Planning your French Riviera Wedding Menu

This is just one of a small selection of wedding menus available if you are planning on getting married in the South of France and are looking for an English Speaking catering company or wedding planner. A French Riviera wedding need not just be a dream and we would love to help make it easy by using our vast experience and contacts to organise your perfect Provençal wedding. We are happy to help plan everything from your wedding photographer, right through to marquee hire, the venue and even a vicar to perform your wedding blessing or ceremony. We hope this menu gives you a few food idea and please don’t forget to look around the rest of our site for more food inspiration.

Wedding Catering

Wedding Menu


Lemongrass chicken skewers in Satay sauce

Cumin marinated Lamb skewer, apricot & cherry tomato

Caramelised onion and Roquefort tartlets

Wholegrain & honey glazed pork sausages

Thai fish cakes & sweet chilli

Cod cakes with tartare sauce

Summer roll (rice paper) with tofu, peanut, chilli, cucumber & coriander

Lemon marinated tortellini with basil and sundried tomato

Filo pastry baskets with Satay chicken and toasted sesame seeds

Spring rolls with sweet chilli

Filo pastry baskets with smoked salmon, lime and cracked black pepper

Mini prawn cocktails

Crab cakes with a dipping sauce



 Roasted beetroot and goats cheese salad with local figs and warm vinaigrette

Goat’s cheese and caramelised onion on puff pastry tart with a mesculun salad and balsamic reduction dressing

Twice baked goats cheese soufflé with a mesculun salad and balsamic reduction dressing

A slice of goat’s cheese and mushroom quiche with a mesculun salad and balsamic reduction dressing


Main Course

Lamb shanks in a rich red wine and redcurrant sauce

Slow cooked shoulder of lamb marinated in white wine and Herb de Provence

Rack of Lamb with pancetta red wine and rosemary

Pork loin with belly and caramelised apples and Normandy cider jus

Magret de Canard infused with lavender with a honey and fig sauce

Duck leg confit style


Vegetarian option

Melanzane Parmigiana – aubergine, parmesan & mozzarella bake with tomato & basil

Lasagne of butternut squash, spinach, ricotta & pine nut


Accompanied by

Dauphinoise potatoes

Boulangére potatoes

Roast potatoes with thyme & garlic

Lemon thyme roast new potatoes


Honey Roasted carrots

Green beans in lemon and butter

Puree of minted peas


Followed by a trio of mini Puddings
choosen from

Rhubarb crumble

Chocolate profiteroles

Rich chocolate brownies

Strawberry with lime and mint skewers

Eton mess

Pannacotta with caramel or mango sauce

Lemon tart

Chocolate and pear tart

Almond and raspberry tart

Warm chocolate fondant

Lemon meringue pie

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