Aperitives

The rite of the aperitif: the way par excellence to entertain guests before taking them to a nifty buffet of hors d'oeuvres. An occasion for a meeting to taste cocktails combined with stimulating finger food that delight the palate and foretaste a culinary itinerary pleasant for the taste and scenographic for the welcome. A triumph of colours and flavours and the union with aromatic liquors that make particularly palatable a drink. This but that's not all, make of the first aperitif the first welcome to your honoured guests, without renouncing to the classical glass of champagne.

Hors d'oeuvres Buffet

An hymn to the tradition never banal, never poor of fragrances and authentic tastes starting from the good smell of the fried food to the spicy marinated food, from steaming pans, to cuts of ham and cheeses with fruit and marmelade. A rich buffet and lively in its presentation with the chefs that interact explaning and revealing the secrets hidden in their gestures,emitting the exaltation of the taste.

Main courses, second courses and side-dishes

The buffet a long advance that leads the guests to the following essential part: the table. Two main courses, two second courses with the relative side-dishes to be choosen from an infinity of possible choices to compose Your ideal menu.

Desserts and Fruit

If that is never enough... to dare again with a dream made of mousse, bavarese cream and millefeuille and creams, because ending with sweetness is also a matter of style. Mousse and creams to end in a different way a buffet of delicacies. A modern solution, coloured and amusing made of fantasies in mono-helpings. Compositions of medley fresh fruit, overflowing trays of inviting colours with season delicacies and exotic first fruits.