Since 1850, the “Au Petit Riche” restaurant, located in the Grands Boulevards neighborhood of Paris, has been an institution for the traditional French hearty, homemade-style cooking known as “cuisine bourgeoise”.
For its reopening, the restaurant commissioned DUCASSE Conseil to realign its concept with new consumer trends, while refocusing on Loire Valley specialties. The aim was to become the Parisian reference for “cuisine bourgeoise”.
Food services catering
Paris, France
2021-2022
DUCASSE Conseil revamped the spirit of the restaurant’s cuisine by developing key features such as the daily set menu, signature dishes and Loire Valley products. This involved creating new offerings, such as brunch and afterwork menus.
Both savory and sweet recipes were created to align with the brasserie’s new positioning.
DUCASSE Conseil trained the kitchen and pastry staff at its training center in Argenteuil to ensure that they fully grasped the recipes and embraced the culinary philosophy of the project.
“DUCASSE Conseil provided the expertise of a serious, well-organized team, with precise processes designed to drive the project forward, on schedule, and in line with the goals set out together. The team working with us showed flawless professionalism whether it was understanding our initial needs, their ability to teach our staff, or their reliability and availability, but above all their culinary expertise and ability to share their passion.
We worked with a very talented yet incredibly humble consultant chef. The whole project, overseen by an efficient and very pleasant team, was thoroughly enjoyable. The results are visible on our plates and in our staff’s improved skills. We would recommend their services without a doubt.”
Fatema Medjahed
QUALITY & OPERATIONS MANAGER
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