Emotional moments…

Brunet FrèresTraiteur CréateurP r o v E n c E

A WeddingIn

stitut Culinaire

Disciples Escoffi

erICDE Shanghai

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Cocktails & Workshops

Aperitif Cocktail

Vegetarian Cocktail

Refreshment

Workshop & animations

Menus & Buffet

Passion menu

Sensation menu

Emotion menu

Vegetarian menu

Buffet

Little Explorers

JuniorEvent personnel

Desserts& Open Bar

Hungry folks buffet

Jouvaud sweet pastry buffet

Open-Bar

A relaxed day after…

Chic barbecue

Brunch

Paella

“Provence” buffet

Equipment

Table Art & Service

Table Art

Service

Partners

Brunet FrèresTraiteur CréateurP r o v E n c E

More than 50 years of history & know-how…A family business known and acclaimed since 1965, Maison Brunet Frères is today recognized as a reference for gastronomy in our region.With Alex, in sales and Management, and Christian, our Creative Chef, the second generation of Brunets now has the reins and is giving a new look to the company.Fully committed to true gastronomy, members of the disciples du grand Auguste Escoffier and founders of the ETIC-T* Association, the duo’s motto is know-how and ever-greater achievements.These strong convictions ring clear throughout the company’s development.

Moments of joyFor the most wonderful day of your life, every detail is important!Our creations for your wedding reception are the fruit of close coordination with you, implementing our experience to make this special day full of happiness shared with those around you.

Your Wedding

> > > > >

*Groupement professionnel de traiteurs - Professional Caterers’ Group Reception organizers for Vaucluse and Bouches-du-Rhône regions

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Vegetarian Cocktail Including :10 pieces/pers

Alcohol-free drinks

Logistics

5 cold pieces /persTapenade (olive paste) cake and rouille sauce cream Provençal tart with stewed vegetablesParmesan & basil biscuitMelon skewersCocktail onion tart

3 hot pieces /persProvence sunshineRavioli with fresh herbs and cream Fresh vegetable selection and a choice of dips aïoli (garlic), anchoïade (anchovy), tapenade (olive)

3 verrine glasses/pers - choose from:Pepper salad with garlic Melon soup with aniseedGaspacho

Classic soft drinksFruit juices (orange/apple) 1btle/5 pers

Perrier 1 btle/10 pers

Coca Cola 1btle/10 pers

Still water 1 btle/2 pers

P r o v E n c E

Brunet FrèresTraiteur Créateur

Refreshments& Cocktails

Prices valid until 31st December 2017 • From October to May, 10% discount on all catalog prices (not including transport and personnel charges)

Beverages

Rosé or white wine 1 btle/6 persPastis 1 btle/50 persWhisky 1 btle/40 persChoice of cocktails 1/10 pers(Punch, Marquisette or Pink Floyd)

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Vege

tarian

no meat or f

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“When gastronomy meets vegetarian needs, or the art of cooking the earth’s produce.”

Aperitif Cocktail Including :10 pieces/persAlcohol-free drinksLogistics

5 cold pieces/persProvençal tart with stewed vegetablesTapenade (olive paste) cake and rouille sauce creamZucchini swirl with red mulletArtichoke and stewed tomato biscuit Salmon with aromatic herbs

3 hot pieces/persProvence sunshineChicken skewers with peppersRavioli with fresh herbs and cream

2 verrine glasses/pers - choose fromViennese-style tomato, mozzarella and pistou (basil paste)Viennese-style avocado with espelette pepper and chorizo

Classic soft drinksFruit juices (orange/apple) 1btle/5 persPerrier 1 btle/10 persCoca Cola 1btle/10 persStill water 1 btle/2 pers

Service personnel

& table settings conditions p.18/19

Refreshments

Lemonade 1 btle/6 pers Still water 1 btle/50 pers Sparkling water 1 btle/40 pers Glasses, tablecloth, decoration

The abuse of alcohol is harmful to your health, consume with moderation

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Workshop & animationsProvence Workshop6 pieces/persRegional products

Assortment of Provencal verrine glasses: Gaspacho Tomato & basil tartare Melon with aniseed Marinated pepper saladette Eggplant loaf

The essentials: pissaladiere onion tart, mini-caillette meatball with sage

Traditional flavors: raw vegetables with anchoïade anchovy dip, poichichade chick pea dip, aïoli garlic dip and croutons

“Ferrade” plancha: Fresh mini chorizo, Mini merguez sausages Mini skewers of chicken with peppers

Bistro Workshop6 pieces/pers

Delicatessen meats:coppa, lonzo, salami, figatelle, pancetta, traditional pork paste, toasted bread

Antipasti :marinated tomato and peppers, grilled eggplant, tortilla, stuffed olives, pickles and onion

Cheese board: Comté cheese, goat cheese, Blue cheese, dried fruits

Seafood 4 pieces/pers

1 shrimp1 sea snail2 n° 3-size oysters on ice

lemon, shallot vinegar, cucumber pickles, home-made mayonnaiseSalted butter and rye bread

All about duck3 pieces/pers

Foie gras duck liver slice (40 g/pers)Home-made foie gras loaf (20 g/pers)Fig jam, spice bread and brioche toast

Meat plancha3 pieces/pers (60 g/pers)

Poultry skewers with curry (20 g/pers)Duckling slice (20 g/pers)Mini sausage with aromatic herbs (20 g/pers)

Seafood plancha3 pieces/pers (60 g/pers)

Prawns (20 g/pers)Cuttlefish with saffron (20 g/pers)Swordfish (20 g/pers)

Raw ham on the bone 3 pieces/persFor 100 pers minimum

1 iberico cebo dry ham (7 kg)

Tasting selection of parmesan and balsamic cream (1 kg)

Preserved slow-stewed vegetables (2 kg)

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Prices valid until 31st December 2017 • From October to May, 10% discount on all catalog prices (not including transport and personnel charges)P r o v E n c E

Brunet FrèresTraiteur Créateur

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Workshop & animationsButcher’s workshop (50 g/pers)

Marinated roasted beef with aromatic herbs or Iberian pork

Sliced in front of the guests, decorated with a selection of saucesTraditional mustard, yogurt or bearnaise sauces

Wine-maker’s fondue workshop(50 g/pers)

Cubes of lamb or beef to spear and poach in our aromatic hot wine Bay leaf, thyme, juniper…

Selection of sauces

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Savory sorbet tray1 mini ice/pers

Selection of sorbets goat cheese, olive oil, peppers and cucumbers

Creamy risotto with parmesanServed in ramekins (40 g/pers)

Skillet eventFor 50 pers minimum

Skillet-cooked Provencal-style mussels (120 g/pers)

Pasta workshop2 pieces/pers

Tortellini skewers

Sauce trio: pistou, salsa and curry

Truffled eggsScrambled eggs with truffles Tuber Aestivum (black truffle) (40 g/pers)

French hot dog event2 pieces/pers

Mini lobster hot dog and shellfish ketchup

Mini foie gras sausage with slow-stewed onion sauce

Mini scallop sausage with saffron mayonnaise

Fjord workshop3 pieces/pers

Gravelax or smoked salmonPolar bread, semi-salted butterShrimps, sweet & sour condiments Cucumbers and onions

Bouillabaisse workshopMini bouillabaisse: mussels, shrimps, baby squid, monkfish

Accompanied with fish soup, croutons and rouille sauce

d ttc /pers4,50

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Prices valid until 31st December 2017 • From October to May, 10% discount on all catalog prices (not including transport and personnel charges)

TempurasPour 50 pers minimum

Aromatic herbs (basil, sage, dill)

or Santorini tomato (tomatoes, mint…)

or Diced vegetables (artichoke, egg plant, sweet pepper)

P r o v E n c E

Brunet FrèresTraiteur Créateur

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Menus Passion menuIncluding :Mini-starter, main course, cheese, dessert and breadStill and sparkling water, coffeeLogistics (not including service personnel)

Mini-starterMediterranean-style buffalo mozzarella, pine nut praline

orEggplant loaf on a basil sauce

orPressed Foie Gras and smoked duck steak slices, artichoke vinaigrette dressing

Main courseSlow-stewed veal lacquered with honey and thyme, Harlequin mashed potatoes (with pieces of green and black olives, dried tomato and pine nuts)

orYoung caramelized guinea fowl with rosemary, zucchini cake, sweet onions and grated potatoes

or Slow-cooked salmon back with olive oil Mashed potatoes with thyme flowers and citrus-glazed baby carrots

Cheese .................option 2,50 €/persGoat cheese nougat with Provencal cookies

orSt Marcellin cheese marinated in olive oil

DessertCream puffs (2 vanilla-rum & nougatine cream puffs) and Candy trio (hand-made meringue, macaron, marshmallow)

Sourdough bread (individual and sliced) Coffee

Sensation menuIncluding :Starter, main course, dessert and bread Still and sparkling water, coffeeLogistics (not including service personnel)

StarterCottage garden square, lobster popsicle& terreau d’olives, tomato sauce

orScallop skewers, spelt risottowith local asparagus, Girolle mushrooms

orHome-made foie gras, slow-stewed Cévennes onions

Main coursePan-fried lamb steak, black olive biscuit, vegetable array

orCamargue beef casserole, spelt risotto, vegetable kebabs

orCatfish soufflé with crawfish, lobster sauce, braised fennel, mashed potato

Cheese .................option 3,50 €/persCheese board placed in the center of the table, to share

orDuo cheese plate

DessertCream puffs (2 vanilla-rum & nougatine cream puffs) and Candy trio (hand-made meringue, macaron, marshmallow)

Sourdough bread (individual and sliced) Coffee

P r o v E n c E

Brunet FrèresTraiteur Créateur

Service personnel

& table settingsconditions p.18/19

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Emotion menu Including :

Entrée, poisson, pause, viande, dessert et painStill and sparkling water, coffeeLogistics (not including service personnel)

StarterScallop skewers, raw ham,on layered Mediterranean vegetables

orFennel catfish with aniseed-flavored herbs and chlorophyll juice

orFoie Gras & Truffle ravioli, supreme sauce, rocket salad

Fish courseRoast cod back steak, chorizo crust,prawn sauce with saffron

or“Bayadère” gilthead seabream, crushed tomatoes

Pause ......... option 1,50 €/persApricot sorbet and comtat liqueur

orProvencal orange and muscat pause

Meat courseFilet of beef with white truffles and port wine sauce,Anna potatoes (crown of potatoes and mesclun salad)

orRossini veal steak, creamy potatoeswith morel mushroom cream

or“Jean de Florette” lamb, selection of stuffed vegetables (tomato, zucchini flower and potato)

Cheese .................option 3,50 €/persCheese board placed in the center of the table, to share

DessertCream puffs (2 vanilla-rum & nougatine cream puffs)

Coffee & chocolate candy Sourdough bread (individual and sliced)

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Prices valid until 31st December 2017 • From October to May, 10% discount on all catalog prices (not including transport and personnel charges)

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Junior for 10 to 15 year oldsEvent personnelMusicians, dj, photographer…

To help the young people discover new tastes, we suggest adapting the adult menu for your children

Little ExplorersFor 4 to 10 year olds

StarterHam, philly cheese and tomato cupcake

orTomato and melon skewers

Main courseBurger and foil-wrapped potatoes with aromatic herbs

orLasagna bolognaise

DessertsCaramel and vanilla creamSweet skewers Chocolate tubs

BuffetBuffet

Including :Starter buffet, spit-roasted or plancha-cooked meat,cheese, dessert and bread Still and sparkling water, coffeeLogistics (not including service personnel)

StarterFresh nicoise salad Tomato, mozzarella and basil salad Thin-sliced raw ham and Provence melonEggplant loaf with tomato sauce “Crespeü” Provencal omelet cakeProvencal-style baby squid

Main coursePork filet mignon with morel mushrooms, pressed potatoes

orDuck steak with peaches, reduced meat juice and dentelles wine sauce, molded roast vegetables

orSpit-roasted leg of lamb, jacket potatoes, eggplant gratin

orVentoux ham, jacket potatoes, eggplant gratin

FromageCheese board (brie, blue, goat)

DessertCream puffs (2 vanilla-rum & nougatine cream puffs)

Sourdough bread (individual and sliced) Walnut bread Coffee

Vegetarian menu Including :Starter, main course, dessert and bread Still and sparkling water, coffeeLogistics (not including service personnel)

StarterFresh goat cheese loaf, slow-stewed vegetables, aniseed herbed cream

orNice-style crispy vegetables, soft-cooked egg, pistou basil sauce

orMediterranean-flavored buffalo mozzarella, pine nut praline

Main courseSpelt risotto surrounded with asparagus and girolle mushrooms

orRoast vegetable “soleïade”, wild thyme and tomato sauce

orVegetable vol-au-vent with fresh herbs, supreme sauce

CheeseCheese board placed in the center of the table, to share

orGoat cheese nougat with Provencal cookies honey & lemon vinaigrette

DessertCream puffs 2 cream puffs, 15 g of nougatine/pers

orJouvaud pastry dessert

Sourdough bread (individual and sliced) Walnut breadCoffee & chocolate candy

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Service personnel

& table settingsconditions p.18/19

Prices valid until 31st December 2017 • From October to May, 10% discount on all catalog prices (not including transport and personnel charges)

Vege

tarian

no meat or f

ish

“When gastronomy meets vegetarian needs, or the art of cooking the earth’s produce.”

P r o v E n c E

Brunet FrèresTraiteur Créateur

Menus

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Jouvaud sweet pastry buffet

Buffet 4/5 pieces/pers

Selection of cream puffsParty cakesMeringues Large tartsSt Honoré cakeMarshmallows Macarons

Buffet 6 pieces/pers

Selection of cream puffsParty cakesMeringues Large tartsSt Honoré cakeMarshmallows Macarons

Mounted presentation wedding cake Large model, 6 parts, 3 levels

Buffet 4 pieces/pers

Miniature desserts:berry fruit, Paris-Brest cream puffs, raspberry-pistachio tart, macaron popsiclevanilla, lemon and raspberry cupcakes

Between courses:totally strawberry pistachio biscuit, strawberry mix,light vanilla and white chocolate dessert cream

Tarts:lemon meringue tart, profiterole chocolate puff tart

Buffet 6 pieces/pers

Miniature desserts:berry fruit, Paris-Brest cream puffs, raspberry-pistachio tart, macaron popsiclevanilla, lemon and raspberry cupcakes

Between courses:totally strawberry pistachio biscuit, strawberry mix,light vanilla and white chocolate dessert cream

Tarts:lemon meringue tarts, profiteroles chocolate puff tarts

Hungry folks buffet

P r o v E n c E

Brunet FrèresTraiteur Créateur

Desserts

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Service personnel

& table settingsconditions p.18/19 Prices valid until 31st December 2017 • From October to May, 10% discount on all catalog prices (not including transport and personnel charges)Cake in Seed - House Jouvaud

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French hot dog event1 piece/pers

Mini hot dog and special ketchup

Toasted sandwich 1 piece/pers

Ham & cheese

Mini burger event2 pieces/pers

Original bull beef burger steak, Cantal cheese and seed mustard with thyme

Original lamb burger, sweet onion and slow-stewed tomatoes

Pizza board 32 pièces

Cheese

Ham & cheese

Mini sandwich board25 pieces

Italian-style: tomato, basil and mozzarella

Gersois-style: foie gras mousse and smoked duck strips

Nordic-style: salmon paste and Nordic bread

Rustic-style: delicatessen meats and sauces

Pan Bagnat: vegetables and tuna fish paste

P r o v E n c E

Brunet FrèresTraiteur Créateur

Open-BarCandy Bar 50 g/pers

Selection of candies

Macaron tray 36 pieces

chocolate, lemon, raspberry, coffee, vanilla and pistachio

Special creation tray 28 pieces

Berry fruit macarons White chocolate mousse Petit AntoineBlack and milk chocolate creamNew-style lemon tart Chestnut and raspberry sandwichRum baba ball with a jellied syrup tube

Service personnel

& table settingsconditions p.18/19 Prices valid until 31st December 2017 • From October to May, 10% discount on all catalog prices (not including transport and personnel charges)

Animation mojitoRum, mint, crushed ice

Drink mojito

French Fry eventCone of French fries 40g/pers.

Chocolate Fountain workshopRecommended for 80 to 100 participants

Chocolate fountain and marshmallow & fresh seasonal fruit kebabs, prepared by the guests to their taste

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Personnel dressBlack trousers, black shirt or top, black shoes.

LogisticsTransport of all personnel and goods in appropriate vehicle. Suitable autonomous equipment for heating or chilling, as required.Removal of any organic waste (if necessary).Service areas and kitchens cleaned and tidied.

RemarksThe furniture must be set up before our team arrives.This may be our responsibility - separate study to be undertaken.

TastingTo help you choose your menu, you are welcome to taste our dishes. This tasting is free of charge for the future bride and groom, and is invoiced 30 €TTC/person for additional participants. Maximum 6 people

PersonnelTo set everything up for you,our team will arrive on site 4 hours before the reception begins.We are in charge of laying out the aperitif and decorating the reception room.

OrganizationServing the aperitif. Serving the meal courses to seated guests, from table to table (except for a buffet) Serving the wine (opening as needed) Counting and repacking your beveragesBeverage service (not including returns of empty or excess bottles)

Price on the basis of 100 attendees• Personnel:

1 Cook 1 Maître d’hotel 3 Waiters

Total personnel

Room personnel 1/25 pers. (provided technical limitations allow). The maître d’hotel participates in serving.

• Beverages: Refrigeration charge for your beverages: 150 € taxes includedNo cork charge is applied

• Service is included through to 1 a.m. From 1 to 2 a.m. the personnel will tidy up the equipment.

• After 2 a.m., you will be invoiced a supplement for the services of remaining personnel.

Service

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CocktailGlasswareBuffet tableclothsCocktail serviettes Disposable spoons Buffet decorations Table BoosterBasinsIce cubesServing utensils

EléganceCouzon cutleryRound china plates Elegance-style water glassesElegance-style wine glassesElegance-style champagne flutes

Option: Water glasses & wine glasses

FurnitureChairs: retro, Napoleon; coversRound tables for 8 to 10 peopleBuffet tables

MealsStainless steel cutlery (Contour)Round china platesNormandie-style water glassesNormandie-style wine glassesNormandie-style champagne flutes

Art de la tableIncluded in our suggestions

Optional

Optional

Champagne fountainWall fountain or champagne

BarWooden Bar Open Bar

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PartnersOther services

We can help you contact our partners:structures, florists, decorators, babysitters, reception rooms and locations, event managers, musicians, vintage & collector vehicles, photographers, wine makers, etc…

Wedding plannerHer professionalism and creativity will ensure this special event will be the most wonderful day of your lives …

Stéphanie Fayolle Wedding of Excellence in Provence+33 (0)4 32 50 23 86 www.weddingplannerprovence.com

Her experience as a Wedding Planner covers all styles of weddings, especially in outstanding locations in Luberon and Provence.

Stéphanie Fayolle will accompany you throughout the prepa-ration for your special day, finding your ideal location, you’re theme, and all the services needed to make your wedding perfect (hairdressers, photographers, florists, musicians, etc.)

EVENT & WEDDING PLANNER

Weddings of excellence in Provence

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Chic barbecueIncluding :

All food, still and sparkling waterEquipmentPersonnel and service(not including furniture)

Starter buffetSalad bar (green salad, spelt salad, slow-stewed vegetables, cherry tomatoes, emmental cheese, cooked ham, lardons, mushrooms, artichokes and garlic croutons)

Grilled eggplant with tomato sauce Pissaladière - onion, anchovy and olive tart

Main coursePlancha-grilled meats (plain sausages, merguez sausages, marinated chicken) Provencal tomatoesJacket potatoes

or Burger bar, French fries and sauces

DessertFruit tart or Seasonal fruit salad

French bread baguetteCoffee

Brunch

Including :All food, still and sparkling waterEquipmentPersonnel and service(not including furniture)

BuffetSelection of pastries (chocolate croissant, brioches, croissants) French baguette, pancakesHome-style jams (apricot, strawberry) Honey

Fresh fruit salad or Fruit basket White cheese

Selection of delicatessen meats (cooked ham, raw ham, salami and terrine) Gravelax salmon boardFougasse with roast vegetables

Fried eggs & bacon and scrambled eggs (cooked on the spot) Cheese board (selection of cheeses) Young mesclun salad

Cold drinksFresh fruit drinks (orange/grapefruit) Mineral water, sparkling water

Hot drinksCoffee, milk, tea, chocolate

A relaxed day after…

P r o v E n c E

Brunet FrèresTraiteur Créateur

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In a relaxed atmosphere with friends or family, your

Brunch is a copious buffet combining the best of

breakfast with the pleasures of a lunch menu.

Everyone will enjoy the experience, choosing as

their tastes and appetites prefer.

Prices valid until 31st December 2017 • From October to May, 10% discount on all catalog prices (not including transport and personnel charges)

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A relaxed day after…

Prices valid until 31st December 2017 • From October to May, 10% discount on all catalog prices (not including transport and personnel charges)

P r o v E n c E

Brunet FrèresTraiteur Créateur

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La Baraque à BurgerBrunet’s own burger

Meat produced in France (Charolaise, Aubrac or Limousine beef)

AOP French cheese

Locally-produced lettuce, tomatoes, & onions

Organic buns

Full list of our burgers available on request

Brunet’s own French friesAccompanied by side sauces

DessertStrawberry panacotta and cocoa Streusel

or

Melting chocolate sponge cake

or

Carpentras strawberries, with our own Brunet Chantilly cream (in season)

On the basis of 30 servingsFor larger number, ask us.

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“Provence” buffet Provencal tabbouleh with slow-stewed vegetables Basket of young vegetables and accompanying selection of dips & sauces (aïoli - garlic, anchoïade - anchovy, tapenade - olive) Selection of delicatessen meats (ham, salami and terrine) Provencal vegetable pie

Sliced beef Roast chicken wing with aromatic herbs Provencal vegetable ratatouille Vegetable flan

Basket of seasonal fruit

Equipmentprati’k kit

Disposable plates 18 and 23 cm Stainless steel cutleryNormandie-style wine glasses 16 cl Disposable monogrammed serviettes Disposable serving spoons Salt/pepper

comfort kitChina plates 21 and 27 cm Stainless steel cutleryNormandie-style wine glasses 16 cl Disposable monogrammed serviettesServing spoonsSalt/pepper

Orders are confirmed by the customer signature of our order form with “bon pour accord” written by hand, accompanied by the pay-ment of a reservation deposit.

As our quote is based on the number of guests initially foreseen by the customer, a decrease in this number may lead to a review of the tariffs.

Payment terms for wedding receptions:- First installment of 1500€ on signature of the contract.- Second installment: 30% three months prior to the wedding re-

ception. A reassessment of your plans will be taken into account. - Third installment of 30% is due two months prior to the date of

the wedding reception, under the same terms as above.- Fourth installment of 30% is due one month prior to the date of

the wedding reception, under the same terms as above.- Payment of the balance is due on reception of our invoice.

Payment terms (not including wedding receptions)- First installment of 30% on acceptance of the initial quote.- Payment of the balance is due on reception of our invoice.The final number of guests foreseen shall be advised 15 days prior to the event, and our invoicing shall be based on this number.

ALL MENUS ORDERED SHALL BE INVOICEDThe prices indicated are given in euros, all taxes included Current VAT applied: 10%, and 20% for alcoholic beverages.Under the terms of European Parliament regulations CE n°852/2004 (Official Journal n° L226 dated 25 June 2004), Maison Brunet is res-ponsible for all steps in the production and distribution of foodstuffs. Therefore for health reasons, no such foodstuffs will be recovered or exchanged. Similarly, for a reception including service by our personnel, all unconsumed goods will be destroyed after the event.A flat rate of 3.00 € per kilometer shall be applied for transport.Any modification imposed or requested by the customer after the signature of the contract (date, location, time…) which impacts the

conditions listed in the order form shall be the customer’s sole res-ponsibility.The customer may not request any financial compensation and is liable for any possible additional expenses incurred.Maison Brunet reserves the right to change the order following any modification received at short notice.In any case of force majeure, bad weather, strike, or accident, Mai-son Brunet shall not be liable for any responsibility related to the signed contract.In the case of a cancellation, any installments paid cannot be refun-ded (except for an extremely serious reason, at the discretion of Maison Brunet).

Insurance and guarantees:Our company, vehicles and personnel are covered by a multi-risk professional insurance.The beverages supplied by the customer must be delivered to the reception location. Should this be impossible for the customer, Mai-son Brunet can transport said beverages from our premises to the reception location. In this case, a surcharge of 150.00 € (taxes included) shall be invoiced for the transport of your beverages (or equipment). This undertaking includes the storage, cooling, and delivery to the reception location.Maison Brunet shall in no way be held liable for any loss, theft or breakage concerning the customer’s beverages which may occur at the reception location, outside the timeframe foreseen for the presence of service personnel.Maison Brunet reserves the right to invoice any loss, theft or brea-kage of equipment or furniture supplied by our company.Any dispute or legal action must be indicated in a registered let-ter with acknowledgement of receipt within one week following the wedding reception. In the case of any legal action related to the interpretation, execu-tion or breach of the sales contract, the Avignon Tribunal de Com-merce shall be considered the sole competent authority.

General sales conditions(Excluding special sites: chateaux, protected sites …, please consult us)Brunch

Selection of pastries (chocolate croissant, brioches, croissants)French baguette, pancakes Home-style jams (apricot, strawberry),Honey

Fruit basket

Selection of delicatessen meats (cooked ham, raw ham, salami and terrine) Gravelax salmon boardFougasse with roast vegetables

Cheese board (selection of cheeses)Young mesclun salad

PaellaChicken, rabbit,Mussels, prawns, shrimps,Saffron rice,Peppers, onions, green beans, tomatoes.

Chic picnic baskets4 personnes

Porcelain dishes, stainless steel cutlery, glasses, serviettes.

Ask us for a quote

Delivered, ready to eat service not included

Z.A. Les Escampades90 rue Cugnot 84170 Monteux

Tél. 04 90 66 33 90 - Fax 04 90 66 32 28info@brunet-traiteur.com

www.brunet-traiteur.com

Bureaux ouverts de 8 h 30 à 17 h 30The Restaurant will be happy to welcome you at lunchtime every day from Monday to Friday.

Brunet FrèresTraiteur Créateur

P r o v E n c E

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