Discover Our Hot Formulas

Our Hot Buffets

All our dishes are served with a seasonal salad, multigrain bread and butter.

Vegetarian €26 – Meat/fish €27

< <100 people: 2 choices
> >100 people: 3 choices
(+4€ per additional choice)

Chef’s couscous with 7 vegetables and semolina (vegan)
or chicken

Red curry with coconut milk, seasonal vegetables and rice (vegan)
or scampi

Chicken tagine with olives, preserved lemon and bulgur wheat

Salmon glazed with maple syrup, ginger and sesame, pan-fried, served with seasonal vegetable purée (€29)

Chef’s paella (vegetarian, fish or meat)

Stir-fried noodles with crunchy vegetables and breaded tofu (vegan)

Beetroot balls with Liège sauce, caramelised apple halves and browned potatoes (vegan)
or beef balls

Waterzooi (chicken or fish)

Bourguignon (vegetarian or beef) with seasonal vegetables and roasted potatoes with thyme

Vol-au-vent (vegetarian or chicken) served with rice and salad

Pita Bar

€13.5

Durums and pita breads
Yoghurt sauce with fresh herbs and lemon
Homemade hot sauce
Seasonal salad and mustard vinaigrette
Shredded white cabbage and carrots
Grilled seasonal vegetables
Marinated and grilled beef and/or chicken (+€2)
Corn
Falafels
Olives
Feta cheese

Walking Dinner

We offer 5 options per person!
From these options, we invite you to choose 2, which we will complement with 3 other dishes from this list depending on the season and product availability.

€35*
*An additional charge applies for the presence of our chefs (price to be determined)

Scampi tartare with lemon, ginger and wasabi
Marinated salmon ceviche with herbs
Spring rolls
Paris Mushroom croquettes (vegetarian)
Potato bombas with melted cheese filling (vegetarian)
Chef’s risotto with seasonal vegetables (mushrooms, asparagus, etc.) (vegetarian)
Teriyaki beef and crunchy vegetables
Grilled sandwich with Délice de Bourgogne cheese, ham on the bone, Paris mushrooms and tartuffata
Thai broth with lemongrass and pan-fried scampi

Our Themed Stalls

From 100 people
3 counters : €38 (+€6 per additional stall)

Souvláki / Greece : Greek bread with a skewer of grilled chicken marinated in lemon and herbs, sun-dried tomatoes, Kalamata olives, caramelised red onions and mint yoghurt sauce, served with baked potatoes and htipiti (feta and pepper sauce).
Bò bún / Vietnam : Bowl of cold rice vermicelli, sweet and sour sauce with vegetarian spring rolls and marinated beef cooked à la plancha, raw and cooked seasonal vegetables, coriander, mint, mango pickles with mild chilli and roasted peanuts.
Frittatine di pasta / Italy : Short pasta croquettes with scamorza cheese, red onions, mushrooms and parsley, served with a small potimarron cream with mascarpone, truffle oil and pancetta chips.
Quesadillas / Mexico: Tortilla cooked à la plancha with cheddar cheese, beef in tomato sauce, red beans, sweet potatoes, roasted peppers and coriander, served with a little sour cream with jalapeños and a crispy salad.
Bibimbap / Korea: Bowl of rice with shiitake mushrooms, marinated seasonal vegetables, caramelised pork, kimchi, soy, roasted sesame seeds, honey and rice vinegar sauce, and à la plancha egg.
Dibi / Senegal: Lamb with marinated and grilled onions, caramelised plantains, sweet potato fries and a slightly spicy sauce.
Naan / India: Naan with grilled tandoori chicken, pumpkin and spinach with ginger, red onion raita, crispy salad served with lime and coconut lentil dahl.
Po’boy / New Orleans: Crispy bread with Cajun-spiced scampi cooked à la plancha, bacon, horseradish mayonnaise, cucumber pickles, fried onions and microgreens, accompanied by a warm salad of okra, carrots and tomatoes.
Burger /Germany/ USA: Bun with beef burger, raclette cheese, smoked ham crisps, cucumber pickles, red wine-braised onions, arugula and homemade herb sauce, served with thyme-roasted potatoes.