Big enough to serve, Tailored Gourmet
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I n f l i g h t . C a t e r i n g
« Big enough to serve,
Small enough to care »
N ice . Cannes . Toulon . Mars e ille . Le Ca s t elle t
T r a i t e u r .
« Big enough to serve, Small enough to care »
PA S S I ON & G A ST RONO M Y
Born of a passion for French gastronomy, Tailored Gourmet offers a customized service to
satisfy all your desires and everyday needs on board your private jet or yacht.
Trained by some of the greatest names in French and international cuisine, such as Paul
Bocuse, Jean-Georges Vongerichten, Philippe Conticini and Emmanuel Renaut, our team of
chefs put all their talent at your disposal according to your desires -however unusual- using
a selection of prime quality products sourced from suppliers known for their standards of
excellence.
SAF E T Y & HY G IEN E
Our brand new production unit is fully certified by the European legislation. We are working
under European Agreement, high HACCP procedures & food tracking audit.
OU R P R O D UCTS & S U PPL IE R S To ensure the highest standards of excellen ce, we give pride of place to seasonal products to guarantee an exceptional quality and arouse your senses. Our chef are using a selection of prime quality products sourced from suppliers known for their standards of excellence. PA C K AGIN G Our know-how has taught us to take into account all the various ergonomic constraints: the pac- kaging has been specifically engineered to optimize time and space saving, reduce handling, therefore guarantee maximum efficiency and the highest level of food safety. They can also be adapted to suit the client’s specific requirements.
T r a i t e u r .
« Big enough to serve, Small enough to care »
o r d e r @ t a i l o r e d g o u r m e t. f r
24/7
+33616305291
w w w. t a i l o r e d g o u r m e t. f r
N i c e . C a n n e s . To u l o n . M a r s e i l l e . L e C a s t e l l e t
MENU
B R E A K FA S T 6
TA I LO R E D R E C O M M A N D S 7
B R E A D, D A N I S H , D A I R Y, M U E S L I , F R U I T 8
H OT B R E A K FA S T, B R E A K FA S T T R AY 9
FRESH JUICES 10
D E TO X J U I C E & WAT E R, S M O OT H I E , M I X J U I C E S
A LA CARTE 12
S TA R T E R 13
MAIN COURSE 16
DESSERT 20
CHEESE & FRUIT 22
WORLD COOKING 24
JAPONESE 25
LEBANESE & ARABIC 26
RUSSIAN 27
VEGAN & GLUTEN FREE 28
CHILDREN MENU 30
SNACK SELECTION 32
FINGER FOOD 33
SANDWICH 34
T R AY 36
R E A D Y TO S E R V E 37
DRINK SELECTION 38
JET ESSENTIAL &
CONCIERGERIE 40
T r a i t e u r .
B REAKFAST
“ Org a n i c c h i a p ud d i n g ”
T r a i t e u r .
6
BREAKFAST
T AILORED RECOMMENDS
F RE S H & HE ALT HY
O rganic Chia pudding - Ma n g o , p a s s i o n f r u i t , b e r r i e s o r c o c o n u t s 22
O rganic Bircher muesli 18
Egg benedict, organic smoked salmon on toast - Ho l l a n d a i s e s a u c e 25
O rganic smoked salmon, sashimi style - S e r v e d wi t h b l i n i s & h e r b s c r e a m 42
Home-made fruit yoghurt - Be r r i e s , c o c o & v a n i l l a , p a s s i o n f r u i t o r m a n go 8
Pumpkin porridge 22
Apple & pecan nuts milk porridge - M a d e wi th a l m o n d mi l k 22
AVO CAD O TOAS T - Ser v e d o n b i g r ye b r e a d t a r ti n e
Buffala tartine - Avocad o, t oma t o e s , f r e s h b u f f a l a & b a s i l 19
Salmon tartine - Sm ok e d s a lm on , d i l l c r e a m c h e e s e , a v o c a d o & r a d i s h 24
O rganic eggs tartine - Fr ied egg, a v o c a d o , l e a v e s & p i n e n u t s 16
DE TOX JU I C E - 0 ,5 L ( fu ll r an g e p 1 1 )
Green detox Cu cu m b e r , g r e e n a p p l e , f r e s h s p i n a c h & l i m e 21
Earth detox Cel er y, s pin ach, a ppl e , c u c u mb e r & gi n ge r 21
Full organic detox Be e t root , lem o n , gi n ge r & a p p l e 21
DE TOX WATE R - 1 L (fu ll r an ge p 1 1 )
Cucumber detox Cu cu m b er , lim e & mi n t 20
Strawberry detox s t raw b e r r y, or a n ge & b a s i l i c 22
Blueberry detox Blu e b e r r y & pome l o 22
T r a i t e u r .
7
BREAKFAST
B R EAD F R U ITS All exotic fruits are “ By air import ”
Breadrolls - Whi te, cer e ale s , ol ives , ry e 1 .8 Sliced seasonal, exotic & red fruits tray 35
Baby baguette 1 .8 Fresh berries - 1 0 0 gr 8
Wh ole loaf of bread - Cer e ale s or r y e 10 Fresh exotic fruit salad 21
French baguette - R eg u lar or r u s t ic 3 .4 Basket of seasonal & exotic fruits - K G 30
Gluten free breadrolls 4 .8 Fresh fruit skewers - S / M / L 6/9/12
English toast - Wh it e or cer e ale s 1 .1 Single sliced fruit - M e l o n , ma n go , p i n e a p p l e . . . 10 to 12
Borodinsky 10
V IEN NOISERIE & DANI SH Y O GH U R T & D AIR Y
Croissant - S/L 2 / 3 .5 Plain organic yoghurt - gl a s s ja r 4. 2
Pain au chocolat - S/ L 2 / 3 .5 Home-made fruit yoghurt - gl a s s ja r 8
Pain aux raisins - S/ L 2 / 3 .5 Greek yoghurt 3. 9
Plain crêpes - 3 p c e s 14 Cottage cheese 5
Pancakes - 3 pces 16 Oatmeal porridge 17
Muffin - Blueberry or ch ocola t e 5 .5
Echiré butter - r e gu l a r o r s a l te d - 3 0 gr 2. 2
Tailored Brownie - P eca n n u t s 11
Milk - W h o l e , s e m i s ki m, s ki m (1 L ) 4. 5
Stuffed croissant
H am/ Turkey & cheese or Sa lmon 9 .5 / 1 2
Soy / almond / coco / rice milk (1 L ) 11
Sour cream - 1 0 0 g 5
J AM & ESS ENTI AL
Home-made berries jam - 1 2 5 g r 11
Home-made fig jam - 1 2 5 g r 11
Ass orted jam jar - 3 0 g r 4
Honey - 30gr 4
Maple syrup - 2 5cl b ot t le 9
T r a i t e u r .
8
BREAKFAST
H OT BREAKFAS T
We are cooking exclusively with organic eggs
EGGS . Fried egg, boiled egg 3
Over egg - E as y, Me diu m, Ha r d 5
Scrambled egg 12
Fresh truffle scrambled egg 29
Plain omelette 12
Garnished omelet - choo s e yo u r ga r n i s h O n reques t
SIDES . Grilled mini sausages - Po r k o r v e a l (3 p c e s ) 9,5
Backed beans 9
Grilled bacon 9
Grilled tomato 9
Chopped cherry tomato - ga r l i c & b a s i l 14
Mushroom - P lain or w it h g a r l i c & p a r s l e y 10
B REAKFAST TR AY
. COLD BREAKFA ST TRAY 49
3 v ie n n o is e rie s , 2 b re a d ro lls, assor ted j am & Echi r é butter
F re s h o ra n g e j u ice , o rg a n ic yoghur t, m uesli & hon ey
D e l ica te s s e n & C h e e s e pl ate
S l ice d f ru it p l a te
. H OT BREAKFA ST TRAY 52
3 m in is v ie n n o is e rie s , 2 b re adr olls, j am & Echi r é butter
O me l e t o r s cra m b l e d e g g s , sausages & tomatoes
F re s h o ra n g e j u ice , o rg a n ic yoghur t, m uesli & hon ey & f r ui ts
T r a i t e u r .
9
F RESH JUICES
“Cucumber detox water”
T r a i t e u r .
10FRESH JUICES
All our juices are freshly squeezed just before deliver y
D ETO X WATER 1L D E TO X JU ICE 0,5L
Cucumber detox Cu cu m b e r , lim e & min t 20 Green detox C u c u m b e r , gr e e n a p p l e , s p i n a c h & l i me 21
Kiwi detox K iw i, le mon & min t 20 Earth detox C e l e r y, s p i n a c h , a p p l e , c u c u mb e r & gi ng er 21
Strawberry detox St raw b e r r y, or an g e & b a s i l 22 Full organic detox B e e tr o o t , l e m o n , gi n ge r & a p p le 21
Raspberry detox R as pb e r r y, lime & min t 22 Turmeric detox C a r r o t, o r a n ge , f r e s h t u r me r i c 21
Blueberry detox Blu eb e r r y & pome los 22 Lemon & ginger (0 , 2 5 c l ) 16
Home-made ice tea 19
M IXED FRUI T J UI CE 1L S MO O TH IE 0,5L
Carrot, apple & ginger 32 Mango Madness F r e s h ma n go , l i me , v a n i l l a , gi n ge r 20
Mango & passion fruit 45 Coco mango C o c o wa te r , b a n a n a , ma n go , v a n i l l a 20
Exotic mix 40 Fresh & tasty K i wi , b a s i l , b a n a n a , l i me , gi n ge r 20
Apple, carrot & celery 32 Pink smoothie S t r a wb e r r y, b a n a n a , o r a n ge & ki wi 20
Grapefruit & orange 20 Berries smoothie / Exotic smoothie 22
Orange, apple & raspberry 38
C L ASSI C FRESH J UICES 1L
Orange / Grapefruit 20
Green apple / Red apple / Carrot / Watermelon 30
Pineapple / Grappes 33
Mango / Kiwi / Melon / Strawberry / Pomegranate 45
Lemon (25 cl) 14
Feel free to compose your own juice with the items above
T r a i t e u r .
11L A CARTE
Starter
“King c r ab sal ad”
T r a i t e u r .
12LA CARTE . Starter
S ALAD
K I N G C RAB 52
Premium Alaska king crab, mango, avocado & pomelos.
Maracuja dressing
A R T I CH OC K 32
Sliced artichokes grilled or raw, pamesan, cherry tomatoes, roasted pine nuts & rucola.
Truffle dressing
I TA L I A N 32
Mozzarella burrata, “coeur de boeuf” tomatoes, rucola, parma ham or bresaola & pesto.
Balsamic dressing
TA ST Y B e e f A n g u s / O rg a n ic p raw n s / D uck / Vegetar i an 32 to 38
Mix leaves, peanuts, mango, crunchy vegetables, mint & coriander.
Fusion dressing
QUINOA 32
Bolivian quinoa, mixed with: vegetables, edamame, lime coriander, mint, pomegranate seeds.
Pomelos dressing
K I N G P R AWN S 38
Wild king prawns, grilled pine nuts, shaved parmesan, avocado, tomatoes, rucola.
Balsamic dressing
S E A F O O D S ALAD 49
Organic prawns, grilled scallops, octopus & sauted calamare, japonese salad.
French dressing
CA E S A R Ch icke n / Kin g pra wn s / Lobster / Chi cken tan door i 32 to 65
Heart of romaine, quail egg, vintage parmesan, croutons.
Caesar dressing
NICOISE Ro y a l e ( S l ice d re d tu n a s te a k) / Regul ar 49 / 32
Tuna, cherry tomatoes, radish, sweet pepper, eggs, olives & anchovies.
French dressing
GREEK 32
Cucumber, cherry tomatoes, red onions, sweet pepper, radish, olives & feta cheese.
Greek dressing
T r a i t e u r .
13LA CARTE . Starter
T ARTAR & STARTER
K I N G C RA B TA RTA R 52
“ Du c k f o i e g r a s ” Passion fruit dressing
AV O C A DO TA RTA R 24
Fr e s h l y s e a s o n e d wi t h gi n ge r , c o r i a n d e r , l i m e , p o me gr a n a te
RE D T UN A TATA K I 49
Th a ï J u l i e n n e v e ge ta b l e s , p o m e gr a n a te s e e d s
S H RI M P C O C K TA I L & AV O C A DO 32
O r ga n i c ki n g p r a wn s , h o m e - m a d e gu a c a m o l e
K I N G PRAW N AV O C A DO TA RTA R 35
Li me , c o r i a n d e r , f r e s h gi n ge r , c h i l i , a d r o p o f o l i v e o i l
O RGA N I C S M O K ED S A L M O N 42
“S a s h i m i s tyl e ” , l e a v e s , b l i n i s , d i l l c r e a m c h e e s e & l e m o n
RO YA L L O B S T E R Q UI N O A 58
Bl u e L o b s t e r o n to p o f d e l i c a te v e ge ta b l e s & a gr u m q u i n o a
C u c u mb e r s p a gh e t t i
DUC K F O I E G RA S 52
Ho me - ma d e f o i e gr a s , f i g c h u tn e y & f r u i t y b r e d s l i c e d
V I T E L L O TO N N ATO 38
O C TO PUS F RO M ME DI T E RRA N EE 45
Gr i l l e d o c t o p u s t e n t a c l e , f r e s h c r u n c h y v e ge t a b l e s
ligh t l y s p i c y. (A d v i s e f o r s te a me d t e n t a c l e s )
T r a i t e u r .
14LA CARTE . Starter
S OUP & VELOUTE
Our soup can be delivered hot on board in thermos
All our soup & veloute
are home-made, with 100%
of fresh vegetables
NEW CREATION
Carrot & ginger 27
Mint garden pea soup 27
Fusion soup 27
C arrot, eda m a m e, hot chilli peppe r,
f resh cori an der s low ly cooked in cocon u t m ilk
CLA SSIC VELOUTE
Pumpkin 25
Brocoli 25
Cauliflower 25
Wild mushroom 25
Green asparagus 29
Garden pea 25
Tomato & basil 25
CLA SSIC SOUP
Lobster soup 38
Onion soup 25
Minestrone soup 25
Thai chicken noodle soup 25
Thai veggies chicken noodle soup 27
Clear chicken broth 18
RUSSIAN SOUP
Traditionnal Bortsh 27
Dumpling consome 28
T r a i t e u r .
15M AIN COURSE
“The s ea f o o d s t e w ”
T r a i t e u r .
16LA CARTE . Main course
D ELICIOUS CREATIVE MEALS
Rabbit leg, provencal style 48
Cooked in grain mustard, thym & carrot
Chicken curry Thai style 42
Cooked in coconut milk with vegetables
Lamb shanks confit 55
12h cooking, marinated like a tagine, served with marinated vegetables
Royale seafood stew, like a “bouillabaisse” 98
Lobster, cod fish, scallops & mussel
Black Cod miso 62
Lobster & bisque 92
Must refined blue Breton Lobster, cut in Médaillon,
served with a delicate lobster bisque. A must!
Japonese beef satay 55
Black Angus beef, cooked with nuts, coriander & japonese spicies
P A S TA
Ser ved with grated parmesan or french cheese
R ISO TTO
Ser ved with shaved parmesan
Seafood linguine 56 Safran risotto 45
Truffle pasta 59 Black Truffle risotto 59
Lobster linguine (1/2 Lobster, out of shell) 54 Vegetables risotto 39
Organic salmon & safron linguine 46 Seafood risotto 56
Morel & white mushroom spaghetti 46 Pumpkin risotto 42
Ravioli - Me at or s pin a ch & r icot t a - t om a t o s a u c e 42 Wild mushroom risotto 45
Pasta Arrabiata/ tomato/ pesto sauce 23 Plain white risotto 32
Spaghetti bolognese 25. 5
Gluten free pasta available
T r a i t e u r .
17LA CARTE . Main course
All our meat & fish are ser ved with home-made tasty sauce
M EAT TEMPTATI ON F ISH FILET
Please advise Grilled or steamed
BEEF Wild seabass filet 54
Black Angus beef filet 50 Seabream filet 50
Ro ssini Black Angus filet 65 Black cod miso 62
Black Angus beef burger 44
Organic salmon filet 38
John Dory filet 52
CHICKEN
Turbot filet 52
Baby chicken suprême - 2 pce s 38
Cod fish filet 54
Farm chicken suprême 38
Sole filet 56
Baby chicken roasted with herbs 40
Red tuna steak or tataki 52
Whole roasted chicken & herbs 44
S l iced i n 4pces Chilean seabass 52
Baby chicken Tabaka 40 Red mullet 46
Home-made chicken nuggets / strips 24
Halibut 52
Chicken curry 42
LAMB
Rack of lamb
Grilled lamb chops & herbs
Lamb shanks confit
56
56 S H E LLFISH D ISH
55 Mix grilled seafood 58
Jumbo prawns sauted Thaï style 55
VEAL Whole lobster medaillon & bisque 92
Veal filet 56
Grilled or steamed octopus 54
Veal chop 55
Veal scallopini 42
DUCK
Ro asted breast of duck 46
Duck leg confit, olive, foie gras 45
& thyme
T r a i t e u r .
18LA CARTE . Main course
C LASSI C SIDE DI SH V E GETABLES SIDE DISH
Please advise Grilled or steamed
Mashed potatoes 14
Baby vegetables 18
Sauted potatoes 14
Mix vegetables 12
Rosemary baby potatoes 14
Sauted mushrooms 14
Plain quinoa 12
Roasted pumpkin & spices 16
Plain Buckwheat 12
Provencal ratatouille 15
Basmati rice 9
Wok Thai vegetables 18
Wild rice 11
Baby spinach 14
Plain pasta 11
Baby carrots 18
Green asparagus 19
Baby artichok 18
T RUFFLE SIDE DI SH
Truffle mashed potatoes 22
Creamy truffle polenta
Grilled truffle artichok
19
28
S ALAD SID E D ISH
Mix green leaves 6 ,5
Rucola 6 ,5
Romaine 6 ,5
Rucola, parmesan & pine nuts 12
Romaine, green apple & pecan nuts 14
Rucola, cherry tomatoes & parmesan 14
T r a i t e u r .
19D ESSERT
“ Th e P ar is - B r e st ”
T r a i t e u r .
20DESSERT
Our desserts are made with prime vanilla pod, organic eggs, premium chocolate & fresh fruits
THE FAMOUS CHEESECAKE 14
Fr o m C he f “Alai n D uca s s e” reci pe
DELI CIOUS FRAISIER 14
L i ght b i sc u i t, st r awb err y m ous s e, f res h b erri es
c o a t e d wi th whi te chocola te
THE THREE CHOCOLATE 14
G l u te n f r ee, Pi ctur e p 4 3
PARIS - BREST 14
Nu t s, puf f & prali né
ORIGINAL LEMON TART 14
C r unchy m e ri ngue
PANNA COTTA 14
Van i l l a and Red f rui t couli s
CREME BRULEE 14
M ad e w i t h r e a l v ani lla b ourb on pod
LIME & BA SIL DOME 14
W i t h a r as p b err y hea rt - Pi ctur e p 4 2
PETIT ANTOINE 14
C ho c o l at e p r a l i n é , n uts b i s cui t, Gluten f r ee - Pi ctur e p 4 8
SO GREEDY... 14
M i l k chocolate d ôm e,
s al te d c ar a me l, v ani lla & crunchy pra li né
BERRIES ON PISTACHIO TART BISCUIT 14
A SSORTED PETITS FOURS 4. 5
T r a i t e u r .
21F RUITS
& C HEESE
T r a i t e u r .
22FRUIT & CHEESE
F RUIT S
All exotic fruits are “ By air import ”
Sliced seasonal, exotic & red fruit tray 35
Fresh berries - 100gr 8
Fresh exotic fruit salad 21
Basket of seasonal & exotic fruits 30
Fresh fruit skewers - S/M/L 6/9/12
Single sliced fruit - Melon , man go , p i n e a p p l e . . . 10 to 12
Strawberry dipped in chocolate - Da r k, mi l k o r wh i t e 6
C HEESE
From local production
Our cheese trays are garnished with nuts & dried fruits
Fin e chees e tr ay as s or tment 20
E x ample : Tr u f f l e b r i e c h e e s e , Go a t c h e e s e , T ê te d e mo i n e ,
com t é 1 6 mo n th s ma t u r a ti o n , v i n ta ge C h e d d a r , B l u e c h e e s e .
Whole c h e e se O n reques t
T r a i t e u r .
23W ORLD
W ORLD
COOKING
COOKING
“Passio n r o l l ”
T r a i t e u r .
“R a in b o w ro ll”
24WORLD COOKING . Japonese
J A PON ES E C U I S I N E
Nighiri sushi Per 2 pces California rolls Per 8 pces
Dorado / Seabream / Prawns 6 Rai n b o w -r o l l 6
C r a b, c u c u m b e r, a v o c a d o c o a te d w i th s a l mo n
Salmon / Octopus / Omelette 6
Gril led eel / Tuna / Scallop
Passi o n -r o l l 6
7 C r a b, c u c u m b e r c o a t e d w i th tu n a
Toro tuna / Sea urchin 14 Salmon avocado roll 5
Crab, avocado, cucumber & sesame 5
Grilled eel & avocado
Sashimi
6
Per 15 pces
Salmon 5,5
Tuna 5,5 Temaki Per 2 pces
Toro tuna 7
Salmon 21
Mix of sashimi Tray 85
Tuna 21
Mix of white skin fish Tray 85
Sides & Soup
Maki Per 6 pces
Miso soup - To f u & s e aw e e d s 18
Tuna 4,5
Rice 9
Tuna & chive 4,5
Edamame 18
Salmon 4,5
Seaweed salad 19
Cucumber 4
Avocado 4
Ser ved with wasabi, ginger & soy sauce
T r a i t e u r .
25WORLD COOKING . Lebanese
L E B A N ES E CU I S I N E
Cold Mezzeh Hot Mezzeh
Hummus 15 Kebbe W h e a t & me a t b a l l 6
Moutabbal 15 Cheese sambousik 6
Yoghurt cucumber 15 Meat sambousik 6
Warakenab W in e leaves 6 Rekakat F l a ky c h e e s e & p e r s i l 6
Fattouche salad 22 Fatayer Spinach mezzeh 6
Chanklich Ew e chee s e 12 Falafel V e ge ta b l e s b a l l 6
Hal l o umi Leban e s e chee s e 14 Mini samossa Lamb or beef 4. 2
Pita bread 4 pces 7 Foul moudamas Broad bean, lemon 22
Skewer Lebanese Dessert
Kafta Beef mar in at e d k e b ab 26 Lebanese pastries 5. 8
(5 pces mi ni mum order)
Chichtaouk Chick en marin at e d k e b ab 26
Dried fruit 1 0 0 gr 7
T r a i t e u r .
26WORLD COOKING . Russian
R US S IA N S T Y LE
Breakfast Starter
Syrniki 20 Vinegrette salad 24
Russian pancakes 19 Olivier salad 32
Cottage cheese 5 .5 Traditionnal Bortsh 27
Vareniki stuffed with cherry 35 Clear chicken broth 18
Pumpkin porridge 22 Dumpling consome 28
Honey cake 16
Main course
Miscellaneous Beef stroganoff 50
Borodinsky bread 10
Crab Patties 52
Adjika sauce 10
Baby chicken Tabaka 40
Tkemali sauce 10
Kotlety - chicken 35
Pickle mushroom/vegetables 18
Kotlety _ veal 50
Malossol gherkins 22
Kotlety - fish 50
Buckwheat with onion 22
Chicken Shashlik 26
Pelmeni 24
“B e e f Pe l m in i”
T r a i t e u r .
27V EGAN
& G LUTEN FREE
“ Z uchini c a rp a c c i o ”
T r a i t e u r .
28VEGAN & GLUTEN FREE
V: Vegan
G: Gluten free
S TARTER
Avocado tartar G & V 24
Freshly seasoned with coriander, ginger, lime, pomegranate ...
Quinoa salad G & V 32
Bolivian quinoa, mixed with: vegetables, edamame, lime coriander, mint, pomegranate seeds
Pomelos dressing
Artichok vegan salad G & V 32
Raw or grilled artichok, rucola, roasted pine nuts, edmame, cherr y tomatoes
Zuchini carpaccio G & V 32
Thym, virgin olive oil, lime juice, roasted pine nuts
M AIN COURSE
Authentic Quinoa G & V 42
Steamed quinoa, steamed vegetables, mushrooms, capers & nuts
Vegetarian curry in coconut milk G & V 38
Vegetable stir fry & tofu G & V 42
D ESSERT
Petit Antoine G 14
Chocolate praliné
Stewed apple, dried fruits & wolfberries G & V 16
(Picture p43)
The 3 chocolate G 14
(Picture p43)
Vegan Panna cotta G & V 18
Served with red fruit coulis
T r a i t e u r .
29CHILDREN MENU
T r a i t e u r .
30CHILDREN MENU
MEAT & FISH SIDE DISH
Home-made chicken nuggets 24 Mashed potatoes 14
Meat burger 22 French fries 11
Cheeseburger 24 Creamy polenta sticks 14
Chi cken breast 22 Steamed carrots 12
Chi cken kotlety 35
Beef chicken balls & tomato sauce 32
Fish fingers 32
PASTA SANDWICH Mini triangle
2pces min order
Bread rolls
Plain pasta 11 Ham & cheese 3. 5 7
Bolognese pasta 2 5 .5 Cream cheese 3. 5 7
Tomato pasta 23 Tuna 3. 5 7
Nutella 3. 5 7
DESSERT
Crepes 3 p c e s 14
Tailored Brownie 11
Muffin 5 .5
GAMES Price on request
Lego game, Colouring, Coloured pencil, Plasticine
T r a i t e u r .
31S NACK
“ A sso rt ed petits four s ”
Op éra A p p le ta tin Chees ecake Pas s ion dôm e
T r a i t e u r .
32SNACK . Cocktail
C ANAP E S & SP O O NS
Our canapés are made exclusively with fresh prestigious products such as
king crab, heart of smoked salmon, foie gras, Black Angus beef.
Cold vip canapés 4. 9
Hot vip canapés 4 to 9. 5
Caviar canapés - Min. order 6 pces 25
Spoons - Min. order 6 pces 6 to 8
S e r v e d on Por celai n e sp oon s
K E BAB
Min. order 3 pces/variety
Assorted cold kebab 5. 9
Hot mini chicken satay 8
Hot mini beef satay 8
S WEE T CO CK TAIL
Assorted petits fours 4. 5
Strawberry dipped in chocolate 6
Milk, dar k or w hi te
Fr uit skewers S / M 6/9
“Ladurée” Macaron box O n reques t
T r a i t e u r .
33SNACK . Sandwich
F IL L ING SELECT YOUR FILLING
CH EESE - Fig chutney, rucola, nuts & honey
TUN A - Tuna & home-made mayonnaise, cucumber
FOIE GRAS - Fig chutney, rucola
AN GUS BEEF - Shaved parmesan, salad, sundried tomatoes
SALMON - Dill cream cheese, avocado or salad
PARMA HAM - Pesto, rucola, parmesan & tomatoes
COOKED HAM - Sa l ted butter & cheddar ch eese
CAPRESE - Pesto, tomatoes, bufala & rucola
TURKEY - Cream cheese, mustard, romaine, tomatoes & cheddar
CH ICKEN CURRY/TAN DO O RI - Fresh vegetables
B R EAD SELECT YOUR BREAD
HA LF T RI A NG LE 2pces minimum order per variety 3. 5 to 5
White or whole cereales bread
Advise if you want it toasted
FI NGER V I ENNESE BREAD Viennese bread 3. 5 to 5
G OURMET Sandwich in fresh baked breadrolls 6 to 9
Rye, white or cereales bread
1/ 3 BA G UET T E 10 to 14
White bread
W RA P Available cut in finger pieces, half or whole 10 to 12. 5
HA LF BA G UET T E Per f ect f or the cr ew san dw i ch 10 to 14
White or cereales bread
T r a i t e u r .
34SNACK . Sandwich
O PEN SANDWI CH
B r o w n o r wh ite b re a d “Chees e
open s andw ich”
King Crab 20
Foie gras 13. 5
Bresaola or parma ham 11
Cheese 11
Heart of smoked salmon 13. 5
Organic eggs & vegetables 12
Mozza di buffala & vegetables 12
A VOC ADO TOAST
S er v ed o n r y e b re a d Ta rtin e
Buffal a tartine 19
Avocad o, t om a t oes , fre s h b u ffala & b as il
Salmon tartine 24
Smoked s a lmon , dill cre am chee s e ,
avocad o & r ad is h
Organic eggs tartine 16
Fri ed eg g , avocad o, le aves & pin en u t s
C LUB SANDWICH
Br o w n o r wh ite b re a d
C ompos e d w it h s a la d, av ocad o & t oma t o
Chicken 18
Salmon 20
Organic eggs 16
T r a i t e u r .
35SNACK . Tray
T R AY
B AB Y C RUDI T E & DI PS 25
Baby carr ot , r ad is h, s u g a r s n a p, cu cu m b e r , s we e t p e p p e r , c h e r r y to ma t o e s , mi n i f e n n e l
Dips: Home-made guacamole & chili sauce
D E L I C AT ESSEN 45
Turkey, C opa, Sa la mi, Bre s aola, Spe ck , P r oc i u tt o , S p i a n a ta p i c a n te
Ser ved with: Salted Echiré butter & gherkin
C O L D MEAT C UT 55
Roast bee f, t u r k ey & chick en b re as t
F I N E C HEESE T RAY 20
Ass orted fa r m chee s e
Jacob’s crackers 8, Carr ’s cracker 9,8
C H EE S E & DELI Picture p 47 49
Ass orted che e s e & d e lica t es s e n - ava ilab le wi t h c o l d me a t c u t (N o p o r k)
GOU RMET SEA FOOD 98
Ki ng crab , 1 /2 Lob s t er , w ild k in g pr aw n s , g ri l l e d s c a l l o p s , C a l a m a r e
Garnish: Lemon & selection of sauce
S M O K ED FI SH 59
Sel ecti on of s mok e d fis h Ser ved with: Lemon & blinis
M I X F I SH & SEA FOOD 85
A s electi on of s mok ed fis h, Wild k in g pr aw n s , c l a ma r e & s c a l l o p s
M E Z Z E H T RAY 45
Ass orted Me z z e h Ser ved with pita bread
S L I C E D FRUI T 35
Seasonal, ex ot ic & re d fru it t ray From the highest fruits quality
T r a i t e u r .
36SNACK . Ready to serve
This range is per fect for flight without Flight Attendant & short flight
H ALF ATLAS
TRAY
. FRUI T S & S AN DWICHE S
1 open s a n d wi c h , 1 go u r me t s a n d wi c h , 2 t r i a n gl e s a n d wi c h
Slice d fru it & b e r r i e s
45
. A FT ERN OON TE A 38
6 t ria n g le, 3 p e ti ts f o u r s & b e r r i e s
. C LA SSI C TE A 55
3 ca n a pés , 2 f i n ge r s a n d wi c h , 1 go u r me t s a n d wi c h ,
3 pet it s fo u r s , 3 b e r r i e s s ke we r s
. HEA LT HY TRAY 45
Fr e s h b ab y v e ge t a b l e s c r u d i té & d i p s , s l i c e d f r u i t & b e r r i e s
. LUNC H S N ACK 59
Sm a ll s t a r t e r , M a i n c o u r s e , s l i c e d f r u i t s , b e r r i e s & p e t i ts f o u r s
A TLAS TRAY . V I P T RAY - Cold or hot
St a r t er , Ma i n c o u r s e f i s h o r me a t, S i d e d i s h ,
Che e s e s e l e c t i o n , a s s o r t e d b e r r i e s , G o u r me t d e s s e r t
95
. BREA K FAS T TRAY
Cold tray - Detailed p9 49
Hot tra y - Detailed p9 52
c REW BOX . C REW S N ACK TRAY
H alf b ag u e t t e s a n d wi c h o r W r a p s a n d wi c h
Fru it j u ice, wa te r b o t t l e o r S o d a c a n
21
Mu ffin or Br o wn i e
. C REW LUN CH TRAY 45
Fre s h m ix s a l a d , ma i n c o u r s e , d e s s e r t & f r u i ts
Bre ad r oll s , b u tt e r
T r a i t e u r .
37C ELLAR & B EVERAGE
T r a i t e u r .
38PRICE ON REQUEST
.
C HA M PAG N E
Brut AOC Rosé AOC
Rui nar t b l a n c d e b l a n c R ui n ar t r osé
Laur ent P e rrie r L aur en t P er r i er r osé
Lo ui s Ro e d e re r B ru t I mpé ria l Moët & Chan don i m p ér i al r osé
C h r i s t al R o e d e re r Chr i stal R oeder er r osé
D o m Pér i g n o n D om P ér i gn on r osé
. F I NE LI QUOR
Gin Vo d k a Rhum Teq u i la
Tanquer a y B e l e v e d e re / Gre ygoose S ai n t James/Baccar di P atr on S i lv er r ep osado
H endr i c k’s B e l u g a s il v e r/ G old S t James v i n tage
Bo mbay s a p h ire Absolut
.
W INE
Our team will source your passenger favorite wine
.
B EER
Heineken / 1664 Corona / Desperados
.
F R ES H J UI C E S & D ETO X JUICES
Our fresh juices are detailed p.11
.
W AT E R & D RI N K S
Water Hot drinks Soda 33cl cans
Evian / Volvic American coffee 1L Coke (R, Light/0)
Fiji / Voss Hot water 1L Schweppes/Fanta/Ice tea
San Pellegrino / Perrier Nespresso regular 10 capsules Ginger ale/Orangina
Coconut water Tea box “Mariage frères” Perrier
Hepard Tea box “Damman” Red bull (R, Light/0)
Nescafé jar
T r a i t e u r .
39C ONCIERGERIE
T r a i t e u r .
40PRICE ON REQUEST
E PICERIE FI N E
Lu xury Olive oil & balsamico “Chateau Estoublon”
Tea box “Mariage Frères”
Tea box “Damman Frères”
Carr’s or Jacob’s crackers
Heinz Ketchup, Mustard & Ma yonnaise
Olives, Assorted nuts, assorted dried fruits
E S S E N TI A L
Haagen Dazs - S/L
Chocolate box
Luxury Oshibori
F L OW ERS
Slippers
Printed Menu
Beauty items
Paper cup
Flower arrangement, Bouquet, Ice cubes, dry ice
table center, bathroom, bedroom ! Garbage bag, Kitchen roll...
We will provide you a Tailored service Pet food...
N E WS PA P E R
International Newspapers from all around the world
International Magazine
French Magazines & newspapers
T r a i t e u r .
41“ Li me & b a s i l d ome” Heart of raspberry coulis
Individual dessert
T r a i t e u r .
42“ T h e t h ree c h o c olate” Individual gluten free dessert
T r a i t e u r .
43“Wild s e a b a s s fi l e t ”
T r a i t e u r .
44“ La mb c h o p s”
V ite l o tte Ma s h e d po ta to e s, polen ta f i n ger
& g re e n a s p a ra g u s
T r a i t e u r .
45“ Ho me - ma d e du c k f o i e g r as ”
T r a i t e u r .
46“ C h eese & deli” Tr ay r eady to ser v e
T r a i t e u r .
47“P et i t An t o in e” - G l u te n f re e d e s s e rt
Av ai lable fo r i n d iv id u a l d e s s e rt o r f in g e r d e sser t
T r a i t e u r .
48“ T h e fa mous chees ecake” - F r om chef “ A lai n D ucasse” r eci p e
Av a il a b l e f o r i n di v i dual desser t or f i n ger desser t
T r a i t e u r .
49“Red fru i t ros a s ”
T r a i t e u r .
50TERMS & C O N DI T I O N S
P RI N C I PLE O R DER A MEND MENTS
For any amendments to a registered catering order notice must
Ta il or e d Gour me t s e r v i c e s ar e go ve r n e d by t h e se ge n e r al t e rms & be given a minimum of two hours prior to delivery time. Failling this , orders
c on d i t i o n s o f s a le s , w h ic h pr e vail o ve r an y t e r ms o f pu r c h ase and that have been decreased will be invoiced according to the original order.
c on s t i t ut e a n i n t e g r a l par t o f bu sine ss o ff e r s and pr ic e l ist c ondi ti ons . For sanity reasons, no product shall be either returned or exchanged.
A ny o r d e r s i mp ly t ha t t h e c u st o m e r ac c e pt s c o m pl e t e l y an d wi thout
a ny r e s t r i ct i on t hi s a g r e e m e n t , w h ic h pr e c l u de s an y o t h e r do cument PAY MENT
Ta il or e d Gour me t ma y u se f o r o t h e r ac t ivit ie s.
T h e s p e c i a l p r ov i s i o n s o f t h e c o nt r ac t s t h at m ay be signe d between *CONDITIONS OF PAYMENT
Ta il or e d g our me t a n d t h e C u st o m e r su ppl e m e nt spe c ify o r l ist The payment of any order is done strictly on delivery excepted if any special
exce p t i on s t o t he s e p r e se nt ge ne r al t e r m s o f sal e . accounting arrangements have been made by prior agreement with Tailored
Gourmet. In case of non-payment at food delivery, TAILORED GOURMET
C AT E RI N G O RDE R S preserves its right to deliver or not the catering.
No catering order will be deemed afirm order until has been registered &
confirmed to the client by Tailored gourmet (Written confirmation by *ACCEPTED METHODS OF PAYMENT
WhatsApp, email, sms or mail). Invoices may be paid only in euros cash or by credit card: CARTE BLEUE,
VISA, MASTERCARD. For payment with AMERICAN EXPRESS, extra fees of 50%
C A N C E LLAT I O N FE E S will be charged. CHEQUES are not accepted.
In the case of partial or full cancellation for any reason (including *LATE PAYMENT
The company reserves the right to charge interest on any unpaid amount at a
cancelled flights due to the inability to refuel) , non-refundable charges rate of 50% more than the official French bank interest rate. In additional
will be invoiced as follow: costs relating to the recovery of the debt will be charged in full. Furthermore,
a) Orders cancelled 18 hours or more prior to requested delivery time if a payment is overdue, TAILORED GOURMET reserves the right to suspend,
will not be charged. without further notice, all the current orders of any client in debt to the
b) For any order cancelled more than 12 hours and less than 18 hours company.
prior to requested delivery time, the amount payable will be equal to
50% of the registered order. *TAX FREE PAYMENT
c) For any order cancelled more than 12 hours and less than 8 hours Any corporation, individual or operator aircraft with flights landing in France
prior to requested delivery time, the amount payable will be equal to can benefit from tax-free payments under the condition that more than 80% of
50% of the registered order. its activities take place outside the French territory. If a tax-free transaction is
d) Any order cancelled less than 8 hours prior to requested delivery time required the aircraft operator or its representative must provide Tailored
will be payable in full. All cancellations must be made in writing to Gourmet with a valid AOC (Aircraft Operator Certificate). In any other case,
Tailored Gourmet. Cancellations by telephone will not be accepted. Any the aircraft operator or its representative will be subject to local taxation.
purchases made for the specific request of a client will be billed even
outside the conditions as mentioned here above. CL A IMS
DELI V E RI E S AN D L O A DI N G The customer must confirm that the delivered ser vices comply with its
numbered sales order. Any claim must be filed within 24 hours of deliver y of
*DELIVERY FEES: Our delivery and loading fees depend on the airport the order. Any claim complaint relating to an invoice must be made writing
(Nice, Cannes, Toulon, le Castellet, Marseille) and delivery hours within eight days of the invoice date.
requested. Please consult us.
Cannes-Mandelieu airport: An loading tax will be charged by “ Sky F O R CE MA JEUR E
Valet”, in addition to the above delivery fees. This tax willl appear on The TAILORED GOURMET company will not be under any liability whatsoever
the invoice issued by Tailored Gourmet. for non-per formance or suspension of its obligation, in whole or in part, as a
*DELIVERY DELAY: A delay i n deliver y does not indicate a cancellation result, directly or indirectly, of any strike, fire, flood, inabilility to obtain
or modification of theses general terms of sale, nor will any delay result in material, traffic jam, accident, breakdown, war, insurrection, riot, bad weather
damages. Tailored Gourmet will not be held responsible for any delay conditions, government act or regulation, or any other cause (whether or not
due to any reason beyond the company’s control such as, for example: of a l ike nature) beyond the company’s control. The Company reser ves the
Official traffic restrictions, breakdowns, traffic jams, accidents, poor right to pass any additional costs incurred from the Company ’ s suppliers or
weather conditions, strikes, war, etc. in-house expenses due to unforeseen demand, r e strictions or requirements to
fulfil the cont ract. In the event of cancel lat ion by TAILORED GOURMET, any
P RI C E S sum that may have al ready been paid by the customer will be refunded.
All our prices are in Euro, excluding taxes (VAT..) A R BITR ATIO N
Available and pricing may change during the validity of this list. Prices
are subject to revision, depending on the cost of seasonal Any question regarding the present terms of sale which are not stipulated in
products,economic conditions... the present contract will be governed by French law at the exclusion of any
Any order placed between 11:00 pm LT and 5:00 am LT will be charged law I. In the case of any objections, the “Commercial Court of Nice” will be
at 15% at the total value of the order for a delivery in less than 6 hours. used for arbitration.
C O URI E R FE E S
Specific requests may sometimes require us to use express courier
facilities. This service will be invoiced at a rate of 65 € per hour,with a
minimum charge of one hour. A fraction of an hour will be billed as one
full hour.
Credits food pictures “Adeline photographie”
Credits p4 Falcon 7X Completion center. Little Rock, Arkansas Dassault Falcon / Sébastien Randé
T r a i t e u r .www.tailoredgourmet.fr
order@tailoredgourmet.fr
+33 6 16 30 52 91
24/7
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