Wedding menus

Wedding menus

Three levels of service, endless menus, each one written with you

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No catalogue, a blank page

With me, a wedding menu always starts as a blank page. I write it with you, around your tastes, what the market has to offer at the time and the way you want to host: seated, standing around canapés or gathered at a buffet.

The packages below set the level of service and what is included. The three menus that follow were created for real couples: they show what we can imagine together, from a cocktail reception that lasts all evening to a full wedding weekend.

"Welcome and impress your guests, effortlessly."

Three levels of service

PackagePlaisirSensationPrestige
Generous, indulgent welcome drinksIncludedIncludedIncluded
Bespoke menu designed with the chefIncludedIncludedIncluded
Tower of dunes blanchesIncludedIncludedIncluded
Live cooking station: oyster bar, foie gras, carved ham, cheese barNot includedIncludedIncluded
Signature menu, showcasing the chef's full craftNot includedNot includedIncluded
Sommelier to serve the winesNot includedNot includedIncluded
Table service1 waiter per 20 guests1 waiter per 15 guests1 waiter per 15 guests
Number of guestsFrom 30From 30From 30

Dunes blanches are the small cream-filled choux pastries the Bay is so proud of. Every package can be tailored to your wedding.

Three weddings, three menus

Menus created for my couples, named after places around the Bay

Le Mouleau

At Château Mader, Camille and Julien* wanted a cocktail reception that lasts all evening, so their guests could mingle and only sit down to dance.

Cold canapés

  • Foie gras cherry
  • Sesame tuna tataki
  • Gougère with fresh herb cheese cream
  • Oyster aspic, Granny Smith apple and celery
  • Vegetarian maki

Live cooking stations

  • Oyster bar with oysters from the Bay
  • Carved ham
  • Foie gras station

Hot canapés

  • Beef cheek burger
  • Scallop skewer, preserved lemon and hibiscus
  • Croque-monsieur with truffled ham and Ossau-Iraty
  • Salt cod cromesquis, truffle mayonnaise
  • Butternut and chestnut velouté

Sweet

  • The wedding tower
  • Milk chocolate and passion fruit macaron
  • Lemon and yuzu tart
  • Paris-Brest choux
  • Mojito verrine

Le Pila

At Villa La Tosca, Sophie and Thomas* chose the classic format: two hours of cocktail reception facing the Bay, followed by a seated dinner.

Cocktail reception, two hours

  • Cold and hot canapés, oysters from the Bay

Starter

  • Crab nougat, garlic mayonnaise and diced vegetables

Main course

  • Duck breast, crushed potatoes, spring vegetables and kumquat jus

Cheese

  • Cheese board, the cheesemonger's selection

Dessert

  • Strawberry vacherin

To finish

  • Coffee

Le Banc d'Arguin

At the Tir au Vol, where you can see the Banc d'Arguin, Léa and Maxime* wanted something extraordinary: welcome drinks with live stations, a fine-dining dinner, a late-night feast and a brunch the next day.

Welcome drinks with live stations

  • Oyster bar with oysters from the Bay
  • Foie gras station
  • Carved ham
  • Cold and hot canapés

Seated dinner, in the hall

  • Amuse-bouche
  • Avocado roll, crab, Granny Smith apple, Greek yoghurt and trout roe
  • John Dory, variation on sweet garlic, lemon beurre blanc and crayfish
  • Matured cheeses

Dessert

  • The wedding tower and a dessert station, to get the party started straight away

Late-night snacks

  • Mini burgers
  • Charcuterie board
  • Cheese board

The next day

  • Brunch overlooking the Bay

* Names deliberately changed to protect my clients' privacy. Every wedding menu is rewritten with you, according to the season and your wishes.

Preview of chef Adam Brunet's wedding menu, wedding menus

How we build your menu

We talk about you. Your favourite dishes, the ones you dislike, your guests' allergies and dietary needs, the season, the venue and the style of service: plated, cocktail reception or buffet.

I propose a menu. I draft a first version built around what the market offers on your date: line-caught fish, oysters, poultry and vegetables from our local growers.

You taste, we fine-tune. At the tasting, you try every dish and we refine the seasoning, sides and portions until the final version.

Want to go further? Your menu can also tell your story: discover the personalised wedding menu.

They trusted me with their wedding

★★★★★

"Chef Adam prepared the cocktail canapés and the dinner for our wedding of 70 guests. Everything was delicious! We wanted to surprise our guests and he went beyond our expectations with true French fine dining! It was beautiful to look at and wonderful to eat. He came with a service team who were outstanding: kind, helpful, attentive... In short, I can only recommend him."

Elodie M., wedding of 70 guests, October 2019

★★★★★

"A big thank you to Chef Brunet who helped make our wedding unforgettable. All our guests praised the quality of the meal. His experience and professionalism were a great help."

Amaury Maitre, wedding, Google review

★★★★★

"We chose Adam Brunet as the caterer for our wedding at the Tir au Vol, a real success! Our guests were won over, especially by the cocktail reception. Communication with Adam was smooth and the service teams were lovely."

Lucie Berthomé, wedding at the Tir au Vol, Google review

Read all client reviews•Check them on Google

Frequently asked questions about wedding menus

Can we change a sample menu?
Yes, that is the whole idea. The menus shown here are for inspiration: we can replace a dish, add one, change a side or adapt the menu to the season of your wedding.
Do you cater for dietary requirements and allergies?
Yes. Vegetarian, gluten-free, pork-free, allergies: I note them from our very first conversation and plan suitable plates, presented with the same care as all the others.
Can we taste the menu before the wedding?
Yes, that is what the tasting is for. I cook every dish of your menu for you, you tell me what you think and we adjust together before signing off the final version.
Do you offer a children's plate?
Gladly. I prepare a plate suited to younger guests, made with the same fresh produce as the adults' menu.
How many waiters do I need for a wedding?
I recommend one waiter for every 20 guests, plus a maître d' to run the room. For a more elaborate plated service, we move to one waiter for every 15 guests. I put the team together for you.
How many cooks are needed in the kitchen?
I plan one cook for every 30 guests. I am personally on site on the day to lead the kitchen brigade and plate the dishes.
How many guests can you cater for?
I cater weddings from 30 to 300 guests, with a kitchen brigade and service team sized for your reception. For a more intimate wedding, get in touch and we will find the right format.
How does the booking process work?
We talk through your project, I send you a detailed quote, then we confirm it together and set the date of the tasting. A 30% deposit secures your date, a second 30% payment is due in the month of the wedding, and the 40% balance at the end of the service.
Do I need to hire tableware and equipment?
I take care of everything. Venues mostly provide furniture and equipment, rarely tableware, so I supply tablecloths, plates, napkins, cutlery, glasses, coffee cups and small kitchen and service equipment through my rental partners. I adjust what I bring to what your venue provides, and the quote varies accordingly. I remain your single point of contact.
What kitchen equipment do you need?
A kitchen that is equipped for the size of the wedding. If the venue's kitchen is not sufficiently equipped, I can supply the necessary equipment.

Let's write your wedding menu together

Share your wishes, your favourite flavours and any constraints: I will reply personally within 24 working hours with a first menu idea.

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contact.adambrunet@gmail.com•Arcachon Bay, Bordeaux & South-West France•Wedding Instagram

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