Sample Wedding Menu

Welcome Canapés

Marinated Salmon and Salad

Noisette of Lamb in Cherry Sauce

Vegetable Selection

Gratin Dauphinoise

Selection of Patisseries

Sample Buffet Menu

Selection of Canapés

Fresh Stuffed Mushrooms with Mozzarella and Feta Cheese

Fresh Home-made Quiches with Goat's Cheese, Leeks and Onion

Pissaladière (French Pizza with Onion, Olives, Tomatoes and Anchovies)

Fresh Tomatoes stuffed with Tuna, Egg, Mimmosa and Chive)

Tartine of Fresh Chicory and Fromage Blanc on Olive and Thyme Bread

Brochettes of Fresh Salmon Provençale

Brochetttes of Fresh Fillet of Chicken a la Niçoise

Fresh Galia Melon and Fruit

Home-made Fresh French Patisseries

Recipe of the Month

Partridge Breast on a Walnut Croute with Griddled Pears and a Stilton and Pear Liqueur Dressing

Servings: 4
Level of difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients
4 partridge breasts
Salt, and freshly ground pepper
Paprika
Olive oil, for shallow-frying
1 loaf of walnut bread, cut on the diagonal to make 4 large croutes
4 Pears, quartered lengthways
salad leaves, such as wild rocket, to serve

For the dressing:
100ml Walnut Oil
60ml pear liqueur
75g Stilton cheese
dashes of white wine vinegar, if needed
Salt, and freshly ground pepper

Method
1. Season the partridge breasts with salt, freshly ground pepper and paprika .

2. Heat the olive oil in a frying pan and pan-fry the breasts for about 4 minutes each side until cooked through.

3. Meanwhile, heat a griddle pan. Toast the walnut bread until browned on both sides. Griddle the pear quarters until tender.

4. To make the dressing, whisk together the walnut oil and pear liqueur and crumble in the Stilton cheese. Add a dash of white wine vinegar, more oil or liqueur if needed, Season with salt and freshly ground pepper.

5. To serve, place a handful of salad leaves on a plate and arrange the walnut bread croute in the centre. Top each croute with a partridge breast and decorate with the pear quarters. Drizzle with the dressing and finish with a dusting of paprika .