Celebrating a 60th birthday is a significant milestone, and for Véréna, the occasion would not have been complete without a warm gathering surrounded by her loved ones. It was in the elegant, cosy setting of the billiard room that twenty-five guests gathered for a set-menu lunch, characterised by a warm, friendly atmosphere and culinary discovery.
A Gastronomic Experience by Amandine and Aurélien
It was a daunting challenge: to delight a predominantly omnivorous family with an entirely vegetarian menu. To achieve this, Véréna put her trust in the talentof Amandine and Aurélien, a passionate catering duo who orchestrated a symphony of local and seasonal flavours.
The journey began with a refined aperitif, blending the exoticism of a Spanakopita bite with the sweetness of a butternut and Parmesan shortbread. For the starter, the seasonal velouté, enhanced by its green oil and a slice of focaccia topped with sheep’s milk cream, immediately set the tone for a cuisine of the highest calibre.
The Highlight: The Vegetarian Wellington
The highlight of the meal was undoubtedly the main course: an absolutely delicious vegetarian Wellington, served with creamy herb polenta and glazed vegetables drizzled with a rich sauce. The delicate textures and depth of flavour were admired by all.
The Chef’s Surprise
The meal ended on a high note with a duo of desserts — a reimagined Tarte Tatin and a pear-and-chocolate dessert — to thunderous applause. It was at that very moment that Véréna revealed the secret of this success: no animals had been sacrificed for this feast.
The verdict was unanimous: surprise gave way to wonder. It has been proven that with quality produce from the farms of Moëlan or Quimperlé, plant-based cuisine can win over even the most sceptical hearts. A magnificent lesson in culinary delight and commitment.
