Bijou Weddings, the only wedding venue specialist to privately own five stunning and historic properties available for exclusive use, has launched its new, sensational wedding menus under the directorship of head chef Renard d’Argent.
Bijou Weddings have been delivering exclusive weddings for over a decade at their privately owned estates which include the magnificent Botleys Mansion (nr. Chertsey), Cain Manor (nr. Farnham), Notley Abbey (nr. Thame), Silchester House (nr. Reading) and the Château du Bijou (Ardèche, France). Not hotels but ‘dream homes for the day’, these historic and character-rich wedding venues are enhanced by luxurious accommodation, impeccable service and management, and 5 star+ cuisine of the highest order. Bijou are renowned for being innovators within the wedding industry and to continue this well-respected brand heritage, the company is delighted to announce the introduction of a new menu which takes wedding dining to another level. The Bijou Chef, Renard d’Argent, has developed this spectacular new culinary experience for all Bijou wedding guests by employing his vast experience that has included the kitchens of Michelin star establishments in Soho, London.
Heirloom tomato salad with Culaccia ham, bitter leaves, buratta and Sicilian pestoRenard d’Argent explains: “At Bijou we are delighted to be leading the charge in modern wedding and event banqueting. While historically banqueting has brought to mind lacklustre or ‘school dinner-style’ mass production, our creativity, innovation and technology allow us to consistently serve fine dining to hundreds of guests at a time.
At Bijou we are taking the next step – our new menus imbue the banqueting experience with a sense of style (aesthetic and taste) and a certain ‘je ne sais quoi’ of which we think Escoffier himself would be proud.”
Fillet of halibut with a truffled herb crust, sea herbs, asparagus, crushed broad beans and pumpkin ravioli, with a champagne beurre blancFood and beverage of the utmost quality is so important during a wedding as it is always a key element of the day. Hence, the specialist Bijou cheffing team has invested extensive resources and time in developing this new menu whilst sourcing the very finest ingredients for every guest to savour.
Poached rhubarb, ginger parkin and vanilla panacottaRevolutionising classical and modern party dining, this fine and contemporary approach to the Wedding Breakfast promises to deliver memorable flavours, textures and combinations of taste never seen before at a wedding venue.
Canapés such as Bijou’s ‘Roasted Hampshire venison on a potato drop scone with redcurrant jelly’ are now followed by stunning starters such ‘Heirloom tomato salad with Culaccia ham, bitter leaves, buratta and Sicilian pesto’. ‘Fillet of halibut with a truffled herb crust, sea herbs, asparagus, crushed broad beans and pumpkin ravioli with a champagne beurre blanc’ is a superb main of choice with ‘Poached rhubarb, ginger parkin and vanilla panacotta’ as an excellent finale.
