Fine dining For private jets

Fine dining for private jets
BON SOIRÉE
We believe clients who use the most exclusive
form of travel should experience the most
exclusive form of dining.
We pay great attention to detail and do whatever
it takes to surpass your expectations, making sure
your clients have a fine dining experience.
BON SOIRÉE
FINE DINING FOR PRIVATE JETS
Welcome
Bon Soirée has been providing
fine dining for the private
aviation industry since 1997,
and is trusted by crew,
operators and FBOs alike
to provide outstanding food
to business aviation airports
across London, the South
East and the Midlands.
Derek Freeman, the director
and owner, is a qualified chef
to Michelin star standard and
fully understands the demands
of your clientele through
Derek’s experience of working
worldwide on board privately
owned luxury motor yachts,
restaurants and hotels.
Derek Freeman
Director
CONTENTS
05 Continental Breakfast
23 FINE DINING
07 Cooked Breakfast
25 DESSERTS
09 CanapÉs, Sushi & Caviar
25 AFTERNOON TEA
11 Sandwiches & Salads
27 BOXED MEALS
13 Platters
28 DRINKS
15 Starters
29 CABIN ESSENTIALS
17 Brasserie
30 DELIVERY & OPERATING Hours
19 BRASSERIE SIDE DISHES
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21 PASTA & RISOTTO
32 BON SOIREÉ ORDERING app
About us
BON SOIRÉE
FINE DINING FOR PRIVATE JETS
04/05
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CONTINENTAL
BREAKFAST
Continental breakfast
BAKERY
Charcuterie
Sliced hams and salamis with
cherry vine tomatoes.
Croissants
With creamy French Beillevaire butter
and individual preserves.
Selection of Sliced Breakfast Cheeses Sliced mild cheeses and a wedge of brie.
Bagels
Filled with smoked salmon
and cream cheese.
Danish Pastries
Pain au chocolat, pain au raisin,
apricot, apple or pecan Danish.
Let us supply you with a selection
or request your own choice.
Croissants
Filled with sliced Swiss cheese and ham.
Fruit Platter
A selection of sliced fruit with berries.
Fruit Salad
A mix of diced and segmented fruit
with berries.
Fruit Brochettes
With fruit purée or Greek yoghurt
and honey.
Fruit Baskets
Small, medium or large.
Muffins
Chocolate chip, blueberry or banana.
Let us supply you with a selection or
request your own choice.
Bagels
Plain, cinnamon and raisin or poppy
seeds. Let us supply you with a selection
or request your own choice.
Artisan Bread Rolls
With creamy French Beillevaire butter.
Baguettes
Whole or sliced, with creamy
French Beillevaire butter.
Gourmet Loaves of Bread
Whole or sliced, with creamy
French Beillevaire butter.
Mixed Berry Baskets
Small, medium or large.
Granola Parfait
Layers of berries, fruit granola, yoghurt
and honey served in a glass tumbler.
Yoghurts
Individual pots of plain, fruit or Greek.
Individual Cereals
A selection of Dorset cereals and muesli.
BON SOIRÉE
FINE DINING FOR PRIVATE JETS
06/07
—
COOKED
BREAKFAST
Cooked breakfast
Breakfast Side Dishes
English Breakfast
Your choice of free range eggs with
bacon, sausage, rösti potatoes, sauté
mushrooms and grilled vine tomatoes.
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Eggs Benedict
Free ranged soft poached egg on
a toasted muffin with honey roast
ham and hollandaise sauce.
Eggs Florentine
Free ranged soft poached egg on a
toasted muffin with wilted spinach
and hollandaise sauce.
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English smoked back bacon
Crispy American style bacon
Pork sausages
Black pudding
Breakfast rösti potato
Sauté mushrooms
Grilled vine tomatoes
Baked beans
Additional Items
Milk
Full cream, semi-skimmed,
skimmed or soya.
Juices
Freshly squeezed fruit juice supplied
in 1 litre bottles: orange, apple,
grapefruit, tomato, carrot, lemon
with mint. Other flavours can be
supplied upon request.
Eggs of Your Choice
Scrambled, poached or fried
with sour dough toast.
Omelettes
Plain or filled, please specify
your fillings when ordering.
Smoothies
We make a wide range of fruit smoothies.
Egg White Omelettes
Plain or filled, please specify
your fillings when ordering.
Lemons
Sliced or whole.
Smoked Salmon
With scrambled eggs and granary toast.
Smoked Haddock Kedgeree
Smoked haddock with curried rice,
quails eggs and parsley.
Limes
Sliced or whole.
Raw Organic Eggs
Supplied in boxes of 6.
Arbroth Smoked Kippers
Grilled with butter and lemon.
Pancakes
With maple syrup and blueberries.
Scottish Porridge Oats
With cinnamon sugar.
BON SOIRÉE
FINE DINING FOR PRIVATE JETS
08/09
—
CANAPÉS,
SUSHI & CAVIAR
CanapÉs
Iranian Caviar
Cold Canapés
Allow our team of creative chefs to make
you an ever changing selection of canapés;
please advise any dietary requirements.
Alternatively specify your own favourites.
Choose from the following and specify
size required:
Try our foie gras with truffles and
truffle oil, salmon rillette crostini or
chicken Caesar with crispy pancetta.
We recommend 6 per portion.
Hot Canapés
Our hot canapés reflect the
International style of our menu.
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Beluga
Imperial
Oscietre
Sevruga
Our caviar is supplied with crushed ice,
and a garnish of blinis, capers, crème
frâiche, lemon and finely chopped onions,
parsley, egg whites and yolks.
Chefs specialities include mini fish
and chips, wild mushroom arancini and
lime and coriander salmon brochettes.
Alternatively specify your own favourites.
We recommend 4 per portion.
Sushi
Sushi
Our sushi chef can prepare a selection
of Maki, Nigiri and California rolls.
We recommend 7 pieces per person.
Sashimi
Slices of salmon and tuna with a
seared scallop.
Chopsticks, pickled ginger, soy sauce and
wasabi are provided with all sushi and
sashimi orders.
If you prefer we can collect from Nobu or
Sumosan in London. Please specify your
preference when ordering. Restaurant
supplied sushi and sashimi is subject
to a handling charge.
BON SOIRÉE
FINE DINING FOR PRIVATE JETS
10/11
—
Sandwiches
& salads
Sandwiches
Salads
Our chefs can prepare a selection of
sandwiches for you or request your
own fillings.
Caesar Salad
Cos lettuce, bacon lardons, sun blushed
tomatoes, parmesan and croûtons with
Caesar dressing. Please specify if you
would like to add: Chicken, Prawns
or Salmon.
Cocktail Sandwiches
Bite sized triangles on an assortment
of breads. We recommend 2 rounds
per person (8 triangles).
Wraps
Filled soft tortillas.
We recommend 2 per person.
Tuna Ni oise
Seared tuna, red onions, new potatoes,
quails eggs, peppers, tomatoes and olives
with Dijon dressing.
Baguettes
Crusty demi baguettes.
We recommend 1 per person.
Open Sandwiches
Deli style toppings on a slice of gourmet
bread. We recommend 2 per person.
Club Sandwiches
Toasted triple decker with chicken,
ham, salad and coleslaw.
We recommend 1 per person.
Thick Filled Deli Sandwiches
New York style filled gourmet sandwich.
We recommend 1 per person.
Cocktail Sandwich Platters
Medium Platter
Holds 6 rounds (24 triangles).
Large Platter
Holds 8 rounds (32 triangles).
Greek Salad
Feta, tomatoes, cucumber, red onion,
olives, peppers and parsley with herb
dressing.
Cobb Salad
Char grilled chicken breast, Roquefort
cheese, chicory, watercress, quails eggs,
cherry tomatoes, chives, avocado, bacon
and croûtons with blue cheese dressing.
Tabbouli Salad
Bulgur wheat, onions, tomatoes, herbs,
lemon juice and olive oil.
Rocket and Soft Herb Salad
Mixed leaves, pine nuts, parmesan,
cherry tomatoes and picked herbs
with balsamic dressing.
Roasted Vegetable Couscous
With basil and sun blushed tomatoes.
Pickled Beetroot Salad
With spiced lentils and yoghurt.
Edamame Beans
With soy dressing.
Feta, Chicory and Walnut Salad
With citrus dressing.
Cucumber Salad
With chilli and sesame seeds.
Char Grilled Roasted Peppers
With mozzarella and basil.
BON SOIRÉE
FINE DINING FOR PRIVATE JETS
12/13
—
Platters
Platters
Please specify number of portions you
require on each platter.
Traditional Cold Mezze
Stuffed vine leaves, lamb kofta, feta,
tabbouli, roasted peppers and aubergines,
hummus, olives with Arabic flat bread.
Traditional Hot Mezze
As per cold mezze with the addition of
grilled lamb skewers and chicken shaslik.
Seafood Platter
Half lobster, poached salmon, King
prawns, scallops, crab, langoustine,
smoked salmon and capers with
seafood sauce.
Smoked Salmon
With caperberries, rustic bread
and cream cheese.
Smoked Fish Selection
Salmon, mackerel and trout
with horseradish cream.
Poached Salmon
With asparagus mayonnaise.
Cold Meat Selection
Sliced chicken, beef, Parma ham,
salamis, and smoked duck with
gherkins and artichokes.
A Selection of Antipasto
Cured meats, capers, olives, anchovies,
roasted vegetables, sun blushed tomatoes,
grilled artichokes, boccocini and ciabatta.
Artisan Cheese Platter
Selection of English and Continental
cheeses with cheese biscuits, walnut
bread, grapes, apricots and nuts.
Vegetable Crudités
Vegetable batons with one of the following
dips: soured cream and chive, guacamole,
hummus, tomato salsa, mint yoghurt,
garlic mayonnaise.
Cocktail Sandwich Platters
Our chefs can prepare a selection of
sandwiches for you or request your
own fillings.
Medium Platter
Holds 6 rounds (24 triangles).
Large Platter
Holds 8 rounds (32 triangles).
BON SOIRÉE
FINE DINING FOR PRIVATE JETS
14/15
—
STARTERS
Cold Starters
Soups
Carpaccio of Beef
Rocket, parmesan and truffle shavings.
English Asparagus
Baby asparagus tips.
Smoked Mackerel and Pear Pâté
Rye toast and herb salad.
Moroccan Spiced Lentil
Ras El Hanout.
Salmon and Crayfish Tian
Beetroot and avocado salad.
Vichyssoise
Crispy leeks.
Heritage Tomatoes
and Boccocini Salad
Pesto dressing.
Garden Pea and Ham
Crispy pancetta.
Roasted Butternut Squash
and Coconut
Toasted coconut shavings.
Foie Gras Ballontine
Truffles and herb garnish.
Asparagus, Olives
and Grilled Artichokes
Balsamic dressing.
Plum Vine Tomato
Basil oil.
Wild Mushroom
Chives and sautéed Shitake.
Smoked Duck Fennel
and Orange Salad
With grape chutney.
Pork Rillette
Pineapple pickle and toasted brioche.
Hot Starters
Pan Fried Scallops
with Black Pudding
Parma ham and parmesan crisp.
Goats Cheese and Wild
Mushroom Crostini
Balsamic glaze.
Classic Minestrone
Grated Parmigiano Reggiano.
French Onion
Gruyère croûte.
Chicken and Noodle
Chinese vegetables.
Broccoli and Colsten Basset Stilton
With croûtons and stilton.
Cauliflower Cheese and
Wholegrain Mustard
Herb spiced croûtons.
Confit Duck Leg
Cucumber and sesame salad.
King Scallop Gratin
Chorizo and leek fricassée.
Stilton and Walnut Tart
Waldorf garnish.
Lobster Medallions
Seafood bisque and parmesan crisp.
Pan Fried Red Mullet
Soy vegetables.
BON SOIRÉE
FINE DINING FOR PRIVATE JETS
16/17
—
Brasserie
BRASSERIE
Fish
Choose from the following dishes and
add your choice of sauce, vegetables,
potatoes or rice from the following page.
Alternatively you can specify “chef’s choice”
or “no side dishes”.
Monkfish, Langoustine
and Spinach Ballontine
Wrapped in prosciutto.
Meat
28 day Mature Beef
Choose from: Fillet, Ribeye or Sirloin.
Battered Cod Loin
Pea and mint purée.
Char Grilled Salmon Fillet
Confit garlic and chives.
Sautéed King Prawns
With garlic and parsley butter.
Traditional English Roast
with Trimmings
Choose from: Beef, Lamb,
Pork Loin or Turkey.
Vegetarian
Spring Onion and Potato Cake
With poached egg.
Stir Fried Beef
Spring onions and ginger.
Grilled Minted Lamb Chops
With mint glaze.
Butternut Squash and Chickpea
Burger with a Sesame Bun
Tomato salsa.
Shepherd’s Pie
Cheese and chive creamed potatoes.
Lentil Moussaka
With garlic ciabatta.
Chicken Ballontine
Capers, olives and sun blushed tomatoes.
Barbeque Roasted Chicken
With garlic and lemon.
Pan Fried Chicken Supreme
Crème fraîche and wholegrain mustard.
Green Thai Chicken Curry
Jasmine rice.
Confit Pork Belly
Apple crisp.
Pan Roasted Honey
Glazed Duck Breast
Port and redcurrant reduction.
Peking Crispy Duck
Mandarin pancakes, shredded cucumber
and spring onions with plum sauce.
BON SOIRÉE
FINE DINING FOR PRIVATE JETS
18/19
—
Brasserie
side dishes
BRASSERIE SIDE DISHES
Potatoes
Choose from the following sauces,
vegetables, potatoes or rice to accompany
your Brasserie meal. If you have any
specific requirements for your main
course please contact our team of chefs.
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Rosemary and thyme gravy
Beef, chicken or lamb jus
Red pepper
Caper and shallot
Wild mushroom
Peppercorn and brandy
Redcurrant and port
Tomato and basil
Hollandaise
Rosemary gravy
Caramelised apple and brandy
Dill and mustard
Wholegrain mustard and crème fraîche
Fish velouté
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Char grilled or steamed asparagus
Roasted butternut squash
Mediterranean roasted vegetables
Medley of steamed vegetables
Buttered sugar snaps
Stir fried vegetables
Roast parsnips with honey
Fine French beans
Spinach purée
Ratatouille
Samphire (when in season)
Roasted cherry tomatoes
Dauphinoise
Minted new potatoes
Cajun spiced
Swiss rösti potatoes
Pont Neuf
Mashed sweet potatoes with sage
French fries
Boulangère
Sautéed
Baked potatoes
Herb creamed potatoes
Roasted with goose fat
Crushed new potatoes
Bubble and squeak cake
Rice
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Vegetables
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Sauces
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Steamed basmati
Pilaf
Wild black rice
Braised vegetable rice
Jasmine
Saffron
Risotto
Long grain
BON SOIRÉE
FINE DINING FOR PRIVATE JETS
20/21
—
PASTA &
Risotto
Pasta
Risotto
Lobster and Crayfish Ravioli
With pan fried halibut and red
pepper coulis.
Wild Mushroom Risotto
Shitake and Enoki mushrooms
with mascarpone.
Spaghetti Aglio Olio
Chilli, garlic and olive oil.
Squid, Prawn and Scallop Risotto
With lobster tail.
Penne Arrabiata
With Italian style meatballs.
Chicken and Thai Asparagus Risotto
Sliced poached chicken breast and grilled
baby asparagus.
Beef Lasagne
Layered with 28 day mature beef ragu.
Roasted Vegetable Lasagne
Layered with roasted Mediterranean
vegetables.
Pea Mint and Broad Bean Fusilli
Garlic cream sauce.
Tagliatelle Carbonara
Mushrooms, bacon lardons, shallots
and parsley.
Spaghetti Bolognese
28 day mature beef ragu.
Butternut Squash and Sage Risotto
Roasted butternut squash and crispy
sage leaves.
Fennel and Artichoke Risotto
Char grilled artichoke hearts and
braised fennel.
Pizza
Pizzas
Available in small, medium and large.
Please specify your toppings.
International Cuisine
Penne with Wild Mushrooms
Brandy and mushroom sauce.
Spinach and Ricotta Ravioli
Plum tomato and basil sauce.
Bacon and Parmesan Pasta Bake
Topped with toasted breadcrumbs
and herbs.
Our chefs can prepare most International
cuisines. If you prefer we can collect from
your favourite restaurants. Please specify
your preference when ordering. Restaurant
supplied food is subject to a handling
charge.
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Indian
Lebanese
Chinese
Japanese
Thai
BON SOIRÉE
FINE DINING FOR PRIVATE JETS
22/23
—
FINE DINING
Meat
Fish
Spice Crusted Lamb Cutlets
Apricot, cumin and pistachio couscous,
roasted baby aubergines and yoghurt.
Pan Fried Halibut
Lobster ravioli and squid tempura,
Chinese vegetables, lime and
coriander dressing.
Braised English Beef
Root vegetables and herb scone.
Pan Fried Chicken Supreme
With duxelle, wild rice, char grilled
asparagus and caramelised onion gravy.
Char Grilled Beef Fillet
Savoy cabbage with bacon,
dauphinoise and bourguignon sauce.
Ballontine of Chicken
Pork and black pudding stuffing
with bubble and squeak cake.
Lamb Noisette and Braised Shoulder
Goats cheese creamed potatoes,
buttered greens and mint gravy.
Roasted Pork Loin
Apple and cinnamon purée, goose fat
potatoes and roasted pumpkin.
Honey Glazed Duck Breast
Pak choi, chilli and sesame noodles.
Veal Milanese
Breaded veal escalope with spaghetti
and tomato sauce, rocket leaves and
parmesan shavings.
Grilled Sea Bass
Spiced cauliflower purée, cauliflower
beignets and wilted spinach.
Parsley and Parmesan
Crusted Cod Fillet
Herb crushed potatoes and
roasted cherry tomatoes.
Grilled Dover Sole Fillets
Brown shrimps and caper butter,
glazed baby artichokes and crispy
langoustine tails.
Crab and Coriander Cakes
Beetroot and red cabbage ‘slaw’.
Vegetarian
Butternut Squash
and Pine Nut Pastilla
Tabbouli and tomato salad.
Cherry Tomato and
Feta Open Ravioli
Beetroot and courgette ribbons.
Wild Mushroom Arancini
Garden vegetables and a garlic
cream sauce.
Chickpea and Potato Masala
Pilau rice and crispy onions with
a coriander and cumin biscuit.
BON SOIRÉE
FINE DINING FOR PRIVATE JETS
24/25
—
Desserts
Desserts
AFTERNOON TEA
Chocolate and Peanut Butter Tart
Biscuit crumb base, with peanut butter
and chocolate ganache.
Traditional English Afternoon Tea
Cocktail sandwiches, scone with clotted
cream and strawberry jam and a selection
of cakes.
Caramelised Lemon Tart
Lemon and vanilla custard baked
in a crisp sweet pastry case with
raspberry compôte.
Baked Blueberry Cheesecake
Vanilla and blueberry Continental
style cheesecake with a Kirsch and
berry compôte.
Chocolate and Vanilla Mille-Feuille
Vanilla and dark chocolate mousse
between thin layers of puff pastry.
Crème Brûlée
Caramelised Madagascan vanilla
cream baked in a ramekin.
Tiramisu
Layers of espresso soaked biscuit
sponge and marsalla flavoured cream
with chocolate shavings.
Apple and Blackberry Crumble
Layers of almond and hazelnut
frangipane, apple and blackberries
with a streusel topping, and vanilla
crème Anglaise.
Afternoon Tea Cakes
Traditional favourites such as carrot
cake, lemon drizzle, chocolate éclairs,
Black Forest gateau, cookies, homemade
macaroons and fruit cake. Our pastry
chefs will create a selection of cakes
for you.
CAKES
Celebration Cakes
From our own dedicated in-house bakery
we can produce upon request a variety of
whole and Birthday cakes.
CHOCOLATES AND PETIT FOURS
All chocolates, petit fours, truffles and
macaroons are handmade in our bakery
using the finest chocolate couvertures
and ingredients. They can be presented
in individual or larger boxes according
to your requirements.
Ice Cream and Sorbet
All flavours and sizes can be supplied
and will be packed on dry ice for your
convenience.
Lime, Mascarpone and
Ginger Cheesecake
Stem ginger, mascarpone, lime cream
on a biscuit base with a lime and
ginger syrup.
Citrus Mousse
Orange and pink grapefruit segments
with a lemon and passion fruit cream.
Bon Soirée Assiette of Desserts
A selection of three of our miniature
desserts.
BON SOIRÉE
FINE DINING FOR PRIVATE JETS
26/27
—
BOXED MEALS
BOXED MEALS
Our boxed meals are presented on
trays and are ideal for flights without
cabin crew or for the flight deck.
Chefs choice will be given for all
dishes unless otherwise requested.
Continental Breakfast
Charcuterie, breakfast cheeses,
sliced fruit, Danish pastry,
bread roll, butter and preserve.
Cooked Breakfast
Cooked English breakfast, sliced fruit,
Danish pastry, bread roll, butter and
preserve.
Cold Meal
Starter, main course, dessert,
bread roll and butter.
Cooked Meal
Starter, main course, dessert,
bread roll and butter.
Sandwich Meal
Sandwiches, sliced fruit, crisps and
chocolate brownie. Please specify
cocktail sandwiches, baguette or wrap.
BON SOIRÉE
FINE DINING FOR PRIVATE JETS
28/29
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DRINKS
We can supply a wide range of beverages
and are fully licensed to sell alcohol.
Coffee
Please tell us if you need a thermos flask.
Wine and Champagne
Our team will endeavour to source wines
and champagne of your choice and can
advise a selection of wines to compliment
your menu.
Teas
Please specify.
Beers, Ales and Spirits
Please specify your requirements.
Milk
Full cream, semi-skimmed,
skimmed or soya.
Water
Evian, 33cl, 50cl and 1.5 litres
–– Volvic, 50cl and 1 litre
–– San Pellegrino, 250ml bottles
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Hot Water
Please tell us if you need a thermos flask.
CABIN
ESSENTIALS
International Printed Newspapers
We can print from 97 countries in
55 languages. Please specify your
requirements.
Flowers
Contemporary flower arrangements
tailored to your style and colours,
please specify your requirements.
Newspapers and Magazines
We can purchase all English newspapers
and most English magazines.
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Personal Shopping
We are happy to purchase any other
items that you require. Please note
all personal shopping is subject to a
handling charge.
Ice
Ice cubes, 2kg bags
–– Crushed ice, 2kg bags
–– Dry ice, 1kg blocks
Hot Towels
Towels are supplied in trays of 8.
Soft Drinks
Please specify your requirements.
Juices
Freshly squeezed fruit juice supplied
in 1 litre bottles: orange, apple,
grapefruit, tomato, carrot, lemon
and mint. Other flavours can be
supplied upon request.
Smoothies
We make a wide range of fruit smoothies.
BON SOIRÉE
FINE DINING FOR PRIVATE JETS
30/31
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Delivery &
operating HOURS
BON SOIRÉE
ORDERING app
Delivery
Operating Hours
ABOUT OUR APP
Bon Soirée has a base at London Luton
Airport and its headquarters are in
Hertfordshire which is within easy reach
of the M25 and M1 motorways and well
placed to service all the following airports.
We deliver airside direct to you 24/7.
Estimated delivery times
You can now order from our menu
wherever you are. Just download
the free, easy to use Bon Soirée
app from the App Store. Once
registered you will benefit from
being able to:
Placing an Order
Luton
Northolt
30 mins
1 hour
Orders can be placed in the
following ways:
Farnborough
Stansted
Oxford
London City
Biggin Hill
Birmingham
Gatwick
Cambridge
East Midlands
1½ hour
1½ hours
1½ hours
2 hours
2 hours
2 hours
2½ hours
2½ hours
3 hours
Telephone
Fax
+44(0)1442 874 076
+44(0)1442 874 077
Email
Website
App
[email protected]
www.bonsoiree.co.uk
Download our app
from the App Store
Deliveries to other airports can be
quoted on request.
Cancellation charges will be incurred
on all orders cancelled with less than
5 hours notice of dispatch. All items
will be charged at full price except items
that can be returned to stock for which
there will be no charge.
Flights leaving the UK are exempt
from VAT.
The office team is on hand to assist you
from 6am until 10pm 7 days a week;
we are contactable outside of the office
hours by phone.
All orders placed will be confirmed
directly by email.
– Order online quickly
and efficiently
– Manage your account
– View your past orders
Call us to find out more
+44 (0)1442 874076
www.bonsoiree.co.uk
3G
10:34 AM
About us
Our Team
Concierge
Our chefs are trained to the highest
standards and our patisserie chef trained
in Paris at Ecole Lenôtre. Our office
team have a broad knowledge of food
and take great care to ensure that your
requirements are met. Drivers will
deliver airside direct to the aircraft.
Our team are happy to discuss your
requirements and help plan your menus.
Food can be collected from any preferred
restaurants. Additional services such as
flowers, wines, laundry and any personal
shopping can be sourced.
Working with you
Our menus have been designed to be
flexible and accommodate all tastes,
religious, cultural and personal dietary
needs. We are happy to tailor dishes
to suit individual requirements.
Bon Soirée is authorised by the UK
Department for Transport (Df T) for
secure flights.
Home entertaining
Bon Soirée can bring a fine dining
experience to your home that would rival
the finest restaurants. We can present you
with ideas for a complete dining experience
to impress your guests in the comfort of
your own surroundings.
Bon Soirée
The Courtyard
116 High Street
Northchurch
Hertfordshire
HP4 3QN
Telephone
+44 (0)1442 874 076
Fax
+44 (0)1442 874 077
Email
[email protected]
www.bonsoiree.co.uk