La Bonne Cuisine

La Bonne Cuisine Catering and Events is a full service wedding and corporate event catering company serving the San Francisco Bay area. 

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Enjoy the playa without having to worry about food!

Have a camp you need to feed?  Been working tirelessly on your art project but have not given a thought to food?  La Bonne Cuisine has you covered at the playa.  Here's a sampling of what you and your camp could be enjoying during the week . Please call 510-549-3760 or email for more information or to place your order.  


V Vegetarian VV Vegan
GF Gluten Free DF Dairy Free

Mushroom and Spinach Enchiladas (V) @ 9.95
Baked Spinach and Artichoke Pasta (v) @ 9.95
Curry Butternut squash Casserole (VV,GF) @9.95
Smoked Gouda Mac and Cheese with BBQ Pulled Pork (GF) @ 11.60 Homemade Pork Carnitas and Cheese Enchiladas with Salsa Roja @ 11.50
BBQ Pork Back Rib s and Red Mashed Potatoes@ 11.95
Grilled Chicken, Cheddar and Sriracha Mac and Cheese @ 10.95
Achiote Chicken with Mexican Rice (GF, DF) @ 10.95
Mozzarella and Red Pepper Stuffed Chicken with Black Lentil (GF) @9.95 Confit Lemon and Black Olive Chicken with Red Mashed Potatoes (GF) @10.95 Red Wine Braised Beef with Potatoes and Carrot (GF, DF)@ 11.95
Beef Handcrafted Meatballs with Small Pasta, Marinara Sauce (GF) @9.95 BULK PORTION
BBQ Chicken with Mini Red and Yellow Peppers@ 9.95
BBQ Steak with Baked Potatoes@ 10.95

Sales Taxes 9.5%
Dry Ice (based on last year record $700 or bring your own) 

Holiday Time... time goes so fast...One word for you: Reserve today or have your holiday event in January 2013

Today's event is really fun:

We are feeding a crowd playing computer games at Sloane San Francisco!

If you are not familiar with this night club, I would really love to invite you to visit their web site, and or to call them to a tour. When you call, make sure to ask for Carlos. This is a perfect venue for meetings and corporate events held at night.

Yesterday was the grand opening of :

The Observation Post at the Presidio
211 Lincoln Blvd in San Francisco

No other venue in San Francisco brings guests closer to awe-inspiring Golden Gate views than the Observation Post at the Presidio. With an open floor plan and panoramic views of the Golden Gate Bridge, the Palace of Fine Arts, Alcatraz, Crissy Field and the Marin Headlands, the ballroom is ideal for celebrations and ceremonies, as well as meetings and retreats. An adjacent lawn is available for standing receptions or seated ceremonies.

spill og vinn

Lemon Confit Chicken with Black Olives


  1. 1/4 cup extra-virgin olive oil
  2. 1 medium onion, minced
  3. 6 large chicken thigh with or without bone (about 3 1/2 pounds)
  4. Himalayan salt and freshly ground white and black pepper
  5. 2 cinnamon sticks
  6. 1 cup minced flat-leaf parsley
  7. 1 cup minced cilantro
  8. 1 heaping teaspoon finely grated fresh ginger or couple of ginger powder pinch
  9. Pinch of saffron
  10. 1 cup green tea
  11. 1 cup chicken stock
  12. 1 cup Calamata olives, pitted
  13. 1 comfit lemon


  1. In a large enameled cast-iron casserole, heat 4 tablespoons of the olive oil. Add the minced onion and cook over moderately high heat, stirring occasionally, until just starting to brown, about 5 minutes. Leave in casserole or set aside.
  2. Season the chicken pieces with salt and pepper. Sear the chicken in 1 or  2 batches, until browned, about 3 minutes per side.
  3. Add the cinnamon sticks, parsley and cilantro, ginger, saffron, sautéed onion, white wine and stock to the casserole and bring to a boil. Reduce the heat to moderate, cover and simmer the chicken for 40 minutes. Stir the olives and preserved lemon into the casserole and simmer until the chicken are cooked through, about 15 minutes longer. Transfer the lemon confit chicken to a warm platter and cover with foil.
  4. Boil the cooking liquid in the casserole over high heat until reduced by half and slightly thickened, about 10 minutes. Discard the cinnamon sticks. Spoon the sauce over the chicken, garnish with the cilantro sprigs and serve.

karamba casino

Tri Colored Beet Skewer

This is one of the many beautiful hors d'oeuvres we passed at last nights event. What you see above is the Tri Colored Beet Skewer made with yellow, red, purple roasted beets and peeled and sliced Granny Smith apples drizzled with olive oil. These ingredients may sound simple, but the flavors together are delectable.

The harmonious way the design and the food compliment each other makes this piece as a whole absolutely stunning.

Just as the presentation of the of the passing tray is a combination of bold colors yet delicate pieces, so is the Tri Colored Beet Skewer.

The event was for a long time client of 15 years to celebrate their business of 40 years. Congratulations from all of us at La Bonne Cuisine Catering and Events!

Thank you for your loyal patronage, it has been a pleasure working with you these past years.

Gala at Head Royce
The Gymnasium at Head Royce 

This is the Gymnasium at the Head Royce School after we transformed it. As you can still see the name of the school's team the Jayhawks in the background. Chef Christophe insisted with good humor that it be aired out the day before the event to get the air fresh.

The first course you see here is the Beet and Burrata Salad made with a Pomegranate, Molasses and Kefir Lime Oil Dressing. The second course not pictured was the 12 Hour Braised Beef  served with Bordelaise Sauce on Gratin Dauphinois with Red and Yellow Peppers Julienne. The Vegetarian option was Bamboo Rice Risotto with Sauteed Market Vegetables and Shavings of Parmesan on top. I'm not a vegetarian, yet I would have been happy to have that as my meal. It seems everyone was very pleased with their meal because from what I saw all the plates that left the tables were empty.

Once again Sebastien outdid himself with his design and decor which includes the center pieces you see here. It was a 15 hour day for some of the production and culinary team. This Gala was a huge success mainly because of their dedication and hard effort.

See our PartySlate gallery