Your Windsor artisan caterer at your table for Christmas
Sponsored content by Windsor • Brand Voice •Food Trends• 28.11.2019
Take-out menu for Christmas in Luxembourg, Catering & Canteen Windsor (creation: marketing department, homemade creation)
Have you thought about using a caterer for Christmas? At Catering & Canteen Windsor, we offer a Christmas menu to compose & take away! As Christmas approaches, we offer you a personalized meal to compose, created byChef Jan Schneidewind signature artisan-restaurateurs.
Christmas menu what a nightmare to satisfy all your guests… you should cook at least 10 different dishes! Why not (with some secret help)?! Turn your table into a feast with Windsor Catering. Cover your table with a lean farm goose childhood souvenir for 5 people and a traditional wellington salmon for 6, a vegetarian Christmas dish like a crispy quiche with goat cheese and coconut milk for 2 people and for dessert... our Christmas log (if mom's dessert is a must, keep it)? And don’t forget the appetizer bites with 2 types of Mailov-Mailian Caviar, our Home made Foie gras terrine or incredible Oysters from Baie du Mont Saint-Michel. Windsor is your caterer for a successful Christmas in Luxembourg.
Here is the Windsor menu to compose:
The little bites: MAILIAN MAILOV CAVIAR : Mailian / Iranian Taste: Intensely iodized, it releases dried fruit and nut flavours upon feedback. Mailov / Russian taste: Iodized, slightly salty with buttered notes, hazelnut flavours. THE OYSTERS OF THE FATHER GUS - JEAN ROUVIÈRE OF THE BAY MONT SAINT-MICHEL, THE GOURMET AND THE FINE. To be enjoyed on ice cream or lemon or shallot vinegar or cucumber, olive and coriander salsa with hazelnut oil. Possibility to receive them already open. THE FABULOUS APPETIZERS. Our tarts are made with natural hummus and decorated with different toppings: Smoked salmon, beef tartare & crunchy vegetables. To be enjoyed without prior preparation. SOURDOUGH bread Homemade blend of 3 flours and multiple cereals from the Greater Region, preservative-free. Loaf of 800g bread
The starters: THE FOIE GRAS TERRINE OF MARINATED DUCK IN SCHNEITAFIA accompanied by its small individual Brioche full of Butter & Fig Chutney. THE LOBSTER BISQUE AND OLD ARMAGNAC garnished with its flesh and some Winter Vegetable Garden & Double Lemon Cream. ROOT SALAD AS TOPINAMBOUR marinated with a black truffle vinaigrette "melanospurum" from Périgord
Dishes : The LARGE AND VERY CRISPY FARM GOOSE roasted in the oven of the baker's prepared as childhood memories. Toppings made with Granny Smith Red Cabbage with Apples, some Apricots and Prunes prepared with White Port, Potato Knödel & its delicious Rosemary Juice. THE LOWER PART OF A RIB STEAK OVEN-ROASTED FOR 12 HOURS (pink cooking) Mushroom stew from our Winter Underwoods, Maxime Potatoes. Sauce of your choice: Béarnaise or Bordeaux Tarragon and Madagascar Pepper Juice. THE SADDLE OF DOE FROM OUR UNDERWOODS Grand Veneur sauce, Mushroom stew from from our Winter Underwoods, an oven-roasted Orange Cox Apple, Potato muslin mousseline with Speck crumbles & Bitter Orange Sauce. THE WELLINGTON SALMON “GRANDE TRADITION” Ostend cream with small grey shrimps, potato mousseline with lots of butter. THE CRUNCHY QUICHE WITH GOAT’S CHEESE AND COCONUT MILK (V) Garnished with Carrots of all colours glazed with Olive Oil and Confetti de tapenade d'Olives
Dessert: Christmas log with CALLEBAUT & GIANDUJA CHOCOLATE (hazelnut) & HIS HEART FOR FRAMBOISES Creation of our Pastry Chef Luis.