VOTRE SÉMINAIRE EN FRANCE

Are you looking for an extraordinary corporate event or conference? Want a team building event with a difference? Would you like to take your clients on a unique and spectacular corporate trip? How about rewarding your team with a memorable weekend away?

Here at Big in France we tailor make your corporate event to suit your specific needs, whether you want lots of activities to help team building 

 

We specialise in delivering bespoke corporate events from our great properties in the vendee for our clients. We are experts in this area having lived here for 12 years we know all the great places to go, we have a superb record of successful winter and summer corporate events. You can enjoy kicking back in the evenings and having fully catered evenings cooked by your personal chef who loves to use the great outdoor kitchens and specialising in wood fired cooking in the pizza oven, argentinian grill and plancha. We take care of evrything so you don't have to, leaving you with your valuable time.

We pride ourselves on building corporate events which are exclusively tailored to your company's needs, whether it's a short executive trip or a whole company conference. Our success is built on our fine attention to detail and our extensive local knowledge which make each Big in France event truly exceptional.

We work endlessly to make sure your corporate event runs like clockwork...

WE OFFER TWO STANDARD PACKAGES BUT CAN MAKE YOURS TO SUIT YOUR NEEDS;

PACKAGE 1

HEALTH KICK/ANTI STRESS


BREAKFAST

 

Fresh fruit, berries etc, fresh pastries, fruit teas, detox juice, various juices, chia porridge

LUNCH

Homemade soup with fresh bread and cheese

A TYPICAL DINNER

STARTER

 

Asparagus with capers and egg

 

Seaweed, ginger and carrot salad

 

Stuffed Romano peppers with ricotta and mascarpone

 

Roast Butternut Squash And Red Onion With Tahini And Za'atar

 

Marinated Mushrooms With Walnut And Tahini Yogurt

Celeriac puree with spiced cauliflower and quails eggs


MAIN

Cauliflower steaks with zahter

Butternut Squash With Ginger Tomatoes And Lime Yoghurt

Roast Chicken With Dates, Olives And Capers

 

Sweet And Smoky Mexican Chicken 

Griddled fish or chicken with Farro And Roasted Red Pepper Salad

DESSERT

Walnut and Caramel Tart

Tarte Tatin with creme fraiche 


Chocolate mousse with chantilly


Roasted rhubarb with sweet labneh

A variety of Cheeses 



PACKAGE 2

GASTRONOMIQUE

ARRIVAL DAY 15.00

TIME TO SETTLE IN BEFORE 5 COURSE DINNER;

CANAPES

Smokey beef with chimichurri on homemade flatbreads from the pizza oven. 


Home cured gin salmon with avocado cream. 

STARTER

Wood roasted lobster,scallops and langoustine with a seasonal pickled salad of radish,shallots fennel and carrot

AMUSE BOUCHE

CEP MUSHROOM,GARLIC AND HERBY VELOUTE

MAIN

A whole filet of beef coated in Dijon mustard, rosemary, sea salt and pepper and a Roquefort sauce. 

Served with sweet potato and parsnip rösti cooked on the  plancha. 

Wood roasted heritage tomatoes, charred garlic and thyme mushrooms. 

CHEESE

SELECTION OF LOCAL CHEESES

DESSERT

Tarte aux pommes with creme patisserie, honeycomb and vanilla PARFAIT

COFFEE

1ST DAY

BREAKFAST

CONTINENTAL AND FULL ENGLISH BREAKFAST AVAILABLE

LUNCH

Homemade linguine with lobster, gambas, scallops, crab and a shellfish reduction sauce. Dill oil 

DINNER

CANAPES

Coal roasted oysters with smoked paprika, lemon and parsley butter

STARTER

Local raie and roasted aubergine, cauliflower puree with buttered spinach and brown butter caper sauce.

AMUSE BOUCHE

Creamy shellfish reduction with langoustine and snow crab


MAIN

Quails and poussin.

Roasted breasts and confit legs with smokey roasted cauliflower and aubergine puree, buttered spinach, honey glazed carrots with star anise and rich jus.

CHEESE

SELECTION OF LOCAL CHEESES

DESSERT

Chocolate torte served with raspberry coulis, caramel sauce, shards of peanut brittle and creme fraiche

COFFEE

DEPARTURE DAY

BREAKFAST

CONTINENTAL AND FULL ENGLISH BREAKFAST AVAILABLE

LUNCH

turbot with a ring of summer veg and herb infused butter sauce

15.00 DEPARTURE