Expertises

Expertise for every type
of food service

Thanks to our unique culinary know-how and our expertise in the catering trades, we can help all professionals implement a quality offering, while respecting the identity and constraints of each project.

©Bertille Chabrolle_Ducasse Conseil_08

Managers and operational experts committed to your project

Our team possesses a solid academic background and a wealth of operational experience in the kitchen brigades of Alain Ducasse restaurants, in France and abroad. We apply the strong principles of passion, rigor and a quest for excellence.

We share these values with the business experts at DUCASSE Paris who work alongside us when the need arises.

Explore our projects

Our methodology:

  • 01

    AUDIT AND ANALYSIS

    An essential prerequisite to any consulting mission, we begin by examining and understanding your strategic and operational environment.

  • 02

    PROJECT DESIGN AND RECOMMENDATIONS

    Based on your objectives and specifications, we formulate actionable recommendations.

  • 03

    DEPLOYMENT

    We put our recommendations into practice and support you every step of the way as you roll out your F&B offering.

  • 04

    PERSONALIZED FOLLOW-UP

    Our teams are available throughout the mission, and make visits to your facilities regularly. The aim is to ensure precision of service and consistent quality for the long term.

Our expertises

  • Commercial catering
  • Culinary
  • Pastry
  • Arts
  • Ingeneering
  • Beverages
  • Communication

Commercial catering

Restauration_commerciale_LVX-ADHP – Cookpot de millet (c) Pierre Monetta (2)
1/4

Commercial
catering

From local bistros to Michelin-starred restaurants, from snack bars to traditional breweries, we bring our expertise to foodservice operators of all kinds, helping them optimize their F&B offering and exceed their customers’ expectations.

Restauration_collective_©Bertille Chabrolle_Gestes HdB_07
2/4

Collective
catering

We want eating well to be the daily reality in companies, schools and hospitals. We put our full expertise at the service of foodservice professionals working in company and community settings.

Restauration_hoteliere_La Suite Bastidon_16-03-17©pmonetta-5894
3/4

Hotel and
resort dining

We assist hospitality groups and independent hotels in standing out from the crowd to better attract their clientele. We create unique food and beverage offerings consistent with the identity of each establishment, and that can be replicated at several outlets.

Restauration_embarquee-No-2677_CC050523_Reykjavik-Reykjavik©StudioPONANT-Ophelie_BLEUNVEN
4/4

Onboard
catering

Whether at sea, in-flight or in space, we work with onboard foodservice professionals to develop an offer that caters to the sector’s inherent constraints.

Recipe creations

©Bertille Chabrolle_Langoustine au court-bouillon, poireaux primeurs, yaourt aux fines herbes et poivre timut_02
1/4

Recipes for health & wellbeing

Our aim is to create balanced recipes using fresh seasonal produce sourced from sustainable agriculture, while adapting to different dietary requirements.

Our dishes are designed to stimulate the taste buds and promote wellbeing.

Working closely with nutritionists, we ensure that nutritional standards are met, quantifying the number of calories per recipe where necessary while respecting different dietary requirements.

With this in mind, we’re exploring new culinary trends that give pride of place to taste and quality, to offer you a flavorful, well-balanced eating experience.

We are committed to sharing our knowledge and expertise with your teams.

Pêcheur de poisson
2/4

Supplier selection

DUCASSE Conseil works with Pourdebon Pro to assist restaurant operators with finding the right suppliers. Our partner lists producers and artisans passionate about their work, and committed to sustainability. You gain access to quality products, while supporting direct sales through short distribution channels, thus guaranteeing high quality supplies, and food sourced with transparency.

NicolasBroquedisPhotographe-20190326-brie et salade verte-0001-41
3/4

Recipes in texture-modified

We are aware of the importance of nutrition and healthy eating for seniors and people with disabilities. Our expertise in working with modified textures focuses on two main areas: improving textures and plating techniques. We offer comprehensive support, from the creation of teaching guides to training your teams in texture-modified food design. Thanks to the our chefs’ expertise, we can help healthcare professionals offer tasty meals that not only meet the dietary requirements of their patients, but offer an enjoyable eating experience!

_MG_8910
4/4

Children’s recipes

DUCASSE Conseil’s approach to children’s menus is based on simple, healthy, comforting food, in line with an establishment’s defined culinary identity.

The menus are designed to be fun and appealing, with a variety of balanced-diet dishes suitable for children aged 6 months to 3 years, and aged 4 to 13 years.

The chefs have the freedom to create menus that minimize food waste.

Interactive cookery workshops are also offered to introduce children to cooking in a fun way, reassuring parents and providing a high-quality experience.

Bread & Pâtisserie

DUCASSE_Conseil_meringue
1/3

Pâtisserie

Imagination and creativity can take free rein when creating cakes, sweets and desserts, but also demands unfailing rigor and mastered technique. Our pâtisserie experts focus on contemporary, aesthetic creations, combining tradition and modernity with elegant presentation.

Our customized training courses enable your teams to nurture their creativity and acquire the skills they need to make sweet creations that are as beautiful as they are delicious, to fulfill the expectations of the most demanding customers.

IDAM©pierremonetta_MG_8221
2/3

Bakery

An essential element of gastronomy, bread is a key companion to any meal. The apparent simplicity of kneading flour, yeast, water and salt, then fermenting and baking in the oven, is in fact a precision craft.

At DUCASSE Conseil, our consultants are passionate artisans, experts in the creation of customized baked goods. From designing specialty breads to creating delicious pastries, we are committed to offering authentic products. Our mission is to also share our knowledge by offering customized training courses, enabling your teams to master the art of baking to a level of excellence.

AD Glace reportages-13@Philippe Vaurès Santamaria
3/3

Ice cream

Our consultants, trained at the École Nationale Supérieure de Pâtisserie (ENSP) founded in 1960, are references in the art of frozen desserts.

From the design to the development of ice cream, sorbet and granita ranges, conducive to the boldest creativity in taste and texture, we support you at every stage of the manufacturing process to ensure your teams are trained to our exacting standards.

Arts & aesthetics

geste_salle-4
1/2

Tableware

Tableware is a key component of a restaurant’s dining experience, the aim being to create harmony between the setting, the food and the guests for the duration of a meal.

Choosing the ideal tableware is all about pairing beauty with taste: from defining the style and codes of your dining space, to the meticulous selection of crockery, cutlery and table linens, to the creation of personalized menus.

Every decorative element contributes to the establishment’s refinement, creating harmony.

We provide support in selecting tableware to help you build a comprehensive culinary experience for your customers.

‘encre de seiche, cocos de Paimpol et poutargue_Cucina_©Bertille Chabrolle_ 2
2/2

Photography & art direction

Knowing how to showcase your establishment is key. By assisting you with creating appealing images of your dishes, techniques, atmospheres and events, we are able to capture the essence of your dining experience.

With our expertise in photography and art direction, we can help you create the perfect harmony between your establishment, your food and your staff.

The aim is to reinforce your brand image and immerse your customers in your environment.

Ingeneering

Arc-en-ciel_Ducasse Conseil_©Bertille Chabrolle_12
1/1

Kitchen design

DUCASSE Conseil offers tailor-made support for the layout of professional kitchens, combining the culinary expertise of AutoCAD-certified consultant chefs with kitchen plans reviewed by architects and kitchen designers.

Consultants chefs analyze kitchen operation flows and layouts to avoid cross-contamination, optimize production performance, and ensure that the equipment installed meets your food prep requirements.

Voir les réalisations

Beverages

DUCASSE_Conseil_gestes_2
1/1

Sommellerie & Mixology

Sommellerie is the art of wine expertise encompassing all areas of wine service.

It is essential to create a customized wine list for your establishment, adapted to your cuisine and your clientele, while expressing the identity of the place.

Similarly, mixology involves inventing and revisiting cocktail and mocktail recipes, harmonizing taste and visual appeal.

Our teams of sommeliers and mixologists are available to prepare personalized selections and offer suitable training to guarantee efficient service and an optimal customer experience.

Communication

BC_Spoon terrasse_04
1/1

Social networks & communication

Our team of social network and communication specialists can help you develop a powerful online presence for your business.

From e-reputation management to the creation of visual content, and the implementation of targeted advertising campaigns, we can assist with maximizing your visibility and building engagement with your community.

We help you optimize your digital communications, and stand out from the crowd.

Cours mené par un chef consultant DUCASSE Conseil

Our projects

SOLUTIONS BASED ON
ALAIN DUCASSE'S VALUES OF EXCELLENCE

Explore
Newsletter

Want to stay up to date with all the latest news from DUCASSE Conseil ? Simply enter your email address below. By subscribing you agree to our privacy policy.