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Champagne French Assignment

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char keil

on 19 November 2013

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Transcript of Champagne French Assignment

The Menu & Wine matches
Planning the Menu
Cheese
Geography

Wine Matches
In this project I will produce an in depth study of food and wine in the region of Champagne
I will also design a menu for the training restaurant, with full costings and selling prices. I will create a market list for all menu items and train staff to cook certain dishes, assign staff to each dish
A full customer and menu engineering evaluation will be conducted........
Incorporating Unit 22039, 22033 (1.1-1.3, 2.2-2.4) & EIT Food & wine studies
Introduction
By Charmaine Keil
Regional Food & Wine Project
Climate
The climate in champagne is very cool with an average annual temperature of roughly 10 degrees.
Champagne is 1 of 27 regions in France and is located on the Northern Eastern side. The region borders onto Belguim.
The Region of Champagne is combined of 4 departments/areas which are called Ardennes, Marne, Haute Marne and Aube.The region is among the oldest in France, And with a population of 1.3 million people, it is one of France's least populated regions.
Food/cuisine
Parts of champagne are well known for game hunting grounds, especially Arc-en Barrois. This is why the regions cuisine has a rustic and hearty style which uses a lot of game meat such as venison, pheasant, boar and rabbit. The region also borders onto Belgium which gives a Flemish influence on their style of food. e.g- in the area alot of Belgian waffles and flemish leek pies are sold in local stores,shops and restaurants.
Cendre de Champagne
This is a soft cow’s milk cheese with a natural rind.

Chaource
A creamy, soft cow’s milk cheese with a faint smell of mushrooms.

Chaumont
A soft cow’s milk cheese with a washed rind.

Langres
An unpasteurized, farmhouse cheese that, upon maturity is creamy with a smoky, bacon aroma.

Ricey Cendre
A soft, cow’s milk cheese with a natural rind.
Wine
Entree's:
Figues rôties avec du fromage de chèvre et jambon de Parme
Roasted figs with goats cheese & parma ham
Curry, persil à l'ail et crème oeufs farcis
Curry,garlic parsley and cream stuffed eggs
Pate Maquereau fumé avec des œufs et le cresson de cailles
Smoked Mackerel pate with watercress salad
Mains:
Crémeuse à l'ail Lapin Casserole
Creamy Garlic Rabbit Casserole
Venaison back-steaks avec sauce cameline et légumes de saison
Venison back-steaks with cameline sauce &seasonal vegetables

Flamand tarte aux poireaux
Flemish Leek Pie
Desserts:
Champagne gelée aux fruits de saison
Champagne jelly with seasonal fruit
beurre Brown
Gâteau financier aux amandes avec ganache au chocolat
Brown Butter
Almond financier cake with chocolate ganache
History
Places such as Reims is one of the most attracted cities to visit in the region and is very well known for its Roman Catholic cathedral "Notre-Dame de Reims" which means "our lady of Reims". The building replaces a very old church that was destroyed in a fire back in 1211. Champagne is also known for its earthquake that happened over 10 million years ago that pushed the marine sediments of belemnite fossils up to the surface to create a chalky soil which creates a great ground for winery's.
Champagne is well known for its wine producing especially in the cities of Reims and Epernay.The primary grapes used in the production of Champagne are Pinot noir, Chardonnay and Pinot Meunier.
The cool climate makes the area produce high-levels of acidity which effects the growing of grapes for wine producing, which is really good for sparkling wine or champagne (hence the name champagne).
The region's reputation for wine production dates back to the Middle Ages when Pope Urban II, a native Champenois, declared that the wine of Aÿ in the Marne département was the best wine produced in the world. .
This video shows the production of champagne which the region is world renowned for.
How Champagne is produced
Roasted figs with goats cheese & parma ham
This is my meat entree option for customers, i think the combinations of flavors go well together. This is also a gluten free choice

The reason why i chose this dish to be on my menu is because its a very traditional dish to the region of champagne and it is also a vegetarian option for customers
Curry,garlic parsley and cream stuffed eggs
Smoked Mackerel pate with quails' eggs and watercress
Another traditional dish to the region, simple and my only fish option on the menu. I will be serving my dish like this:
Creamy Garlic Rabbit Casserole
Champagne uses a lot of braising and stewing cookery and is known for its rich,hearty and game foods so this main meal, i think is a good choice that reflects the region's cuisine well.
Venison back-steaks with cameline sauce and seasonal vegetables
Flemish Leek Pie
Champagne borders onto Belgium which has a major influence on their food, this particular dish is a belgian dish but champagne has claimed it as one of their very own traditional dishes as well. This is my vegetarian main course option.
Dietary and nutritional information
My menu has a variety of options such as fish,meat,and vegetables as well as different cooking methods and techniques. Although my menu does have a lot of rich and creamy options, i have chosen at least one or two lite accompaniments that will balance out each dish.The menu offers different meals for balancing taste too.It also offers a couple of meals that are dairy free, gluten free and also vegetarian
Champagne Jelly with seasonal fruit
Brown Butter Almond Financier with chocolate ganache
Financiers are a traditional french tea cake that are shaped into rectangles to look like gold blocks. For a more contemporary style of serving i will be cooking them in tart dishes and plating them on a chopping board
References
References
http://www.french-at-a-touch.com/French_Regions/Champagne-Ardennes/champagne-ardennes_7.htm
http://en.wikipedia.org/wiki/Champagne_(wine_region)
http://www.winetour-france.com/champagne-food.asp
http://www.winetour-france.com/champagne-region.asp
http://en.wikipedia.org/wiki/Champagne-Ardenne
http://pinkpatisserie.blogspot.co.nz/2012/01/pink-champagne-biscuits.html
http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x32199
http://www.jamieoliver.com/recipes/fruit-recipes/summer-fruit-jellies
http://recipes.conosurseasons.com/recipes/pinot-noir-recipes/creamy-garlic-rabbit-casserole
http://www.regions-of-france.com/regions/champagne_ardenne/food-gastronomy/boudin-blanc/
http://za.franceguide.com/Cultural-heritage-Champagne-Ardenne.html?NodeID=1&EditoID=182490
http://www.easy-french-food.com/french-entrees.html
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/may/24/how-perfect-smoked-mackerel-pate
http://www.winedin.com/venison
http://aneala.lochac.sca.org/arts/MidwinterAS40/MidwinterFeastThird.asp
https://www.weberbbq.co.uk/recipe/mulled-wine-soaked-figs-with-goats-cheese-and-parma-ham/
http://chefs-talk.com/show/skate-pate-with-olives-pistachios-and-spicy-halzenuts-and-the-skate-bones-crispy-like-a-bread-toast-delicious-and-surprising-pate-de-raya-con-aceitunas-pistachos-y-avellanas-picantes-y-las-espinas-de-la-raya-crujientes-como-una-tosta-de-pan-delicioso-y-sorprendente
http://chefs-talk.com/show/blackened-venison---venison-cocoa-beetroot-jerusalem-atichoke-juniper
http://chefs-talk.com/show/taledgio-searedcepsparma-ham
http://www.google.co.nz/imgres?imgurl=http://www.tablehopper.com/chatterbox/assets_c/2013/05/EandO-deviled_eggs-thumb-250xauto-6195.jpg&imgrefurl=http://www.tablehopper.com/chatterbox/&usg=__OVN1nRtdkaUQxOzQj3J1h6y-qUw=&h=375&w=250&sz=69&hl=en&start=459&zoom=1&tbnid=MGk-4zfGHKck6M:&tbnh=122&tbnw=81&ei=6QmtUdb_G42nkAW9mYFA&prev=/search%3Fq%3Dcontemporary%2Bstyle%2Bstuffed%2Beggs%26start%3D440%26safe%3Dactive%26sa%3DN%26hl%3Den-NZ%26gbv%3D1%26ie%3DUTF-8%26tbm%3Disch&itbs=1&sa=X&ved=0CE8QrQMwEji4Aw
http://chefs-talk.com/show/rabbit-stew
http://www.annabel-langbein.com/recipes/chocolate-ganache/280/
http://www.cookingclassy.com/2013/05/lavender-whoopie-pies-with-vanilla-bean-frosting/
http://www.thetarttart.com/2013/05/lavender-macarons-with-honey-buttercream/
http://www.recipebinder.co.uk/recipe.aspx?rid=17819
http://yourrecipefinder.com/recipes/cameline-sauce/
http://gourmetfood.about.com/od/dessertrecipes/r/melontriolavndr.htm
http://mysticalview73.wordpress.com/
http://www.foodandphotographywithsarahlyn.com/upside-down-potato-and-leek-pie/
http://www.tastecrumb.com/macaron-monday-bunch-of-lavender/
http://www.google.co.nz/imgres?imgurl=http://www.winetour-france.com/images/provence/food-7.jpg&imgrefurl=http://www.winetour-france.com/provence-food.asp&usg=__hxfg0yItVJt3tXfufnd-7rgyngU=&h=225&w=300&sz=20&hl=en&start=18&zoom=1&tbnid=kZTUDKNquHxfjM:&tbnh=87&tbnw=116&ei=WEatUa-gDpDTkgWhz4D4AQ&prev=/search%3Fq%3Dlavender%2Bcreams%26safe%3Dactive%26hl%3Den-NZ%26gbv%3D1%26ie%3DUTF-8%26tbm%3Disch&itbs=1&sa=X&ved=0CE0QrQMwEQ
Traditional Champagne region dish using game meat with the traditional french sauce "cameline" which dates back to the 14th century
I chose this recipe because its very refreshing and would go well after a rich, hearty main such as the casserole. Its also dairy/gluten free &uses champagne from the region.
I will be serving the dish like this:
Trio de desserts lavande
Trio of Lavender Desserts
Trio of Lavender Desserts
Lavender macaroons, lavender sorbet and lavender creams
The reason why i chose this dish is because it offers a range of different textures and also gives the average customer an opportunity to try something new by using the lavender flavor that most New Zealand restaurants don't use. i think it also balances out my menu very well. Macaroons & lavender cream are also traditionally made in France.
Desserts:
Lavender Trio
: Muscat Beaumes-de-Venise 2003
Champagne Jelly
: Laurent-Perrier Brut Rosé Grand Siecle Alexandra 1997
Brown butter Financier
: Domaine du Mas Blanc Banyuls Rimage 2001
Mains:
Rabbit:
Duval Leroy Champagne Blanc
Venison:
Noble cuvée Brut Vintage 2000
Leek:
Veuve-Clicquot 1985 Rare Vintage Rosé
Costing Information
http://www.starchefs.com/wine/features/html/vday_rose/html/index.shtml
http://www.winecellardeli.co.uk/shop/560/domaine-de-coyeux-muscat-de-beaumes-de-venise.html
Entrees:
Mackerel Pate:
Duval Leroy Champagne Blanc
Stuffed eggs:
NV Pehu Simonet Champagne Brut Blanc de Noirs Grand Cru
Figs and ham:
Lansons Ivory Label Champagne from Reims
http://depositphotos.com/6678910/stock-photo-Ripe-grapes-wine-glass-and-bottle-of-wine.html
http://www.lanson.com/en
http://www.spittoon.biz/champagne_and_food_matching/
http://www.cellartracker.com/wine.asp?iWine=937606
Menu Planning
Designing a menu and the things you need to take into account
Target Market
Public & Customers
Scholars Restaurant
Cultural Residents
Food and Wine Critics
Elderly
Groups & Associations
EIT staff/students
Council
Schools & Teachers
Equipment
Glassware
What equipment works and what equipment doesn't
Limitation of equipment

How Many Dishes?
Safety
Kitchen
Food
Price
Costing constraints
Budget ($20-$25 or %50)
Crockery
Variety/Style
Quantity
Quality
Size

Dietary Options
Staff
Experience
Elements per dish
10 course menu?
Balance of the menu
Color
Portion Sizes
Flavour/richness
Textures
Support Staff
Front of house
Technicians
Discuss timing of courses
Matches with wine
Plate size
Menu Card Design
Working to strengths
Is the menu card professional and well presented
Has the grammar and punctuation been proof read before finalized
Days Opened
Limitations
Ambience
Prices for 3 course meals
Full transcript