Big enough to serve, Tailored Gourmet

Page created by Chad Tate
 
CONTINUE READING
Big enough to serve, Tailored Gourmet
I n f l i g h t . C a t e r i n g

                                  « Big enough to serve,
                                             Small enough to care »

N ice . Cannes . Toulon . Mars e ille . Le Ca s t elle t
Big enough to serve, Tailored Gourmet
T r a i t e u r .

                                « Big enough to serve, Small enough to care »

PA S S I ON & G A ST RONO M Y
Born of a passion for French gastronomy, Tailored Gourmet offers a customized service to
satisfy all your desires and everyday needs on board your private jet or yacht.

Trained by some of the greatest names in French and international cuisine, such as Paul
Bocuse, Jean-Georges Vongerichten, Philippe Conticini and Emmanuel Renaut, our team of
chefs put all their talent at your disposal according to your desires -however unusual- using
a selection of prime quality products sourced from suppliers known for their standards of
excellence.

SAF E T Y & HY G IEN E
Our brand new production unit is fully certified by the European legislation. We are working
under European Agreement, high HACCP procedures & food tracking audit.
Big enough to serve, Tailored Gourmet
OU R P R O D UCTS & S U PPL IE R S
To ensure the highest standards of excellen ce, we give pride of place to seasonal products to
guarantee an exceptional quality and arouse your senses.
Our chef are using a selection of prime quality products sourced from suppliers known for their
standards of excellence.

PA C K AGIN G
Our know-how has taught us to take into account all the various ergonomic constraints: the pac-
kaging has been specifically engineered to optimize time and space saving, reduce handling,
therefore guarantee maximum efficiency and the highest level of food safety. They can also be
adapted to suit the client’s specific requirements.
Big enough to serve, Tailored Gourmet
T r a i t e u r .

                      « Big enough to serve, Small enough to care »

                o r d e r @ t a i l o r e d g o u r m e t. f r
                                   24/7
                       +33616305291
                 w w w. t a i l o r e d g o u r m e t. f r

N i c e . C a n n e s . To u l o n . M a r s e i l l e . L e C a s t e l l e t
Big enough to serve, Tailored Gourmet
MENU
                  B R E A K FA S T                                   6
               TA I LO R E D R E C O M M A N D S                     7
      B R E A D, D A N I S H , D A I R Y, M U E S L I , F R U I T    8
         H OT B R E A K FA S T, B R E A K FA S T T R AY              9

              FRESH JUICES                                          10
D E TO X J U I C E & WAT E R, S M O OT H I E , M I X J U I C E S

                 A LA CARTE                                         12
                          S TA R T E R                              13
                        MAIN COURSE                                 16
                          DESSERT                                   20
                       CHEESE & FRUIT                               22

       WORLD COOKING                                                24
                       JAPONESE                                     25
                   LEBANESE & ARABIC                                26
                        RUSSIAN                                     27

    VEGAN & GLUTEN FREE                                             28

             CHILDREN MENU                                          30

     SNACK SELECTION                                                32
                        FINGER FOOD                                 33
                           SANDWICH                                 34
                               T R AY                               36
                      R E A D Y TO S E R V E                        37

          DRINK SELECTION                                           38

    JET ESSENTIAL &
            CONCIERGERIE                                            40

                 T r a i t e u r .
Big enough to serve, Tailored Gourmet
B REAKFAST
    “ Org a n i c c h i a p ud d i n g ”

                                   T r a i t e u r .

6
Big enough to serve, Tailored Gourmet
BREAKFAST

T AILORED RECOMMENDS
F RE S H & HE ALT HY
O rganic Chia pudding - Ma n g o , p a s s i o n f r u i t , b e r r i e s o r c o c o n u t s            22

O rganic Bircher muesli                                                                                   18

Egg benedict, organic smoked salmon on toast - Ho l l a n d a i s e s a u c e                             25

O rganic smoked salmon, sashimi style - S e r v e d wi t h b l i n i s & h e r b s c r e a m              42

Home-made fruit yoghurt - Be r r i e s , c o c o & v a n i l l a , p a s s i o n f r u i t o r m a n go    8

Pumpkin porridge                                                                                          22

Apple & pecan nuts milk porridge - M a d e wi th a l m o n d mi l k                                       22

AVO CAD O TOAS T                         - Ser v e d o n b i g r ye b r e a d t a r ti n e

Buffala tartine - Avocad o, t oma t o e s , f r e s h b u f f a l a & b a s i l                           19

Salmon tartine - Sm ok e d s a lm on , d i l l c r e a m c h e e s e , a v o c a d o & r a d i s h        24

O rganic eggs tartine - Fr ied egg, a v o c a d o , l e a v e s & p i n e n u t s                         16

DE TOX JU I C E - 0 ,5 L ( fu ll r an g e p 1 1 )
Green detox Cu cu m b e r , g r e e n a p p l e , f r e s h s p i n a c h & l i m e                       21

Earth detox Cel er y, s pin ach, a ppl e , c u c u mb e r & gi n ge r                                     21

Full organic detox Be e t root , lem o n , gi n ge r & a p p l e                                          21

DE TOX WATE R                   - 1 L (fu ll r an ge p 1 1 )

Cucumber detox Cu cu m b er , lim e & mi n t                                                              20

Strawberry detox s t raw b e r r y, or a n ge & b a s i l i c                                             22

Blueberry detox Blu e b e r r y & pome l o                                                                22

                                           T r a i t e u r .

                                                                                                                      7
Big enough to serve, Tailored Gourmet
BREAKFAST

    B R EAD                                                                          F R U ITS            All exotic fruits are “ By air import ”
    Breadrolls - Whi te, cer e ale s , ol ives , ry e        1 .8                    Sliced seasonal, exotic & red fruits tray                                  35
    Baby baguette                                            1 .8                    Fresh berries - 1 0 0 gr                                                     8
    Wh ole loaf of bread - Cer e ale s or r y e               10                     Fresh exotic fruit salad                                                   21
    French baguette - R eg u lar or r u s t ic               3 .4                    Basket of seasonal & exotic fruits - K G                                   30
    Gluten free breadrolls                                   4 .8                    Fresh fruit skewers - S / M / L                                        6/9/12
    English toast - Wh it e or cer e ale s                   1 .1                    Single sliced fruit - M e l o n , ma n go , p i n e a p p l e . . .   10 to 12
    Borodinsky                                                10

    V IEN NOISERIE & DANI SH                                                         Y O GH U R T & D AIR Y
    Croissant - S/L                                     2 / 3 .5                     Plain organic yoghurt - gl a s s ja r                                      4. 2

    Pain au chocolat - S/ L                             2 / 3 .5                     Home-made fruit yoghurt - gl a s s                 ja r                      8

    Pain aux raisins - S/ L                             2 / 3 .5                     Greek yoghurt                                                              3. 9

    Plain crêpes - 3 p c e s                                  14                     Cottage cheese                                                               5

    Pancakes - 3 pces                                         16                     Oatmeal porridge                                                           17

    Muffin - Blueberry or ch ocola t e                       5 .5
                                                                                     Echiré butter - r e gu l a r o r s a l te d - 3 0 gr                       2. 2
    Tailored Brownie - P eca n n u t s                        11
                                                                                     Milk - W h o l e , s e m i s ki m, s ki m (1 L )                           4. 5
    Stuffed croissant
    H am/ Turkey & cheese or Sa lmon                    9 .5 / 1 2
                                                                                     Soy / almond / coco / rice milk (1 L )                                     11

                                                                                     Sour cream - 1 0 0 g                                                         5

    J AM & ESS ENTI AL
    Home-made berries jam - 1 2 5 g r                         11

    Home-made fig jam - 1 2 5 g r                             11

    Ass orted jam jar - 3 0 g r                                 4

    Honey - 30gr                                                4

    Maple syrup - 2 5cl b ot t le                               9

                                                                     T r a i t e u r .

8
Big enough to serve, Tailored Gourmet
BREAKFAST

         H OT BREAKFAS T
         We are cooking exclusively with organic eggs

EGGS . Fried egg, boiled egg                                                                 3
         Over egg - E as y, Me diu m, Ha r d                                                 5
         Scrambled egg                                                                      12
         Fresh truffle scrambled egg                                                        29
         Plain omelette                                                                     12
         Garnished omelet - choo s e yo u r               ga r n i s h           O n reques t

SIDES . Grilled mini sausages             - Po r k o r v e a l (3 p c e s )                 9,5
         Backed beans                                                                        9
         Grilled bacon                                                                       9
         Grilled tomato                                                                      9
         Chopped cherry tomato - ga r l i c & b a s i l                                     14
         Mushroom - P lain or w it h g a r l i c & p a r s l e y                            10

         B REAKFAST TR AY
       . COLD BREAKFA ST TRAY                                                               49

         3 v ie n n o is e rie s , 2 b re a d ro lls, assor ted j am & Echi r é butter
         F re s h o ra n g e j u ice , o rg a n ic yoghur t, m uesli & hon ey
         D e l ica te s s e n & C h e e s e pl ate
         S l ice d f ru it p l a te

       . H OT BREAKFA ST TRAY                                                               52
         3 m in is v ie n n o is e rie s , 2 b re adr olls, j am & Echi r é butter
         O me l e t o r s cra m b l e d e g g s , sausages & tomatoes
         F re s h o ra n g e j u ice , o rg a n ic yoghur t, m uesli & hon ey & f r ui ts

                                      T r a i t e u r .

                                                                                                              9
Big enough to serve, Tailored Gourmet
F RESH JUICES
     “Cucumber detox water”

                              T r a i t e u r .

10
FRESH JUICES

             All our juices are freshly squeezed just before deliver y

D ETO X WATER 1L                                                   D E TO X JU ICE 0,5L
Cucumber detox Cu cu m b e r , lim e & min t                 20    Green detox C u c u m b e r , gr e e n a p p l e , s p i n a c h & l i me        21

Kiwi detox K iw i, le mon & min t                            20    Earth detox C e l e r y, s p i n a c h , a p p l e , c u c u mb e r & gi ng er   21

Strawberry detox St raw b e r r y, or an g e & b a s i l     22    Full organic detox B e e tr o o t , l e m o n , gi n ge r & a p p le             21

Raspberry detox R as pb e r r y, lime & min t                22    Turmeric detox C a r r o t, o r a n ge , f r e s h t u r me r i c                21

Blueberry detox Blu eb e r r y & pome los                    22    Lemon & ginger (0 , 2 5 c l )                                                    16

Home-made ice tea                                            19

M IXED FRUI T J UI CE 1L                                           S MO O TH IE 0,5L
Carrot, apple & ginger                                      32     Mango Madness F r e s h ma n go , l i me , v a n i l l a , gi n ge r             20

Mango & passion fruit                                       45     Coco mango C o c o wa te r , b a n a n a , ma n go , v a n i l l a               20

Exotic mix                                                  40     Fresh & tasty K i wi , b a s i l , b a n a n a , l i me , gi n ge r              20

Apple, carrot & celery                                      32     Pink smoothie S t r a wb e r r y, b a n a n a , o r a n ge & ki wi               20

Grapefruit & orange                                         20     Berries smoothie / Exotic smoothie                                               22

Orange, apple & raspberry                                   38

C L ASSI C FRESH J UICES 1L
Orange / Grapefruit                                                       20

Green apple / Red apple / Carrot / Watermelon                             30

Pineapple / Grappes                                                       33

Mango / Kiwi / Melon / Strawberry / Pomegranate                           45

Lemon    (25 cl)                                                          14

                   Feel free to compose your own juice with the items above

                                               T r a i t e u r .

                                                                                                                                                         11
L A CARTE
                             Starter

                               “King c r ab sal ad”

         T r a i t e u r .

12
LA CARTE . Starter

                                           S ALAD
K I N G C RAB                                                                                              52
Premium Alaska king crab, mango, avocado & pomelos.
Maracuja dressing

A R T I CH OC K                                                                                            32
Sliced artichokes grilled or raw, pamesan, cherry tomatoes, roasted pine nuts & rucola.
Truffle dressing

I TA L I A N                                                                                               32
Mozzarella burrata, “coeur de boeuf” tomatoes, rucola, parma ham or bresaola & pesto.
Balsamic dressing

TA ST Y        B e e f A n g u s / O rg a n ic p raw n s / D uck / Vegetar i an                       32 to 38
Mix leaves, peanuts, mango, crunchy vegetables, mint & coriander.
Fusion dressing

QUINOA                                                                                                     32
Bolivian quinoa, mixed with: vegetables, edamame, lime coriander, mint, pomegranate seeds.
Pomelos dressing

K I N G P R AWN S                                                                                          38
Wild king prawns, grilled pine nuts, shaved parmesan, avocado, tomatoes, rucola.
Balsamic dressing

S E A F O O D S ALAD                                                                                       49
Organic prawns, grilled scallops, octopus & sauted calamare, japonese salad.
French dressing

CA E S A R     Ch icke n    /   Kin g pra wn s      /   Lobster      / Chi cken tan door i            32 to 65
Heart of romaine, quail egg, vintage parmesan, croutons.
Caesar dressing

NICOISE        Ro y a l e ( S l ice d re d tu n a s te a k)     /    Regul ar                          49 / 32
Tuna, cherry tomatoes, radish, sweet pepper, eggs, olives & anchovies.
French dressing

GREEK                                                                                                      32
Cucumber, cherry tomatoes, red onions, sweet pepper, radish, olives & feta cheese.
Greek dressing

                                                 T r a i t e u r .

                                                                                                                  13
LA CARTE . Starter

                                      T ARTAR & STARTER
                                      K I N G C RA B TA RTA R                                                                            52
     “ Du c k f o i e g r a s ”       Passion fruit dressing

                                      AV O C A DO TA RTA R                                                                               24
                                      Fr e s h l y s e a s o n e d wi t h gi n ge r , c o r i a n d e r , l i m e , p o me gr a n a te

                                      RE D T UN A TATA K I                                                                               49
                                      Th a ï J u l i e n n e v e ge ta b l e s , p o m e gr a n a te s e e d s

                                      S H RI M P C O C K TA I L & AV O C A DO                                                            32
                                      O r ga n i c ki n g p r a wn s , h o m e - m a d e gu a c a m o l e

                                      K I N G PRAW N AV O C A DO TA RTA R                                                                35
                                      Li me , c o r i a n d e r , f r e s h gi n ge r , c h i l i , a d r o p o f o l i v e o i l

                                      O RGA N I C S M O K ED S A L M O N                                                                 42
                                      “S a s h i m i s tyl e ” , l e a v e s , b l i n i s , d i l l c r e a m c h e e s e & l e m o n

                                      RO YA L L O B S T E R Q UI N O A                                                                   58
                                      Bl u e L o b s t e r o n to p o f d e l i c a te v e ge ta b l e s & a gr u m q u i n o a
                                      C u c u mb e r s p a gh e t t i

                                      DUC K F O I E G RA S                                                                               52
                                      Ho me - ma d e f o i e gr a s , f i g c h u tn e y & f r u i t y b r e d s l i c e d

                                      V I T E L L O TO N N ATO                                                                           38

                                      O C TO PUS F RO M ME DI T E RRA N EE                                                               45
                                      Gr i l l e d o c t o p u s t e n t a c l e , f r e s h c r u n c h y v e ge t a b l e s
                                      ligh t l y s p i c y. (A d v i s e f o r s te a me d t e n t a c l e s )

                                  T r a i t e u r .

14
LA CARTE . Starter

S OUP & VELOUTE
Our soup can be delivered hot on board in thermos
                                                                        All our soup & veloute
                                                                        are home-made, with 100%
                                                                        of fresh vegetables

NEW CREATION
Carrot & ginger                                                    27
Mint garden pea soup                                               27
Fusion soup                                                        27
C arrot, eda m a m e, hot chilli peppe r,
f resh cori an der s low ly cooked in cocon u t m ilk

CLA SSIC VELOUTE
Pumpkin                                                            25
Brocoli                                                            25
Cauliflower                                                        25
Wild mushroom                                                      25
Green asparagus                                                    29
Garden pea                                                         25
Tomato & basil                                                     25

CLA SSIC SOUP
Lobster soup                                                       38
Onion soup                                                         25
Minestrone soup                                                    25
Thai chicken noodle soup                                           25
Thai veggies chicken noodle soup                                   27
Clear chicken broth                                                18

RUSSIAN SOUP
Traditionnal Bortsh                                                27
Dumpling consome                                                   28

                                               T r a i t e u r .

                                                                                                   15
M AIN COURSE
     “The s ea f o o d s t e w ”

                                   T r a i t e u r .

16
LA CARTE . Main course

                     D ELICIOUS CREATIVE MEALS
                                            Rabbit leg, provencal style                             48
                                          Cooked in grain mustard, thym & carrot

                                               Chicken curry Thai style                             42
                                         Cooked in coconut milk with vegetables

                                                   Lamb shanks confit                               55
                      12h cooking, marinated like a tagine, served with marinated vegetables

                               Royale seafood stew, like a “bouillabaisse”                          98
                                            Lobster, cod fish, scallops & mussel

                                                     Black Cod miso                                 62

                                                    Lobster & bisque                                92
                                   Must refined blue Breton Lobster, cut in Médaillon,
                                     served with a delicate lobster bisque. A must!

                                                 Japonese beef satay                                55
                         Black Angus beef, cooked with nuts, coriander & japonese spicies

P A S TA
Ser ved with grated parmesan or french cheese
                                                                               R ISO TTO
                                                                               Ser ved with shaved parmesan

Seafood linguine                                                       56      Safran risotto                 45

Truffle pasta                                                          59      Black Truffle risotto          59

Lobster linguine (1/2 Lobster, out of shell)                           54      Vegetables risotto             39

Organic salmon & safron linguine                                       46      Seafood risotto                56

Morel & white mushroom spaghetti                                       46      Pumpkin risotto                42

Ravioli - Me at or s pin a ch & r icot t a - t om a t o s a u c e      42      Wild mushroom risotto          45

Pasta Arrabiata/ tomato/ pesto sauce                                   23      Plain white risotto            32

Spaghetti bolognese                                                  25. 5

Gluten free pasta available

                                                 T r a i t e u r .

                                                                                                                   17
LA CARTE . Main course

                           All our meat & fish are ser ved with home-made tasty sauce

      M EAT TEMPTATI ON                                            F ISH FILET
                                                                   Please advise Grilled or steamed

      BEEF                                                         Wild seabass filet                 54
      Black Angus beef filet                  50                   Seabream filet                     50
      Ro ssini Black Angus filet              65                   Black cod miso                     62
      Black Angus beef burger                 44
                                                                   Organic salmon filet               38

                                                                   John Dory filet                    52
      CHICKEN
                                                                   Turbot filet                       52
      Baby chicken suprême - 2 pce s          38
                                                                   Cod fish filet                     54
      Farm chicken suprême                    38
                                                                   Sole filet                         56
      Baby chicken roasted with herbs         40
                                                                   Red tuna steak or tataki           52
      Whole roasted chicken & herbs           44
      S l iced i n 4pces                                           Chilean seabass                    52
      Baby chicken Tabaka                     40                   Red mullet                         46
      Home-made chicken nuggets / strips      24
                                                                   Halibut                            52
      Chicken curry                           42

      LAMB
      Rack of lamb
      Grilled lamb chops & herbs
      Lamb shanks confit
                                              56

                                              56                   S H E LLFISH D ISH
                                              55                   Mix grilled seafood                58

                                                                   Jumbo prawns sauted Thaï style     55
      VEAL                                                         Whole lobster medaillon & bisque   92
      Veal filet                              56
                                                                   Grilled or steamed octopus         54
      Veal chop                               55
      Veal scallopini                         42

      DUCK
      Ro asted breast of duck                 46
      Duck leg confit, olive, foie gras       45
      & thyme

                                               T r a i t e u r .

18
LA CARTE . Main course

C LASSI C         SIDE DI SH                   V E GETABLES               SIDE DISH
                                               Please advise Grilled or steamed
Mashed potatoes              14
                                               Baby vegetables                        18
Sauted potatoes              14
                                               Mix vegetables                         12
Rosemary baby potatoes       14
                                               Sauted mushrooms                       14
Plain quinoa                 12
                                               Roasted pumpkin & spices               16
Plain Buckwheat              12
                                               Provencal ratatouille                  15
Basmati rice                   9
                                               Wok Thai vegetables                    18
Wild rice                    11
                                               Baby spinach                           14
Plain pasta                  11
                                               Baby carrots                           18

                                               Green asparagus                        19

                                               Baby artichok                          18

T RUFFLE        SIDE DI SH
Truffle mashed potatoes      22

Creamy truffle polenta
Grilled truffle artichok
                             19

                             28
                                               S ALAD         SID E D ISH
                                               Mix green leaves                       6 ,5

                                               Rucola                                 6 ,5

                                               Romaine                                6 ,5

                                               Rucola, parmesan & pine nuts           12

                                               Romaine, green apple & pecan nuts      14

                                               Rucola, cherry tomatoes & parmesan     14

                           T r a i t e u r .

                                                                                             19
D ESSERT
          “ Th e P ar is - B r e st ”

                T r a i t e u r .

20
DESSERT

Our desserts are made with prime vanilla pod, organic eggs, premium chocolate & fresh fruits

                                     THE FAMOUS CHEESECAKE                                             14
                                  Fr o m C he f “Alai n D uca s s e” reci pe

                                          DELI CIOUS FRAISIER                                          14
                          L i ght b i sc u i t, st r awb err y m ous s e, f res h b erri es
                                       c o a t e d wi th whi te chocola te

                                       THE THREE CHOCOLATE                                             14
                                          G l u te n f r ee, Pi ctur e p 4 3

                                                PARIS - BREST                                          14
                                             Nu t s, puf f & prali né

                                        ORIGINAL LEMON TART                                            14
                                              C r unchy m e ri ngue

                                               PANNA COTTA                                             14
                                       Van i l l a and Red f rui t couli s

                                               CREME BRULEE                                            14
                                M ad e w i t h r e a l v ani lla b ourb on pod

                                           LIME & BA SIL DOME                                          14
                                W i t h a r as p b err y hea rt - Pi ctur e p 4 2

                                              PETIT ANTOINE                                            14
                  C ho c o l at e p r a l i n é , n uts b i s cui t, Gluten f r ee - Pi ctur e p 4 8

                                                SO GREEDY...                                           14
                                           M i l k chocolate d ôm e,
                             s al te d c ar a me l, v ani lla & crunchy pra li né

                            BERRIES ON PISTACHIO TART BISCUIT                                          14

                                      A SSORTED PETITS FOURS                                           4. 5

                                           T r a i t e u r .

                                                                                                                        21
F RUITS
         & C HEESE

           T r a i t e u r .

22
FRUIT & CHEESE

F RUIT S
All exotic fruits are “ By air import ”

Sliced seasonal, exotic & red fruit tray                                            35

Fresh berries   - 100gr                                                              8

Fresh exotic fruit salad                                                            21

Basket of seasonal & exotic fruits                                                  30

Fresh fruit skewers    - S/M/L                                                6/9/12

Single sliced fruit   - Melon , man go , p i n e a p p l e . . .           10 to 12

Strawberry dipped in chocolate                   - Da r k, mi l k o r wh i t e       6

                              C HEESE
                               From local production
                               Our cheese trays are garnished with nuts & dried fruits

                              Fin e chees e tr ay as s or tment                                   20
                              E x ample : Tr u f f l e b r i e c h e e s e , Go a t c h e e s e , T ê te d e mo i n e ,
                              com t é 1 6 mo n th s ma t u r a ti o n , v i n ta ge C h e d d a r , B l u e c h e e s e .

                              Whole c h e e se                O n reques t

                                   T r a i t e u r .

                                                                                                                                  23
W ORLD
       W ORLD
                    COOKING
                      COOKING

                                                “Passio n r o l l ”

                            T r a i t e u r .

     “R a in b o w ro ll”
24
WORLD COOKING . Japonese

J A PON ES E C U I S I N E
Nighiri sushi             Per 2 pces               California rolls                                       Per 8 pces
Dorado / Seabream / Prawns                6        Rai n b o w -r o l l                                                    6
                                                   C r a b, c u c u m b e r, a v o c a d o c o a te d w i th s a l mo n
Salmon / Octopus / Omelette               6

Gril led eel / Tuna / Scallop
                                                   Passi o n -r o l l                                                      6
                                          7        C r a b, c u c u m b e r c o a t e d w i th tu n a
Toro tuna / Sea urchin                  14         Salmon avocado roll                                                     5

                                                   Crab, avocado, cucumber & sesame                                        5

                                                   Grilled eel & avocado
Sashimi
                                                                                                                           6
                 Per 15 pces

Salmon                                 5,5

Tuna                                   5,5         Temaki                    Per 2 pces
Toro tuna                                 7
                                                   Salmon                                                                 21
Mix of sashimi Tray                     85
                                                   Tuna                                                                   21
Mix of white skin fish Tray             85

                                                   Sides & Soup
Maki       Per 6 pces
                                                   Miso soup - To f u            & s e aw e e d s                         18
Tuna                                    4,5
                                                   Rice                                                                    9
Tuna & chive                            4,5
                                                   Edamame                                                                18
Salmon                                  4,5
                                                   Seaweed salad                                                          19
Cucumber                                  4

Avocado                                   4

Ser ved with wasabi, ginger & soy sauce

                               T r a i t e u r .

                                                                                                                               25
WORLD COOKING . Lebanese

        L E B A N ES E CU I S I N E
        Cold Mezzeh                                                           Hot Mezzeh
        Hummus                                           15                   Kebbe      W h e a t & me a t b a l l              6

        Moutabbal                                        15                   Cheese sambousik                                   6

        Yoghurt cucumber                                 15                   Meat sambousik                                     6

        Warakenab         W in e leaves                   6                   Rekakat     F l a ky c h e e s e & p e r s i l     6

        Fattouche salad                                  22                   Fatayer     Spinach mezzeh                         6

        Chanklich      Ew e chee s e                     12                   Falafel    V e ge ta b l e s b a l l               6

        Hal l o umi Leban e s e   chee s e               14                   Mini samossa           Lamb or beef              4. 2

        Pita bread       4 pces                           7                   Foul moudamas              Broad bean, lemon     22

        Skewer                                                                Lebanese Dessert
        Kafta   Beef mar in at e d k e b ab              26                   Lebanese pastries                                5. 8
                                                                              (5 pces mi ni mum order)
        Chichtaouk      Chick en marin at e d k e b ab   26
                                                                              Dried fruit     1 0 0 gr                           7

                                                          T r a i t e u r .

26
WORLD COOKING . Russian

R US S IA N S T Y LE
Breakfast                                                      Starter
Syrniki                        20                              Vinegrette salad       24
Russian pancakes               19                              Olivier salad          32
Cottage cheese                 5 .5                            Traditionnal Bortsh    27
Vareniki stuffed with cherry   35                              Clear chicken broth    18
Pumpkin porridge               22                              Dumpling consome       28
Honey cake                     16

                                                               Main course
Miscellaneous                                                  Beef stroganoff        50

Borodinsky bread               10
                                                               Crab Patties           52

Adjika sauce                   10
                                                               Baby chicken Tabaka    40

Tkemali sauce                  10
                                                               Kotlety - chicken      35

Pickle mushroom/vegetables     18
                                                               Kotlety _ veal         50

Malossol gherkins              22
                                                               Kotlety - fish         50

                                                               Buckwheat with onion   22

                                                               Chicken Shashlik       26

                                                               Pelmeni                24

                                                        “B e e f Pe l m in i”

                                    T r a i t e u r .

                                                                                           27
V EGAN
                     & G LUTEN                       FREE
 “ Z uchini c a rp a c c i o ”

                                 T r a i t e u r .

28
VEGAN & GLUTEN FREE

V: Vegan
G: Gluten free
                                     S TARTER
                                 Avocado tartar G & V                                    24
                 Freshly seasoned with coriander, ginger, lime, pomegranate ...

                                   Quinoa salad G & V                                    32
  Bolivian quinoa, mixed with: vegetables, edamame, lime coriander, mint, pomegranate seeds
                                       Pomelos dressing

                             Artichok vegan salad G & V                                  32
          Raw or grilled artichok, rucola, roasted pine nuts, edmame, cherr y tomatoes

                               Zuchini carpaccio G & V                                   32
                       Thym, virgin olive oil, lime juice, roasted pine nuts

                            M AIN COURSE
                               Authentic Quinoa G & V                                    42
               Steamed quinoa, steamed vegetables, mushrooms, capers & nuts

                      Vegetarian curry in coconut milk G & V                             38

                           Vegetable stir fry & tofu G & V                               42

                                     D ESSERT
                                     Petit Antoine G                                     14
                                       Chocolate praliné

                Stewed apple, dried fruits & wolfberries G & V                           16
                                          (Picture p43)

                                  The 3 chocolate G                                      14
                                          (Picture p43)

                              Vegan Panna cotta G & V                                    18
                                 Served with red fruit coulis

                                      T r a i t e u r .

                                                                                                        29
CHILDREN MENU

          T r a i t e u r .

30
CHILDREN MENU

MEAT & FISH                                                            SIDE DISH
Home-made chicken nuggets                              24              Mashed potatoes             14

Meat burger                                            22              French fries                11

Cheeseburger                                           24              Creamy polenta sticks       14

Chi cken breast                                        22              Steamed carrots             12

Chi cken kotlety                                       35

Beef chicken balls & tomato sauce                      32

Fish fingers                                           32

PASTA                                                       SANDWICH             Mini triangle
                                                                                 2pces min order
                                                                                                   Bread rolls
Plain pasta                 11                              Ham & cheese              3. 5              7

Bolognese pasta           2 5 .5                            Cream cheese              3. 5              7

Tomato pasta                23                              Tuna                      3. 5              7

                                                            Nutella                   3. 5              7

DESSERT
Crepes 3 p c e s   14

Tailored Brownie   11

Muffin             5 .5

GAMES Price on request
Lego game, Colouring, Coloured pencil, Plasticine

                                   T r a i t e u r .

                                                                                                                 31
S NACK

                       “ A sso rt ed petits four s ”

     Op éra    A p p le ta tin                     Chees ecake   Pas s ion dôm e

                             T r a i t e u r .

32
SNACK . Cocktail

                  C ANAP E S & SP O O NS
Our canapés are made exclusively with fresh prestigious products such as
     king crab, heart of smoked salmon, foie gras, Black Angus beef.

                          Cold vip canapés                            4. 9
                           Hot vip canapés                       4 to 9. 5
                    Caviar canapés - Min. order 6 pces                 25
                       Spoons - Min. order 6 pces                  6 to 8
                      S e r v e d on Por celai n e sp oon s

                                 K E BAB
                          Min. order 3 pces/variety

                         Assorted cold kebab                          5. 9

                         Hot mini chicken satay                         8

                          Hot mini beef satay                           8

                     S WEE T CO CK TAIL
                         Assorted petits fours                        4. 5

                    Strawberry dipped in chocolate                      6
                             Milk, dar k or w hi te
                            Fr uit skewers S / M                      6/9

                        “Ladurée” Macaron box                 O n reques t

                          T r a i t e u r .

                                                                                                33
SNACK . Sandwich

       F   IL L ING   SELECT YOUR FILLING
                      CH EESE - Fig chutney, rucola, nuts & honey
                      TUN A - Tuna & home-made mayonnaise, cucumber
                      FOIE GRAS - Fig chutney, rucola
                      AN GUS BEEF - Shaved parmesan, salad, sundried tomatoes
                      SALMON - Dill cream cheese, avocado or salad
                      PARMA HAM - Pesto, rucola, parmesan & tomatoes
                      COOKED HAM - Sa l ted butter & cheddar ch eese
                      CAPRESE - Pesto, tomatoes, bufala & rucola
                      TURKEY - Cream cheese, mustard, romaine, tomatoes & cheddar
                      CH ICKEN CURRY/TAN DO O RI - Fresh vegetables

       B    R EAD     SELECT YOUR BREAD
                      HA LF T RI A NG LE 2pces minimum order per variety              3. 5 to 5
                      White or whole cereales bread
                      Advise if you want it toasted

                      FI NGER V I ENNESE BREAD Viennese bread                         3. 5 to 5

                      G OURMET Sandwich in fresh baked breadrolls                       6 to 9
                      Rye, white or cereales bread

                      1/ 3 BA G UET T E                                              10 to 14
                      White bread

                      W RA P Available cut in finger pieces, half or whole          10 to 12. 5

                      HA LF BA G UET T E     Per f ect f or the cr ew san dw i ch    10 to 14
                      White or cereales bread

                                          T r a i t e u r .

34
SNACK . Sandwich

O          PEN SANDWI CH
B r o w n o r wh ite b re a d                                          “Chees e
                                                                        open s andw ich”
King Crab                                                         20

Foie gras                                                     13. 5

Bresaola or parma ham                                             11

Cheese                                                            11

Heart of smoked salmon                                        13. 5

Organic eggs & vegetables                                         12

Mozza di buffala & vegetables                                     12

A        VOC ADO TOAST
S er v ed o n r y e b re a d Ta rtin e

Buffal a tartine                                                  19
Avocad o, t om a t oes , fre s h b u ffala & b as il

Salmon tartine                                                    24
Smoked s a lmon , dill cre am chee s e ,
avocad o & r ad is h

Organic eggs tartine                                              16
Fri ed eg g , avocad o, le aves & pin en u t s

C        LUB SANDWICH
Br o w n o r wh ite b re a d
C ompos e d w it h s a la d, av ocad o & t oma t o

Chicken                                                           18

Salmon                                                            20

Organic eggs                                                      16

                                              T r a i t e u r .

                                                                                           35
SNACK . Tray

           T R AY
           B AB Y C RUDI T E & DI PS                                                                                                            25
           Baby carr ot , r ad is h, s u g a r s n a p, cu cu m b e r , s we e t p e p p e r , c h e r r y to ma t o e s , mi n i f e n n e l
           Dips: Home-made guacamole & chili sauce

           D E L I C AT ESSEN                                                                                                                   45
           Turkey, C opa, Sa la mi, Bre s aola, Spe ck , P r oc i u tt o , S p i a n a ta p i c a n te
           Ser ved with: Salted Echiré butter & gherkin

           C O L D MEAT C UT                                                                                                                    55
           Roast bee f, t u r k ey & chick en b re as t

           F I N E C HEESE T RAY                                                                                                                20
           Ass orted fa r m chee s e
           Jacob’s crackers 8, Carr ’s cracker 9,8

           C H EE S E & DELI                   Picture p 47                                                                                     49
           Ass orted che e s e & d e lica t es s e n - ava ilab le wi t h c o l d me a t c u t (N o p o r k)

           GOU RMET SEA FOOD                                                                                                                    98
           Ki ng crab , 1 /2 Lob s t er , w ild k in g pr aw n s , g ri l l e d s c a l l o p s , C a l a m a r e
           Garnish: Lemon & selection of sauce

           S M O K ED FI SH                                                                                                                     59
           Sel ecti on of s mok e d fis h Ser ved with: Lemon & blinis

           M I X F I SH & SEA FOOD                                                                                                              85
           A s electi on of s mok ed fis h, Wild k in g pr aw n s , c l a ma r e & s c a l l o p s

           M E Z Z E H T RAY                                                                                                                    45
           Ass orted Me z z e h Ser ved with pita bread

           S L I C E D FRUI T                                                                                                                   35
           Seasonal, ex ot ic & re d fru it t ray From the highest fruits quality

                                                                     T r a i t e u r .

36
SNACK . Ready to serve

This range is per fect for flight without Flight Attendant & short flight

H   ALF ATLAS
         TRAY
                   .   FRUI T S & S AN DWICHE S
                       1 open s a n d wi c h , 1 go u r me t s a n d wi c h , 2 t r i a n gl e s a n d wi c h
                       Slice d fru it & b e r r i e s
                                                                                                                                      45

                   .   A FT ERN OON TE A                                                                                              38
                       6 t ria n g le, 3 p e ti ts f o u r s & b e r r i e s

                   .   C LA SSI C TE A                                                                                                55
                       3 ca n a pés , 2 f i n ge r s a n d wi c h , 1 go u r me t s a n d wi c h ,
                       3 pet it s fo u r s , 3 b e r r i e s s ke we r s

                   .   HEA LT HY TRAY                                                                                                 45
                       Fr e s h b ab y v e ge t a b l e s c r u d i té & d i p s , s l i c e d f r u i t & b e r r i e s

                   .   LUNC H S N ACK                                                                                                 59
                       Sm a ll s t a r t e r , M a i n c o u r s e , s l i c e d f r u i t s , b e r r i e s & p e t i ts f o u r s

A   TLAS TRAY      .   V I P T RAY - Cold or hot
                       St a r t er , Ma i n c o u r s e f i s h o r me a t, S i d e d i s h ,
                       Che e s e s e l e c t i o n , a s s o r t e d b e r r i e s , G o u r me t d e s s e r t
                                                                                                                                      95

                   .   BREA K FAS T TRAY
                       Cold tray - Detailed p9                                                                                        49
                       Hot tra y - Detailed p9                                                                                        52

 c   REW BOX       .   C REW S N ACK TRAY
                       H alf b ag u e t t e s a n d wi c h o r W r a p s a n d wi c h
                       Fru it j u ice, wa te r b o t t l e o r S o d a c a n
                                                                                                                                      21

                       Mu ffin or Br o wn i e

                   .   C REW LUN CH TRAY                                                                                              45
                       Fre s h m ix s a l a d , ma i n c o u r s e , d e s s e r t & f r u i ts
                       Bre ad r oll s , b u tt e r

                                T r a i t e u r .

                                                                                                                                           37
C ELLAR      &            B EVERAGE
           T r a i t e u r .

38
PRICE ON REQUEST

        .
            C HA M PAG N E
            Brut      AOC                                           Rosé         AOC
            Rui nar t b l a n c d e b l a n c                       R ui n ar t r osé
            Laur ent P e rrie r                                     L aur en t P er r i er r osé
            Lo ui s Ro e d e re r B ru t I mpé ria l                Moët & Chan don i m p ér i al r osé
            C h r i s t al R o e d e re r                           Chr i stal R oeder er r osé
            D o m Pér i g n o n                                     D om P ér i gn on r osé

.           F I NE         LI QUOR
            Gin                              Vo d k a                             Rhum                       Teq u i la
            Tanquer a y                      B e l e v e d e re / Gre ygoose      S ai n t James/Baccar di   P atr on S i lv er r ep osado
            H endr i c k’s                   B e l u g a s il v e r/ G old        S t James v i n tage
            Bo mbay s a p h ire              Absolut

    .
            W INE
            Our team will source your passenger favorite wine

.
            B EER
            Heineken / 1664 Corona / Desperados

        .
            F R ES H            J UI C E S &               D ETO X               JUICES
            Our fresh juices are detailed p.11

        .
              W AT E R                & D RI N K S
              Water                          Hot drinks                                       Soda         33cl cans
              Evian / Volvic                           American coffee 1L                     Coke (R, Light/0)
              Fiji / Voss                              Hot water 1L                           Schweppes/Fanta/Ice tea
              San Pellegrino / Perrier                 Nespresso regular 10 capsules          Ginger ale/Orangina
              Coconut water                            Tea box “Mariage frères”               Perrier
              Hepard                                   Tea box “Damman”                       Red bull (R, Light/0)
                                                       Nescafé jar

                                                             T r a i t e u r .

                                                                                                                                               39
C ONCIERGERIE

         T r a i t e u r .

40
PRICE ON REQUEST

     E PICERIE FI N E
      Lu xury Olive oil & balsamico “Chateau Estoublon”
      Tea box “Mariage Frères”
      Tea box “Damman Frères”
      Carr’s or Jacob’s crackers
      Heinz Ketchup, Mustard & Ma yonnaise
      Olives, Assorted nuts, assorted dried fruits

                                                     E S S E N TI A L
      Haagen Dazs - S/L
      Chocolate box

                                                      Luxury Oshibori

F L OW ERS
                                                      Slippers
                                                      Printed Menu
                                                      Beauty items
                                                      Paper cup
Flower arrangement, Bouquet,                          Ice cubes, dry ice
table center, bathroom, bedroom !                     Garbage bag, Kitchen roll...
We will provide you a Tailored service                Pet food...

                                N E WS PA P E R
                                 International Newspapers from all around the world
                                 International Magazine
                                 French Magazines & newspapers

                               T r a i t e u r .

                                                                                                41
“ Li me & b a s i l d ome” Heart of raspberry coulis
     Individual dessert

                                                   T r a i t e u r .

42
“ T h e t h ree c h o c olate” Individual gluten free dessert

                 T r a i t e u r .

                                                                43
“Wild s e a b a s s fi l e t ”

                                      T r a i t e u r .

44
“ La mb c h o p s”
V ite l o tte Ma s h e d po ta to e s, polen ta f i n ger
& g re e n a s p a ra g u s

                                T r a i t e u r .

                                                            45
“ Ho me - ma d e du c k f o i e g r as ”

                 T r a i t e u r .

46
“ C h eese & deli”      Tr ay r eady to ser v e

    T r a i t e u r .

                                                  47
“P et i t An t o in e” - G l u te n f re e d e s s e rt
     Av ai lable fo r i n d iv id u a l d e s s e rt o r f in g e r d e sser t

                                                                 T r a i t e u r .

48
“ T h e fa mous chees ecake” -                         F r om chef “ A lai n D ucasse” r eci p e
Av a il a b l e f o r i n di v i dual desser t or f i n ger desser t

          T r a i t e u r .

                                                                                                   49
“Red fru i t ros a s ”

                              T r a i t e u r .

50
TERMS & C O N DI T I O N S

P RI N C I PLE                                                                                            O R DER A MEND MENTS
                                                                                                          For any amendments to a registered catering order notice must
Ta il or e d Gour me t s e r v i c e s ar e go ve r n e d by t h e se ge n e r al t e rms &               be given a minimum of two hours prior to delivery time. Failling this , orders
c on d i t i o n s o f s a le s , w h ic h pr e vail o ve r an y t e r ms o f pu r c h ase and            that have been decreased will be invoiced according to the original order.
c on s t i t ut e a n i n t e g r a l par t o f bu sine ss o ff e r s and pr ic e l ist c ondi ti ons .   For sanity reasons, no product shall be either returned or exchanged.
A ny o r d e r s i mp ly t ha t t h e c u st o m e r ac c e pt s c o m pl e t e l y an d wi thout
a ny r e s t r i ct i on t hi s a g r e e m e n t , w h ic h pr e c l u de s an y o t h e r do cument     PAY MENT
Ta il or e d Gour me t ma y u se f o r o t h e r ac t ivit ie s.
T h e s p e c i a l p r ov i s i o n s o f t h e c o nt r ac t s t h at m ay be signe d between           *CONDITIONS OF PAYMENT
Ta il or e d g our me t a n d t h e C u st o m e r su ppl e m e nt spe c ify o r l ist                    The payment of any order is done strictly on delivery excepted if any special
exce p t i on s t o t he s e p r e se nt ge ne r al t e r m s o f sal e .                                 accounting arrangements have been made by prior agreement with Tailored
                                                                                                          Gourmet. In case of non-payment at food delivery, TAILORED GOURMET
C AT E RI N G O RDE R S                                                                                   preserves its right to deliver or not the catering.
No catering order will be deemed afirm order until has been registered &
confirmed to the client by Tailored gourmet (Written confirmation by                                      *ACCEPTED METHODS OF PAYMENT
WhatsApp, email, sms or mail).                                                                            Invoices may be paid only in euros cash or by credit card: CARTE BLEUE,
                                                                                                          VISA, MASTERCARD. For payment with AMERICAN EXPRESS, extra fees of 50%
C A N C E LLAT I O N FE E S                                                                               will be charged. CHEQUES are not accepted.
In the case of partial or full cancellation for any reason (including                                     *LATE PAYMENT
                                                                                                          The company reserves the right to charge interest on any unpaid amount at a
cancelled flights due to the inability to refuel) , non-refundable charges                                rate of 50% more than the official French bank interest rate. In additional
will be invoiced as follow:                                                                               costs relating to the recovery of the debt will be charged in full. Furthermore,
a) Orders cancelled 18 hours or more prior to requested delivery time                                     if a payment is overdue, TAILORED GOURMET reserves the right to suspend,
will not be charged.                                                                                      without further notice, all the current orders of any client in debt to the
b) For any order cancelled more than 12 hours and less than 18 hours                                      company.
prior to requested delivery time, the amount payable will be equal to
50% of the registered order.                                                                              *TAX FREE PAYMENT
c) For any order cancelled more than 12 hours and less than 8 hours                                       Any corporation, individual or operator aircraft with flights landing in France
prior to requested delivery time, the amount payable will be equal to                                     can benefit from tax-free payments under the condition that more than 80% of
50% of the registered order.                                                                              its activities take place outside the French territory. If a tax-free transaction is
d) Any order cancelled less than 8 hours prior to requested delivery time                                 required the aircraft operator or its representative must provide Tailored
will be payable in full. All cancellations must be made in writing to                                     Gourmet with a valid AOC (Aircraft Operator Certificate). In any other case,
Tailored Gourmet. Cancellations by telephone will not be accepted. Any                                    the aircraft operator or its representative will be subject to local taxation.
purchases made for the specific request of a client will be billed even
outside the conditions as mentioned here above.                                                           CL A IMS
DELI V E RI E S AN D L O A DI N G                                                                         The customer must confirm that the delivered ser vices comply with its
                                                                                                          numbered sales order. Any claim must be filed within 24 hours of deliver y of
*DELIVERY FEES: Our delivery and loading fees depend on the airport                                       the order. Any claim complaint relating to an invoice must be made writing
(Nice, Cannes, Toulon, le Castellet, Marseille) and delivery hours                                        within eight days of the invoice date.
requested. Please consult us.
Cannes-Mandelieu airport: An loading tax will be charged by “ Sky                                         F O R CE MA JEUR E
Valet”, in addition to the above delivery fees. This tax willl appear on                                  The TAILORED GOURMET company will not be under any liability whatsoever
the invoice issued by Tailored Gourmet.                                                                   for non-per formance or suspension of its obligation, in whole or in part, as a
*DELIVERY DELAY: A delay i n deliver y does not indicate a cancellation                                   result, directly or indirectly, of any strike, fire, flood, inabilility to obtain
or modification of theses general terms of sale, nor will any delay result in                             material, traffic jam, accident, breakdown, war, insurrection, riot, bad weather
damages. Tailored Gourmet will not be held responsible for any delay                                      conditions, government act or regulation, or any other cause (whether or not
due to any reason beyond the company’s control such as, for example:                                      of a l ike nature) beyond the company’s control. The Company reser ves the
Official traffic restrictions, breakdowns, traffic jams, accidents, poor                                  right to pass any additional costs incurred from the Company ’ s suppliers or
weather conditions, strikes, war, etc.                                                                    in-house expenses due to unforeseen demand, r e strictions or requirements to
                                                                                                          fulfil the cont ract. In the event of cancel lat ion by TAILORED GOURMET, any
P RI C E S                                                                                                sum that may have al ready been paid by the customer will be refunded.
All our prices are in Euro, excluding taxes (VAT..)                                                       A R BITR ATIO N
Available and pricing may change during the validity of this list. Prices
are subject to revision, depending on the cost of seasonal                                                Any question regarding the present terms of sale which are not stipulated in
products,economic conditions...                                                                           the present contract will be governed by French law at the exclusion of any
Any order placed between 11:00 pm LT and 5:00 am LT will be charged                                       law I. In the case of any objections, the “Commercial Court of Nice” will be
at 15% at the total value of the order for a delivery in less than 6 hours.                               used for arbitration.

C O URI E R FE E S
Specific requests may sometimes require us to use express courier
facilities. This service will be invoiced at a rate of 65 € per hour,with a
minimum charge of one hour. A fraction of an hour will be billed as one
full hour.

Credits food pictures “Adeline photographie”
Credits p4 Falcon 7X Completion center. Little Rock, Arkansas Dassault Falcon / Sébastien Randé

                                                                                  T r a i t e u r .
www.tailoredgourmet.fr

     order@tailoredgourmet.fr
       +33 6 16 30 52 91
                       24/7

       T r a i t e u r .
You can also read