied
its custard vanilla bourbon
Fr. 12.00 per person
Chocolate Mirror – Passion
on almond biscuit , orange coulis
Fr 11.00 per person
Biscuit Dacqois ” Almonds and Hazelnuts “
caramel apple and calvados
Fr. 10.00 per person
Pyramid mirror with exotic fruits
Coulis coconut – banana
Fr. 11.00 per person
Iced Vacherin
” Various flavors to choose ”
Fr. 12.00 per person
Fondue ” fruit with bitter chocolate “
Bitter chocolate melted the best cocoa
and seasonal and exotic fresh fruit
accompanying:
Biscuit Genoese house Custard
Ice balls at various perfumes according to your wishes
Fr. 14.00 per person
Cheyres “L’envol” White assembly
Cheyres Blend of noble red grape varieties
Vineyard Fribourgeois
Orange juice, multifruit juice
Still and sparkling mineral water
Coffee / Tea
* * *
Package from 50 persons includes:
The white wine & red above , mineral water , coffee / tea
* * *
The package ends after the coffee service.
* * *
CHF 32.00 for adults
CHF 15.00 for children
