2014-2015 Catering and Weddings
Welcome to Le Vallauris Off Site Catering Page!
Over the 40 years of its existence Le Vallauris has acquired an excellent reputation in handling off site caterings for corporate parties and weddings.
We have been called by many the premier catering company in the Coachella Valley and many former clients can and will attest to that.
We have discovered that the key to success is the way we communicate with our potential clients and brides. Chef Jean Paul and I prefer to sit down on our beautiful patio discussing the wishes and desires of our potential clients in person while presenting them with samples of our cuisine.
We then send a basic proposal that can be modified in any form the client wishes including budgetary considerations. Our aim is to offer our customers a “one stop shop” personalized service considering that most of them do not reside in the Coachella Valley and do not have many opportunities to come to Palm Springs.
We can also be of assistance in providing or sourcing other services for them such as Rentals, Entertainment, Floral, Planning, etc.
A source of pride for us is that we prepare all food items on site and do not use methods of keeping prepared foods hot for long periods of time before the service therefore ensuring freshness and maximizing flavors.
Le Vallauris is capable of catering events from 2 to 1,000 guests!
We are hereby presenting several packages for your consideration, we can however tailor-make any menus in several ethnic varieties.
Thank you for your consideration in choosing Le Vallauris for your catering needs!
For Weddings and Corporate Events
Gourmet Packages and Menus Corresponding to each Packages
Gourmet packages for outside caterings
- Passed Hors d’Oeuvres based on level of Gourmet
- All food
- All kitchen equipment (at level 125 – 200 persons some rentals may have to be done charged to the client)
- All linens – white only (there may be a surcharge on specific colors and quality)
- All china, flatware, glassware
- Tables and chairs can be rented on behalf of the client
- All labor cost
- Taxes (prevailing)
You choose 1 item each from Appetizers, Main Courses and Desserts.
You may Choose 3 Main Course Choices if we can know the count of each time in advance
Trio of chilled soups
Le Vallauris Caesar salad
Goat Cheese black olives Croustillant with baby arugula
Stuffed pear with Roquefort on baby Frisée and Belgian endive
Bleu d’Auvergne and dry dessert fig terrine with pear, Belgian endive, baby Frisée and walnut dressing
Asparagus and white mushrooms salad – Dijon mustard dressing
Red beet, pear, goat cheese salad, endive and baby Frisée with Pistachio dressing
Crab cakes with mustard sauce and baby greens
Composition plates are featured upon request such as;
A cup of Demi Tasse with a cappuccino of butternut squash soup
And Bundle of asparagus vinaigrette
and Crab cake with whole grain mustard sauce
Or other combinations
Roasted prime hanger steak, garlic mashed potatoes, sautéed spinach black pepper and cognac sauce
Roasted 7 oz filet of prime beef, balsamic bordelaise sauce, Brocollini and onion mashed potatoes
Roasted free range breast of chicken shallots, wild mushrooms reduction, mashed potato and spinach
Roasted Cornish game hen stuffed with braised Belgian endives aand shitake mushrooms, port wine sauce in a nest of straw potatoes
Grilled Scottish salmon lemon green peppercorn honey olive oil over vegetable medley (zucchini, fennel, say beans and carrots
Paupiettes of filet of sole stuffed with prawn mousse, champagne sauce Jasmine rice and asparagus
Vegetarian options such as vegetable raviolis or lasagna, couscous or vegetarian Feuilleté
Dessert can be a wedding cake, style & flavors to be discussed with the Executive chef.
Other desserts are available such as trio of desserts
Example: mini crème Brulée and home made sorbet and mini chocolate volcano or other combinations
All choices of Gourmet 1 plus:
Crunchy Boston scallops with green apple vinaigrette, baby Mâche, baby Frisée and carrot julienne
Grilled vegetables (zucchini, eggplant, red bell pepper) terrine, baby arugula and parmesan
Maine lobster raviolis with basil bisque
Porcini mushroom tarte, baby arugula, truffle oil vinaigrette
Roasted tomato terrine with avocado stuffed with blue crab and orange dressing
Combination plates can be composed
All choices of Gourmet 1 plus:
Roasted filet of prime beef with gratin potatoes, haricots vert, carrot mousse – truffle cognac reduction
Crispy half roasted duck red current reduction sweet potato puree and Brocollini
Roasted quails with Medjool dates orange zest sauce , couscous and spinach
Braised Volcano Lamb Shank with cabernet sauce spinach mashed potatoes
Grilled sea bass with sun dried tomato crust over grilled vegetables basil olive oil
Roasted filet of Veal Port wine reduction spinach and wild mushroom raviolis
Same as Gourmet 1 or make a request for different Desserts
Any appetizers from Gourmet 1 & 2 plus:
Maine lobster cocktail with Passion Fruit vinaigrette and exotic fruit medley
Asparagus quail eggs and caviar creamy dressing
Terrine of foie gras with rhubarb compote and mini brioche
Foie gras ravioli truffle oil and creamy parmesan dressing
All choices of Gourmet 1 & 2 plus:
Grilled Alaskan Halibut over Artichoke Hearts Roasted Tomato and Zucchini Lemon Confit Vinaigrette
Roasted Rack of Lamb Rosemary and Thyme Pommes Anna and Haricots Vert
Any Duo combination plates below in different preparations:
Beef Filet and Prawns
Filet of Beef and any Fish
Filet of Beef and Quail
Any dessert/s discussed with Chef Jean Paul and Pastry Chef Laurent
A 34.45 dollars 4 hour beverage package is available which includes Premium alcohol,
House wines for cocktail reception, mixes, soft drinks, waiters, glassware, ice,
bartender(s) prevailing tax and gratuity. $5 per person per additional hour ++
Wine for table service is additional based on client choice.
For Top Shelf alcohol please add $10 per person plus tax and gratuity.
More details upon request
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