EVOLUTION OF THE RESTAURANT OFFERING AT A 5-STAR HOTEL

Our approach

• 01

  Defining a new culinary identity

  Following an on-site visit to discover and analyze the location and its culinary offerings, DUCASSE Conseil defined a new culinary identity in line with the hotel’s philosophy and location.

• 02

  Creation of recipes

  The DUCASSE Conseil chef developed 45 recipes for breakfast, lunch, dinner, and brunch. These recipes were presented to the hotel team in the DUCASSE Conseil R&D kitchens.

• 03

  Product sourcing

  The DUCASSE Conseil team identified a list of local suppliers in Saint-Tropez, in line with the recipes developed, and recommended them to the Yaca team.

• 04

  Choice of tableware

  DUCASSE Conseil proposed a selection of tableware in line with the culinary identity, existing crockery, and operational needs.

• 05

  Team training

  In order to fully convey the culinary philosophy of the project, the hotel teams were trained in both new recipes and hospitality. This training took place in the DUCASSE Conseil training kitchens and then on site. In addition, the YACA chefs were welcomed for an immersion program at the Alain Ducasse restaurants in Paris, to soak up the culinary world and service of DUCASSE Conseil.

• 06

  Creation of a cocktail menu

  The DUCASSE Conseil mixology expert created 10 cocktail and mocktail recipes, then trained the on-site teams to make them.

• 07

  Assistance with the opening

  DUCASSE Conseil consultants supported the Yaca teams during the opening to ensure the successful launch of the new offering.