The season of your wedding naturally shapes the menu — available produce, service format, and even the mood your guests will experience.
In spring and summer, outdoor cocktail receptions and fresh buffets take the lead: cheese and charcuterie boards, composed salads, tartares, and light red-berry desserts. It's also the season when garden or riverside weddings are most common, which shapes the service format we recommend.
In autumn and winter, seated meals and slow-cooked dishes take over: tagines, sauced mains, generous grazing boards, citrus desserts. Indoor receptions also allow for more elaborate presentation, with more refined table service.
Whatever the season, our six cuisines adapt: Moroccan cuisine (tagine, royal couscous) works just as well in winter as in a summer cocktail version with pastilla; Indian cuisine brings warm spices that suit an autumn wedding perfectly.
The number of cocktail bites, dish sizes and service flow are always priced according to your date and venue — mention your wedding season when requesting a quote to receive tailored suggestions.
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Wedding, corporate event, restaurant, bakery or dark kitchen — tell us about your project and we'll get back to you with a tailored proposal.