What a wedding dinner at Le Suquet can look like, season by season.
Le Suquet does not cater. Your caterer cooks, and your wine comes from producers and merchants who deliver here and invoice you directly. What follows is what this corner of the Southwest does well in each season, written as a starting point for that conversation. We introduce you to the people who can cook it and pour it, and we take nothing on either.
Drinks on the lawn as the afternoon turns gold. Long tables, platters passed hand to hand, and wine from the next village. The houses lit up as the light goes, the music later still, and boules and the pool the morning after.
The food here comes from what grows around us and from neighbours we know by name: the farm at Beaumont that brews its own beer, the family that has made wine at Corbiac since 1587, the market in Issigeac on a Sunday morning. And whoever cooks, your host is Australian, so there will be a pavlova. That part is on us.
Light enough for a warm afternoon. A bar your caterer or a bar service can set up, with the sparkling wine following whichever pairing you choose.
To eat: local charcuterie, little Rocamadour and cabécou bites, and foie gras on buckwheat toast with a seasonal chutney.
Every course on sharing platters passed down long tables, with baskets of buckwheat and country bread. The menu follows the season you choose. Take it to your caterer as it is, or as a place to start.
Ordered in advance and served with the seasonal accompaniments. Vegan and other dietary menus are agreed with your caterer.
| Season | Fish | Vegetarian |
|---|---|---|
| Spring | Roast trout with morels, peas and new potatoes | Morel, pea and goat's-cheese pithivier with new potatoes |
| Summer | Grilled trout with zhoug, herb couscous and cumin-orange carrots | Whole roasted cauliflower with zhoug, herb couscous and cumin-orange carrots |
| Autumn | Roast trout with cèpes, pumpkin and brown butter | Fesenjan of roasted pumpkin, walnuts and pomegranate |
Goat, sheep, cow and blue: the local cheese, the Pyrenees, the Alps and the Southwest.
With figs or cherries, walnuts and buckwheat bread.
My mother June's recipe, and a nod to where I come from. We make it for every wedding here: meringue baked the day before, finished at the last moment with crème fraîche Chantilly and the fruit of the season, and handed to your caterer to serve.
For the evening before or the morning after, in any season. Cooked by your caterer, or by yourselves on the house barbecues: Toulouse, Pyrenean and merguez sausages from the market, with white beans, bread, zhoug and garlic sauce. Farm beer, and a chilled red for the players.
These start with the vineyards around us. Each step up brings magnums, older bottles and smaller cuvées; a few travel farther when they have a particular job to do, like Champagne for the toasts or Jurançon for the cheese. You order from the producers and merchants we introduce you to, and they deliver here and invoice you directly. We take nothing on it, and there is no corkage.
Our neighbours' wines, fresh and easy.
Magnums on the table and more texture in the glass.
Grower Champagne and a red with fifteen years behind it.
Add one to any pairing, or use it in place of the red.
Fragrant and peppery, from the Anjou. Served lightly chilled.
Cabernet-led Left Bank Bordeaux: cedar, firm tannin and a long finish.
A dark, structured Malbec from another corner of the Southwest.
For kosher weddings, a mevushal kosher Bordeaux can replace the red and the sparkling wine in any pairing. One rule throughout: no glass at the pool.
Send us your preferred dates, the number of guests and the season you have in mind. We'll put you in touch with caterers and producers and send you a proposal for the weekend. Rates, capacity and terms are in our wedding brochure, which we send on request.
reservations@lesuquet.co · +33 6 60 33 88 02
lesuquet.co