Folio · Weddings

One cook, one plan, one conversation.

One cook, one plan, one conversation — from the first message to the moment the last chafing dish goes back in the van.

What standard service includes

Every menu on this site is priced for standard staffed buffet service: the food, the preparation, the staff to run it, setup and breakdown, chafing dishes, serving utensils and the usual operational equipment.

That is a genuine full-service buffet, not a drop-off. It is the default because it is what most weddings actually want, and pricing it as the default means the number you see is the number for a real event rather than a stripped-down version of one.

When you want more than a buffet

Plated service, stations, live finishing and extended service windows are all possible, and all of them change the staffing rather than just the menu. They are not in the estimator because getting them right needs a conversation about your venue and your timeline first.

Bring it up on the consultation call and Robert will tell you what it does to the plan and to the number.

The tasting

Tastings come after the consultation, by invitation, and Robert cooks them himself — up to five people, up to twelve items, built around the menu you are actually considering.

They are not bookable from this site, and that is deliberate rather than precious: a tasting only tells you something useful once there is a menu to taste.

Drawn to spec, until the photographs arrive

The food

These are the specifications behind a wedding buffet — portion, hold behaviour, how each dish is finished. Photography is being commissioned; when it lands it goes into these same frames.

Illustrative reference image, not a photograph of Chartier's food.
Chicken Parmesan
Hand-breaded chicken breast, fried to order-crisp then finished under a blanket of San Marzano tomato sauce and bubbling mozzarella.
Illustrative reference image, not a photograph of Chartier's food.
Herb-Roasted Salmon
North Atlantic salmon fillets roasted with lemon and Italian herbs, finished with a light white-wine butter drizzle for buffet service.
Illustrative reference image, not a photograph of Chartier's food.
Eggplant Involtini
Thin-sliced roasted eggplant rolled around herbed ricotta and baked in tomato sauce, a vegetarian entree with full Italian flavor.
Illustrative reference image, not a photograph of Chartier's food.
Chicken Marsala
Flour-dusted chicken cutlets seared hard, then simmered down with cremini mushrooms and sweet Marsala until the pan sauce turns glossy and dark.
Illustrative reference image, not a photograph of Chartier's food.
Italian Sausage with Peppers and Onions
Fennel-scented Italian sausage roasted whole, sliced on the bias, and folded through slow-collapsed peppers and onions in a light tomato pan sauce.
Illustrative reference image, not a photograph of Chartier's food.
Red Wine Braised Beef Short Ribs
Bone-in short ribs browned deeply and braised overnight in red wine with onion and carrot until the meat gives way against a spoon.
Illustrative reference image, not a photograph of Chartier's food.
Bratwurst with Beer-Braised Onions
Coarse pork bratwurst grilled for color, then finished in a bath of lager and sweet onions cooked down until they are almost jam.
Illustrative reference image, not a photograph of Chartier's food.
Bavarian Roast Pork with Caraway
Slow-roasted pork shoulder rubbed with caraway and garlic, carved thick and served under a dark pan gravy built from its own drippings.
Illustrative reference image, not a photograph of Chartier's food.
Pork Schnitzel with Mushroom Gravy
Pounded pork loin breaded and fried thin and golden, then served with a separate ladle of creamy brown mushroom gravy rather than drowned in it.
Illustrative reference image, not a photograph of Chartier's food.
Kielbasa with Sauerkraut and Bacon
Smoked Polish kielbasa cut into thick coins and simmered into sauerkraut that has been sweetened with onion and rendered bacon until it loses its sharp edge.
Illustrative reference image, not a photograph of Chartier's food.
Golabki, Stuffed Cabbage Rolls
Blanched cabbage leaves wrapped around seasoned beef, pork and rice, then baked slowly under a light tomato sauce until the leaves turn silky.
Illustrative reference image, not a photograph of Chartier's food.
Herb Butter Roasted Turkey Breast
Whole boneless turkey breasts rubbed under the skin with rosemary-thyme butter, roasted to just-set and carved thick across the grain.
Illustrative reference image, not a photograph of Chartier's food.
Sunday Pot Roast
Beef chuck braised low with onion and carrot until it pulls apart under a fork, finished with a proper roux-thickened pan gravy.
Illustrative reference image, not a photograph of Chartier's food.
Buttermilk Fried Chicken
Bone-in chicken soaked overnight in seasoned buttermilk, dredged in peppery flour and fried in staggered batches so the last tray reaches the buffet late.
Illustrative reference image, not a photograph of Chartier's food.
Peppercorn-Crusted Beef Tenderloin
Whole tenderloins crusted in cracked black pepper, roasted to an even rosy center and carved to order beside a horseradish cream.
Illustrative reference image, not a photograph of Chartier's food.
Smoked Beef Brisket
Whole packer brisket rubbed the night before and smoked over hardwood for twelve hours until the bark is black and the point renders soft.
Illustrative reference image, not a photograph of Chartier's food.
Smoked Pulled Pork
Pork shoulder smoked until the bone slips clean, hand-pulled into ragged pieces and tossed lightly in a tangy house barbecue sauce.
Illustrative reference image, not a photograph of Chartier's food.
Butter-Poached Lobster Tail & Beef Tenderloin
Cold-water lobster tail poached gently in seasoned butter, plated alongside a medallion of roasted beef tenderloin and a spoon of the poaching butter.
Illustrative reference image, not a photograph of Chartier's food.
Seared Halibut with Citrus Beurre Blanc
Thick-cut Pacific halibut seared to a golden crust and finished with a bright white-wine and citrus butter sauce spooned on at the pass.
Illustrative reference image, not a photograph of Chartier's food.
Garlic Butter Shrimp Scampi
Large gulf shrimp finished in a pan of garlic butter, white wine and lemon, served with the pan sauce spooned over so nothing is lost.
Illustrative reference image, not a photograph of Chartier's food.
Greek Chicken Souvlaki
Chicken thigh marinated overnight in lemon, olive oil, garlic and oregano, skewered with red onion and grilled over high heat until the edges char.
Illustrative reference image, not a photograph of Chartier's food.
Gigantes Plaki (Baked Giant Beans)
Giant white beans slow-baked in a tomato, onion and olive oil sauce with dill and parsley until the sauce thickens around them — a substantial vegan main, not a side.
Illustrative reference image, not a photograph of Chartier's food.
Michoacan-Style Pork Carnitas
Pork shoulder braised low in its own fat with orange and onion until it shreds, then crisped on a flat top so every portion has both tender and crunchy edges.
Illustrative reference image, not a photograph of Chartier's food.
Roasted Poblano & Sweet Corn Enchiladas
Corn tortillas rolled around fire-roasted poblano, sweet corn and Monterey Jack, baked under tomatillo salsa verde until the edges catch colour.
Illustrative reference image, not a photograph of Chartier's food.
Coq au Vin
Chicken thighs braised in red wine with bacon lardons, cremini mushrooms and pearl onions, the sauce reduced and glossed at the end of cooking.
Illustrative reference image, not a photograph of Chartier's food.
Wild Mushroom & Gruyere Crepes
Thin savoury crepes folded around a duxelles of mushrooms and shallots, blanketed with nutty Gruyere and warmed through until the cheese pulls.
Illustrative reference image, not a photograph of Chartier's food.
Crispy Ginger-Scallion Tofu
Pressed extra-firm tofu dusted in cornstarch and fried until the outside shatters, then tossed in a hot ginger, scallion and soy glaze — fully plant-based.
Illustrative reference image, not a photograph of Chartier's food.
Five-Spice Braised Beef Short Rib
Boneless short rib braised slowly in soy, ginger, brown sugar and star anise until it yields to a spoon, with the braising liquid reduced to a dark glaze.
Illustrative reference image, not a photograph of Chartier's food.
Spinach & Gruyere Egg Strata
Day-old country bread soaked overnight in eggs, milk and Gruyere with wilted spinach, baked until it puffs and sets with a browned top.
Illustrative reference image, not a photograph of Chartier's food.
Country Ham & Sharp Cheddar Quiche
Deep pastry shells filled with diced country ham, sharp cheddar and a cream custard, baked until just set and cut into generous wedges.
Illustrative reference image, not a photograph of Chartier's food.
Garlic Parmesan Risotto
Slow-stirred arborio rice finished with roasted garlic, butter and aged parmesan, held creamy for full buffet service.
Illustrative reference image, not a photograph of Chartier's food.
Rosemary Roasted Potatoes
Fingerling potatoes tossed in olive oil and rosemary, roasted until crisp-edged and tender, a rustic Italian side.
Illustrative reference image, not a photograph of Chartier's food.
Grilled Asparagus
Trimmed asparagus spears char-grilled and finished with olive oil and lemon zest, a bright green vegetable side.
Illustrative reference image, not a photograph of Chartier's food.
Classic Tiramisu
Espresso-soaked ladyfingers layered with mascarpone cream and cocoa, portioned into individual cups for buffet dessert service.
Illustrative reference image, not a photograph of Chartier's food.
Chocolate Sheet Cake
A deep, moist cocoa sheet cake finished with poured fudge icing while it is still warm, then cut into buffet squares.
Illustrative reference image, not a photograph of Chartier's food.
Colorado Apple Crisp
Sliced orchard apples baked under an oat and brown-sugar streusel until the fruit syrup bubbles up through the topping.
Illustrative reference image, not a photograph of Chartier's food.
Lemon Bars
A pressed shortbread base baked with tart lemon custard, chilled firm and cut into squares under a dusting of powdered sugar.
Illustrative reference image, not a photograph of Chartier's food.
Mini Cheesecake Cups
Individually portioned New York style cheesecake baked over a graham crust in cups and finished with a spoon of fruit.
Illustrative reference image, not a photograph of Chartier's food.
Vanilla Caramel Bread Pudding
Day-old egg bread soaked in vanilla custard and baked until the top is craggy and dark, then ladled with warm caramel to order.
Illustrative reference image, not a photograph of Chartier's food.
Carrot Cake with Cream Cheese Frosting
Shredded carrot and toasted walnut cake, warmly spiced and covered with a thick cream cheese frosting, cut into buffet squares.
Illustrative reference image, not a photograph of Chartier's food.
Kolaczki
Cream cheese pastry squares folded around apricot and raspberry preserves, baked pale and finished with powdered sugar.
Illustrative reference image, not a photograph of Chartier's food.
Black Forest Cherry Trifle
Layers of dark chocolate cake, sour cherry compote and lightly sweetened whipped cream, built to order in glass service bowls.
Illustrative reference image, not a photograph of Chartier's food.
Peach Cobbler
Sliced peaches baked under a buttery drop-biscuit crust until the fruit syrup breaks through the seams and caramelises at the edges.
Illustrative reference image, not a photograph of Chartier's food.
Dark Chocolate Dipped Strawberries
Long-stem strawberries hand-dipped in tempered dark couverture and set on marble, made the same day they are served.
Illustrative reference image, not a photograph of Chartier's food.
Tres Leches Cake
Sponge sheet cake soaked in three milks and topped with barely sweetened whipped cream and a dust of cinnamon.