Start with the guests, not with omissions
Before deciding on courses, collect guests' preferences and clarify with the caterer which needs must be considered. Vegetarian and vegan are not synonyms, and a dietary choice does not automatically describe every need a person has. Ask specific questions in advance rather than leaving guests to find a solution once they are seated.
Think of a complete dish, not a side
Simply removing an ingredient from a recipe can leave a dish feeling incomplete. When discussing the menu, ask what idea brings each dish together: a cooking method, a texture or a pairing. Vegetables, grains and pulses can provide starting points for different dishes to explore with the kitchen team. What matters is the idea behind the dish, not the number of ingredients.
Look at the menu as a whole
A dish can work well on its own yet feel repetitive alongside others. If the same vegetable or texture appears throughout, the menu loses variety. At the tasting, consider the sequence: aperitif, main courses and dessert should complement one another without becoming too similar. Temperature, presentation and portion size also shape the overall experience.
Seasonality as inspiration, not a slogan
Starting with the time of year helps make discussions about ingredients and preparation more concrete. Ask what produce will be available and which substitutions may be needed. Rather than fixating on an ingredient seen in a photograph, agree on the desired result and how to preserve it if availability changes. Discuss possible variations explicitly in advance.
The same care in service
Vegetarian alternatives should receive comparable attention and timing to the other courses. Agree on how the relevant guests will be identified and how dishes will be explained, particularly at a buffet. A clear, short description is more useful than a name that reveals little about the dish. Discuss specific needs directly with the catering contact; a menu label alone cannot replace that conversation.
A thoughtful menu lets guests share the same occasion even when choosing different dishes. To start discussing your event, tell the Food & Sweet concierge about the occasion, approximate guest numbers and any preferences already collected. These details provide a useful starting point for planning the reception.