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DESSERTS & CAKES ® Y GOURMET DessertsY DA & Cakes MAKING EVER 21376 Three Nuts & Plum Individual Tart Desserts & Cakes INDIVIDUAL DESSERTS 21373 21375 INDIVIDUAL NOUGAT PISTACHIO APRICOT PRALINE CRANBERRY TART 12x155g I 12x95g I Caramel mousse filled Vanilla shortbread with crispy and soft filled with pistachio nougat, coated in a frangipane, glazed white glaze set on a apricots, cranberries hazelnut crumble base. and pistachios. 21377 21376 APPLE TARTE TATIN THREE NUTS & 12x175g I PLUM TART 12x95g I Caramelized apple pieces set in a caramel Vanilla shortbread filled glaze, sitting on a with a pecan, almond crispy puff pastry base. & hazelnut mix topped with glazed plums. 21372 20120 COOKIES & CREAM CARAMELIA 12x130g I 12x10 0g I Mascarpone mousse A decadent chocolate with vanilla and pastry shell filled with chocolate crumble chocolate mousse and sandwiched between topped with caramelia two chocolate biscuits. orange ganache. 21374 20208 NUTELLA DESSERT CHOCOLATE THREE 12x150g I WAYS Chocolate cookie 12x130g I base topped with a A chocolate tart shell filled nutella mousse pebble, with chocolate custard with decorated with a bitter chocolate mousse and hazelnut crumble. a truffle shell. MTO made to order - conditions apply A oven B steam Cdeep fry D serve warm E random weight F cooked G ready-to-eat I frozen Hchilled J vegetarian GF gluten free 63 INDIVIDUAL DESSERTS 20213 20054 CHOCOLATE TASTE DARK & WHITE PLATE CHOCOLATE CHARLOTTE 8x75g I 2 4 x110 g I Three delicate tastings: Bitter dark and velvety white chocolate caramelia chocolate mousse encased triangle, caramel in almond biscuit on a sweet milk choc and white sponge base. chocolate mousse. 20249 20072 PEBBLES STICKY DATE PUDDING 12x140g I 2 0 x110 g I Mango glaze coconut A traditional version of date- mousse centred with filled sponge that is redolent caramel, vanilla, with spice and best served pineapple and almond with butterscotch sauce. cake. Set on a base of white chocolate macadamia crunch. 20 074 2 0211 TIRAMISUI CHARLOTTE RASPBERRY CHOC 24x85g FONDANT A rich and creamy traditional 8x160g I Italian dessert combining mascarpone cheese and espresso A molten centre of rich and coffee on a sponge base. indulgent raspberry gently flows from this moist and moreish pudding. 20066 20057 MANGO & COCONUT CHOCOLATE FONDANT CHARLOTTE 8x170g I 24x100g I A molten centre of rich and A fresh mango & coconut indulgent chocolate gently bavarois is encased in almond flows from this moist and biscuit, topped with mango moreish pudding. jelly and set atop sponge. 64 QLD 07 3893 9222 • NSW 02 8042 2900 • VIC 03 8374 3833 • www.royalcds.com Desserts & Cakes 20051 20049 WHITE CHOCOLATE & APPLE & RHUBARB CRUMBLE BAILEYS CHARLOTTE 12x180g 8cm I 24x120g I Apple and rhubarb compote A silken white chocolate cream flavoured with cinnamon, in a envelopes a rich Baileys and sweet vanilla pastry shell topped coffee crème brûlée centre with traditional crumble. atop sponge. 20207 PANNA COTTA 20053 VANILLA CARAMEL PRALINE CONE 20x130g I 15x150g I A silken smooth Creamy milk chocolate praline interpretation of the Italian mousse is combined with classic, delicately flavoured caramel cream then set atop a with vanilla for a versatile hazelnut sponge base. dessert base. 20210 20067 APPLE & SALTY OPERA DESSERT CARAMEL TART 24x155g I 12x125g I Layers of hazelnut biscuit Vanilla shortbread filled with jaconde, coffee cream and caramel frangipane, topped ganache, garnished with a with salty caramel and a macaron and musical score. caramelised apple block. 20215 20052 LEMON MERINGUEI TART BAKED IBERRY CHEESECAKE 12x90g 8cm 8x150g Delicate sweet short crust tart A creamy New York-style filled with zesty lemon curd cheesecake is set atop a biscuit base and topped with pillows of and topped with mixed berries. soft meringue. MTO made to order - conditions apply A oven B steam Cdeep fry D serve warm E random weight F cooked G ready-to-eat I frozen Hchilled J vegetarian GF gluten free 65 MINI BOUTIQUES 20078 20080 MINI BOUTIQUE PACK A MINI BOUTIQUE PACK C 30x43g (Avg wt) I 30x45g (Avg wt) I 5 each: Jaffa Chocolate, Apricot Almond Tart, Pistachio 5 each: Cherry Choux Bun, Coconut Mango Sago, Lime Ginger Dome, Mixed Berry Charlotte, Baked Passionfruit Milk Chocolate, Lemon Meringue Tart, Raspberry Almond Slice, Cheesecake, Coffee Walnut Slice. Opera Slice. 20079 20081 MINI BOUTIQUE PACK B MINI BOUTIQUE PACK D 30x41g (Avg wt) I 30x43g (Avg wt) I 5 each: Salty Caramel Sticky Date, Green Tea 5 each: Tiramisu Pyramid, Mango Charlotte, Caramelised Nut Tart, Sponge, Plum Crumble Tart, Red Currant Ball, Praline Praline Ball, Passionfruit Breton Shortbread, Raspberry Crunch Dome. Choux Bun, Flourless Chocolate Square. 3 Bites SizeGuide Mini Boutiques 66 QLD 07 3893 9222 • NSW 02 8042 2900 • VIC 03 8374 3833 • www.royalcds.com Desserts & Cakes 21281 20123 MINI BOUTIQUE LAMINGTONS MINI BOUTIQUE 20x45g (Avg wt) I CUP CAKES 36x40g (Avg wt) I A modern take on a traditional Australian favourite! 4 each: Green Apple, Raspberry, Lemon, Mango and Chocolate. 6 each: Lemon, Vanilla, Chocolate Fudge, Raspberry, Choc-Coffee Mocha, Blueberry and Lavender. 20216 21349 MINI BOUTIQUE TART TRAY MINI BOUTIQUE ÉCLAIRS 24x40g (Avg wt) I 18x24g (Avg wt) I Beautifully decorated mini choux pastry éclairs with a variety of delicious 4 each: Choc Cherry, Passionfruit Curd, Salty Caramel, Pineapple fillings: chocolate custard, raspberry custard and caramel custard. Coconut, Chocolate and Raspberry. MTO made to order - conditions apply A oven B steam Cdeep fry D serve warm E random weight F cooked G ready-to-eat I frozen Hchilled J vegetarian GF gluten free 67 PETITS FOURS 21296 21297 PETITS FOURS LUXURY SELECTION PETITS FOURS LUXURY TARTLET SELECTION 36x21g (Avg Wt) I 48x26g (Avg Wt) I 8 each: White Choc Almond Slice, Salty Pecan 8 each: Pear Fig & Walnut Tart, Strawberry Rhubarb Caramel Tart, Lime & Mango Profiterole, Opera Tart, Pineapple Coconut Tart, Apricot Cranberry Tart, Charlotte, Fig & Raspberry Slice with Coconut Crunch, Chocolate Mousse Tart, Apple Plum Crumble Tart. Red Currant Friand with Macadamia Meringue. 20095 PETITS FOURS TARTLET SELECTION 48x18g (Avg wt) I 6 each: Apple Crumble Square, Mixed Nut 21295 Triangle, Apricot Almond Round, Chocolate Square, PETITS FOURS SELECTION Lemon Triangle, Cherry Almond Round. 36x20g (Avg Wt) I 6 each: Pineapple Carrot & Walnut Madeline, Yuzu Financier, English Fruit Cake, Rum & Raisin Brenton, Hazelnut Milk Choc Friand, Cherry Vanilla Brûlée. 21298 PETITS FOURS FLOURLESS SELECTION 36x25g (Avg Wt) I 6 each: Almond Praline Brownie, Lemon Berry Cheesecake, Pistachio Vanilla Raspberry Slice, Salty Macadamia Caramel on Chocolate Cookie, Boysenberry Temptation, Almond Panna Cotta with Plum and Spice Base. SizeGuide Petit 2 Bites Fours 68 QLD 07 3893 9222 • NSW 02 8042 2900 • VIC 03 8374 3833 • www.royalcds.com Desserts & Cakes PETITE DESSERT CUPS PETITE CAKES, PUFFS & ÉCLAIRS 20217 20912 CHOCOLATE DESSERT CUBE CREAM PUFF VANILLA 24x75g I 90x15g I Indulgent chocolate mousse Premium quality mini cream layered with raspberry jelly and puff of choux pastry filled topped with dark chocolate with fresh dairy cream and ganache. pure vanilla. 20911 CREAM PUFF CHOCOLATE DIPPED VANILLA 20218 32x19g I CARAMEL COFFEE Premium quality mini cream puff DESSERT TUBE of choux pastry filled with fresh 24x60g I dairy cream with a wicked Layers of coffee and caramel coating of chocolate fantasy. mousse are enlivened with the playful crunch of caramel popcorn. 20915 CHOCOLATE ÉCLAIR CHOCOLATE CREAM 144x18g I Delightful éclairs made with 20219 traditional choux pastry and filled with a chocolate cream. TROPICAL DESSERT BOWL 15x65g I Exotic pineapple, banana and passionfruit bring a touch of the tropics to this refreshing dessert. 20910 CHOCOLATE ÉCLAIR CUSTARD 45x17g I Delightful éclairs made with traditional choux pastry and filled with French vanilla custard and a topping of chocolate fantasy. MTO made to order - conditions apply A oven B steam Cdeep fry D serve warm E random weight F cooked G ready-to-eat I frozen Hchilled J vegetarian GF gluten free 69 16678 20914 EUROPEAN PROFITEROLE CAKE ROLL VANILLA VARIETY CREAM 120x28g (Avg Wt) FI 168x20g I Bite-sized choux pastries filled Mini Swiss rolls of vanilla with crème pâtissière and with a sponge cake filled with fresh variety of classic toppings. whipped cream. 14909 TARTLETS CHOCOLATE ROYALE PROFITEROLE 25512 75x30g FEI TARTLET CHOCOLATE Tempting chocolate mousse-filled GLUTEN FREE choux pastry, finished with a rich 50x30g I GF chocolate ganache. Filled with dairy free dark chocolate. Gluten, dairy, egg and nut free. Suitable for vegans. 20916 25513 DOMINO MINI CREAM SLICE TARTLET APPLE BLUEBERRY 192x14g I� CRUMBLE GLUTEN FREE 50x38g I GF A delicate wafer top and bottom filled with fresh vanilla cream topped with Sweet shortcrust tart filled with chocolate feathered icing. balsamic soaked apples and blueberries with a coconut based crumble topping. Gluten, dairy, egg, soy, nut and sesame free. Suitable for vegans. 20913 CAKE ROLL BLACK FOREST 20410 168x20g I PORTUGUESE TART 40x60g I Mini Swiss rolls of chocolate sponge cake filled with fresh whipped cream Creamy custard baked in a crisp and a layer of kirsch jam. pastry shell. 70 QLD 07 3893 9222 • NSW 02 8042 2900 • VIC 03 8374 3833 • www.royalcds.com Desserts & Cakes HANDMADE SINGLE ORIGIN CHOCOLATE 21250 21254 MANGO COCONUT PASSIONFRUIT CARAMEL 25x8g H 25x8g H White chocolate and mango Passionfruit and caramel ganache ganache flecked with coconut. hand-rolled in white chocolate. 21251 21256 LIME CHOCOLATE
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  • Buffet D Entree

    Buffet D Entree

    Seminar & Banquet Spring/Summer 2018 Information and booking Julie Monteiro : +33(0)4 78 17 86 95 [email protected] http://www.crowneplaza.com/lyonciteintl Menu elaborated by our chef - Alexis Jimenez 22 quai Charles de Gaulle 69006 Lyon Summary Canapés Packages ….....…...……………………………………………………….…… 3 Group Menu €30 ……………………………...………………………………………….. 6 Group Menu €40 ....……………………………………………………………………….. 7 Group Menu €50 ....……………………………………………………………………….. 8 Lyonnais Menu ...………………………………………………………………………….. 9 Seminar Day Package .………..………………………………………………..……. 10 Seminar Day Package - Express ....……………………………………...…………… 11 Buffet Menu …………………..…………………………………………...…………… 12 Drinks Packages...………………………….………………………………………….… 13 Seminar & Banquet 2 Hôtel Crowne Plaza Lyon – Cité Internationale CANAPÉS PACKAGES Package 6 pieces 12 euros inc. taxes (€10.91 exc. taxes) Package 10 pieces 19 euros inc. taxes (€17.27 exc. taxes) Package 15 pieces 26 euros inc. taxes (€23.64 exc. taxes) Package 20 pieces 32 euros inc. taxes (€29.09 exc. taxes) Package 25 pieces 39 euros inc. taxes (€35.45 exc. taxes) Mini Sandwiches and Open Sandwiches Escalivada Foie gras cream Chorizo Iberico, butter and cornichons Smocked duck breast and prune roulade Blinis and smocked salmon Prosciutto, lettuce and spiced butter sandwich Fish and fresh cheese rillettes Skewers Seasonal vegetables and pesto Mozzarella cheese and tomatoes Lemon chicken Thai salmon Seminar & Banquet 3 Hôtel Crowne Plaza Lyon – Cité Internationale CANAPÉS PACKAGES Tartlets and Rolls Quiche lorraine