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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.


For more information
Tel: +33 (0)
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
A reconstructed mirabelle plum
With chocolate, bergamot orange cream and a piece of mirabelle

Baptism / first communion menus


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


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.

Not to be missed