Le Clos Champel offers a catering service of high-end gastronomy and home catering service to meet all your requirements of receptions.
We put at your disposal all our know-how for the organization of your professional or private receptions for Cocktails, lunches, dinners or weddings.
We also offer a home cook service.
Takeaway And Catering
VEAL MEDALLION IN LOW TEMPERATURE MUSHROOM PUREE, JUICE.
DUCK BREAST CRISPY MADEIRA JUICE SPICES.
duck breast wrapped in puff pastry
served with vegetables
Marble of duck foie gras Chutney of clementines.
Blanc of royal sea bream with saffron.
Coucou of Rennes cooked with Riversaltes
Rubis with two chocolates and fruits of the moment.
AUMONIÈRE DE SAINT-JACQUES WITH VEGETABLE TWIGS.
Aumonière de Saint-Jacques served with a turmeric emulsion.
on season only
DUCK FOIE GRAS IN TERRINE.
VARIOUS APPETIZER CANAPÉS.
TERRINE OF DUCK FOIE GRAS.
Cuit en terrine (pour 6 pers)
HOMEMADE SMOKED SALMON (FOR 6 PERS)
WELLINGTON FILLET OF BEEF WITH PINK PORTO.
fillet of beef returned and seared on a stuffing of poultry
and enrobed in a dough roasted black wheat and serve with a porto sauce
COUCOU DE RENNES COURTED WITH CIDER AND BUCKWHEAT.
poultry from the country of Rennes raised traditionally in the tradition
and served with vegetables local production.
MONKFISH MEDALLION WITH ESPELETTE SPICES.
medallion of monk caught in half-salted butter, deglazed with white wine reduced in cream,
pepper seasoning and served with black rice.
WHITE OF YELLOW POLLACK FISH WITH MORELS.
pollack fish fillet stuffed with black wheat crustacean juice with morels.