Stylish French Canapés - Chic Catering for Parties
New Experience
Choose 10 canapés from the list. Each guest gets one of each canapés.
Chilli lime crayfish, sweetcorn and chive fritters, mango compote (hot).
Seared sesame tuna on skewers, hoisin sauce.
Smoked butternut arancini, provolone and thyme. (hot) (V).
Horseradish blinis with buttered beetroot and smoked mackerel.
Brie and cranberry Croque Monsieur (V). (hot)
Quail egg and celery salt (V).
Paneer, butternut squash, puy lentil and beetroot spring rolls (V). (hot)
Feuilleté de saucisse au cumin (hot).
Goat’s cheese, spinach and herb mini muffins (V).
Mini Yorkshire pudding, rare beef filet, fresh horseradish, basil pesto.
Sea trout tartare and black sesame, rice tuiles, creme fraiche.
Purple chicory, Oxford blue, toasted walnut, chives (V).
Beef tartare on olive oil crostini, shaved eggs.
Mini ratatouille tartlet, fried basil, black olive tapenade (V).
Parmesan basket, goat curd, smoked paprika and chives (V).
Chicken liver choux buns, orange mousse.
Prune wrapped in pancetta on rosemary stick skewers (Hot)
Cajun fish on skewers with lime yoghurt (Hot)
Truffled croque Monsieur with smoked ham (Hot)
Foie gras on crostini with orange jelly.
Oyster Rockefeller (£1.50 xtra)
Choose 10 canapés from the list. Each guest gets one of each canapés.
Chilli lime crayfish, sweetcorn and chive fritters, mango compote (hot).
Seared sesame tuna on skewers, hoisin sauce.
Smoked butternut arancini, provolone and thyme. (hot) (V).
Horseradish blinis with buttered beetroot and smoked mackerel.
Brie and cranberry Croque Monsieur (V). (hot)
Quail egg and celery salt (V).
Paneer, butternut squash, puy lentil and beetroot spring rolls (V). (hot)
Feuilleté de saucisse au cumin (hot).
Goat’s cheese, spinach and herb mini muffins (V).
Mini Yorkshire pudding, rare beef filet, fresh horseradish, basil pesto.
Sea trout tartare and black sesame, rice tuiles, creme fraiche.
Purple chicory, Oxford blue, toasted walnut, chives (V).
Beef tartare on olive oil crostini, shaved eggs.
Mini ratatouille tartlet, fried basil, black olive tapenade (V).
Parmesan basket, goat curd, smoked paprika and chives (V).
Chicken liver choux buns, orange mousse.
Prune wrapped in pancetta on rosemary stick skewers (Hot)
Cajun fish on skewers with lime yoghurt (Hot)
Truffled croque Monsieur with smoked ham (Hot)
Foie gras on crostini with orange jelly.
Oyster Rockefeller (£1.50 xtra)
Chef Romain | Farm-to-Fork Dining with Provençal Flair
Chef Romain brings flavoursome, uncomplicated dishes to food lovers, with a focus on high-quality, locally sourced ingredients. From plated meals to posh barbecues, his Provence-inspired approach emphasizes detail and presentation. Trained at the Culinary Institute of Marseille, Romain delivers authentic farm-to-fork experiences tailored to every season and occasion.
Chef Romain brings flavoursome, uncomplicated dishes to food lovers, with a focus on high-quality, locally sourced ingredients. From plated meals to posh barbecues, his Provence-inspired approach emphasizes detail and presentation. Trained at the Culinary Institute of Marseille, Romain delivers authentic farm-to-fork experiences tailored to every season and occasion.