Franck launched the hottest new trend at Searcys, Terrines and Verrines... an absolute joy to work with.
Michelle Cartwright - Champagne Bar Concept Development Manager

Case Study - Food & Catering Consultancy Services

Objective

Create a concept menu witch is appealing, simple, beautiful and unique to compliment a large “a la carte “ champagne offer

Result

Franck used his first book for the overall concept and created some dishes to accommodate the fantastic selected Champagnes on the menu. Sweet and savoury Verrine and Terrine were served hot or cold and the guest could have a choice of one, two or three items and make his own selection.

Franck launched the hottest new trend at Searcys "Terrines and Verrines".

He is a master of creation and his passion, imagination at presenting this visually stunning food is breath taking.

TESTIMONIAL

"Terrines and Verrines" proved to be the perfect complement to the extensive range of champagnes that we serve.

Franck has been an absolute joy to work with and has inspired all at Searcys, particularly the chefs who have incorporated this little known art into their menus.

Franck's zeal does not stop in the kitchen... what is a true delight to see Franck directly share his art with customers and staff alike.

I'm a huge Franck fan and believe this concept will take the UK catering industry by storm and transform how we feel about canapes!

Michelle Cartwright
Champagne Bar Concept Development Manager

If you would like more information regarding Franck Pontais and his Food Consultancy services, please get in touch.

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