DECEMBER 2013

данный текст только в английской версии
HOLIDAYS WORKSHOP
FRIDAY LUNCH "OUT OF OFFICE"
PREPARE A LUNCH WITH YOUR COLLEAGUES AT THE GRAND HOTEL DU LAC
FROM 12 TO 120 PEOPLE

2 DAYS OF PREPARATION - THE HOTEL TAKE CARE OF THE SERVICE

PROGRAM
14 DAYS BEFORE THE EVENT
Create your menus with Thomas Neeser our Executive Chef
Sofie Franklin our graphic artist and Marion our florist

7 DAYS BEFORE THE EVENT
Compose your basket of fresh ingredients from our list:
Hors d’oeuvres - Fruits & vegetables - Meats - Fishes - Poultry from Gruyères - Pasta, Potatoes - Fines herbs & spices - Desserts  - Coffee, tea & petit fours - Wines & Mineral waters - Champagne

48 HOURS BEFORE THE EVENT
Briefing with Chef Thomas Neeser for your entire family
or colleagues who will cook with the brigade