fusionchef.com

MENU AND WINE LIST DEVELOPMENT

  • A GOOD MENU TAKES INTO CONSIDERATION THE MARKET, THE PRODUCTION CAPABILITY OF THE PLACE AND THE SERVICE STYLE. PREPARATION TIME, CROSS UTILIZATION VALUE AND SEASONAL AVAILABILITY OF THE PRODUCT ALSO PLAY A MAJOR ROLE. WE CAN HELP YOU PUT ALL THE INGREDIENTS TOGETHER AND CREATE A SPECIFIC MENU INCLUDING DAILY SPECIALS AND GRAPHIC DESIGN AND FORMATTING ACCORDING TO THE STYLE OF YOUR RESTAURANT.

  • MATCHING WINE AND FOOD IS AN ART WELL KNOWN TO THE REAL CONNOISSEURS. WE CAN OFFER YOU A NEW TIPS WITCH FOOD GOES WITH WHAT KIND OF WINE.

Tips: "Let the wine breath for a few minutes, and you'll see, it will open up"-Jean Ruzterholz

           
Food   Wines:
Beef Cabernet Sauvignon, Merlot, Pinot Noir, Chianti, Barolo
Chicken Chardonnay, Pinot Blanc, Merlot
Fish Chardonnay, Sauvignon Blanc, Pinot Grigio
Lamb Cabernet Sauvignon, Merlot, Zinfandel, Chianti, Barolo
Ostrich Beaujolais, Zinfandel, Riesling, Chenin Blanc
Pork Merlot, Zinfandel, Beaujolais, Dolcetto
Shellfish Gewürztraminer, Chardonnais
Turkey Beaujolais,  Merlot, Bouzi
Veal Cote du Rhone, Pinot Grigio,
Vegetarian Beaujolais, Zinfandel, Riesling

 

 

 

 

 

 

 

 

 


Consulting-Contact-Cuisine-Ecology-History-Jobs-Links-Rating
© fusionchef 2003