Food Consulting
Franck’s consultancy service allows your business to benefit from his experience in product and menu development, staffing, budgeting, sourcing, procurement and staff training. Applying his skills and expertise to your business needs, he will help develop your product range, promote your company, reach new markets and increase value.
Over the years, Franck has created innovative products and devised menus for large corporations, promoted brands through cooking demonstrations and tutorial videos, and organized and judged cookery competitions.
What will Franck do for you?
- Listen to you and identify the best ways to meet your needs
- Work around your budget and timescales
- Be transparent and provide comprehensive documentation on your project
- Protect your brand and work in confidentiality
- Direct you to the right people should he feel additional expertise would be beneficial
- Become your trusted business partner
- Make sure your goals are reached
Franck has consulted for:
promo searcysObjective
Searcys Champagne Bar is an exclusive bar situated in St Pancras and designed to provide the perfect setting to start a high end trip abroad. Franck was tasked to create a concept menu that needed to complement Searcys’ large à la carte champagne offer, and be as striking and glamorous as the venue is. The dishes were to be elegant yet simple, beautiful and unique.
Result
Trained in the tradition of high class delicatessen, Franck masters the art of exquisite food served in individual portions, whether in colorful terrines or beautifully layered in glasses. Franck used the concept of his book Terrines & Verrines to create a selection of sweet and savory verrines and terrines, served hot or cold. The signature dish of the original and sophisticated menu was a verrine of foie gras parfait set on mango compote, spiced with cinnamon, ginger and star anise and served with a brioche wafer.
"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!"
"Franck and I have worked consistently for 18 months to come up with flavour combinations with the Koppert Cress plants, flowers and leaves that bring sparkles of delight to the eyes of the chefs we give advice and masterclasses.
Together we methodically analyzed the cresses to understand their properties when being cooked. It is Franck's thorough knowledge in all the fundamental aspects of cooking - whether it concerns meat, pastries or other techniques - that has given this project meaning.
Along with being a creative food artist, he has a solid background in the fundamentals of cooking. His successes in the kitchen are no accident."
Joann van Loon, UK Country Manager - Koppert Cress
Koppert Cress is a premium quality cress, edible flower and speciality producer. Rob Baan, the owner of the company since 2002, has made culinary creativity one of his main concerns and continuously strives to provide chefs with top quality "living" ingredients.
Objective
Laverstoke is an organic and biodynamic farm in Hampshire specializing in the production of the best tasting, healthiest food without compromise.
Franck was asked to create a large selection of charcuterie from organic buffalo and pork. The end goal was to create cold meats and patés that could be made on a large scale from a kitchen production unit and sold to main food distributors and retailers.
Result
Franck created an extensive range of charcuterie products featuring many totally new recipes. He worked alongside a team of food experts so that all recipes were compliant with production requirements.
The whole creative process was documented with pictures, recipes and detailed techniques for future use by production teams.
"Franck developed 15 different new products for Laverstoke. Many were the best we had ever tasted. What impressed me the most was the documentation, some of the most comprehensive I have seen.”