Seminar & Banquet Brochure

EXPERIENCE MEETINGS

SEMINAR & BANQUET BROCHURE

The ent ire hote l team at the Radis son B lu Hote l welcomes you . A dedicated team i s a t your d i sposa l for the organizat ion of your

me et ing and to he lp you in i t s rea lizat ion .

Page 5 : Me et ing Ro oms

Page 6 : Packages

Page 3/4 : B iar r i tz / Rad i s son B lu

: Index

Page 7 : Coffe e break

Page 8 : Bus iness package Menu

Page 12 : Pres t ige package Menu

Page 11 : Bus iness package Buffet

Page 13 : Pres t ige package Buffet

Page 15 : Menu

Page 22 : Welcome aper i t i f

Page 20 : Lunch & Dinner s tand-up cockta il s

Page 18 : Beverages

Do not hes i ta te to contact our Sa les team:

Chr i s te lle Oronoz05 59 01 13 87

sa les4@radbiarr i tz . f r

www.rad i s sonblu . f r /hote l -biar r i tz+33 (0 )5 59 01 13 13

Radisson B lu Hote l , B iar r i tz1 carrefour Hélianthe

64200 B iarr i tz

2

Photos and rates are a ll taxes included and non-cont ractua l .They are subject to modi ficat ion wi thout not ice .

M EETIN G R OOMS

Page 19 : Wine li s t

3

B I AR R ITZ DESTIN ATIO N

Famous seas ide resor t in the Basque count ry , B iarr i tz offers to v i s i tors mul t ip le a t t ract ions . Due to i t s pr iv ileged locat ion on the At lant ic Ocean seas ide , B iarr i tz i s idea l for a ll ou tdo or act iv i t ies : go l f , sur f , ra ft ing or s imply walks a long the coas t line .The hote l ’ s locat ion , a t the hear t of the ci ty a llows v i s i tor to bet ter enjoy the cul tu ra l r ichness such as the loca l market and luxury bout iques .

The ci ty of B iarr i tz i s renowned for i t s magni ficent beaches .Our gues t s benefi t of a d irect access to the famous « Côte des Basques” beach , a wild beach par t icular ly popular among sur fers . You can a l so enjoy the « Grande Plage » jus t a few minu tes walk f rom the hote l .

Why come to B iarr i tz?

- Access ible des t inat ion jus t one hour f rom Par i s - In ternat iona l a irpor t and Ra ilway s ta t ion 10 minu tes f rom the ci ty center . - Close to Spain (30 minu tes ) - 3 convent ion centers in the hear t of B iarr i tz , accommodat ing up to 1 400 people . - Betwe en ocean and mounta ins , an authent ic set t ing offer ing a mul t ip le cho ice of or ig ina l act iv i t ies - Many le i sure act iv i t ies for a ll : go l f , sur f , t rad i t iona l Basque spor t s… - A highly renowned gas t ronomy

4

LE R ADIS SO N B LU H OTEL B I AR R ITZ

• Ces forfaits comprennent la salle de réunion, bloc notes, stylos, paperboard, sous main, écran, vidéo projecteur, eau plate et connexion wifi. Les tarifs s’entendent par jour et par personne, nets selon la TVA applicable à ce jour sous réserve d’évolution de celle ci. Le nombre de personnes réservé à la signature du contrat servira de base de facturation.• D’avril à octobre, vos pauses (sup 3€/pers) , déjeuner ou dîner sup (7€/pers) peuvent avoir lieu au Transat Restaurant sur notre terrasse panoramique dans la limite de l’espace disponible et en fonction de la météo et des conditions climatiques.

-150 ro oms wi th magni ficent ocean v iew or the t rad i t iona l Basque houses- Spacious and luminous f rom 27 to 55 sqm- Fre e Wifi and broadband in ternet in a ll ro oms- « Super breakfas t Radi s son » served f rom 6 :30 am to 10 :30 am (11 :00 am on we ekends )

THE ACTIVITIES

THE ROOMS

RESTAURANTS AND BARS

On sunny days , coffe e breaks , appet izers , cockta il s and meals can be served on our s tunningpanoramic ro oftop ter race (w i th a supplement ) . We a l so propose an a l ternat ive indo or so lu t ionat the Onyx res taurant and bar or facing the me et ing ro oms . Our res taurant facili t ies can accommodate up to 220 people on a s i t t ing meal .

For unforget table seminars , go to the d i scovery of B iarr i tz , land of t rad i t ion and cont ras t . At the spot where the ocean me ets the mounta ins , where t rad i t iona l loca l fes t iv i t ies rub pres t ig iousevenings , where spor t & le i sure pass ionates find the ir paradi se , let yourse l f be welcomed by thi s land of except ion not li ke any other .

Outdo or , some ideas will tempt you :

Discovery of B iarr i tz as a walk ing ra lly , by e lect r ic bike , by Segway, etc . .Ini t ia t ion to Ja i Ala i , Challenge of Basque GamesDiscovery of the count rys ide or the Basque Count ry in 4*4 or 2CVIni t ia t ion to sur f and paddle at the beach facing the hote lDiscovery of go l f or compet i t ion organizat ionPr ivate evening at the B iarr i tz loca l marketOcean v iew evening or in a p ic turesque ambiance at the fi sher ’ s harbor

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M EETIN G R OOMS

The Radisson Blu Hotel, Biarritz counts 7 modular meeting rooms, representing 430 sqm all at the same floor level, welcoming from 10 to 150 persons and supplemented by 8 junior suites of 55 sqm convertible into subcommittee rooms.They are adaptable to any type of event: conferences, seminars, daily delegate sessions, executive boards, business events, as well as private banqueting (weddings, festivity meals, birthdays, business meals), and product launching with the possibility of exposing a car or demonstration of equipment in the lobby area.

Novelty: 2 new meeting rooms with daylight will soon be available, one offering a panoramic ocean view!

Salle Océan88

50

9 M EETIN GS R OOMS

For fa i t va lable pour un minimum de 10 personnes

O UR DAILY DELEGATE PACK AGES

6

TRADITION PACKAGE65€ per person - Available only during the day

In the morning : Break comprising hot drinks, fruit juices and pastriesLunch : Menu from the Market (3 dishes) Chef’s selection, mineral water, wine, coffee.

In the afternoon : Break comprising hot drinks, fruit juices, cake, verrines, cereal bars, fruits.

BUSINESS PACKAGES72€ per person – Available only during the day / 60€ per person in ½ day

On arrival : Welcome coffee comprising hot drinks and fruit juices In the morning : Milady Break (cf : page 7 )

Lunch : Current buffet (cf : page 9,10,11 ) or 3 dish meal – (cf page 8)In the afternoon : Marbella Break (cf : page 7)

PRESTIGE PACKAGES79€ per person /69€ in ½ day.

On arrival: Welcome coffee comprising hot drinks, fruit juices and pastries

In the morning: Break to be chosen on page…Lunch : Buffet or 3 dish menu to be chosen on page…

In the afternoon : Break to be chosen on page…

• These packages include the meeting room, note pads, paperboard, writing mat, screen, video projector, flat mineral water and wifi. Rates are per day and per person, net of actual taxes, subject to changes according on regulations.

• From April to October, coffee breaks (sup 3€/pers), lunch or dinner (sup 7€/pers) can take place at the Transat Restaurant on our panoramic rooftop terrace subject to availability and weather conditions.

SOM E INFO R M ATIO N :

CO FFEE B R EA K

7

Rhune coffee break 12€

Coffe e , tea se lect ion , milk , f rui t j uices

Minera l water , s t ill and spark ling Bread assor tment

Bask de licatessen assor tment and garni shChe ese p la te

1 g lass of whi te or red wine per person

Continental Breakfast 23€

Coffe e , tea se lect ion , orange & grape f rui t j uice , pas t r ies , bread & but ter ,

je lly and honey , cho ice of cerea l s assor tment , yogur t s and f resh f rui t s .

Welcome coffee5€

Coffe e , tea se lect ion , milk , f rui t j uices

Milady coffee break9€

Coffe e , se lec t ion of teas , milk , f rui t j uices

Minera l water , s t ill and spark lingCereal bars , one se lect ion of dr ied f rui t

Chef ’ s se lec t ion Verr ines Dr inkable Frui t sauce

Pas t r iesSeasonal f rui t s

Ibarritz coffee break 10€

Coffe e , tea se lect ion , milk , f rui t j uicesMinera l water , s t ill and spark ling

Bali s to , dr ied f rui tChocolate Chip Co ok ies

Chocolate be ignetsCacolac

Dr inkable apple sauceSeasonal f rui t s

Marbella coffee break9€

Coffe e , tea se lect ion , milk , f rui t j uicesMinera l water , s t ill and spark ling

Cereal Bars , one type of dr ied f rui tMini f rui t sa lad

CakeSeasonal f rui t

Bask coffee break 10€

Coffe e , tea se lect ion , milk , f rui t j uicesMinera l water , spark ling and flavoredCereal Bars , se lec t ion of dr ied f rui t s

Swe et Bask specia l t ies : Gâteau Basque , Béret Basque ,

Cannelés , macaron BasqueSeasonal f rui t s

8

B USINES S PACK AGE M ENU

Starters

Roma tomatoes and mozzarella with fresh basilSautéed Chipirons with garlic and parsleyMarinated salmon and lemon sour cream

Main courses

Thick Pollack steak with chorizo, vegetables riceThick Veal steak with Bask sauce, grenaille potatoes

Duck breast fillet à l’orange, green beans and sautéed potatoes

Desserts:

Gâteau basque with creamBéret Basque

Crème brûlée with Bourbon Vanilla


Menu 3 dishes

Star ter , Main Courses and one desser t among cho ices here afterUnique Menu for a ll par tcipants .

• Mineral water, wine and coffee are included in all business menus• Any menu non communicated 10 days before the meal, will be replaced by the Chef’s menu. Anychange of starter, main course or dessert on site will be charged 10€ per person and per change. Any change of wine package is possible; the price will be modified according to the beverage package chosen. For any service after 14h00 /22h00 an increase of 20% will be applied to the initial price.

Traditional Winter Brain Food Buffet

Starters

Ballotine of poultry stuffed with dried fruitsSpelt bread crusty, chicory and blue cheese mousse

Marinated scallops and pine nutsMarinade of monkfish with rosemaryLentil salad, apple & lamb’s lettuce

Brown rice salad with shrimp and feta cheeseRoasted beetroot salad with clementine and nuts

Artichokes with nut oil, sweet pepper and local hamCelery soup, mushrooms and nuts

Fish dishes

Cod on a pistachio crust, lemon zestSea bream with horseradish, dill oil on an onion compote

Meat dishes

Poultry breast fillet and braised saladTenderloin of veal, sautéed mushrooms

Garnishes

Roasted potatoes with coarse saltVegetable rice

Piperade with sweet pepper and olives

Desserts

Pecan and maple syrup cakeRice pudding with caramel

Orange soup with cinnamonChocolate pudding

Lemon & ginger cake

9

Concoct your buffet by choosing 3 starters, 1 meat dish, 1 fish dish, 1 garnish and 3 desserts

- S a l a d B a r co m p r i s in g m u s h ro o m s , cu cu m b e rs , to m a to e s , fe ta ch e e s e , s h r im p s , d i ce d Gr u yè re ch e e s e , b o i l e d e g g s , s w e et p e p p e r a n d g re e n s a l a d- S l i ce d f r u i t p l a t e , n u t s- Lo ca l c h e e s e a n d l o ca l b l a ck ch e r r y j a m- D re s s in g a s s o r t m e n t


Unique Choice for a ll par tcipants .

The contents of menus and breaks vary accord ing to the t ime of year in order to prov ide you wi th the bes t products in line wi th each season .

B USINES S PACK AGE M ENU

• Based on a billing of minimum 30 people• Mineral water, wine and coffee are included in all business packages• Winter Menus are available from 11/01 to 03/31

Traditional Summer Brain Food Buffet

Starters

Beef Carpaccio, grated parmesan cheeseSpelt bread crusty, chicory and blue cheese mousse

Rillettes of fresh salmon and fennelRed mullet marinade and garnish

Quinoa salad with corianderGourmet peas with sesame seeds

Grilled vegetables with Basil pesto and pine seedsGazpacho – croutons

Fish dishes

Roasted cod served with coarsely chopped tomatoesSea Bream fillet, braised fennel

Meat dishes

Tenderloin of veal on a bed of mushroomsPoultry breast fillet on a bed of leeks

Garnishes

Roasted potatoes with coarse saltFried vegetablesCantonese rice

Desserts

Strawberry soupHoney & nut cake

Chocolate & almond cakeChocolate mousse with an orange zest

Banana Cake

10

Concoct your buffet by choosing 3 starters, 1 meat dish, 1 fish dish, 1 garnish and 3 desserts

- S a l a d B a r co m p r i s in g m u s h ro o m s , cu cu m b e r , to m a to e s , fe ta ch e e s e , s h r im p s , d i ce d Gr u yè re ch e e s e , b o i l e d e g g s , s w e et p e p p e r a n d g re e n s a l a d- S l i ce d f r u i t p l a t e , n u t s- Lo ca l c h e e s e & l o ca l b l a ck ch e r r y j a m- D re s s in g a s s o r t m e n t




B US INES S PACK AGE M ENU

• Based on a billing of minimum 30 people• Mineral water, wine and coffee are included in all business packages• The summer Menus are available from 04/01 to 10/31

11

B B Q B u f f e t

Starters

Antipasti station comprising dried tomatoes, zuc-chinis, sweet peppers, grilled eggplants and mozza-

rella cheese Assortment of Bask delicatessen (Bask ham,

Serrano ham, Iberian chorizo, dried lomo, Bask pâté) and Guindillas

Main courses

Entrecôtes & beef skewersPoultry skewers

Lamb cutletsLomo, chipolatas & chistora

Garnishes

CornTomatoes

Oven baked potatoesGreen beans

Fried vegetables

Desserts

Chef’s Verrines Seasonal fruit tart

Crème brûléeChocolate mousse

B USINES S PACK AGE B UFFET

Our BBQ i s li ve animated by our Co oks , w i th a buffet serv ice , subject to weather condi t ions .

- S a l a d B a r co m p r i s in g m u s h ro o m s , cu cu m b e rs , to m a to e s , fe ta ch e e s e , s h r im p s , d i ce d Gr u yè re ch e e s e , b o i l e d e g g s , s w e et p e p p e r a n d g re e n s a l a d- S l i ce d f r u i t p l a t e , n u t s- Lo ca l c h e e s e a n d l o ca l b l a ck ch e r r y j a m- D e s s in g a s s o r t m e n t- O u r B B Q i s l i v e a n im a t e d by o u r Co o k s , w i t h a b u f fe t s e r v i ce , s u b j e c t to w e a t h e r co n d i t i o n s .

SOM E INFO R M ATIO N


• Based on a billing of minimum 30 people• Minera l water , w ine and coffe e are included in a ll bus iness packages• Buffet proposed f rom 04/01 to 10/31• Buffet only proposed outs ide

EXPERIENCE MEETINGS

12

PR ESTIGE PACK AGE M ENU

Appetizer

1 g lass of champagne + 2 canapés per person

Starters

Fo ie Gras Terr ine , p iquillos jam and br iocheSmoked Banka Trout , lemon cream and toas t

Iber ian Be llo ta ham and Guind illas wi th Espe let te pepper but ter

Main courses

Be ef fillet , gre en peppercorns sauce , smashed potatoes , roas ted tomatoesRoas ted Bass fillet w i th bas il pes to , f r ied vegetables Provençal s ty le

Rack of lamb, rosemary sauce , Dauphiné s ty le cream potatoes and baby carrots

Desserts

Russe flavored wi th Pra line , loca l specia l tyI t xasu ’ s cherry Tiramisu

Cr i spy TXOCOLA


FREE WIFI

Menu 3 dishes

Star ter , Main Courses and one desser t among cho ices here after

Unique Menu for a ll par tcipants .

• Minera l water , w ine and coffe e are included in a ll pres t ige packages• Any menu non communicated 10 days before the meal , w ill be rep laced by the Chef ’ s menu . Any change of s tar ter , ma in course or desser t on s i te will be charged 10€ per person and per change .Any change of wine package i s poss ible ; the pr ice will be modi fied accord ing to the beverage package chosen . For any serv ice after 14h00 /22h00 an increase of 20% will be applied to the ini t ia l pr ice .

13


P R ESTIGE PACK AGE B UFFET

- S a l a d B a r co m p r i s in g m u s h ro o m s , cu cu m b e rs , to m a to e s , fe ta ch e e s e , s h r im p s , d i ce d Gr u yè re ch e e s e , b o i l e d e g g s , s w e et p e p p e rs a n d g re e n s a l a d- S l i ce d f r u i t s p l a t e , n u t s- Lo ca l c h e e s e a n d b l a ck ch e r r y j a m- D re s s in g a s s o r t m e n t

Dishes

Chipirons à la LuzienneMarinated mussels

Hake plancha style and virgin sauceRoasted cod and coarsely chopped tomatoes

Garnishes

Saffroned rice with pink shrimp and dillFried vegetables

Starters

Seafood Plate: Spanish mussels, clams, periwinkles, whelks, pink shrimps, oysters (upon delivery)

Fresh salmon rillettes and fennelExotic scented marinated Halibut with arugula salad

Quinoa salad with corianderCitrus seafood salad, honey and orange vinaigrette

Squid Venere rice salad, sun-dried tomatoes

Desserts

Red fruit soupLemon tart

Black chocolate mousse and orange zestHoney and nut cake

Banana cake

Sea Buffet

Appetizer

1 g lass of champagne + 2 canapés per person


• Based on a billing of minimum 30 people• Minera l water , w ine and coffe e are included in a ll pres t ige packages

Basque Buffet

Starters

Assortment of Bask delicatessenBayonne ham, Serrano ham, Iberian chorizo, dried lomo,

Bask pâté and GuindillasGazpacho

SpanishTortilla garnished with potatoes, onions and chorizo

Main courses

Chipirons plancha style, with garlic and aromatic herbsVeal Axoa

Bask style Chicken Grilled Banka trout

Garnishes

Grenaille potatoesPiperade with local ham

Desserts

Ardi Gasna (Bask cheese) served with local black cherry jam

Bask Cake with creamBéret BasqueCrème brûlée

Fruit Tart


14

- S a l a d B a r co m p r i s in g m u s h ro o m s , cu cu m b e rs , to m a to e s , fe ta ch e e s e , s h r im p s , d i ce d Gr u yè re ch e e s e , b o i l e d e g g s , s w e et p e p p e r a n d g re e n s a l a d- S l i ce d f r u i t p l a t e , n u t s- Lo ca l c h e e s e a n d b l a ck ch e r r y j a m- D re s s in g a s s o r t m e n t

Appetizer

1 coupe de champagne + 2 tapas par personne


• Based on a billing of minimum 30 people• Minera l water , w ine and coffe e are included in a ll pres t ige packages

PR ESTIGE PACK AGE B UFFET

Concoct your buffet by cho os ing 3 s tar ters , 1 meat d i sh , 1 fi sh d i sh , 1 garni sh and 3 desser t s

15

B AN Q UET M ENU

StartersRoasted Goat cheese with thyme and honey, mixed salad and shredded Serrano

OrCarrot creamy soup with ginger, snaked scallops and smoked bacon

OrRed Tuna Tartar with coriander and sesame seeds

Main coursesBass fillet, Romesco sauce and pea’s creamy soup with cumin

OrFilleted breast of Guinea fowl, wild mushrooms cream sauce and grenaille potatoes with confit shallots

Or

Braised Pork Filet Mignon, chorizo cream sauce, mashed potatoes and roasted Padrón peppers

DessertsLemon meringue pie, passion fruit coulis

OrTxocola Mandian and vanilla crème anglaise

OrRed fruit soup, Bergamote lemon sorbet and crispy shortbread

Menu at 42€


Beverages included

• Meals are served at the Onyx Restaurant• From April to October, coffee breaks (sup 3€/pers), lunch or dinner (sup 7€/pers) can take place at the Transat Restaurant on our panoramic rooftop terrace subject to availability and weather conditions.• Beverages included in this menu according to suggestion n° 1 ( page 18)


16

Appetizer1 g lass of Txaco li + 1 tapa

StartersMussel soup with lemon zest, garlic croutons and grounded Espelette pepper

OrVeal fillet Carpaccio, sesame seed oil, arugula salad, capers popcorn and chorizo chips

DishesRack of Lamb with aromatic herbs, garlic carrot mousseline

OrDuo Monkfish and prawns plancha style, flamed with anise, black rice with grilled peppers

DessertsItxassou Cherry Tiramisu

OrRevisited Bask cake, chocolate cream and Izarra’s cream

M e n u at49€

Beverages included

• Meals are served at the Onyx Restaurant• From April to October, coffee breaks (sup 3€/pers), lunch or dinner (sup 7€/pers) can take place at the Transat Restaurant on our panoramic rooftop terrace subject to availability and weather conditions.• Beverages included in this menu according to suggestion n° 2 ( page18)



B AN Q UET M ENU

17

Appetizer1 glass of champagne + 2 tapas per person

StartersPot au feu of sautéed Foie gras, poached vegetables and white grapes

OrPrawns in a coconut and lemon zest soup, sautéed shiitakes mushrooms and baby vegetables

OrSt Jacques Princess Marinade (ceviche), crispy vegetables with citrus zest and fried vermicelli

DishesSnacked Royal sea bream, roasted chorizo, tomato emulsion and saffroned rice

OrTurbot meunière style, Yuzu butter, steamed baby vegetables and Iberian crisp

OrPresa of Duroc Pork, truffled sauce and mashed potatoes with Soubressade

CheeseBask blue cheese and cherry jam, salty madeleine

DessertsMacaroons, pistachio cream and fresh raspberries

OrLe blanco, mousse grand cru and crispy praline feuillantine

OrMillefeuilles vanilla from Madagascar, Old Rum cream

M e n u at68€

• Meals are served at the Onyx Restaurant• From April to October, coffee breaks (sup 3€/pers), lunch or dinner (sup 7€/pers) can take place at the Transat Restaurant on our panoramic rooftop terrace subject to availability and weather conditions.• Beverages included in this menu according to suggestion n° 3 ( page 18)

Q UELQ UES INFOS :

Beverages included


B AN Q UET M ENU

18

B EV ER AGES

WINE SELECTION

AND... .

BEVERAGES AND COCKTAILS FOR APPETIZERS

SUGGESTION N° 3 16 €

Graves Blanc Thomas BARTONChâteau Le Bruilleau, Pessac Leognan, Grand Cru de GravesMineral water, coffee

BASK SUGGESTION 12 € per person

White wine of our selection Red wine of our selectionOrange juice & tomato juice Mineral water (still & sparkling) Wine: 1 bottle for 3 people

NIVE SUGGESTION 15 € per person

Champagne of our selection (1 bottle for 5 people)WhiskyCoca Cola & Coca Cola light & TonicOrange juice & tomato juiceMineral water (still & sparkling)

ADOUR SUGGESTION19 € per person

Champagne of our selection(1 bottle for 5 people)Whisky Porto Martini Coca Cola & Coca cola Light & TonicOrange juice & tomato juiceMineral water (still & sparkling)

SUGGESTION N°1 12 €

White wine of our selection Red wine of our selectionsMineral water, coffee

SUGGESTION N°2 14 €

Uby ChardonnayChâteau la petite Borie BordeauxMineral water, coffee

Appet izers cho icesToas t assor tment

2 p ieces 3€5 p ieces 7 .50€

Poss ibili ty of cho os ing the wine à la car te

19

W INE L IST

Champagnes

Moët et Chandon, Brut ImperialPiper Heidsieck, BrutLaurent-Perrier, Brut«R» de Ruinart, BrutRuinart, Blanc de BlancLaurent-Perrier, cuvée rosé

Glass 12,5 cl

12,00€

75 cl70,00€70,00€80,00€90,00€115,00€130,00€

Laballe «Les Sables Fauves», Terroir Landais, 2012Domaine Uby, Côtes de Gascogne, 2012Domaine Uby, Petit Gros Manseng, 2012Ilori Brana, Irouléguy Pays Basque, 2012Thomas Barton Réserve Blanc, Graves, 2012Gewurztraminer, Alsace, 2012Viré Clessé, Albert Bichot, Bourgogne, 2012Petit Clos, Sauvignon Blanc, Marlborough, NZ, 2012Enaté, Chardonnay 234, Somontano, 2012Marqués de Cáceres Antea, Espagne Rioja, 2011

White wines Glass 12,5 cl

4,00€5,00€6,00€

5,00€

5,00€

6,00€

75 cl19,00€23,00€26,00€33,00€29,00€30,00€40,00€28,00€31,00€32,00€

Rosés wines

Laballe «Les Sables Fauves», Terroir Landais, 2011Uby, Cabernet Sauvignon, 2012Harri Gorri Brana, Irouléguy Pays Basque, 2012Coeur de clémentine, Provence, 2013Château la Tour de l’Evêque «Pétale de rose», Provence, 2012Marqués de Cáceres Rosado, Espagne Rioja, 2012

Glass 12,5 cl4,00€

6,00€5,00€

5,00€

75 cl19,00€24,00€33,00€25,00€35,00€26,00€

Red wines

Laballe «Les Terres Basses», Côtes de Gascogne, 2012Ohitza Brana, Irouléguy Pays Basque, 2009Château La Petite Borie, Bordeaux, 2011Bec en Sabot, Pessac Léognan, 2012Thomas Barton Réserve, Saint Emilion, 2010Château Le Bruilleau, Pessac Leognan, Grand Cru de GravesSantenayles «Charmes», Albert Bichot, Bourgogne, 2010Petit Clos, Pinot Noir, Marlborough, NZ, 2012Marqués de Cáceres Réserva, Espagne Rioja, 2008Enaté, Cabernet - Merlot, Somonto, 2009

Glass 12,5 cl4,00€6,00€4,00€

5,00€6,50€

75 cl19,00€33,00€21,00€26,00€35,00€42,00€46,00€28,00€38,00€31,00€

Vintages subject to modification all through the year according to procurement

20

LUN CH & DINNER STAND UP CO CKTAIL

- Spanish Tortilla with potatoes and chorizo- Smoked duck breast and Ardi Gasna (Bask cheese) tapas- Tomato Crouton with piperade and Bask bacon- Iberian toast rillette and lomo- Tuna mayonnaise tapas- Black pudding and apple tapas- Serrano ham and Ardi Gasna (Bask cheese) tapas- Sardine confit tomatoes and anchovies tapas- Surimi olive tapas

- Fried Padrón sweet peppers- Croquette of Serrano ham- Croquette of cod fish

- Smoked duck breast and Ardi Gasna (Bask cheese) tapas- Sardine sun-dried tomatoes and anchovies tapas- Tomato crouton with piperade and Bask bacon- Serrano ham and sheep’s milk cheese tapas- Fresh goat cheese crouton and confit tomatoes- Iberian rillette and lomo toast- Fresh cheese and smoked salmon mousse briochette - Small club sandwich ham truffled brie cheese

- Cèpe and Serrano cake- Lomo and Cheese briochette- Black pudding briochette and roasted apple- Spanish tortillas with Serrano ham and melted Ardi Gasna (Bask cheese)

- Mini Opéra- Mini Fruit pie- Mini choux pastry

- Mini basket of fresh mint Scallop tartar - Mini foie gras cone with seasonal chutney and sesame seeds- Mini smoked salmon tarama cone, pink peppercorn cream sauce- Fresh cheese and trout caviar toast- Lobster and Provençal style vegetables with pesto briochette- Iberian toast rillette lomo and guindillas

- Verrine of prawns marinated with pineapple, coriander and wasabi chantilly cream- Peas velouté, fresh cheese with spanish piquillos and daikon radish

- Cèpes and Serrano cake- Spanish tortilla with Serrano ham and melted Ardi Gasna (Bask cheese)- Mini duck burger - Mini lamb Bask burger

- Mini russe- Mini lemon pie- Mini Tiramisu with Itxasu’s black cherry- Mini chocolate pie

Regional Cocktail27€/pers -12 piece

Tasty Cocktail 30€/pers - 15 pieces

Gourmet Cocktail 32€/pers - 16 pieces

W ELCOM E APP ETIZERS

Sangria 5.00€White wine kir or Txacoli 6.00€Local beer 6.00€Royal Kir 12.50€(Blackcurrant liquor, blackberry, raspberry, peach or wild strawberry)Glass of Champagne of our selection 10.00€Glass of Champagne Rosé 14.00€Glass of white Champagne 12.00€

Sangria (liter) 20.00€

Nonalcoholic beverages (per liter)Mineral Water 7.00€Badoit 7.00€Orange or Grapefruit juice 10.00€Coffee, tea, milk, chocolate 10.00€Soft drinks 10.00€

Martini 45.00€Campari 45.00€Porto rouge 50.00€Anisés 60.00€Whisky 60.00€Gin 60.00€Vodka 60.00€

Mercier Brut 65.00€Moet & Chandon Brut Imperial 70.00€Piper Heidsieck, Brut 70.00€Laurent Perrier 80.00€Roederer Brut Premier 85.00€Veuve Clicquot Brut 85.00€Bollinger 90.00€

If you wish to bring your Champagne, we will ask you a corkage charge of 16€ per bottle opened (on demand only)

Beverages served by glass

Beverages for Receptions

Liquors (by bottle)

Champagnes

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R a d i s s o n B l u H o t e l , B i a r r i t z1 C a r r e f o u r H é l i a n t h e

6 4 2 0 0 B i a r r i t z

www.radissonblu.fr/hotel-biarritz

+33 (0)5 59 01 13 13

EXPERIENCE MEETINGS

Seminar & Banquet Brochure

Documents

Transcript of Seminar & Banquet Brochure