Gourmet catering Essonne

From traditional, high-quality cooked meats to innovative, modern and original preparations presented in a beautiful boutique, this is the menu proposed by Francis Lacroix. Head cheese, gras duck, and perfumed marbled goose goose, or Dourdannais block, an opponent's campaign block, or the white boudin truffé, Francis Lacroix makes the beauty at the charcuterie. Depending on the period of the year, you will succumb to its white boudin nougat, stuffed with fatty liver with pistachio and grapes for an entrance or périgourdin or, a gingerbread of apples and foie gras.

This caterer offers traditional French cuisine but also ensures respect for Jewish religious traditions, from food to crockery and linen. His gastronomic cuisine séduit all the palate. On the menu: bowl of foie gras and hot figs with candied figs, candied lamb shoulder with thyme juice, world of flavours buffet buffet, dessert buffet, thematic lift. Beautiful flavours in perspective.

A real immersion in Alsace based on sauerkraut, baeckeoffe, strudel, kouglof, flammekueche, smoked collar and sausage. " The City of Strasbourg "carries its name well. In the middle of Essonne, Ludovic Coutelle, a craftsman who is not Alsatian, offers quality production that will make your daily meal or family celebrations happy. All the products sold by Ludovic Coutelle are made by this Alsatian cooking Enthusiast. At the end of the year, the caterer placed on salmon and crab shells, on the salmon cone with a green asparagus foam or on foie gras moss.

Teddy Goyet is above all a person committed to the planet, a rigorous choice of organic products and packaging. The products are carefully selected and come partly from gâtinais (honey, saffron, cheeses, beer…). His stroke of heart: chicken aiguillettes with gâtinais honey and roasted sesame, slowly cooked in the oven. You can replace your midday sandwich with a meal packed from the day and delivered in a bio-degradable packaging. 

White ham, black sausage, white sausage, or roasted sausage, the sausage has no secret for Sylvain Gasdon. A cheese maker who regularly tries to surprise his customers with innovations: rabbit, fennel and dried vegetables, poultry and lemon. Let yourself be tempted by its thick foie gras, perfect for an Australian lobster prepared in Paris. You will also be able to sample his terrine. 

From crockery to tent, this caterer provides everything to ensure successful reception. Served in a seated meal or in a buffet, the kitchen is a delight for guests. On the menu of Claude Pizon whose fame surpassed the borders of Green-le-Petit: a decay of foie gras with candied shallots and fresh figs, a boe fillet uf attracted in stuffed brioche with a fresh mushroom duxelle and truffle juice, accompanied by € ™ a potato galette. And to finish a tiramisu to mango. 

From entrance to dessert, Patrick Gilouppe's dishes are «old-fashioned and home-cooked». A quality requirement that is well suited to French reference Dishes: Dumplings, stuffed tomatoes, leg lamb to flageolets, langue beef tongue for four hours, veau sauté, mironton beef, rabbit râble, tarragon and old-fashioned mustard, poultry shredded, fish… season and incoming.

In a magnificent setting, this charming th century mansion will be the perfect theatre for organising your professional or family events. Rooms decorated with tapestries, mâitres paintings and art objects give a great stamp at the Moulin de l'Dugout. If you ask Christian Trollat to live your event, he will propose a dafina, a beef meat with potatoes, chickpeas, eggs and wheat, which is cooked to étouffée for hours. He will also propose a Cameroonian salad and the lagoon to grouper. For the most undecided, his rather classical cuisine with a gastronomic character is also composed of calf grenadins to the morels, a farmer's magret to the five peppers, white chicken to tarragon. 

True taste of the south! In Juvisy-sur-Orge, Mohamed Moujahid offers couscous, sweet e e with lemon milk, chekchouka, vegetable salad, chicken pastillas… many flavours that make you a real journey to the heart of Moroccan gastronomy. At the hour of the aperitif, incorporating crack for the caviar of aubergines. And to dessert, keep a small place for cream with caramel blossoms.