Wedding Catering Services Vancouver
When you choose Louis Gervais Fine Foods to cater your wedding you are selecting the services of Five-Diamond Executive Chef Louis Gervais and a team of professional event planners. Our reputation as a boutique wedding caterer is know throughout Vancouver.
Whether you are planning a casual afternoon barbeque, an elegant cocktail reception or a five-course gourmet dinner Louis Gervais Fine Foods provides a range of wedding catering services to help you plan and execute every detail of your wedding. We work with top Vancouver designers and decorators to transform backyards into ballrooms and local venues into chic dining rooms.
After a personal interview, we will provide you with a proposal designed specifically with your wedding vision and budget in mind. Once these details are confirmed, if you are planning a wedding for 80 or more guests, Chef Louis will prepare a tasting of the menu at his studio kitchen for you and your spouse-to-be.
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Louis Gervais Fine Foods & Catering
is proud to be listed as a preferred caterer to the following venues:
Poppy Palace – North Vancouver
National Nikkei Heritage Centre – Vancouver
The Vancouver Lookout – Vancouver
The Vancouver Maritime Museum – Granville Island
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We have created the following tools to help simplify your wedding planning:
Download our Wedding Catering Checklist
View answers to frequently asked questions about our catering services
View our Preferred Venues & Vendors
Read our blog: Stress Free Cocktail Wedding Reception Ideas
While Executive Chef Louis Gervais custom designs wedding menus based on each couples personal taste, style and vision we have included three sample wedding menus below that we have prepared for couples in the past:
Sample Buffet Dinner
Amuse Bouche:
bite-sized foods – 4 pieces per guest passed by servers
Candied salmon tulips with horseradish citrus crème fraiche
Fresh oysters served with chili lemon drops & pearl onion confit
Dungeness crab & boursin cheese mushroom caps
Range chicken & pineapple brochettes dipped in coconut curry syrup
Smoked asparagus & brie pinwheels
Indian raita with crispy pappadums
Buffet dinner
served with fresh filone, French baguette & caramelized garlic brioche
Roma tomato, bocconcini & fresh basil salad with white balsamic truffle vinaigrette
Mixed field greens & cape gooseberries with pomegranate champagne dressing
Wild blueberry rice salad
Orzo pasta salad tossed with Chianti-soaked dried tomatoes
Grilled leg of lamb brushed with sea salt, parsley, cilantro & mint mash
Broiled wild salmon sides marinated in olive, avocado & tandoori oil
Coffee & Tea
Sample Plated Dinner
Amuse Bouche:
bite-sized foods – 4 pieces per guest passed by servers
Firecracker prawns served with sweet chili key lime dip
Mini ahi tuna & quince tacos served with a fennel relish
Spiked heirloom tomatos & pea pod gazpacho shooters dressed with a pesto manchego straw
Fresh figs filled with a pepercorn marscapone & wrapped with pancetta
Plated dinner
Timbale of micro field greens garnished with beet lace & mi-cuit peach chips served with a shallot pinot blanc vinaigrette
Choose one:
Tea smoked range chicken breast
served with whipped yellow potato creme fraiche & caramelized garlic anise coulis
or
Bordeaux steeped chateau mignon of beef
served on a white asparagus potato raft with classic bearnaise sauce
Vegetarian option:
Fresh herb infused risotto with slivers of asiago
served on a sweet corn mango salsa
Fruit rouge served on a lemon curd sabaglione brulee
Coffee & Tea
Sample Cocktail station menu
Indian station:
Butter baked range chicken
Tender free range chicken breast and thigh baked in a rich Indian butter sauce served with pineapple mint chutney
Mild coconut vegetarian curry
served with a rose petal infused basmati rice & presented in a “petite boite oriental”
Fine herb raita
served with crispy chickpea crackers & toasted naan points
Pacific Northwest Station
Iced spot prawns
served with a pomelo chili dip & green apple remoulade
Fresh artichokes
filled with a marscapone dungeness basil souffle served chilled
Wild pacific salmon “dartois”
Wild BC salmon wrapped in puff pastry and flavoured with a rich mushroom duxelle served on crisp nori chiffonnade & scallion oil
New growth greens
tossed with a summer berry vinaigrette
BBQ Station
Slow braised apple cider marinated pulled pork
with a smokey sugar cane whiskey sauce
Grilled zuchini flowers
skewered and brushed with scallion dip
Collard greens
traditional southern greens sauteed in beurre d’ail
Fresh corn bread
Sweet Station
Dark chocolate timbales
Profiteroles
filled with chantilly & garnished with angel hair caramel
Iced mini summer fruit & berry skewers
Petit sables
We also have a variety of sample menus for cocktail and dinner receptions posted in our menu section.
