CL_ForfaitsMariage 2012_Eng
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2
Our services and amenities will help simplify
your lives on your big day:
• Indoor parking
• Baggage service
• Valet service
• Convenience store
• Concierge
• Indoor saltwater pool / sauna / spa
• Fitness room
• Private floors
Our team will be there to guide you as you plan
your wedding with us. You will be impressed
by our creativity and reassured by our efficiency
and ability to meet your expectations.
BECAUSE YOUR WEDDING IS JUST
AS IMPORTANT TO US AS IT IS TO YOU.
YOUR RECEPTION AT THE HÔTEL CHÂTEAU LAURIER QUÉBEC
For a preview of what the Hôtel Château Laurier Québec has to offer, please visit www.hotelchateaulaurier.com.
With an unrestricted view over the Plains of Abraham and easy access
to Old Quebec, the Hôtel Château Laurier Québec combines natural charm
and modern decor to make it the perfect venue for your wedding.
3
DES PLAINES SECTION
SALLE DES PLAINES
An ultra-modern hall equipped with LED lighting, available
in nine colours, to set the tone for your reception.
Capacity: 300 people
Closing time: 1:00 a.m.
FOyEr DES PLAINES
The contemporary style of this room is perfect
for a cocktail-style reception with your guests.
Capacity (cocktail-style): 275 people
Closing time: 1:00 a.m.
COur INTérIEurE
Our courtyard, which is decorated with water features
and landscaped gardens, is ideal for hosting an outdoor event
during your wedding. The 4,000 square foot space can be
customized to meet your needs and is available year-round.
Capacity: 400 people
Closing time: 11:00 p.m.
SALLE Du JArDIN
Overlooking the courtyard, this room is majestic in appearance
but has a much more intimate atmosphere.
Capacity: 48 people
Closing time: 1:00 a.m.
SALLE DES PLAInES
FOYER DES PLAInES
COUR InTÉRIEURE
YOUR RECEPTION IN ONE OF OUR MAGNIFICENT HALLS
Choose one of our multipurpose event halls, which can easily be customized to suit your reception.
Every room has its own special features, lending each one a unique atmosphere. The choice is yours!
4
SECTION GrANDE ALLéE
The rooms in the Grande Allée section feature classic decor that brings warmth and romance to your reception. The views overlooking the architecture in Quebec City’s Grande Allée perfectly match the character of the rooms.
SALLE DE LA COLLINE
Capacity: 48 people
Closing time: 1:00 a.m.
SALLE GrANDE ALLéE
Capacity: 140 people
Closing time: 1:00 a.m.
SALLE AbrAHAm-mArTIN
Capacity: 150 people
Closing time: 1:00 a.m.
THE HÔTEL CHÂTEAU LAURIER QUÉBEC ALLOWED US TO VISIT THE AVAILABLE HALLS AS AS OFTEN AS WE WANTED TO.
!Date and time of appointment: __________________________________________Halls visited:
____________________________________________________________________________________What we liked:
____________________________________________________________________________________Our questions:
____________________________________________________________________________________
SALLE GRAnDE ALLÉE SALLE ABRAhAm-mARTIn
make an appointment with
Amilie maranda at 418-522-3848 ext. 683
to arrange a visit and to get help
choosing a reception hall.
“
“
5
WEDDING DECOr
Décorum - Elegant selection of chair covers,
tablecloths, and all kinds of decorations
2323 Galvani, Suite 125, Quebec City
T: 418-877-1139 or 1-877-977-1139
www.decorumquebec.com
FLOrISTS
La fleur d’europeJosée Gagné
916 Cartier Ave., Quebec City
T: 418-524-2418
www.lafleurdeurope.com
WEDDING CAKE
hôtel Château Laurier Québec
recommends its catering service,
Le George V, to create
the wedding cake
of your dreams.
DJ, EmCEE, OrCHESTrA, muSICIANS
Go Production275 métivier St., Suite 120, Quebec City
T: 418-682-6787
www.go-productions.com
Audioplus DiscomobilesT: 418-849-0053
Animation Concert PlusT: 418-828-1044
VEHICLE rENTALS
Guy Samson (limousines)T: 418-652-7316
C: 418-655-6820
www.limousinesamson.com
Limo A1 (Limousine)T: 418-0523-5059
100 Limites (antique cars and limousines)Rental service with driver, from may to October
T: 418-849-5800
Les Calèches de la Nouvelle-France (carriages)Romantic carriage ride around Old Quebec
T: 418-261-1909
YOUR RECEPTION, ENHANCED BY OUR TRUSTED PARTNERS
Our team will support you throughout your entire wedding planning process, and we will refer you
to our trusted partners, the best in their areas of expertise, to handle all the important details
of your reception.
6
HEALTH AND rELAXATION
Before you experience one of the most important
days of your life, spoil yourself with spa treatments
from bioterra Spa, located inside the hôtel
Château Laurier Québec. You have the choice
of a multitude of treatments, each one more
soothing and relaxing than the last.
Browse the different packages available at
www.spabioterra.ca and call 418-522-7720
to make an appointment.
Date and time of appointment:
______________________________________________
PHOTOGrAPHErS
Jonathan RobertPhotographer, graphic designer
2201 Chemin des Trois Lacs, Tewkesbury
T: 418-948-3450
www.jonathanrobert.ca
Christine Bérubé24, Chemin du Grand Lac, Lac Beauport
T: 418-948-8055
www.christineberube.com
Kana PhotoLise Labonté
146, rue de la Charente, Lévis
T: 418-831-7545
www.babillarddequebec.com
KEDLEugène and André Kedl
336 rue du Roy, Quebec City
T: 418-529-0621
www.kedl.com
Studio HenriDaniel Bourque
3039 William Stuart, Quebec City
T: 418-653-0675
www.studiohenri.qc.ca
France BouchardLac Beauport, Quebec City
T: 418-670-8888
www.francephotos.com
Sensory adventure for two:
• Couple’s bath with
essential oils
• Couple’s relaxation
and inspiration massage
(90 minutes)
• Cheese, fruit and cracker
platter
• Health break
3 hours: $230 for the couple
7
DELuXE rOOm
SuPErIOr rOOm
Ideal for your wedding night!
STANDArD rOOm
EurOPEAN-STyLE rOOm
Perfect for your guests!
make an appointment with Audrey Théberge
at 418-522-3848 ext. 683
to arrange a visit.
YOUR RECEPTION, ENDING IN THE COMFORT OF OUR LUXURIOUS SUITES
!Date and time of appointment:
_______________________________________________________________________________
Rooms visited:
_______________________________________________________________________________
What we liked:
_______________________________________________________________________________
Our questions:
_______________________________________________________________________________
DELUXE ROOm
DELUXE ROOm
STAnDARD ROOm
8
by choosing the Hôtel Château Laurier Québec
for your wedding, you’re making
an environmentally friendly choice.
We have implemented a green plan that incorporates
a number of strategies for sound environmental
management and sustainable development.
• Water management
• Energy management
• Waste management
• Use of local products
• Composting
• Social involvement
• Community cooperation
JOIN US IN MAKINGA DIFFERENCE.
IT’S SO SIMPLE!
YOUR RECEPTION, OUR COMMITMENT TO THE ENVIRONMENT!
9
Guy michaudRestaurant and banquet
manager
Heinrich meesenExecutive chef
richard St-PierreMaître d’hôtel
YOUR RECEPTION, OUR CREATIVE EXPERTS
Let our planning staff make an impression on you. They will exceed your expectations and refer you to only the best wedding professionals. We assure you that our involvement and support in the planning process will help make the best day of your life a success.
With their vast experience in the event-planning industry, our staff won’t fail to amaze you.
WE ARE KNOWN IN THE BUSINESS FOR OUR PERSONALIZED, PROFESSIONAL SERVICE.
10
YOUR RECEPTION
A DELICIOUS
MEMORY
11
Prices are per person unless otherwise noted.Prices are subject to change without notice.
Labour costs of $80 will be added for groupsunder the required minimum number of guests.
11% service charge, 5% administrative fee, plus taxes.
MENUS
LE CLASSIQUE $ 52
homemade country terrine
with apricots and fresh bay leaves,
served with a blackcurrant, cubeb pepper
and juniper berry coulis
or
Rolled crêpe with goat’s milk cheese
and Émilie honey, grilled zucchini
and mesclun salad, served with a tomato
and white balsamic vinaigrette. . . . . . . . . . . . . . . . . .
Newlyweds’ inspiration. . . . . . . . . . . . . . . . . .
Grain-fed chicken from Bellechasse stuffed
with wild mushrooms and Hercule cheese,
served au jus with caramelized onions
and fresh lovage cream
mixed vegetables from Charlevoix
Pappardelle with garlic confit. . . . . . . . . . . . . . . . . .
Dessert
(see dessert menu). . . . . . . . . . . . . . . . . .
Coffee, tea, herbal tea
LE CONTEMPORAIN $ 57
Duck from Les Canardises farm
prepared three ways: smoked,
confit and foie gras mousse en croustade
served with potatoes from Île d’Orléans
and Carminée sauce with maple syrup
or
Pastry with Quebec cheeses,
a walnut caramel sauce
and maldon smoked salt,
served with mesclun salad,
cranberry emulsion and colza oil. . . . . . . . . . . . . . . . . .
Newlyweds’ inspiration. . . . . . . . . . . . . . . . . .
Pan-seared pork medallion served with spinach,
crispy pancetta, port sauce and Yukon Gold
mashed potatoes with tomato confit
and mixed vegetables from Charlevoix. . . . . . . . . . . . . . . . . .
Dessert
(see dessert menu). . . . . . . . . . . . . . . . . .
Coffee, tea, herbal tea
12
Prices are per person unless otherwise noted.Prices are subject to change without notice.
Labour costs of $80 will be added for groupsunder the required minimum number of guests.
11% service charge, 5% administrative fee, plus taxes.
LE ROMANESQUE $ 63
Salmon trilogy: home-smoked, tataki and rillettes,
served with home-made blintzes, sturgeon caviar
from Abitibi and kumquat confit emulsion
or
homemade country terrine with apricots
and fresh bay leaves, served with a blackcurrant,
cubeb pepper and juniper berry coulis
or
Rolled crêpe with St-Honoré cheese
and Émilie honey, grilled zucchini and mesclun salad,
served with a tomato and white balsamic vinaigrette
or
Duck from Les Canardises farm prepared three ways:
smoked, confit and foie gras mousse en croustade
served with potatoes from Île d’Orléans
and Carminée sauce with maple syrup
or
Pastry with Quebec cheeses, a walnut caramel sauce
and maldon smoked salt, served with mesclun salad,
cranberry emulsion and colza oil. . . . . . . . . . . . . . . . . .
Newlyweds’ inspiration. . . . . . . . . . . . . . . . . .
Veal medallion and grilled shrimp skewer
Sortilège meat glaze duo and vanilla emulsion
Arborio and jade rice croquettes
mixed vegetables from Charlevoix. . . . . . . . . . . . . . . . . .
Dessert (see dessert menu). . . . . . . . . . . . . . . . . .
Coffee, tea, herbal tea
LE ROYAL $ 67
Crab, lobster, scallop and shrimp
martini with a chervil
and liquorice emulsion
or
Choice of entrée from
any of the wedding menus. . . . . . . . . . . . . . . . . .
Newlyweds’ inspiration. . . . . . . . . . . . . . . . . .
Angus beef filet in an oyster mushroom crust
with pepper and grape pomace Dijon mustard
market vegetables
Potatoes dauphinoise. . . . . . . . . . . . . . . . . .
Dessert
(see dessert menu). . . . . . . . . . . . . . . . . .
Coffee, tea, herbal tea
13
Prices are per person unless otherwise noted.Prices are subject to change without notice.
Labour costs of $80 will be added for groupsunder the required minimum number of guests.
11% service charge, 5% administrative fee, plus taxes.
OPTIONS
One glass of Beringer $ 7 / glass
White Zinfandel sparking
rosé for the toast
Two glasses of Beringer $ 14 / person
California Collection wine
Two glasses of selected $ 17 / person
luxury wine
CHILDREN’S MENU
Raw vegetable platter
or
Soup (from the menu). . . . . . . . . . . . . . . . . .
Breaded chicken filet with vegetables
or
Spaghetti with meat sauce. . . . . . . . . . . . . . . . . .
Chef’s surprise for dessert!
0-5 years old: free;
6-12 years old: 50%
of the selected package’s price
(same as the adult menu)
Includes:
One non-alcoholic drink for the toast
One beverage with dinner
ALL PACKAGES INCLuDE:Deluxe room with fireplaceand whirlpool tubfor the newlyweds. . . . . . . . . . . . . . . . . .
Velvet tableclothand chair covers (by Décorum)
QuESTIONS AbOuT Our mENuS?
Contact marie-Josée Schinck,
at 418 522-3848 ext. 668
or at [email protected]
14
Prices are per person unless otherwise noted.Prices are subject to change without notice.
Labour costs of $80 will be added for groupsunder the required minimum number of guests.
11% service charge, 5% administrative fee, plus taxes.
DESSERTS
Chocolate brownie with kumquat coulisand sesame and fleur de sel nougatine
. . . . . . . . . . . . . . . . . .
Strawberry-rhubarb popsicle served on a pralineand puffed rice platform
.. . . . . . . . . . . . . . . . .
milk chocolate and Baileys emulsionwith pear parasol
. . . . . . . . . . . . . . . . . .
maple trilogy: mousse, ice creamand crème brûlée
. . . . . . . . . . . . . . . . . .
modern cappuccino and chocolate mille feuilleon a walnut cookie
. . . . . . . . . . . . . . . . . .
Ice dome with Tonka bean,Amarena cherries and almonds
. . . . . . . . . . . . . . . . . .
Banana foam martini with chocolate pearls,gin and tonic in ginger jelly
. . . . . . . . . . . . . . . . . .
mascarpone cheese, Lac-St-Jean blueberriesand gingerbread crumble verrine
. . . . . . . . . . . . . . . . . .
White chocolate mousse, Domaine Pinnacle Crème de Pommesliqueur and caramelized apples
. . . . . . . . . . . . . . . . . .
maple crème brûlée martini, flambéed at the table. . . . . . . . . . . . . . . . . .
Cocoa cannelloni with raspberry and sweet pepper mousseand Guanaja 70% dark chocolate sauce
. . . . . . . . . . . . . . . . . .
Sablé Breton with lime and pistachio cream,bicolour yuzu caviar
15
Prices are per person unless otherwise noted.Prices are subject to change without notice.
Labour costs of $80 will be added for groupsunder the required minimum number of guests.
11% service charge, 5% administrative fee, plus taxes.
LES CANAPÉS DE LUXE $ 33
Served by the dozen, minimum 5 dozens
COLD
• Wapiti tataki in a pepper and oyster mushroom
crust with garlic flower oil
• Pumpernickel bread layered with horseradish
cream cheese, arugula, and home-smoked salmon
• Smoked duck, rillettes, and foie gras mousse
with long pepper and truffle oil, served
on toasted bread
• Small mound of ratatouille with crushed feta
in basil and olive oil
• mussels, Ciel de Charlevoix cheese and ice
cider wine butter on sourdough bread
HOT
• Rosemary-marinated scallop wrapped
in Beauce smoked bacon
• Spring roll with Alfred le Fermier cheese,
apple and fig compote
• Red curry tiger shrimp coated with coconut
and panko, served with Indian-flavoured yogurt
• Fried polenta cake with pancetta crisps
• Angus beef tenderloin and cheese in a pastry
shell, served with an Éraportéross sauce
REGULAR CANAPÉS $ 28
Served by the dozen, minimum 5 dozens
COLD
• Bindenfleisch brochette with marinated
caramelized onions and Comtomme cheese
• Rillette blinis made with two types of salmon
and a shallot aigrelette cream sauce
• Chicken, ginger and exotic fruit mousse served
on toasted bread
• Capriny goat cheese in a hazelnut crust served
on pumpernickel bread
• Beef tartare with flakes of crispy parmesan
HOT
• Chicken satay with plantains in a caper
and brown sugar supreme sauce
• Dim sum–style shrimp with a sweet
and savoury mango-lemongrass sauce
• Québec cheese fritters with a blueberry
chutney
• Lamb kofta with hemp seeds
• Small mound of caramelized onions
with black pudding and apples
LES RÉCEPTIONS
16
Prices are per person unless otherwise noted.Prices are subject to change without notice.
Labour costs of $80 will be added for groupsunder the required minimum number of guests.
11% service charge, 5% administrative fee, plus taxes.
HOT
• mini veal hamburger with sundried tomatoes
and herbs, Migneron cheese, and King Eryngii
mushrooms on brioche bread
• montreal-spiced mini beef cheeseburger
with St-Antoine cheese and house sauce
• Grilled cheese sandwich with Fleurmier
and 1608 cheeses on apple-raisin bread
• Reinvented croque-monsieur à la Laurent
• Fish and chips in a bamboo cone with potato
straws, house tartar sauce and malt vinegar
• Pork Wellington marinated in green tea with
Tomme des Joyeux Fromagers cheese
• Québec wild game cassolette
• Braised lamb shank with garlic confit potatoes
and leeks
• Cannelloni filled with Cayer cheese, spinach,
tomatoes, and olives
• Fillet of lamb served on cherry plums
with a Cointreau sauce
• Cauliflower curry flan with toasted pine nuts
• Asparagus and broccoli flan with
Bleu Ermite cheese
• mussel and crab mini focaccia
• Lobster cake on a bed of vegetables with
a mirin emulsion
• mini salmon, shrimp, and smoked paprika skewer
• Sole roll with julienne fennel and sweet
pepper served with aioli
SIGNATURE CANAPÉS $ 38
COLD
• Pyramid of tiger prawns flambéed with Sortilège
• Pepper and lemon smoked scallops
with Beauce smoked bacon
• Ratatouille and fresh parmesan served
on mushroom cap
• Duck confit and pan-seared foie gras served
with currant vinaigrette, arugula, croutons,
and truffle oil
• Reinvented Bloody Caesar served in a test tube
• Legume salad with a balsamic and tomato
confit vinaigrette, served in a verrine
• Spoonful of Château Laurier–style salmon tartare
• Venison tartar à La Carminée, served
with green apple crisps
• Layered crab and matane shrimp salad
• Scalloped scallops with a Baco noir vinaigrette
and ground cherry, watercress and cilantro salsa
• Oriental-style vegetables, a spring roll,
and fried noodles served in a Chinese-style
takeout box
• Yet ca mein noodles, wakame, and honey
and vanilla–marinated tuna tataki served
in a Chinese-style takeout box
• Soba noodles and black garlic
and mirin–marinated beef tataki served
in a Chinese-style takeout box
• Plains bison tataki with watercress emulsion
and marinated mushroom salad served
in a Chinese-style takeout box
• Assorted California sushis and fresh sashimis
• Seasonal vegetable bavarois
CHEF SELECTION $ 27
Let our Executive Chef select hot (2/3)
and cold (1/3) canapés for you made
from local Québec products!
Served by the dozen, minimum 5 dozens, served on stations
17
Prices per person unless otherwise indicated. Prices subject to change without notice.
An $80 labour fee will be added for groups with less thanthe required minimum number of guests. 11% gratuity,
5% administration fee, and applicable taxes not included.
BAR SERVICE
bartender service is free
of charge except for groups
of 50 or less, or if the bar bill
totals less than $300.
In such cases a charge
of $20 / hour, per bartender
will apply (4-hour minimum).
All drinks contain 3.5 cl (1.25 oz.)
of alcohol except for apéritifs,
which contain 6 cl (2 oz.).
18
Prices are per person unless otherwise noted.Prices are subject to change without notice.
Labour costs of $80 will be added for groupsunder the required minimum number of guests.
11% service charge, 5% administrative fee, plus taxes.
rEGuLAr ALCOHOL: noilly Pratt, martini & Rossi Vermouth, Beefeater Dry Gin, Wiser’s Canadian Whisky, havana Club White, Gaston de Lagrange Cognac VS, Scotch Jameson, Polar Ice Vodka
CASH BAR
Prices include taxes
Soft drink, flat water or sparkling water 4 00
Canadian beer 6 50
Labatt Blue, Budweiser, Bud Light
Imported beer 7 50
Stella Artois, Stella Artois Light,
Beck’s Non Alcoholic
Aperitif 6 75
Digestif 8 00
Regular Alcohol 7 25
Regular red or white house wine* 8 00
Premium red or white house wine** 9 50
OPEN BAR
Taxes and gratuities extra
Soft drink, flat water or sparkling water 3 75
Canadian beer 5 75
Labatt Blue, Budweiser, Bud Light
Imported beer 6 75
Stella Artois, Stella Artois Light,
Beck’s Non Alcoholic
Aperitif 6 00
Digestif 7 00
Regular Alcohol 6 50
Premium Alcohol 8 00
Regular red or white house wine* 7 25
Premium red or white house wine** 8 25
WINE BY THE GLASS
Upon availability
* REGULAR
WHITE
• Beringer California Collection Pinot Griggio
• George Duboeuf, Hob Nob, Vin de pays d’Oc
rED
• Beringer California Collection,
Cabernet-Sauvignon
• Chapoutier marius, Syrah/Grenache,
vin de pays d’Oc
• Lappacio Pasqua Salento, Primitivo
** PREMIUM
WHITE
• Stoneleigh malborough, Sauvignon blanc
• Penfolds Koonunga hill, Chardonnay
• mission hill, Pinot blanc, Five Vineyard,
Okanagan Valley
rED
• Zinfatuation, Zinfandel
• Château St-Jean, Cabernet-Sauvignon
• Genesis hogue, Syrah
FOR YOUR COCKTAIL
By the glass
non-alcoholic punch 4 50
Sangria 6 50
Champagne punch 6 50
Rum punch 6 50
PrEmIum ALCOHOL: martini & Rossi Vermouth,Beefeater 24 Gin, Jack Daniel’s, Rum Havana
Club Reserva, martell VSOP médaillon Cognac, Scotch Chivas Regal, Absolut Vodka
19
Prices are per person unless otherwise noted.Prices are subject to change without notice.
Labour costs of $80 will be added for groupsunder the required minimum number of guests.
11% service charge, 5% administrative fee, plus taxes.
WINES
• Delicate and light • Fruity and vibrant •Aromatic and mellow •Fruity and sweet •Fruity and medium-bodied
WHITE
• Beringer California Collection, 35
Pinot Griggio
• Arrogant Frog, Chardonnay/Viognier 36
• La Gascogne par Alain Brumont, 36
vin de pays des Côtes de Gascogne
• Vinho regional Peninsula de Setúbal, 37
Albis J.m. Fonseca
• Domaine du Ridge, Vent d’Ouest 38
• Georges Duboeuf, Chardonnay, 38
Hob Nob, vin de pays d’Oc
• mission hill, Pinot blanc, 38
Five Vineyard, Okanagan Valley
• Penfolds Koonunga hill, 39
Chardonnay
• hogue Cellars, Gewurztraminer 39
Columbia Valley Washington
• Stoneleigh malborough, 40
Sauvignon blanc
• Lucien Albrech, Pinot gris 42
• Castello di Pomino Frescobaldi, 43
Pomino blanco
• Château St-Jean, 46
Chardonnay Sonoma
• Liberty School, Chardonnay 46
• Treana, marsanne/Viognier 65
ROSÉ
• Beringer, White Zinfandel rosé 35
• Santa Rita, Cabernet-Sauvignon rosé 37
20
Prices are per person unless otherwise noted.Prices are subject to change without notice.
Labour costs of $80 will be added for groupsunder the required minimum number of guests.
11% service charge, 5% administrative fee, plus taxes.
• Beringer California Collection, 35
Cabernet-Sauvignon
• Arrogant Frog, Cabernet/merlot 36
• Trapiche fût de chêne, malbec 36
• Lapaccio Pasqua Salento, Primitivo 37
• Fleur du Cap, merlot, Afrique du Sud 37
• miguel Torres Atrium, merlot 38
• Chapoutier marius, Syrah/Grenache, 38
Vin de pays d’Oc*
• Alain Brumont, Torus madiran 39
• Briccotondo Fontanafredda, 40
Barbera Piemonte
• Koonunga hill Penfolds, 41
Shiraz/Cabernet
• Zinfatuation, Zinfandel* 42
• mission hill, Cabernet/merlot, 42
Five Vineyard
• Oyster Bay, hawkes Bay, merlot 44
• Jacob’s Creek Reserve, Shiraz 45
• Arboleda, Cabernet-Sauvignon, 45
Valle de Aconcagua
• Genesis hogue, Syrah 46
• Liberty School, Cabernet-Sauvignon 46
• Château St-Jean, 46
Cabernet-Sauvignon
• Errazuriz max Reserva, 47
Cabernet-Sauvignon
• Trapiche, Finca las Palmas, 49
Cabernet-Sauvignon*
• Santa Barbara, Wine Company, 50
Pinot noir
• Oyster Bay marlborough, Pinot noir 50
• Cuvée de la Commanderie 52
du Bontemps, médoc
• Cuvée les Garrigues, 62
Domaine Guy mousset,
Côtes du Rhône*
•Treana rouge, Paso Robles 72
* Private Importation
WINES
•Fruity and medium-bodied • Aromatic and supple • Aromatic and robust
RED
21
Prices are per person unless otherwise noted.Prices are subject to change without notice.
Labour costs of $80 will be added for groupsunder the required minimum number of guests.
11% service charge, 5% administrative fee, plus taxes.
SPARKLING & CHAMPAGNE
750 ml
Beringer California Collection 38
White Zinfandel rosé
Pasqua, Proseco Treviso, DOC* 38
mumm napa, Brut Prestige 68
mumm Cordon Rouge, Brut Champagne 140
* Private Importation
PORT
750 ml
LBV Port, Graham’s 52
Six Grapes Port, Graham’s 55
Tawny 10 year old Port, Graham’s 78
DESSERT WINE
375 ml
Domaine Pinnacle, ice cider 55
Inniskillin, Late harvest 60
22
Planning your budget
Guest list
Wedding date
Ceremony location
meeting with officiant
Ceremony program
Appointment to visit the hôtel Château Laurier Québec
Reservation of your reception at the hôtel Château Laurier Québec
Room reservations for you and your guests at the hôtel Château Laurier Québec
Choice of theme, if applicable
Wedding procession
Purchase or rental of wedding gown and groom’s tuxedo
Selection of reception menu at the hôtel Château Laurier Québec
Choice of wedding cake with Le George V
Photographer
Decorations and floral arrangements from Décorum
musicians, DJ and song selection
Transportation for your arrival
Gift registry
Wedding announcements
Wedding rings
Purchase or rental of wedding party dresses/suits
honeymoon planning
Wedding vows
Readings and songs for the ceremony
menu tasting with the hôtel Château Laurier Québec
Wedding programs
mailing of announcements and invitations
Wedding favours
Wedding party gifts
Booking confirmations (officiant, musicians, DJ, room and menu at the hôtel Château Laurier Québec, Décorum, etc.)
Ceremony rehearsal
Thank-yous
Photo shoot location
Trying on the dress and accessories
Choice of undergarments and garter
Something old, something new, something borrowed and something blue for the bride
Appointment with hairdresser and esthetician
hair and make-up test run
Appointment at Bioterra Spa
Rest the day before
YOUR RECEPTION, OUR ATTENTION TO DETAIL
Have you thought of all the details of your wedding?
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What a memorable day! Everyone had told us that our wedding day would be
magical but that you had to expect a couple of snags.
Our expectations were very high. And in the end,
there were no unforeseen surprises at our event!
The Château Laurier team worked hand-in-hand with
our wedding planner to make the day a true fairy tale.
Everything was on schedule. Service was impeccable.
Glasses were never empty and the food was absolutely
divine. We heard nothing but positive comments from
all our guests. And the room provided by the Château
for our wedding night was perfect. The weather was mild
and we were able to have cocktails in the magnificent
courtyard. After the birth of our son, our wedding day
was definitely the second-greatest day of our lives.
Thank you to the entire Château Laurier team!
magali and Hervé
hello,We celebrated our wedding in your hotel last weekend,
and we would like to thank everyone who worked from far
and wide on this event. In our eyes, it was simply perfect.
Everyone we’ve had the chance to talk to has said the same
thing: it was a beautiful reception.
The maître d’hôtel, whose name I can’t recall, was impeccable;
he was always in the right place at the right time, dedicated
and at our service. Josée Delisle, who took on the planning just
a few weeks before the big day, was able to meet and exceed
our expectations, which, we’ll admit, were rather high.
Compliments to the chef, who managed to please our
“discerning palates” and also satisfy our cravings at the end
of the night. The duck rillette was delicious, everyone loved
the soup, the pork was perfectly prepared, the risotto was
absolutely exquisite—it was the perfect meal.
And the poutine was a hit, too! Bravo to the entire kitchen team,
and thank you for staying late for us! We had a truly magical
experience with you, and we really felt that you wanted
the reception to be a success. We are extremely grateful.
We had been planning this day for nearly a year, and we
spent the past few weeks coming to terms with the fact that
everything might not be perfect and that we might not get
everything we wanted. Our stress disappeared the moment
we stepped foot into the hôtel Château Laurier Québec
and your team took control. Bravo to your entire team.
We are proud to say that it was the greatest day of our lives
and that everything was perfect!
A big thank-you!
We hope to see you again!
Carl Vignola and marie-France mercier
YOUR RECEPTION... A TESTIMONY OF YOUR LOVE
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For my daughter’s wedding on June 11, everything really was perfect, and the comments from our guests were unanimous. I would like to express my sincere thanks and congratulations to the entire Château Laurier team for the quality of your service and your professionalism during the event. Rest assured that I will recommend your hotel to everyone I know.Thanks again Guy bergeron
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YOUR RECEPTION... YOUR THOUGHTS!
Have you thought of all your options? Use these pages to write down your ideas.
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1220, Place George-V OuestQuebec City QC G1R 5B8
www.hotelchateaulaurier.com
Contact our restaurant and banquet sales representatives :
Amilie maranda 418-522-3848, ext. 683
Audrey Théberge418-522-3848, ext. 683
marie-Josée Schinck418-522-3848, ext. 668