Your Dinner Buffet
Traiterie Chef takes care of your catering for 30 to 100 people.
Would you like to order catering that suits your event? Get inspired by our dinner buffets, where local, organic and fair trade ingredients always play a leading role in our artisanal cuisine.
Have you got the hang of it, but are you expecting fewer guests? Then take a look at our offer of Shared Dining for 6 people.
Buffet de Provence
- Boeuf Bourguignon, beef stew in red wine
- Chicken Provencal, gently simmered stew of chicken and vegetables
- Ratatouille, traditional recipe with eggplant, zucchini and tomato
- Pommes gratin, sliced potato in cream with a cheese gratin
- French salad with haricots verts
- Baguette with homemade herb butter
- Harissa Chicken Curry with pumpkin in spiced coconut sauce
- Beef Madras, Tagine stew of beef and green beans
- Baketray Eggplant, casserole of eggplant, tomato and goat cheese
- Homemade Falafel with Cacik
- Taboulé couscous salad with tomato, cucumber, parsley and mint
- Salad Fattoush
- Wraps for delicious filling
Buffet Persiana
Indonesian Rice Table
- Daging Rendang, beef braised in coconut sauce
- Ajam Ritja, gently cooked chicken in sweetly spiced tomato sauce
- Gado Gado, richly filled vegetable dish with peanut sauce
- Rice and noodles
- Garnish of prawn crackers, seroendeng, fried onions and atjar
- Lasagna Verde with fresh tomato and goat cheese
- Tagliatelle with Salmon in cream sauce with sun tomatoes and Italian herbs
- Gnocchi in creamy gorgonzola sauce and pancetta
- Fresh Caprese Salad with tomato, cucumber, mozzarella and olives
- Beef carpaccio with truffle mayonnaise
- Bruschetta with fresh tomato and basil
- Ciabatta with homemade herb butter
Italian Buffet
Chinese Buffet
- Ajam Malaka, chicken stew with mushrooms in spicy peanut sauce
- Babi Pangang, crispy pork strips in homemade babi pangang sauce
- Foe Yong Hai, egg dish in sweet and sour sauce
- Homemade Bami and Nasi
- Pisang, fried banana
- Garnish of prawn crackers seroendeng, coconut and fried onions
- Albondiga, meatballs in spicy tomato sauce
- Chicken stew with peppers and bacon
- Patatas Bravas with peppers and aioli
- Fresh cucumber and mint salad
- Pincho with Jamon Serrano and pesto
- Pincho with chorizo and egg
- Garlic bread with tapenade
Spanish Tapas Buffet
A peek into the kitchen of Traiterie Chef
Projects
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Project 1 – Moltalk Dinner
catering a dinner for 15 to 20 people before the start of the Moltalk broadcast, with weekly International cuisine for classic and vegetarian guests for a period of 10 weeks.
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Project 2 – Sopexa Hopscotch
Catering a sophisticated lunch for 50 people for a Sopexa Hopscotch corporate event with the assignment to provide a convincing WOW factor to an “on the go” lunch
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Project 3 – Succes des Stims
Catering for an Event Management Company from Paris to provide 100 Lunch Bags on a one-off basis, taking into account various allergens.
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Project 4 – Sweet Table
Catering a Sweet Table at a wedding for 200 guests, where a unique concept has been developed for the theme “Music” with customized cakes.
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Project 5 – Discovery Networks Benelux
Daily catering for 50 people of the Sales & Marketing department of Discovery Networks for a period of 6 months. The buffet consists of a daily changing menu from classic, vegetarian and vegan cuisine and a luxurious sandwich buffet.
Feel free to contact us