PRACTICAL RESTAURANT

PRACTICAL RESTAURANT

Group members: THAI THUY TRANG QUACH VINH QUAN LUU TUAN ANH HOANG KIM CHI NGUYEN THI QUyNH LAN

GROUP PRESENTATION

JW MARRIOTT HOTEL HANOI

French grill

contents

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5. Set Menu 6. Food Menu 7. Wine Menu

8. Serving Progress 9. Type of service 10. Wine service 11. Conclusion

1. Introduction2. Identify Segments3. Event Setting Up4. Planning

French Grill

French Grill is well-known as the most luxurious restaurant in the Hanoi capital

Introduction

• Year of established : 2013
• Location: JW Marriott Hotel Hanoi - No 8 Do Duc Duc Road, Me Tri Ward, South Tu Liem District, Ha Noi
• Owner : Marriott International
• The best culinary restaurant in Vietnam in 2016
• The most luxurious French restaurant in Vietnam in 2017

• French Grill restaurant has a modern and lavish design style.

FRENCH GRILL

• The variety of menu at French Grill is created by the professional hands of Chef Jean – Francois Nulli.

• The dishes are carefully selected and sorted from each person's taste to bring the guests the best dishes.

• The service team is also extremely professional. The guests coming are always greeted with friendly smiles by young and energetic staff.

Proud to be one of the best high-end French cuisine restaurants in Hanoi, French Grill features authentic and delightful French specialties, including but not limited to Seared Foie Gras, Classic Caviar and Premium Steak.Features and Facilities:

• Fine Dining
• French Cuisine
• Contemporary Cuisine
• Grill Cooking
• Fresh Oysters

FRENCH GRILL

• Open Kitchen
• Extensive Wine Selection
• Wine Cellar
• Private Dining Rooms Available
• Open for Dinner Only

Identify segments

TIME 31st December , 2021 New Year's Eve

CUSTOMER VIP Group -10 pax ( extended family )

Event setting up

THEME

Main color tone White - Gold - Siliver - Glitter

Setting Guests Name with Pinecones

Candle contained in silver walled glass jar

White Plates - Silverware - Linen cloth napkin

Decoration

Table setting up

Planning

Private Room Capacity: 10-15 pax

Staff assignment

2 Captain Order Responsibilities:

• Taking order
• Sommelier
• Supervising the progress
• Supporting table attendants
• Collecting the bills

4 Main Table Attendants Responsibilities:

• Prepare water for the guests
• Taking the dinner dishes and serving it
• Cleaning the dirty dishes after each course
• Taking notice to meet the guests'needs

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Set menu

SEARED FOIE GRAS

COOKING METHOD

• Make the mandarin sauce by melting the butter in medium sauté pan over medium heat. Then adding the carrot orange blossom water and mandarin gel for cooking and stirring
• Cooking the pan-seared foie gras by placing a large sauté pan over medium-high heat.
• Using a paring a knife, gently score the foie gras slices with a diagonal pattern on 1 side. Season to taste with salt and pepper.

appertizers

ASSEMBLE AND SERVE

• Spoon the sauce into the plate
• Place the seasame cake adjoining the foie gras slices in the serving plate.
• Drizzle with the seasame reduction, and, scatter the mâche leaves over the top.

INGREDIENTS

• Seared foie gras
• Mandarin gel
• Seasame cake
• Carrot orange blossom water

FRENCH ONION SOUP

COOKING METHOD

• Caramelize the onions
• Deglaze the pot with vermouth
• Add the stock, bay leaves, and thyme
• Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.
• Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves

ASSEMBLE AND SERVE

• Sprinkle with the grated Cheddar cheese
• Scatter the mâche leaves over the top
• Serving with the toasted French bread slices

INGREDIENTS

• Beef stock
• Onion Cream
• Cheddar Cheese
• Sauteed Onion

main course

MERRI VALLEY LAMP

COOKING METHOD

• Marinate the lamb with mixture of rosemary, thyme, and garlic. Rub with salt and freshly ground black pepper.
• Preheat the oven to 450°F
• Rub the rack all over with more salt and pepper. Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil.
• Wrap the exposed rib bones in a little foil so they don't burn.
• Roast at high heat to brown, then reduce heat to finish

INGREDIENTS

• Sous-vide saddle - Shank - Rack
• Media Spices - Couscous
• Confit Zucchini flower & Tomato
• Eggplant caviar

ASSEMBLE AND SERVE

• Roast at high heat to brown, then reduce heat to finish
• Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.

CHOCOLATE FONDANT

COOKING METHOD

• Preheat the oven to 200ºC/400ºF/gas 6. Place a baking sheet in the oven to heat up, and grease 4 x 160ml ramekins.
• Break up the chocolate and melt in bain marie, then remove from the heat and leave to cool slightly.
• Cream the butter and sugar together until pale and fluffy, then beat in the eggs, one at a time
• Stir in the flour until just combined, then gently mix in the melted chocolate – the mixture should thicken quite a bit.
• Add the vanilla and a pinch of sea salt.
• Divide between the moulds and bake on the preheated baking sheet for 8 minutes.

DESSERT

INGREDIENTS

• Vanilla ice cream
• Dark sauce

ASSEMBLE AND SERVE

• Serving with the vanilla ice cream that places next to the chocolate fondant

Joseph Drouhin Chassagne - Montrachet ''Morgeot marquis de Laguiche'' 1er cru

Information Sur Le Vin

• Manufacture: Joseph Drouhin
• Grape Type: Chardonnay
• Région: Burgundy, France
• Appellation: Chassagne-Montrachet Premier Cru
• Style de vin : Côte de Beaune blanc
• Characteristic: Full Body
• Color: Light golden
• Intensy and Aroma: hawthorn - apricot notes - evolving towards hints of blond tobacco
• Food Pairing: Foie Gras, Poisson Gras, Crustacés, pâtes

WHite WIne

Gérard Bertrand Réserve Speciale

Information Sur Le Vin

• Manufacture: Gérard Bertrand
• Grape Type: Pinot Noir
• Région: Languedoc, France
• Appellation: Vin de Pays / Pays d'Oc
• Style de vin: Vin rouge du Languedoc-Roussillon

• Characteristic: medium-bodied red
• Color: Ruby red

• Intensy and Aroma: Notes of ripe cherry - Wild raspberry - Fruity - Spicy notes

• Food Pairing: Spare-ribs, Duck, Burgers, Lamb, Grilled Meats and Vegetables
• One of the selected wineries for Marriott Wine Program and Voyage Du Vin – Accor Group

RED wine

Pol Roger Brut Réserve

Information Sur Le Vin

• Manufacture: Pol Roger
• Grape Type: Chardonnay - Pinot Noir - Pinot Meunier
• Région: Epernay

• Style de vin : Champagne
• Characteristic: Full Body
• Color: a beautiful golden straw coloured hue
• Intensy and Aroma: light flavours of honeysuckle and white jasmine, lingering on vanilla and brioche notes - candied orange peel, tangerine and spicy notes (cardamom, anis)
• Food Pairing: Caviar, Aperitif, Raw seafood

champagne

Yalumba Hand-Picked Shiraz - Viognier

Information Sur Le Vin

• Manufacture: Yalumba
• Grape Type: Shiraz - Viognier
• Région: Eden Valley, Australia
• Appellation: Barossa
• Style de vin: Dessert Wine - Modern and Balanced

• Characteristic: Full body
• Color: Red

• Intensy and Aroma: dark cherries - cranberry - raspberry - spices and violets - all supported by spicy French oak.

• Food Pairing: Dark and Brown Chocolate

dessert wine

Serving progress

6. Serve main course. 7. Serve dessert. 8. Presenting the check over to the guest. 9. Doing payment when the checking is done * Taking notice to clear the former dishes before serving the latter course. * Servers have to supervise the VIP's eating progress in order to fine course

1. Giving the menu and ask the guest whether they want purified water or mineral water. 2. Serve water and ask the guest if they want to take order. 3. While taking order, the server has to note the extra demand from the guest: allergies diaries, nuts, etc. 4. Serve drinks. 5. Serve appetizers

Type of Service

Plate Service – AmericanService

Gueridon Service – Cart Service

• Guéridon service is a specialised form of table service normally found in establishments that offer a higher style of service to its guests.
• A guéridon is normally a movable table, or trolley, from which food may be served.
• Flambé is a form of guéridon service. It relates to food that is prepared and finished or cooked in the restaurant, which are also flambéed
• This type will be used to serve 2 starter dishes.

Gueridon Service

• Plate service, also called American service, is a name for a type of service where food is prepared and pre-portioned in the kitchen of a restaurant. The food is then served to patrons on plates by a waiter.
• Waiters serve food to the people at the table starting at the left. The beverages are served from the right.
• This type will be used to serve the main course and dessert.

Plate Service

Wine serving

• Decant is always available for red wines that are 5 years or older.
• Ice Bucket is always available to chill wine that was required to serve it coldly.
• Choosing wine glass carefully to serve it.
• Pour with swift and steady motion.
• Fill the glass with 148-177 ml of wine
• Hold a napkin in your hand while you're pouring so you can catch any droplets with it when you lift up the bottle.

Accompanied Service

LIVE MUSIC

PATISSERIE TROLLEY

NOTES:

When taking order to the guests, waiters/ waitresses have to remember these orders:

• Mark the seat number to avoid mistake when serve the food.
• Woman is priority for both taking order and serving food.
• Since this is a party of VIPs, serving food (appetizer, main course, dessert) needs to be synchronize

* All of departments need to conect and cotact closely to support each other and make a good team-working, which contributes to creat a 'WOW' service to the guests

thank you

for your attention