Menu ideas
The taste of excellence
The abbey works alongside Marcotullio, a renowned French caterer.
We can adapt to your culinary wishes while respecting your budget and other requests. We can also meet specific dietary requirements, including vegetarian or gluten-free options.
A few examples
Below, you'll find examples of a cocktail reception menu (lunch or dinner), a three-course menu as well as ideas for baptism and first communion banquets. We have many diverse options.
Please feel free to contact us to receive menu proposals adapted to your event.
Contact
For more information
Tel: +33 (0)3.83.81.10.32
Email: secretariat@abbayepremontres.com
Lunch 15 pieces
Bread-based starters
Mauricette roll with duck breast, honey and Fourme d'Ambert cheese
Kebab style bun
Stanislaw pastries
Tuna, mint and coriander eclair
Summer ratatouille tatin
Smoked salmon and fresh goat cheese club
*
Finger food - 2 pieces
Leeks vinaigrette revisited
Vegetable biscuit, fine cream cheese mousse
*
Gourmet shot glasses
Cod and tomato tiramisu
Baked egg with spring onion cream and salmon eggs
*
Warm finger food
Scallop and truffle crunch
*
Warm mini dishes
Mini basil pesto dumplings, tomato passata
*
Desserts - 3 pieces
Raspberry and chocolate choux bun
Pineapple and papaya pavlova
Blackcurrant and hazelnut finger
Gala menu
Nougat revisited
With foie gras and dried fruit
Original hors d'oeuvre
*
Perch soufflé
With a fine crayfish stuffing, like in Alsace
Stewed cabbage, Champagne sauce
A combination of Champagne and Alsace
*
Quail "ribs" from the Vosges
Foie gras and veal sweetbread
Reduced gravy
Beet sauce and rectangular vegetable tart
*
Lorraine
A reconstructed mirabelle plum
With chocolate, bergamot orange cream and a piece of mirabelle
Baptism / first communion menus
CHALICE MENU
Virtual Quiche Lorraine
Like a crème brulée
Bread chips and bacon emulsion
*
Madeleine of Commercy, but with foie gras
Meuse truffle brushed in oil and a toasted small baguette
Fruit pastilles
*
"Hot air balloon" with free-range chicken
Large morel mushrooms with parsley cream
Vegetables from the pot
*
The chalice
Chocolate shell on a nougatine disk
Mascarpone with berries and seasonal fruit
ALTAR CANDLE MENU
Yoghurt
With a fine puree of rhubarb from the garden
Langoustine au jus
Black tomato jelly
*
Salmon gravlax cannelloni
Smooth scallop mousse, crisp asparagus salad, young flowers
*
"Lorgnette" steak
A lovely filet, morel mushroom cream and flat parsley
Polenta cake, seasonal vegetables
"Lorgnette" puff pastry
*
Altar candle
Grand cru chocolate candle, vanilla mousseline and strawberry minestrone
Basil sauce - chocolate flame
Our menus change regularly with new tastes and inspirations. The above menus are provided as examples only. Please contact us to receive our current menus.
