Oysters, caviar & champagne

Oysters, caviar & champagne

1
CHF 105.00
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Oysters, caviar & champagne

Oysters, caviar & champagne

Made with love in

For prestigious events, we offer a unique catering experience featuring exceptional products, where refinement and conviviality meet. Indulge in a selection of finely chosen, low-salt caviar , elegantly served alongside freshly shucked oysters with an assortment of subtle accompaniments. These delicacies are enhanced by a high-quality champagne , vintage and/or aged in oak casks, which elevates each bite and creates a perfect harmony with the briny oysters and the richness of the caviar.

A complete experience that allows you to savor fine products in an elegant and festive setting.

Please write to us directly for additional service customization options.

A perfect choice for refined and memorable tasting moments.

Suggestions for fancy formulas:

  • Catering for 1 person:
    3 seasoned oysters
    30g of caviar, 2.8% salt
    half a bottle of champagne
  • Catering for 2 people:
    6 seasoned oysters
    60g of caviar 2.8% salt
    1 bottle of champagne
  • Catering for 3 people:
    9 seasoned oysters
    100g of caviar 2.8% salt
    1 bottle of champagne
  • Catering for 4 people:
    12 seasoned oysters
    150g of caviar 2.8% salt
    2 bottles of champagne
  • Catering for 5 people:
    15 seasoned oysters
    200g of caviar 2.8% salt
    2 bottles of champagne
  • Catering for 10 people:
    30 seasoned oysters
    400g of caviar 2.8% salt
    3 bottles of champagne

Weight / Volume:

The weight/volume may vary depending on the version chosen.

Producer:

Ingrédients
Allergens & Dietary Requirements

Allergens: Poisson and Mollusques

Dietary requirements: Sans sucre, Sans soja, Sans produits laitiers, Sans OGM, Sans noix, Sans lactose, Sans gluten, Sans édulcorants artificiels, Sans conservateurs, Sans colorants artificiels, and Sans arômes artificiels

Valeurs nutritives
In stock
Number of people
CHF 105.00
Taxes included. Shipping calculated at checkout.

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