Le Pain Quotidien London

Core menu changes, autumn 2015 Information and Training Packet

Start date: 15th October

Summary of core menu changes

De-listed core items Organic praline danish Organic pecan swirl Organic yoghurt bowl Tuna Parisienne Butternut Squash & Feta Frittata

New core menu items Organic Pastry Basket Madeline Basket Organic Milk n Cookie Croissant With Aged gruyere & wiltshire ham Organic Coconut Granola Power Matcha Chia Yoghurt Smoked Salmon & Parmesan Frittata Chicken, Feta & Avocado British Steak & West Country Ale Stew Butternut Squash, Red Onion & Blue Cheese Tartlet Side ham Rename – Avocado to ‘Avocado Omega Boost’

Summary of core menu changes

De-listed core items Iced rooibos Iced Early Grey Iced English Tea Iced cold brew coffee Iced Latte Iced mocha Matcha Iced Tea Brussels Breakfast Moroccan mint Ashridge Devon Blush Cider

New core menu items Matcha latte large Cinnamon & Apple Lemon, Honey & Ginger Organic Speculoos Steamed Milk Organic Noisella Steamed Milk Primeur Organic Beer (also on Beverage menu) Rename of RN13 – ‘House White RN13 / House Rose RN13 /House Red RN13

Summary of core menu changes

Up Selling Sides added; Breakfast & Brunch - Aged Gruyere, Prosciutto, Smoked Atlantic Salmon, Wiltshire Ham, Avocado Core side – Mash, Wiltshire & Avocado

Upgrades

Gluten Free Organic Porridge – Porridge oats will be changing to Gluten Free supply New - Great for Kids Flash CVG / AVD Menu – Swap tuna parisienne to salmon tartine

Gluten free organic Coconut Granola

With honey - 120 g gluten free coconut granola - 15 gr honey - 250 ml milk of guests choice in jug on side

Stewed fruit - 120 g gluten free coconut granola - 80 g cold stewed fruit - 250 ml milk of guests choice in jug on side

Our Granola is now Vegan – Soya milk & Almond Milk will give vegan option

Plain - 120 g gluten free coconut granola - 250 ml milk of guests choice in jug on side

With honey & banana - 120 g gluten free coconut granola - 90g banana - 15 gr honey - 250 ml milk of guests choice in jug on side

Breakfast

Organic Power Matcha & Chia Yoghurt B

reakfast

Quality Control Points

- Ensure Fresh - Use clean bowl - Serve on side

plat with long spoon

Recipe

- 240g Matcha

& chia yoghurt mix

- 4g super seeds - Serve with

honey / agave

Batch - 20g organic Matcha powder - 50g organic chia seeds - 1125g organic yoghurt

Combine all ingredients in a clean bowl Mix & put into clean gastro, cover & day dot 24 hrs shelf life - The mix will thicken of time -

Pastry Basket Pastry

Quality Control Points

- Ensure Fresh - Use clean

basket - Use clear

printed paper

Recipe

- 2 x croissant - 2 x madeleine - 2 x guest

choice of any other – Almond Croissant, Pain au choc, Raisin danish

Upsell to large groups

Organic Milk & Cookie Pastry

Quality Control Points

- Can use broken - Cold milk - Cold glass

Recipe

- 1 ea

Manhatten Organic

- 200ml milk of guests choice (small glass)

Madeleine Basket Pastry

Quality Control Points

- Ensure Fresh - Use clean

basket - Use clear

printed paper

Recipe

- 6 x Madeleine

Great CoG’s

Methods 1. Preheat the oven at 200⁰C / Ventilation 6 2. In a bowl Melt the butter 3. In another bowl add flour , baking powder , sugar and mix. 4. Add, eggs, juice zest mix until combined. 5. Add melted butter and mix with spatula. 6. Fold the dough into a piping bag with a spatula . 7. Let the dough rest for 15min in a fridge. 8. brush the mould with extra melted butter. 9. fill up the mould to ¾ with the piping bag ( make 34) 10. Bake for 8 min

Ingredients make 34 300g plain flour 240g caster sugar 10g baking powder 6 x eggs (340g) 160g salted butter 30g orange juice 1 orange zest 15g Extra butter for baking mould Icing Sugar

Madeleines Pastry

Critical control point Golden brown Colour

Baked Madeleine: 12hrs shelf life top

Service Dining – cold

Dust with icing sugar before serving

p

Equipment • Bowl, stick blender • Dressing bottle

Recipe - 125 ml olive oil - 20 ml lime juice - 40 gr harissa - 10 gr coriander - 0.5 gr salt - O.5 gr black pepper

PR

EP

Add olive oil, lime juice, harissa,

coriander, salt and pepper into a bowl

Blend until smooth

Prep – Harissa oil

Transfer into dressing bottle

Shelf life is 3 days

Butternut Squash, Red Onion & Blue Cheese Tart H

ot d

ishes

Quality Control Points - Defrosted shelf life is 48

hours - Heat up in merry chef on

tartlet programme - Temperature checked

Recipe

- 1 ea butternut squash, red

onion & blue cheese Tart - 30g LPQ leaf mix - 10g Mustard dressing - 5g basil - Cucumber x3 slice - Tomato x 2 wedges - Spring Parsely Check temperature = + 72°C

Steak & Ale with mashed potato H

ot d

ishes

Quality Control Points

- Defrosted shelf life is 48

hours (stew and mash) - Heat up in microwave - Temperature checked

Recipe

- 1 ea steak & ale stew - 200 gr mashed potato - 5 gr butter - 0.5 gr chopped parsley

p

Equipment • Microwave • Cup, bowl • Cling film Recipe - 1 ea steak & ale stew - 200 gr mashed potato - 5 gr butter - 0.5gr chopped parsley

Ho

t dish

es

Defrost steak&ale stew, and pour into soup bowl, wrap in cling film

Defrost mashed potato and pre-portion (200gr) in soup cup, wrap in cling film

Heat up together in microwave 2 min

Steak & Ale with mashed potato

Arrange mashed potato on the left side of the bowl

Pour the stew on the right side

Place butter on the mash and sprinkle

with chopped parsley

Smoked Salmon Frittata Frittata

Quality Control Points

- Batch shelf life is 48 hours - Do not over bake - Served with butter, fresh

wheat bread and baguette

Recipe

- 30 gr Salanova leaf mix - 10 ml Mustard dressing - ¼ ea Smoked salmon Frittata - 1 slice wheat bread - 1 slice baguette - 1 ea butter - 10 gr parmesan - 10 gr Aioli dressing

p

Frittata

Heat up Frittata in combi oven, 275C

3min

Place mixed salad leaves at 12 o’clock on

a large plate

Place Frittata at 6 o’clock

Place slice of wheat and baguette next to it

Top with aioli dressing

shaved parmesan

Smoked Salmon Frittata Recipe

- 30 gr Salanova leaf mix - 10 ml Mustard dressing - ¼ ea Smoked salmon Frittata - 1 slice wheat bread - 1 slice baguette - 1 ea butter - 10 gr parmesan - 10 gr Aioli dressing

p

Equipment • Oven • Frittata tin • Baking paper • Mixing bowl • Hand whisk Recipe - 450 ml liquid egg - 40 ml whole milk - 40 ml double cream - 1 gr black pepper - 150 gr cooked potato - 50 gr ricotta - 80 gr smoked salmon

Frittata

Add cooked potato and ricotta into frittata

tin (layered with baking paper)

Add smoked salmon trims

Pour eggs mix into the tin

Mix liquid eggs, whole milk, double

cream and black pepper

Cut in 4 even quarters Bake on 180C 20-25 min, cool down and refrigerate

Batch – Smoked Salmon Frittata

Hot Milks

Quality Control Points • Always purge and wipe

the steam wand after use

• Ensure jug is clean and rinse thoroughly after use H

ot B

everage

Equipment • Spoon • Espresso cup • Milk jug

Service • Warm PQ regular

bowl • All ingredients Recipe • 25g (1 tbsp) of PQ

spread • 200 ml cold milk • 50 ml hot water

Hot Milks H

ot B

everage

1/ Add a spoonful of spread

2/ Pour 50 ml (1x espresso cup) of hot water

4/ Add cold milk

3/ Mix

6/ Swirl milk to smooth bubbles & pour

5/ Foam milk like latte

Matcha Latte

Quality Control Point

• Mix the powder and water well

• Be careful not to over portion on matcha as its an expensive product

• Ensure warm bowl

Ho

t Beverage

Equipment • Milk jug • Teaspoon &

tablespoon Service • Regular bowl • All ingredients Recipe • 7g matcha powder (1

tsp) • 10ml / 1 tbsp hot

water • 200ml cold milk

(regular) • 250ml cold milk

(large)

Matcha Latte

1/ Add 1 tsp (7g) match powder to bowl

2/ Add 1 tbsp (10ml) hot water & mix

4/ Pour as latte and sprinkle with green tea

powder

3/ Texturise cold milk like latte

Ho

t Beverage

Steepers – Apple & Cinnamon Equipment • Board • Knife

Service • Large PQ bowl • All ingredients • Hot water Recipe – Small Batch • 50g bramley apples

(6 slices approx 4mm thick)

• 2g cinnamon sticks • 15g acacia honey

Fill PQ Bowl with hot water and add all ingredients Quality Control Points • Ensure apples are

sliced fresh for to order

Ho

t Beverage

Steepers – Lemon & Ginger Equipment • Board • Knife Service • Large PQ Bowl • All ingredients • Hot water Recipe – Small Batch • 20g ginger • 5 x lemon slices • 20g acacia honey • 1g mint Fill PQ Bowl with hot water and add all ingredients Quality Control Points: • Slice lemon and

ginger fresh • Ensure mint leaves

aren’t discoloured

Ho

t Beverage