FAUCHON starters and prepared dishes are available for take-away or by order. Download our spring 2012 catering menu (PDF format).
COLD STARTERS
- Quail’s egg with smoked salmon and winter squash bavarois
- Norwegian smoked salmon millefeuille with Gravelax sauce
- Foie gras and fig eclair
- Poached egg verrine with creamy mushrooms and smoked bacon
- Scallops in fine shortbread pastry
- Ibaïona ham and tomato pesto in fine shortbread pastry
- Smoked salmon, courgettes and artichoke spread in fine shortbread pastry
HOT STARTERS
- Quiches: Crab - Salmon and watercress - Tuna and piperade - Lorraine
- Burgundy snails
SALADS
- Potato and scallop salad with tarragon
- Mango and shrimp salad
- Lentil and cod salad
- Mezze penne, chicken and citrus fruit salad
- Beetroot, apple and walnut salad
- Raw and cooked vegetable salad, carrot ginger sauce
HOT GARNISHES
- Fine homemade potato purée with Périgord black truffles
- Carnaroli rice risotto with porcini mushrooms
- Langoustine and lemon risotto
- Winter squash gratin with Fourme d’Ambert cheese
- Potato purée gratin with Comté cheese
HOT MEAT DISHES
- Filet mignon of pork with prunes and broccoli
- Duck fillet, carrot mousseline with orange and slow-cooked turnips
- Challans chicken fillet, wild mushrooms and glazed hazelnuts
- Alsatian sauerkraut
- Thick-cut beef steak with duck foie gras, porcini mushroom cannelloni and red wine sauce
HOT FISH DISHES
- Salmon steak with carrots prepared three ways
- Scallops with cider, braised leaks, carrots and chestnut slivers
- Fillet of monkfish with lemongrass and herb risotto
- European lobster, basil shellfish sauce, linguini with orange