Friday 07 July 2017 - Show cooking cocktail lunch x 260 people.
APERITIF
(10 pieces per person)
Panisses en cornet workshop
and fried bowls workshop
Mediterranean flavours to toast
WORKSHOPS
(8 pieces per person)
Minute mini-burger (beef and tuna)
Medley de l'écailler à l'étouffée (mussels, clams)
Salad bar (mozzarella, tomatoes, quinoa, seed products and very thinly sliced)
DESSERT
(6 pieces per person)
Churros à la minute + chocolate marshmallow lollipops
+ oreillettes marseillaises and fresh fruit cubes, homemade whipped cream
DRINKS
Cocktail bubble: sparkling wine soup with fresh fruit
(2 cups / pers)
+ 1/3 wine + 1/3 mineral water + soft drinks at discretion
