Logo pickles blanc


Anaïs et Thomas Hardy, Vincent Thomy, Jean-Luc Rallu et Estelle Passelande​​

La Chapelle-Glain (44)​​

En s’appuyant sur un modèle vertueux de polyculture, la Ferme du Moulin regroupe 5 associés et compte environ 120 ha de terres entièrement cultivées en agriculture biologique et une grande diversité de production : élevage d’agneaux solognots (race en voie de conservation) et de vaches jersiaises, produits laitiers de brebis, porcs en plein air de race Longué bayeux, pain au levain issu du blé de la ferme (variétés anciennes et panifiables) et la culture de myrtilles.
Leur production est vendue en direct, sur les marchés de Nantes et d’Angers, dans les magasins de producteurs et à travers les AMAPS.

As a part of my CAP Cuisine training course here in Paris, I decided to organise the Christmas meal for my fellow students and some of the teaching staff – an opportunity to plan a menu and to manage a budget.

The only constraint was to stick within a 20€ (£13) budget for the food (drinks not included), whilst providing something a bit more interesting than salad and pizza, followed by apple pie ! After all, we could have all gone to one of the numerous kebab or couscous restaurants and eaten happily for 20€.

Anyway, to enable us to have a say in the menu proposed, I suggested that we go to the restaurant where I work each Saturday (and where a fellow student, Rosa, is spending her work placement) – Le Zephyr in the 20th arrondissement of Paris. If you’ve been following my blog you’ll know that the team at the Zephyr are very open and that the chef is always looking to use good, honest products presented in the most inventive way possible. So, I figured that it would be a great exercise for me to propose several dishes and see what the Zephyr team do with the suggestions.

I’ve already explained the process that I went through to select the dishes and calculate the cost (for the chef) and the price (for us – taking into account the mark-up and taxes)…..actually, just checking my posts for the reference shows me that maybe I haven’t actually told you what “strategy” I used….for another time.

The dishes selected is as follows,

CAP Cuisine Christmas meal 2007

The aim of this post is to let you know what recipies have been chosen, their cost and the others that were considered. The process of calculating costs was based on the inventory listings and supplier prices quoted in the chef’s Hermes computer system. Anyway, find attached a copy of the PowerPoint Presentation that I prepared to explain the process. I’d be delighted to have any comments (by the way, I’ve not listed the different steps for preparing the different dishes – simply the ingredients and their cost).

CAP Cuisine Paris at Le Zephyr Menu Presentation

Laisser un commentaire

Votre adresse e-mail ne sera pas publiée. Les champs obligatoires sont indiqués avec *