Outline for Boutique Restaurant Concept

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RESTAURANT  CONCEPTS  AND  DESIGN    

Boutique  Restaurant  Proposal  

Monday  16th  of  April  2012      

European  Bachelor  in  International  Hotel  and  Tourism  Management    

The  European  Center  of  International  Hotel  Management  (CMH2-­‐B)    

Mrs.  Zamantuli  SCARAFFIOTTI            

 Mathilde  BENETEAU  –  Antoine  NEYRET  –  Violeta  STOJKOVIC  

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TABLE  OF  CONTENTS        

INTRODUCTION................................................................................................................................... 4  

I.   CONCEPT  PRESENTATION  AND  INSPIRATION ......................................................................... 4  A.   Our  proposal,  a  co-­‐branding  with  KENZO ........................................................................................ 4  B.   Inspiration  for  the  concept ................................................................................................................. 4  

II.   OVERALL  PRESENTATION ........................................................................................................... 5  A.   INFORMATIONS  PRATIQUES .............................................................................................................. 5  Access  Map............................................................................................................................................................................5  Opening  Hours ......................................................................................................................................................................5  

B.   DESIGN  AND  LAYOUT .......................................................................................................................... 5  1.   Restaurant  and  Patio  plans......................................................................................................................................6  

C.   THE  MENU  AND  THE  CHEF(s).............................................................................................................. 9  1.   Menu ...............................................................................................................................................................................9  2.   Chef(s) .......................................................................................................................................................................... 10  

III.   HUMAN  RESSOURCES ...............................................................................................................11  A.   Organizational  Chart .........................................................................................................................11  B.   Staff  Training.......................................................................................................................................11  

Introduction ........................................................................................................................................................................ 11  1.   Server  function  and  responsibilities .................................................................................................................. 12  2.   The  Guest.................................................................................................................................................................... 15  3.   Quality  Control.......................................................................................................................................................... 15  4.   Dress  Code.................................................................................................................................................................. 17  5.   Wine  Service .............................................................................................................................................................. 17  6.   Sanitation  &  Safety .................................................................................................................................................. 18  Conclusion ........................................................................................................................................................................... 19  

C.   Uniforms ..............................................................................................................................................20  1.   Hostesses’  Uniform................................................................................................................................................ 20  2.   Waiters’  Uniform.................................................................................................................................................... 21  3.   Cooks’  Uniform........................................................................................................................................................ 21  

IV.  MARKET  STUDY..........................................................................................................................22  A.   Customer  profile ................................................................................................................................22  B.   Survey  Answers ..................................................................................................................................22  C.   Competitors ........................................................................................................................................22  

V.   MARKETING  STRATEGY ............................................................................................................23  A.   Opening  event ....................................................................................................................................23  

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1.   Guests’  list .................................................................................................................................................................. 23  2.   Invitations ................................................................................................................................................................... 24  3.   Closing  the  Opening  Event.................................................................................................................................... 24  

B.   Distribution  Strategy .........................................................................................................................25  1.   Packages...................................................................................................................................................................... 25  2.   Complimentary  Cocktails  on  the  Opening  Week .......................................................................................... 25  

C.   Our  Communication  Strategy...........................................................................................................26  1.   Advertisement  prior  to  the  restaurant’s  opening ........................................................................................ 26  2.   Restaurant  business  card ...................................................................................................................................... 26  3.   Brochure...................................................................................................................................................................... 26  4.   Advertisement .......................................................................................................................................................... 26  5.   Social  medias ............................................................................................................................................................. 27  6.   Smart  phone  application ....................................................................................................................................... 27  

D.   Hotel’s  Website ..................................................................................................................................28  

VI.   ANNEXES .....................................................................................................................................29  ANNEXE  1  :  Dishes  inspiration..................................................................................................................29  ANNEXE  2  :  Survey  distributed  to  the  guest  at  the  end  of  the  meal .......................................30  ANNEXE  3:  Survey  prior  to  restaurant  opening............................................................................31  ANNEXE  4:  Tea  Menu .............................................................................................................................34  

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INTRODUCTION    When  we  were   told   to  develop  a   concept   for   a  boutique   restaurant  we  have  decided   to  base  ourselves   on   an   existing   restaurant   located   in   the   Concorde  Montparnasse   Hotel   in   Paris   and  update  it.  After   numerous   researches   on   different   restaurants’   websites,   magazines,   newspapers   and  experiences  in  restaurants,  we  decided  to  take  various  innovative  ideas  that  had  been  developed  by  different  restaurants  to  create  an  ideal  boutique  restaurant  in  the  14th  district.      The   current   restaurant   as   well   as   our   new   restaurant   concept   welcomes   a   large   range   of  customer   profiles   (business   corporate   guests,   local   residents,   tourists,   personalities…)   which  means  that  the  restaurant  must  show  flexibility  to  meet  each  of  these  guests’  expectations  in  a  selective  and  luxurious  environment.    

I. CONCEPT  PRESENTATION  AND  INSPIRATION    

A. Our  proposal,  a  co-­‐branding  with  KENZO    In  order  to  create  an  atmosphere  that  will  please  our  customers,  we  have  decided  that  the  best  solution  for  this  restaurant  would  be  co-­‐branding  with  KENZO  brand.    We  may  ask  ourselves  why  KENZO?  Kenzo  is  a  luxury  brand  part  of  the  LVMH  group,  which  will  please  a  high  end  clientele.  At  the  same  time  this  brand  is  a  bit  informal  with  its  crazy  fabrics  and  colors  that  will  please  a  “bourgeois  bohème”  clientele.  Kenzo  Takada  describes  the  “Kenzo  spirit”  as  “an  interpenetration  of  cultures,  a  brand  infused  by  various  artistic  movements  and  a  urban  pragmatism”  and  stresses  on  the  fact  that  it  is  not  a  “couture”  brand.  This  colorful  and  joyful  brand  will  bring  warmth  and  happiness  to  the  restaurant.    Our  main  asset  lies  in  our  patio,  which  is  a  haven  of  peace  when  coming  from  the  city.  Research  have  shown  that  Parisians  are  looking  for  gardens  and  nature  as  they  are  constantly  stressed  and  nature  brings  calm  and  reminds  them  of  a  restful  vacation  in  the  country  side.  

B. Inspiration  for  the  concept    Our  main  inspiration  for  this  concept  came  from  three  gourmet  restaurants:  

-­‐ L’Atelier  de   Joel  Robuchon:   the  concept  of  cooking   in   front  of   the  customers  as  well  as  the  room  organization  inspired  us  to  create  a  similar  concept  within  our  restaurant.  

-­‐ The  M64   Restaurant   in   the   Intercontinental   Hotel:   this   restaurant   has   similarities   with  ours,  among  which  the  garden  and  the  use  of  a  few  Kenzo  products  (in  the  guest  rooms)  which  contributed  to  giving  us  the  idea  to  choose  Kenzo  as  our  brand  

-­‐ The  Ralph  Lauren  Restaurant:  the  idea  of  the  co-­‐branding  came  from  this  restaurant.  We  were   also   very   impressed   by   the   design   of   the   garden,   the   fabric   they   used   and   the  overall  restaurant’s  ambiance.    

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We  will  give  further  information  on  our  concept  inspiration  throughout  this  document.  

II. OVERALL  PRESENTATION    

A. INFORMATIONS  PRATIQUES    

Access  Map    

Opening  Hours  The   restaurant   will   be   opened   on   a   daily   basis   from   12:00   a.m.   until   10  :00   p.m.   and   until  midnight  for  private  events.  Taste  by  KENZO  restaurant  will  be  opened  all  year  long  and  will  only  close  for  renovations.    

B. DESIGN  AND  LAYOUT    In  order  to  give  a  broad  idea  of  the  restaurant  design,  colors,  atmosphere…  we  have  created  a  moodboard.  As  you  can  see  we  have  both  the  gourmet  restaurant  with  valuable  Kenzo  fabrics,  colors,  a   little  bit  of  furniture  and  on  the  other  hand  the  patio  where  everything  is  designed  to  create  a  relaxing  experience  with  sofas  in  a  colorful  and  garden  like  environment.    

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     We  have  decided  to  split  our  restaurant  in  3  parts:    

-­‐ The  patio  where  people  can  relax,  have  a  drink  and  a  snack  -­‐ The  gastronomic  restaurant  which  the  conventional  gourmet  restaurant    -­‐ The   bar-­‐restaurant   inspired   by   l’Atelier   Joel   Robuchon   where   customers   can   see   their  

food  cooked  in  front  of  them  by  renowned  chef  and  eat  in  less  than  40  minutes.    

1. Restaurant  and  Patio  plans    

a. The  indoor  Restaurant      

This   is   the   restaurant   as  it  currently  is.  The  colors  have   not   been   updated  and   the   furniture   is  damaged.              

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 Our  goal  is  to  update  it  to  create  a  gourmet  boutique  restaurant  with  the  following  organization:    

-­‐ There  will  be  fewer  tables  so  the  guests  may  have  privacy  and  more  space.  -­‐ Hostesses   will   take   care   of   the   guests’   belongings   the   guest   may   not   wish   to   keep  

throughout  his  meal  will  welcome  the  Guest.  The  guests  will   then  be  accompanied  to  a  table.  

-­‐ As  you  can  see  there  are  two  entrances,  the  first  one  (“Outside  Entrance”)  where  people  from  outside  the  hotel  will  come  in  and  the  second  one  (“Hotel’s  Entrance”)  where  guests  from  the  hotel  will  come  in.  

-­‐ The  Bar  will  not  be  in  front  of  the  Patio  as  it  currently  is  it  will  be  on  the  left  side  of  the  room  along  with  the  bar-­‐restaurant.    

-­‐ There  will   be   a   large   bay  window   between   the   restaurant   and   the   Patio   so   the   entire  restaurant  may  enjoy  the  beautiful  garden  view.  

b. The  outdoor  Patio      This   is   the  current  Hotel’s  Patio.   It   is  very  pleasant   in  the  summer  and  very  quiet.  This  place   is  frequently  privatized  by  corporate  guests  for  events  in  the  summer  and  sometimes  guests  have  breakfast  or  lunch  in  the  Patio.  However  this  asset  has  not  yet  reached  its  full  potential  and  we  believe  to  have  an  idea  that  makes  it  very  profitable.    

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This  is  the  reason  why  we  have  decided  to  enlarge  the  restaurant  with  the  Patio.  As  you  can  see  on  the  seating  plan  below,   there  will  be  coaches.  We  have  designed  the  Patio   to  be  a  relaxing  place  where  people  may  disconnect  with  their  daily  lives.      There  will  only  be  coaches  and  a  special  menu  has  been  designed  for  this  place.  ANNEXE  This  place  has  been  designed  to  preserve  our  guests’  intimacy,  as  you  can  see  it  is  separated  in  four  parts  and  there  is  place  and  plants  between  the  sofas.      In  order  to  create  the  perfect  garden  ambiance,  we  have  decided  to  install  walls  of  greenery  all  around  the  patio.  This  idea  came  from  the  restaurant  M64  at  the  Intercontinental  Hotel  in  Paris.  This  item  contributes  to  creating  a  garden  like  environment,  which  relaxes  the  guest.  

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C. THE  MENU  AND  THE  CHEF(s)    

1. Menu    For  the  menu  our  goal  was  to  do  something  a  little  different.  Therefore  we  decided  to  go  for  a  fan  shaped  menu,  which  in  the  end,  looks  a  like  the  one  below.                              Regarding  the  content  we  chose  to  work  on  a  food  fusion  with  timeless  and  exclusive  ingredients  so  our  clientele  may  not  grow  tired  of  it.  Yet  we  made  our  best  to  show  creativity  Refer  to  the  Annexe    

a. Tea  Service    In  order  to  add  an  extra  Asian  touch  to  our  restaurant  and  menu,  we  have  created  “les  thés  à  la  carte”  with  the  cakes  that  will  be  presented  on  a  dessert  trolley  we  have  created.    

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2. Chef(s)    As   previously   mentioned,   our   restaurant   will   be   separated   into   3   parts.   Therefore   we   have  decided  to  employ  3  chefs  within  our  restaurants.  Each  of  them  will  either  be   in  charge  of  the  restaurant,  the  bar  or  the  patio.  The  chef  that  we  have  selected  are  the  following:        

-­‐ Sadaki  Kijiwara  (Le  Clarisse  Paris  VII)  -­‐ Hiroki  Yoshitake  (Sola  Paris  V)  -­‐ Fumio  Kudaka  (La  table  Breizh  café  Cancale  35)  

Sadaki  Kijiwara   Hiroki  Yoshitake  Fumio  Kudaka  

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III. HUMAN  RESSOURCES  

A. Organizational  Chart  

B. Staff  Training    In  order  to  provide  an  outstanding  service  in  our  gourmet  boutique  restaurant,  we  have  decided  to  create  a  staff-­‐training  program  for  our  new  employees.  To  create  this  effective  staff  training,  we   have   based   ourselves   on   various   existing   restaurants   such   as   Jim   Laube   and   Joe   Erickson  training  from  Wurst  haus  restaurant  and  the  Blue  fish  Grill.    

Introduction    Congratulations  on  being  selected  to  be  a  member  of  our  new  restaurant  concept  by  Kenzo   in  association  with  the  Concorde  Montparnasse  Hotel.    As  a  Waiter,  you  will  set  the  stage  and  have  a  direct  impact  on  each  guest's  experience.  You  will  determine  whether  each  guest  feels  welcome,  appreciated  and  well  cared  for  in  the  Kenzo  spirit.      

OWNER  

Beverage  Manager  

Head  Bartenders  

Bartenders  

Cocktail  Waiters  

Bar  back  

Sommeliers  

Dining  Room  Manager  

Maîtres  D'Hotel  

Patio  Head  Waiters  

Patio  Waiters  

Restaurant  Head  Waiters  

 Restaurant  Waiters  

Busperson  

Welcome  OfSice  Manager  

Receptionnists  

Head  Chef  

Assistant  Chef  Bar  

Line  Cooks  Bar  

Kitchen  Help  Bar  

Assistant  chef  Kitchen  

Line  Cooks  

Kitchen  Help  

Pastry  chef  

Pastry  Cooks  

Restaurant  Manager  

Assistant  Restaurant  Manager  

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We  will   provide   you  with   the   training   you   need   to   be   successful.  We   take   great   pride   in   our  quality   food  and  service.  Our  high  standards  can  only  be  maintained  through  great  people   like  you  who  share  our  values  and  desire  to  do  the  very  best   job  possible  for  our  guests  on  a  daily  basis.    As  a  waiter,  it  is  essential  that  you  maintain  an  energetic,  friendly  and  caring  attitude  at  all  time.  It  is  your  responsibility  to  see  that  each  guest  is  made  to  feel  special  and  enjoys  our  outstanding  designed  atmosphere  and  great  food  and  beverages.      The  guidelines  listed  on  the  following  pages  have  been  established  to  help  you  in  your  effort  to  provide   these   qualities   to   our   guests.   Along   with   the   hands-­‐on   training   you   will   receive,   this  manual  will  provide  answers  to  questions  you  may  have  regarding  your  tasks,  responsibilities  and  operating  procedures  for  the  Taste  by  Kenzo®  Restaurant.      The  Taste  by  Kenzo®  Restaurant's  mission  is  to  enrich  the  lives  of  our  guests  and  our  employees.  We  do  this  through  superior  quality  food  and  beverages,  luxury  customer  service,  sales  growth,  cost  controls  and  treating  our  employees  like  our  own  family.      We   believe   that   our   employees   are   the   most   important   asset   to   our   company.   Our   success  depends  on  your  performance  and  ability   to  deliver   a  personalized  dining  experience   to  every  customer.      Our  Mission  Statement  is  the  following:      KENZO  for:  

  Kindness    

  Energy  

  Novelty  

  Zen    

  Outstanding  

1. Server  function  and  responsibilities    

a. General  Job  Guidelines  And  Responsibilities      

•  When   taking   your  order,   always   look   at   the   customer  directly   in   their   eyes,   and   stand  straight.  Never  write  on  the  table.    

•  Never  handle  the  glasses  by  the  rim  with  your  hand  over  the  drinking  surface.    •  Never  handle  silverware  with  your  hand  over  the  eating  surface.    •  When  handling  plates  or  food,  never  let  your  hand  touch  the  eating  surface  or  the  food.    •  Know  your  tasks.    •  Know  your  shift  time  and  be  on  time.    •  Know  what  the  menus  are  and  what  they  cost.    •  Know  the  history  of  the  brand  Kenzo.    

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•  Know  the  managers  by  their  name.    •  Avoid  any  long  conversations  at  any  table.    •  If  you  get  behind,  ask  for  assistance.  You  will  never  get  in  trouble  for  asking.    •  Don't   stand   around   or   lean   on   anything.   You   can   always   clean   something   or   help  

somebody.    •  Always  be  sure  that  all  your  food  is  safe  when  you  leave  the  kitchen.  Never  try  to  carry  

too  much.    •  Always  ENTER  the  kitchen  to  the  right.  Always  walk  fast.  But  never  run!  •  If  an  order  is  delayed  in  the  kitchen,  first  inform  the  manager  on  duty,  and  then  tell  the  

customers.  The  manager  will  go  to  the  table  and  explain  the  situation.  • Learn  how  to  use  your  time  efficiently.    • Always  try  to  take  out  complete  orders.    • If  your  entire  section  clears  at  one  time,  don't  take  orders  from  four  or  five  new  hits  at  

once.  You'll  end  up  running  yourself  to  death  for  twenty  minutes,  and  then  have  nothing  to  do  for  ten.  Take  one  order,   then  go  to  the  next  table  and  tell   them  you  will  be  right  back  to  take  the  others  orders.  

• Take  drinks  and  appetizers  out  to  the  first  table,  and  go  to  the  others  after.  •  You  won't  believe  how  patient  people  will  be  if  they  just  see  you.  Don't  hide  from  your  

customers.  •  Anytime  you  are  waiting  on  a  customer,  put  yourself  in  their  place  and  ask  yourself  if  you  

would  be  happy  with  the  job  you  done.    •  If  one  person  asks  for  something  at  a  table,  make  sure  you  ask  everyone  at  the  table  if  

they  would  like  it  too.    •  When  serving  coffee  or  hot   tea,  always   turn   the  coffee  cup  so   the  handle   is   facing   the  

customer.    • Whenever  you  are  reaching  across  somebody  or  serving  in  front  of  someone,  apologize.    •  Always  keep  your  fingers  and  thumb  off  the  plates  you  serve.    •  Punctuality  is  very  important.  If  you  get  to  work  late,  call  the  manager  on  duty.    •  We  know  that  servers  work  for  tips.  All  people  do  not  realize  this.  If  you  get  slighted  on  a  

tip,  it  may  be  because  people  think  the  tip  is  included  in  the  bill  or  because  they  just  don't  like  to  tip.  Tip  is  not  an  obligation  in  France.    

•  Never  sit  with  a  customer  or  friend  during  your  shift,  even  if  they  ask  you  to.    •  When  waiting  on  parties  of  one,  or  an  ace  as  they  are  called  in  the  restaurant  business,  

special  attention  should  be  paid  to  them.  They  are  generally  in  and  out  quicker  than  other  parties,  and  they  are  usually  the  best  percentage  tippers.    

•  If  a  customer  leaves  you  an  offer  to  buy  you  a  drink,  just  tell  them  you  will  be  happy  to  accept  the  offer  another  time,  when  you  are  not  on  duty.    

•  People  who   come   in   the   last   few  minutes   of   the   evening   are   usually   the   best   tippers.  They  don't  care  how  busy  it  was  or  how  tired  you  are.  They  are  here  to  enjoy  themselves.    They  may  sit  there  and  enjoy  their  meal  as  long  as  they  wish.  Treat  them  as  though  they  are  the  first  customers  of  the  evening.    

•  A   tip   should   never   be   removed   from   a   table  while   the   customer   is   still   there.   Unless,  however,  the  customer  hands  it  to  you.  

•  If  you  are  having  a  problem  with  a  door  hostess  or  another  employee,  go  directly  to  the  manager.  Do  not  harass  the  employee.    

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• If  you  must  go  to  the  bathroom  during  the  shift,  ask  someone   if   they  will  please  watch  your  station  while  you  are  gone,  and  inform  a  manager  so  that  they  are  not   looking  for  you.    And  don’t  forget  to  wash  your  hands!  

•  Unauthorized  persons  are  not  allowed  in  the  kitchen.  If  one  appears,  politely  but  firmly  escort        them  out  and  get  the  manager,  or  whomever  it  was  they  wanted  to  speak  to.    

•  No  eating  or  drinking  in  front  of  the  house  during  operating  hours.  No  gum  chewing  or  smoking.    

•  Serve  food  from  customer's  left.    •  Serve  beverage  from  customer's  right.    •  Serve  women  and  children  first,  then  men.    •  Whenever  serving  a  course,  position  the  plate  as  the  chef  show  you.  •  Remove  soiled  plates  and  silver  after  each  course.    

b. Server  Opening  Procedures  -­‐  At  the  beginning  of  each  shift  :      

1. Conduct  your  station  check  points  such  as  your  glasses,  silver  and  sheets    

2. Clean  the  window  sills  of  the  dining  room  and  of  the  patio    

3. Table  base  are  clean  and  stay  on  their  position    

4. Check  if  the  chairs  are  wiped    

5. Salt  and  pepper  shakers  are  clean  and  full      

6. Floor  is  clean      

c. Server  Closing  Procedures  -­‐  At  the  end  of  each  shift  :    

1. When  station  closes,  perform  the  following      

2. Wipe  tables      

3. Clean  chairs  -­‐  seats,  backs  and  legs      

4. Wipe  window  sills    

5. Clean  table  bases    

6. Salt  and  pepper  shakers  are  clean  and  full      

7. Clean  the  floor    

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2. The  Guest    

a. Service    

Never  underestimate  the  importance  of  a  guest!    

•  The  guest  is  not  dependent  upon  us;  we  are  dependent  upon  him  (or  her).    •  The  guest  is  the  main  purpose  of  our  work.    •  The  guest  does  us  a   favour  when  he  comes   in  our   restaurant;  we  are  not  doing  him  a  

favour  by  serving  him.    •  The  guest  is  part  of  our  activity.    •  The  guest  is  not  a  bill  or  a  tips,  he  is  a  human  being  with  feelings  like  you.    

•  The  guest  is  a  person  who  brings  us  his  needs,  it  is  our  job  to  fill  those  needs.    •  The  guest  is  deserving  of  the  most  polite  and  attentive  treatment  we  can  give  him.    

•  The  guest  is  the  heart  of  the  Taste  By  Kenzo  Restaurant.      

b. You  Must  Be  Able  To  Serve  Many  Different  Types  Of  Guests      The  Shy  Guest:    Patient  understanding  will  put  this  type  of  guest  at  easier  to  serve.  You  have  to  discuss  with  them  to  make  them  feel  comfortable.    The  Aggressive  Guest:    This  type  must  be  handled  in  a  polite  and  businesslike  manner.  Kindness  and  politeness  can  often  change  him  into  a  steady  and  really  nice  customer.  

The  Fussy  Guest:    Try   to   stay   one   step   ahead   of   him   by   learning   the   things   that   irritate   him.   Be   sure   to   have  everything  right,  before  serving  the  fussy  guest.  

The  Over-­‐Familiar  Guest:  

Avoid  long  conversations.  Stay  away  from  the  table,  except  when  actual  service  is  needed.  Don’t  try  to  answer  the  negative  remarks.  

 The  Guest  who  is  Alone:    Seat  him  where  he  can  see  what  is  going  on.  The  guest  may  be  lonely  and  want  someone  to  talk  to.  Be  friendly.  This  could  be  your  most  critical  guest.      The  Noisy  Troublemaker:  Don't  be  drawn  into  arguments.  Speak  softly.  Don't  antagonize.  Refuse  to  participate  in  criticism  of  management,  the  establishment,  or  other  personnel.    

3. Quality  Control    

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Quality   control   is   a   primary   responsibility   of   every   employee   serving   food   and   drinks   to   the  customer.  You  are  the  last  person  to  come  in  contact  with  the  food  before  the  customer  does.  If  something  does  not   look  right  or   is  not  presentable,  DO  NOT  SERVE  IT!  The  saying  "People  eat  with  their  eyes"  is  very  true.  Make  sure  all  of  your  products  look  good  on  the  plates.      

a. Things  to  look  for  before  leaving  the  kitchen:    

1. HOT   food.   Check   to   see   if   your   food   is   hot.   Just   because   your   plates   are   ready   to   be  taken,  does  not  mean  that  it  is  hot.  If  it  is  not  hot,  DO  NOT  TAKE  IT  OUT.  Tell  the  manager.  NEVER  yell  or  argue  with  a  cook.  Go  directly   to   the  manager.  This  will  alleviate  a   lot  of  problems.  Especially  at  the  bar  where  customer  can  see  the  cooks.  

2. Clean  plates.  Always  check  any  plates,  mugs,  silverware,  and  napkins  before  you  present  them  to  the  customer.    

3. Correct  portions.  Always  check  to  see  that  the  product  is  in  the  right  portions.  Make  sure  you  are  taking  YOUR  order.  

4. When  bringing  out  drinks,  be  certain  the  glasses  are  clean.  5. Cold   food   is  as  equally  important  as  hot  food.  Make  sure  cold  foods  are  going  out  cold,  

not  warm  or  cool,  but  COLD.  6. Check   back   :   Make   sure   everything   is   perfect.   Say   something   like,   "How's   your   filet  

cooked?"  Be  specific  and  sincere  in  wanting  to  know  the  answer.    7. If   the   customer   is   not   satisfied:   There   is   obviously   something  wrong   at   the   table,   i.e.,  

cracked  glass,  foreign  object  in  food,  not  cooked  properly,  etc.  use  the  following  steps:    1. Apologize.    2. Remove  the  items  immediately.    3. Get  a  manager.  Management  will  take  the  necessary  steps  in  making  sure  that  the  

problem  is  corrected  and  that  the  customer  is  100%  satisfied.      

b. Ordering  Procedures    

-­‐   When   approaching   the   table,   be   sure   to   have   your   pen   ready,   book   open,   and   pad  ready.  

 -­‐  Ask  the  customer  if  they  have  any  request  or  questions  regarding  either  the  specials  or  entrees.    

 -­‐  After  answering  all  the  questions,  if  there  are  any,  ask  if  you  can  take  their  order.    

 -­‐  Wait  for  the  eye  contact  or  verbal  address,  and  then  start  to  take  their  order.  Be  sure  to  gather  all  information  from  each  guest  before  continue  to  the  next  one.  First  you  should  take  the  order  from  women  and  children,  and  then  the  men.    

 -­‐  Position  numbers  must  identify  customers;  the  orders  should  be  written  and  ordered  in  relation   to   position   #1.   Position   #1   is   the   seat   closest   to   the   first   person   to   your   left.  Moving  in  a  clockwise  direction,  continue  to  take  the  orders.  We  need  to  know  who  order  what.    

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 -­‐  We  do  not  use  a  runner  system  but  there's  a  chance  someone  other  than  you  could  be  delivering   the   food   to  a   specific   table.  This  person  must  know  where   to  place   the   food  without  asking  the  guest  to  don’t  interrupt  their  conversation.    

 -­‐  Taking  the  order  is  the  time  for  making  suggestions.  You  can  propose  appetizers  that  will  complement  the  guest’s  meal.  This  is  when  wine  can,  and  should,  be  proposed.    Always  get  the  cooking  temperature  for  meats.    

4. Dress  Code      You  will   be   dressed   entirely   by   Kenzo®.   Your   overall   image   is   our   image.   You  make   a   distinct  impression  on  each  of  our  guests.  The  image  you  create  can  enhance  or  detract  from  our  overall  concept  and  the  way  our  Restaurant  is  perceived  in  the  minds  of  the  guest.      

When  you  walk  through  the  door  of  the  Restaurant,  "YOU  ARE  ON”.      You  will  be  informed  of  the  dress  requirements  when  you  start  with  us.      Your   dress   attire   also   includes   a   CONTAGIOUS,   ENTHUSIASTIC   ATTITUDE   that   represent   the  Kenzo®  brand.      Your  dress  attire  also  includes  the  following,  without  exception:      

- At  least  two  pens    - Bottle/Wine  Opener  - Smile  

 Dining  room  dress  code      

• Shoes   -­‐  Black  shoes  only  with  non-­‐slip  soles  that  permit  walking  safely  on  wet  or  greasy  floors.  Shoes  must  be  clean.  Socks  must  be  dark.    

• Pants  &  Belts  -­‐  Black  pants  only.  You  will  get  one  during  your  training  day.  • Shirts  –  You  will  get  one  during  your  training,  always  be  sure  to  have  a  clean  one  before  

your  next  shift.  • Appearance   -­‐   Clean   and   well   groomed   hair.   Hair   pulled   back   off   the   shoulder.   Well-­‐

groomed  hands,  fingernails  and  fingernail  polish.  Facial  hair  should  be  neat.  • Accessories  -­‐  No  excessive  cologne,  perfume,  make-­‐up  or  jewelry.  

5. Wine  Service    

a. Present  the  bottle  to  the  host.      

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1. Host  accepts    2. Host  rejects  (wrong  wine,  wrong  vintage,  changed  mind)    

 Using  your  wine  opener  cut  the  capsule  and  put  it  in  your  pocket.  Remove  the  cork  and  present  to  the  host.      

b. Ask  the  host  to  sample.      1. Host  accepts    2. Host  rejects  (based  on  colour,  smell,  clarity,  taste):  ask  for  a  manager.  3. About  4  1/2  ounces  per  glass.    4. Women  first,  then  men.    5. Place  remainder  of  bottle  in  an  iced  wine  cooler  (only  for  white  wines)  

c. VARIATIONS      

Red  Wines    Bring  it  and  open  as  soon  as  possible  after  the  order,  so  it  can  breathe.    Do  not  get  it  cool,  unless  the  guest  requested.      

Second  Bottle  -­‐  Same  Wine      Give   the   host   or   hostess   the   option   of   re-­‐sampling.  Give  the  host  or  hostess  the  option  of  fresh  glassware  for  everyone.      

Second  Bottle  -­‐  Different  Wine      Automatically  present  fresh  glassware.    

Two  Wines  simultaneously      Host  or  hostess  gets  two  glasses.    Host  or  hostess  samples  both  wines.  All  members  of  party  must  be  given  a  choice  of  either.      

6. Sanitation  &  Safety    The  responsibility  of  management  and  front  line  is  to  protect  the  public  from  food  diseases.    

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Throughout  your  training,  you  will  receive  information  concerning  proper  temperatures  of  food  serving,   as   well   as,   cleanliness   standards,   proper   use   of   chemical   cleaning,   and   disinfectant  products.   It   is   our   objective   to   operate   the   restaurant   at   the   highest   level   of   cleanliness   and  sanitation  for  the  benefit  of  our  customers  and  employees  and  for  the  success  of  our  restaurant.      In  addition   to  a  clean  and  sanitary  environment,   the  Taste  B  Kenzo  Restaurant  provides  a  safe  environment.  One  of  our  goals  here  at  the  Taste  By  Kenzo  Restaurant  is  to  operate  an  accident-­‐free  restaurant.  A  safe  restaurant  takes  teamwork  and  effort  on  everyone's  part.  Safety  meetings  will  also  be  used  to  review  information  presented  from  the  initial  training  session.  Management's  role  is  to  provide  the  daily  monitoring  of  safe  work  practice  developed  from  these  trainings.    Whenever  you  see  a  potential  hazard,  or  something  you  notice  as  unsafe,  notify  the  restaurant  manager  immediately.      

Conclusion    

We   are   aware   that   there   is   a   lot   of   information   in   this   manual,   and   this   is   why   we   are   very  teamwork  oriented.  Please,  always  remember  to  ask  questions  if  you  have  not  understood,  the  entire  senior  staff  will  be  more  than  happy  to  answer.  You  are  now  part  of  the  Kenzo  family  and  will  gain  a  work  experience  like  nowhere  else.    We  are  expecting  you  to  follow  this  training  manual  but  also  to  stay  yourself   in  order  to  add  a  personalized  touch  and  fully  satisfy  the  guest.  This  restaurant  is  unique  in  its  kind  and  this  is  how  we  wish  our  guests  to  feel  when  coming  at  the  Taste  by  Kenzo  restaurant.    Once  again  congratulations  and  welcome  on  board!    

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C. Uniforms    

1. Hostesses’  Uniform    Hostesses  will  be  wearing  a  sober  yet  classy  grey  tailleur  with  a  foulad  Kenzo  as  you  may  see  below.  Their  hair  will  attached  and  they  will  have  black  shoes  with  small  hills.      

   The  tailor  selected  to  design  the  hostesses  uniform  is  the  following:  Apparence.    http://www.apparence-­‐couture.com/costume/tailleurs-­‐sur-­‐mesur/225/114/crEation-­‐tailleur-­‐laine-­‐peignE.html                        

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2. Waiters’  Uniform    In  order  to  choose  an  accurate  uniform  for  the  waiters  we  went  to  “Les  Galleries  Lafayettes”  and  looked  for  Kenzo  clothes.  Eventually,  we  agreed  on  the  attire  below.  This  uniform  will  also  be  worn  with  black  shoes.    

3. Cooks’  Uniform        As  the  cooks  will  be  facing  the  guests,  we  decided  to  have  a  special  uniform  for   them  too  and  chose  a  grey  kimono   like  chef   uniform.   This   will   be   worn   with   black   trousers   and  black  shoes.          

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IV. MARKET  STUDY    

A. Customer  profile    France   is   known   for   its   excellence   in   cooking   thanks   to   a   knowledge   in   ingredients,   cooking  techniques  and  recipies  that  has  been  improved  for  centuries.    That  is  the  reason  why,  food  consumption  outside  home  is  steadily  increasing  in  France.    There  were   88   870   restaurant   in   France   in   2006   instead   of   5   600   in   1983.   Bar   and   restaurants   in  France  have  a  Turn  Over  of  54,5  billion  euros  per  year  and  employ  392  489  people.      French  people  enjoy  going  out  and  enjoy  a  nice  meal  regardless  of  the  economic  downturn.    In  1980,  French  people  consumed  14,2%  of  their  meals  in  a  restaurant,  which  means  1  meal  out  of  7.  In  2011  French  people  consume  22,3  %  of  their  meals  outside  their  home.    La  restauration  traditionnelle  représente  25%  du  marché  de  la  restauration  en  France  en  2011.  Ces  recettes   sont   principalement   générées   par   les   cadres   et   professions   intellectuelles   supérieures  (dépense  moyenne  en  restauration  par  an  :  947€),      

B. Survey  Answers    Annexe  3  

C. Competitors    Our  direct  competitors  are  the  following:    -­‐ Le  France,  which  is   just  in  front  of  our  restaurant.  This  restaurant  offers  cheaper  food.  

However  we  attract  a  wealthier  clientele  looking  for  a  unique  experience.  We  also  have  the   opportunity   to   serve   our   customers   a   lot   quicker   than   they   do,   thanks   to   our  bar/restaurant,  where  guests  have  can  eat  in  less  than  40  minutes.  This  is  a  real  asset  in  Montparnasse,   as   it   is   mainly   a   business   district   where   a   majority   of   our   guests   are  corporate  business  customers.    

-­‐ Le  Petit  Journal  -­‐ Novotel  Café  -­‐ Pullman  restaurant  

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V. MARKETING  STRATEGY    

A. Opening  event    To  launch  our  restaurant,  we  have  decided  to  create  an  opening  ceremony.  Our  goal  during  this  ceremony   is   to   create   an   emotional   event   for   our   VIP   guests   so   they   may   contribute   to   our  “advertising”  campaign  by  talking  about  our  restaurant  and  come  back.      

1. Guests’  list    This  ceremony  will  mainly  target  VIPs  and  the  press.  In  order  to  choose  the  right  people  we  have  looked  on  the  previous  events  such  as  Kenzo’s  20th  anniversary  or  Kenzo  runway  shows.    The  guests  of  honor  will  of  course  be:  

-­‐ KENZO  Takada  and  his  relatives.    -­‐ Humberto  Leon  and  Coral  Lim,  the  brand’s  designers  

 We  have  selected  a  list  of  VIPs  as  mentioned  below:  

• Ichiro  Komatsu,  Japan’s  Ambassador  in  Paris  • Philippe   Starck,   as  we  are  using  a   significant  number  of  products   that  he  has  designed  

within  our  restaurant.    • Carine  Roitfeld,  Vogue  magazine  Editor  in  Chief    • Bernard  Arnaud,  LVMH  CEO  as  Kenzo  brand  is  part  of  the  LVMH  group  • Jean  Dujardin,  we  thought  about  this  French  actor  as  he  has  recently  received  an  award.  

He  is  therefore  very  famous  and  having  him  will  in  our  restaurant  will  of  attract  his  fans.  • Rinko  Kikuchi  and  Kiko  Mizuhara,  who  are  two  famous  Japanese  actresses  • Lika  Minamoto,  a  famous  model  staring  in  the  Flower  by  Kenzo  advertisement    • Marion  Cotillard,  she  is  known  to  wear  kenzo  outfits.  She  is  very  famous  worldwide  and  

has  received  and  has  won  the  best  actress  award  in  2008  • Nolwenn  Leroy,  She  happens  to  be  a  very  famous  singer  in  France  and  fancies  Kenzo.  She  

attends  Kenzo  runway  shows.  • Omar  Sy  and  Francois  Cluzet,  these  two  actors  are  very  popular  with  their  last  movie  “les  

intouchables”.  We  believe  that  inviting  them  will  have  an  impact  on  many  people.  • Côme  de  Cherisey  –  Gault  Millau  magazine  executive  editor  • Serge  DASSAULT  –Lefigaro  executive  editor  • Yves  Thuriès  –  Thuries  magazine  executive  editor  • Bruno  Lecoq  –  Lecoq  Gourmand  magazine  executive  editor  • Orianne  Nouailhac  –  3étoiles  magazine  executive  editor  • Joost  van  Roosmalen  –  Culinaire  Saisonnier  magazine  executive  editor  • Jean  Francois  Mesplède  and  Philippe  Rossat  –  étoile  magazine  executive  editors  

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2. Invitations    The  following  invitation  will  be  sent  to  the  list  of  people  mentioned  above.  We  have  decided  to  create  a  simple  yet  refined  invitation,  which  represents  the  joyful  colors  of  our  restaurant  (with  the  red  poppies  in  the  background)  and  only  use  3  colors      

3. Closing  the  Opening  Event    At  the  end  of  the  opening  ceremony,  after  a  beautiful  firework,  guests  will  light  sky  lanterns.  All  these  will  create  an  emotional  link  with  the  guests.  These  lanterns  have  Asian  origins  as  they  first  appeared  in  Thailand.  Sky  lanterns  are  some  kind  of  balloons  that  use  hot  air  coming  from  the  flame  to  fly  in  the  air.  When  many  are  lighted  at  the  same   time   it   creates   a  magic   atmosphere.   The   tradition   says   that   if   you  make   a   wish   before  sending  a  sky  lantern  in  the  sky,  it  will  come  true.  Launching  sky  lanterns  will  create  an  emotional  link  with  our  customers.  It  will  be  an  evening  to  remember.        

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B. Distribution  Strategy  

1. Packages    In  order  to  please  our  clientele  and  create  awareness,  we  have  decided  to  create  a  partnership  with  “la  Bulle  de  Kenzo”  which  is  a  Kenzo  spa  in  the  first  district.  These  packages  will  include:  

-­‐ Body  and  face  treatments  for  two  people  at  the  Bulle  de  Kenzo  Spa    -­‐ A  dinner  for  two  at  the  famous  restaurant  Taste  by  Kenzo  included  the  menu  «  Flower  by  

Kenzo  »  -­‐ One   night   and   breakfast   for   two   at   the   Hotel   Concorde   Montparnasse,   Deluxe   room  

included  These  packages  will  be  on  sale  on  both  our  website  and  social  medias.    

2. Complimentary  Cocktails  on  the  Opening  Week    On  the  opening  week,  our  customers  will  have  a  complimentary  Flower  by  Kenzo  cocktail  at  the  beginning   of   their   meal.   This   cocktail   will   be   made   with   Veuve   Clicquot   Champagne   and   a  candied  poppy  petal.  This  promotional  offer  will  be  advertised  on  our  website  using  the  following  advertisement.    

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C. Our  Communication  Strategy  

1. Advertisement  prior  to  the  restaurant’s  opening    All  Concorde  Hotels  and  Resorts  will  advertise  the  Taste  by  KENZO  restaurant  3  months  before  the  restaurant’s  opening.  

2. Restaurant  business  card    A  business  card  will  be  distributed  at   the  restaurant’s  entrance  and  when  the  waiter  will  bring  the  check  to  the  customer’s  table.    These  are  both  sides  of  the  business  card  that  will  be  distributed  to  guests:  

3. Brochure      

4. Advertisement    

Partnership  with  websites  and  forums    The  restaurant,  once  opened,  will  appear  on  various  websites  such  as:  

-­‐ “la  fourchette.com”    -­‐ “resto.fr”  -­‐ “carte  sur  table”  -­‐ “Gastronomica”    -­‐ “Zagat”  

But  also  forums  on  which  people  interact  and  rate  the  restaurant  such  as:  -­‐ “Cityvox”  -­‐ “l’Internaute”  -­‐ ”maville.com”.    

Customers  must  find  as  much  information  as  possible  when  looking  for  restaurants  in  Paris.    

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Articles  published  in  high  end  magazines    As  mentioned  earlier   in   the  opening  event   ceremony,  we  will   invite  various  personalities   from  high-­‐end  magazines   such   as   étoile,   Gault  Millau,   Thuries,   3étoiles…   the   goal   is   to   have   them  advertise  us  through  various  laudatory  articles  in  the  best  gastronomic  magazines  and  guides.    

5. Social  medias              

The  restaurant  will  also  have  a  Facebook  and  Twitter  page  with  the  following  information:  -­‐ Seasonal  and  new  dishes  on  the  menu  posted  with  appealing  pictures  -­‐ Gift  card  program  that  can  be  directly  sent  to  somebody’s  Facebook  profile,  email  or  mail.  

The  gift  card  will  have  different  Kenzo  designs  and  may  be  personalized  by  the  sender.  -­‐ Special  Events  tab  with  pictures  (ex:  celebrities  coming  to  the  restaurant…)  -­‐ Job  openings  tab  -­‐ Tab  where  customers  may  subscribe  to  the  newsletter  with  the  following  questions:  

Email  address   First  name   Last  name   Member  Number  (when  the  customer  has  been  to  the  restaurant  he/she  is  given  

a  member  number,  through  which  he/whe  may  access  special  offers…)   Address   City   Cell  Phone   Phone  Number   Birthday     Frequent  diner:  Yes/No   Member  Number  

- Have  an  access  to  Twitter  and  the  website  at  the  end  of  the  Facebook  page  - Have  a  media  page  on  which  all  the  glowing  reviews  are  posted  

6. Smart  phone  application    The  Restaurant  will  also  have  a  smart  phone  application  with  the  following  information:  

•   Direction:  Restaurant’s  map  with  estimated  time  to  get  there  with  the  estimated  time  of  arrival,  various  ways  to  get  there  (taxi,  metro…)  •   View  menu  •   Make  reservations  •   Have  a  "virtual"  frequent  diner  card  with  point  &  euro  balances  in  real-­‐time  •   Purchase  gift  cards  •   Save  favorite  dishes  

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•   Post  reviews  to  Facebook  &  Twitter  • Have  this  application  available  on  App  Store  via  iTunes  but  also  via  Android  Market.  

This  application  will  be  mentioned  next  to  the  Facebook  and  twitter  logos  on  all  advertisements,  website…    This  application  enables  the  guest  to  have  an  easy  and  quick  access  to  information  regarding  the  restaurant,  his  account  and  how  to  get  there  with  his/her  smartphone  wherever  he/she  may  be.        

D. Hotel’s  Website    Faire   connaitre   notre   restaurant   à   travers   des   interviews   de   personalités   comme  des  photographes,  peintres,  des  acteurs  qui  viennent  parler  d’un  nouveau  film  (ex:  Jean  Reno)…  dans  le  Patio…  =>  le  but  étant        

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VI. ANNEXES    

ANNEXE  1  :  Dishes  inspiration        

   Sadaharu  Aoki:  éclair  au  sesame  noir    

Chocolats  maquillage                      

 Choco  fraise  gariguette,  pectine  de  fraise  et  son  jus  concentré  

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ANNEXE  2  :  Survey  distributed  to  the  guest  at  the  end  of  the  meal    Dear  Mr.  Smith,    I  wanted  to  take  a  minute  and  thank  you  for  selecting  the  Taste  by  Kenzo  as  your  restaurant  for  this  meal.  We  realize  there  are  many  restaurant  choices  in  the  area  and  we  certainly  appreciate  your  business.    In  order  to  improve  our  services,  we  would  be  delighted  if  you  could  answer  this  short  survey.  By  giving  us  your  opinion,  we  are  able  to  continuously  improve  ourselves  and  serve  you  better.      • How  would  you  rate  the  flavors  of  your  dishes?  qPoor       qFair       qAverage              qVery  Good        qExcellent    • How  would  you  rate  the  appearance  of  your  dishes?  qPoor    qFair       qAverage              qVery  Good        qExcellent    • How  would  you  rate  the  value  for  money?  qPoor    qFair       qAverage              qVery  Good        qExcellent    • Were  your  dishes  what  you  asked  for  and  how  you  asked  for  it?  qUnacceptable         qFair  Good                      qVery  Good            qJust  Right    • How  would  you  rate  the  service  efficiency?  qPoor    qFair       qAverage              qVery  Good        qExcellent    • Was  the  contact  with  the  staff  what  you  expect  from  a  boutique  restaurant?  qYES       qNO    • How  was  the  food  and  beverages  knowledge  of  the  staff?  qPoor    qFair       qAverage              qVery  Good        qExcellent    • Was  the  atmosphere  satisfying?  qPoor    qFair       qAverage              qVery  Good        qExcellent    • Will  you  come  back  for  a  meal  or  an  event  with  us?    qDefinitely  not   qSomewhat  Likely              qLikely  Probably  Will            qDefinitely  Will      Again  thank  you  for  your  business  and  we  hope  to  welcome  you  back  in  a  very  near  future.    With  gratitude,  John  Adams  

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Taste  by  Kenzo  Restaurant  Manager  [email protected]  

ANNEXE  3:  Survey  prior  to  restaurant  opening    I. YOUR  BACKGROUND  

 1) Gender  

Male      Female      2) Age  

18  to  25   25  to  35 35  to  45      45  to  60 Above  60  

3) Current  situation  Student     Retired                Manager       Senior  Manager        Vice  President    Reseller     Craftsman                Blue  Collar     White  Collar                    Unemployed      

4) Total  household  income  Below  30  000-­‐50  000€       50  000-­‐70  000€       70  000-­‐100  000€        Above  100  000€      

5) Current  marital  status  Single     Married  with  children     Married  without  children      Separated         Divorced         Widowed  

6) Area  of  Origin  Asia Europe North America Russia Central and South America Australia Africa Other

7) Home  place  In  home  country  Expatriate   in Paris  Expatriate   in France Expatriate  outsite  France (please  indicate  country  ......………………….)    

8) Going  to  restaurant  per  week  Never    x1    x2    x3          every  day    Lunch    Dinner    

9) Weekly  budget  allocated  for  restaurant    Below  50€    50-­‐150€    150-­‐300€            300-­‐500€    Above  500€    

10)  What  attracts  you  most  to  enjoy  the  Montparnasse  district?    Business         Leisure         Shopping   Restaurant           Ambiance        History   Family/Friends

11) Are  you  interested  in  luxury  brands?  Yes     No    

 12)  What  do  you  like  most  about  the  Kenzo  Brand  ?  

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Colorful  and  Joyful  Brand   Fun   Relaxed  yet  Classy                      The  mix  of  Japanese  and  French  Culture          

13)  What  are  the  products  you  favor  from  the  Kenzo  brand?  Perfumes    Clothes    Home/lifestyle    Decoration    Accessories    Shoes    Advertisements    

 II. YOUR  EXPECTATIONS  REGARDING  HIGH  SCALE  RESTAURANTS  Please  rank  from  low  importance  (1)  to  high  importance  (5)  the  criteria  below  that  you  apply  to  rank  to  classify  your  top  choice  restaurants  (circle  your  choice).    

1)  How  do  you  look  for  a  restaurant?    Social  Medias     1   2   3   4   5    Word  of  mouth     1   2   3   4   5    Websites     1   2   3   4   5    Magazines   1   2   3   4   5    Colleagues/Friends/Family   1   2   3   4   5    Travel  Guide     1   2   3   4   5    Travel  Agency   1   2   3   4   5      

2)  What  kind  of  atmosphere  are  you  looking  for?    Warm  and  Cozy   1   2   3   4   5    Casual   1   2   3   4   5    Trendy   1   2   3   4   5    Changing   1   2   3   4   5    Formal   1   2   3   4   5    Traditional   1   2   3   4   5    Environmental  friendly   1   2   3   4   5    Feeling  “home”   1   2   3   4   5    Zen   1   2   3   4   5      

3)  What  type  of  food  do  you  prefer?    Regional   1   2   3   4   5    World  Cuisine   1   2   3   4   5    Traditional  French  Food   1   2   3   4   5    Organic  Food   1   2   3   4   5    Customizable  food   1   2   3   4   5    Veagan   1   2   3   4   5    Vegetarian   1   2   3   4   5    Seasonal  Products   1   2   3   4   5        

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4)  What  type  of  additional  services  would  you  value?    Valet  service   1   2   3   4   5    Cloakroom  service   1   2   3   4   5    Childcare  service   1   2   3   4   5    Heated  patio  for  smokers   1   2   3   4   5    Lounge  service   1   2   3   4   5          

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ANNEXE  4:  Tea  Menu    

OUR  TEAS    Thé  du  Hammam  is  a  fruity  blend  which  evokes  the  fragrances  used  to  perfume  the  hamman:  roses,  green  dates,  red  fruit  and  orange  flower  water.  (6.50€)          Yunnan  is  one  of  the  best  black  teas  in  the  world  and  with  a  fresh  

and  delicate  bergamot  from  Calabria,  it  gives  a  particularly  fine  and  well  balanced  blend.  An  

exceptional  Earl  Grey.  (7.50€)    Thé  des  Songes  Blancs  is  a  recipe  created  by  Le  Palais  des  Thés,  combining  white  tea,  flowers  and  fruit.  Delicately  scented,  it  evokes  rose,  orange  blossom  and  red  fruit.  Safflower  petals  and  strawberry  pieces  have  been  added  to  a  delicious  Bai  Mu  Dan,  which  is  refined  and  delicate.  (10€)    

An exclusive creation by Le Palais des Thés, Thé des Vahinés – Thé vert is a rich

recipe combining the scents of vanilla and almond with marigold petals. This new recipe, based on green tea, contains rosebuds.

Thé des Vahinés – Thé vert is a smooth, warm blend with a delicate bouquet, to delight the senses.

     Thé  du  Hammam  is  a  rich,  fruity  tea  created  by  Le  Palais  des  Thes.  This  new  recipe  is  an  original  combination  of  green  date  pulp,  rich  red  fruit  and  the  mellow  roundness  of  Rooibos    Our  RARE  TEAS    DARJEELING  CASTLETON    

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DJ  117  -­  RECOLTE  D'ETE  2011  

 Origin:  India,  Darjeeling  Tea  Estate:  Castleton A  truly  magnificent  plucking  with  floral,  fruity  (yellow  fruit),  honey,  vanilla  and  woody  notes  that  succeed  one  another  seamlessly  and  harmoniously.  Brewed  leaves:  Scents:  geranium  to  start,  with  rose-­‐floral  notes,  sweet  hints  of  vanilla  and  fruit  (cooked  fruit,  yellow  fruit)  topped  with  a  fresh  and  heady  accent  of  camphor  and  herbs.  45€  

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 DARJEELING  ORANGE  VALLEY  DJ  105  -­  RECOLTE  D'ETE  2011      A  really  lovely  plucking  with  woody,  spicy  and  fruity  (dried  fruit,  stewed  fruit)  aromas,  sustained  by  a  well  structured  liquor  that  is  long  in  the  mouth.        Darjeeling  Orange  Valley  DJ  105  “MUSCATEL”  S.F.T.G.F.O.P.1  Origin:  India,  Darjeeling  Tea  Estate:  Orange  Valley  Flavour:  a  touch  of  bitterness.  

Aromas:  very  woody  to  start,  with  tobacco,  dried  fruit,  stewed  fruit,  spices,  camphor  and  a  hint  of  vanilla  and  cocoa.  Aromatic  profile  and  length  in  the  mouth:  the  length  is  enhanced  by  the  more  astringent  texture  at  the  finish  and  the  bitterness,  leaving  impressions  of  wood,  spices,  liquorice  and  dried  fruit.    

 DARJEELING  HILTON  DJ  1  S.F.T.P.G.F.O.P.1  The  fresh,  lively  notes  linger  beautifully  in  the  mouth.  Perfect  in  the  morning.  Origin:  India,  Darjeeling  Tea  Estate:  Teesta  Valley  Tea  colour:  black  tea  Grade:  S.F.T.P.G.F.O.P.1  28€  Scents:  lovely  and  delicate:  vegetal,  raw  vegetables,  lively,  zesty  aromas,  combined  with  rounder,  heavier  underlying  notes  of  cooked  vegetables.  Aromas:  very  lively.  Vegetal  aromas  (raw  vegetables,  peas,  fresh  leaves),  very  fresh  and  refreshing  notes  of  wasabi  and  mustard  leaves,  an  apparent  sensation  of  warmth  topped  with  almond  and  rose  accents.  Aromatic  profile  and  lenght  in  the  mouth:  very  

long  lively,  fresh  notes  of  raw  vegetables.    DARJEELING  SINGBULLI  DJ  835  “AV2”  -­  RECOLTE  D'AUTOMNE  2011  Its  delicious  woody,  fruity  and  sweet  vanilla  aromas  linger  in  the  mouth,  while  the  supple,  smooth  texture  is  sustained  by  a  delicate  lingering  astringency.    Origin:  India,  Darjeeling  Tea  Estate:  Singbulli  

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 Flavour:  a  sweet  attack  with  an  acidity  that  makes  this  a  very  lively  tea.  Aromas:  woody,  honey  (beeswax),  fruity  (muscat  grape,  white  fruit),  a  hint  of  dried  fruit  (raisin,  dried  apricot)  combined  with  spicy  accents  (cinnamon,  nutmeg)  and  hints  of  rose-­‐floral,  vanilla  (vanilla  sugar)  and  cocoa.  Aromatic  profile  and  length  in  the  mouth:  very  well  balanced.  A  perfect  succession  of  notes  

with  a  lovely  length  in  the  mouth.  20€