Mary and her team catered our July 2017 wedding. She was very professional and accommodating. We asked if La Bonne Maison could prepare entrée dishes that were not on the sample menus and the answer was an exuberant yes! We wanted to serve light, summery, fun dishes and had some ideas for ingredients we wanted included. Mary helped us to narrow down our ideas, offered a tasting for us and our moms, and created mouthwatering descriptions of each item. Our apps included miniature lobster rolls, petit filet mignons, buttermilk chicken bites with pepper jelly, brie and mango tartlets, and leek and goat cheese tarts. The bar served a signature white sangria and dark and stormy as well as beer and wine throughout the night. For dinner, we started with an arugula salad with goat cheese, fresh blueberries, and spiced pecans. Guests chose between halibut with a duo of mango and chimichuri sauces with coconut rice and roasted vegetables, jerk spiced chicken breast with Cuban style black beans over rice and sweet plantains, or caprese-style pasta with fresh mozzarella and heirloom tomatoes. La Bonne Maison also provided our wedding cake - a naked cake layered with vanilla buttercream, strawberry puree, and fresh strawberries. The food was all beautifully prepared and delicious! Guests especially raved about the cake, which was even topped with gorgeous summer flowers, which Mary coordinated to add with our florist. Mary was also very helpful in deciding on our schedule for the day and helping me to figure out logistics. Our wedding set up, event, and cleanup all ran smoothly and so much of the credit goes to La Bonne Maison. We would highly recommend them to anyone interested! read more