Receptions
Planning reception menus for every kind of gathering
A reception menu works best when the dishes suit the hour, the season, and the way guests will gather. Here we set out how to shape a menu for weddings, celebrations, and professional meals, from guest count to service format.
Menus de réception
Three formats, three planning approaches
Mariages et célébrations
Wedding and celebration banquets
Plan the courses around the guest count and the length of the evening. Confirm the number of seated courses early, then set the rhythm of arrival, toasts, and main service before choosing dishes.
Repas professionnels
Professional luncheons
Business meals call for clear timing and lighter, dependable dishes. Keep service brisk, plan for dietary needs in advance, and choose courses that can hold without drying out during a short window.
Menus de réception
Seated menu structure
A seated menu typically moves from a light starter to a central main course, then a dessert that closes the meal. Balance texture and weight across courses so no single dish overwhelms the others.
Cocktails et buffets
Quantities, temperature, and flow
For a cocktail reception or self-serve buffet, plan roughly a steady number of bites per guest per hour and adjust for the length of the event. Keep hot dishes hot and cold dishes cold, and separate service zones so guests do not queue at a single table.
Set the buffet so the most substantial dishes come early and the lighter items follow. Refill from the back of the table, and plan one clear route through the room so the flow stays calm.
Planning checklist
Estimate quantities against the guest count and the event length.
Assign hot and cold holding equipment before choosing recipes.
Design the route through the room so each service point has space.