Cold buffet
Assortment of seasonal crudités (carrots, beetroot, sweetcorn, cucumber and green leaves), Caprese salad (Swiss tomatoes and mozzarella), Sauvergny lentil salad with Signal de Bougy honey and wholegrain mustard, coleslaw salad, leeks with vinaigrette, regional cheese platter, assortment of bread rolls
Hot buffet
Risotto with Mund saffron (canton of Valais), lasagne verdi with seasonal vegetables, spinach and St-Oyens cheese balls, grilled garden vegetables, scrambled eggs with mushrooms, bulgur with vegetable stew, oven baked potatoes with fine herbs
Desserts
Mint fruit salad verrine, carrot and gingerbread squares, mini carac, crème brûlée, traditional tiramisu
