Assistance in Burgundy's wine country

Notre approche

• 01

  Immersive pastry team training at Maison DUCASSE Paris restaurants

  Immersive training sessions were organized on a regular basis at DUCASSE Paris restaurants to further the knowledge and training of the kitchen staff. During these observation sessions, Montrachet’s staff had the opportunity to talk with the restaurant’s chef and learn about culinary techniques and new products.

• 02

  Help to organize the kitchen and anticipate tasks

  DUCASSE Conseil provided the chef and kitchen staff with practical solutions to optimize and anticipate individual tasks to improve the flow in the kitchen and front of house.

• 03

  Assistance in the design of à la carte and set menus

  To maintain the quality of Montrachet’s dining experience, DUCASSE Conseil helped the kitchen staff create new recipes for its set and à la carte breakfast, lunch and dinner menus. Every aspect of the dishes were scrutinized and, if necessary, corrected, including the products chosen, flavor combination, techniques and plating. A DUCASSE Conseil chef was present for the final tasting, providing constructive criticism on the recipes presented.

• 04

  Assistance in the hiring process

  At Montrachet’s request, DUCASSE Conseil’s teams helped screen job applicants, attended job interviews and gave feedback on the applicant’s qualities and suitability.