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Restaurant set menu: a kaleidoscope of tastes

Gastronomy – must have restaurants all over the world, pretending to be highly appreciated by customers. Set is a set of dishes carefully thought out and prepared by the chef. Restaurateurs in our country only today are beginning to actively introduce sets into the menu. Finally, the prospect of trial kits opened up for them, and the technical capabilities of the kitchens allow. In turn, the chefs also received carte blanche to express their own style on the plate, because it is not difficult to buy equipment and utensils for restaurants with a huge set of functions, from different materials and in different styles. And all this to constantly surprise your guests.

Set menu – fashion trend

To attract customers and make a positive impression in just one visit – that’s why gastronomic sets are created. With this offer, guests can appreciate the cuisine and pass their verdict. As a rule, a set menu includes several items, starting with snacks and ending with desserts – an average of about 5-10 dishes.

By the way, there were gastronomic or, as they are also called tasting sets for a long time. They were first mentioned at the turn of the 19th and 20th centuries. At that time, the world-famous culinary master from France, George Auguste Escoffier, offered the visitors of Parisian and London restaurants an innovation – a tasting set. And another chef from Chicago, Charlie Trotter, introduced them to his place more than 20 years ago, and since then there has been no usual menu for us in his restaurant. Gourmets liked the idea of ​​the set menu, while a la carte dishes were a thing of the past.

The set menu has a lot of fans, because sets instead of a couple of dishes allow visitors to try more without going beyond their budget. In one set there can be 10 small portions of different names. In addition, the tasting set saves visitors from the painful study of the menu in search of something like that. Already invented by cooks, lunch or dinner will give a vivid gastronomic impression. They build a set menu so that each dish emphasizes and reveals the taste of the other. Modern equipment quickly helps to prepare dishes for the set menu – combi steamers, technological installations: mixers, slicers for vegetables, combines. At the same time, to arrange order in the kitchen, especially at rush hour, is neutral equipment: industrial kitchen tables, washing bathtubs, racks and drawers for storing utensils and equipment.

How is the set menu formed?

A set of original dishes – a set from the chef – demonstrates the possibilities of the institution. The sets include several types of dishes, selected by any criterion. Moreover, they differ from the usual items in the menu design and presentation.

The gastronomic set can be formed in two ways. The first – popular dishes of the restaurant, and the second – new offers from the chef.

Sets in sushi or roll Japanese cuisine restaurants are the first examples of tasting sets in our country. Professional porcelain from China is traditionally used to serve them – large dishes with compartments for sauce, ginger and wasabi. This way they serve a table for several people. Sets in Japanese establishments are always in demand – their price is lower than for portions separately.

Today, sets are increasingly found not only in the main menu, but also in the dessert or wine list. The tasting set of desserts includes mini-cakes, cakes in a smaller version, ready-made desserts in cookie cutters and bowls. A wine set gives an idea of ​​winemaking in general, introduces different varieties of wines. A set of drinks is also beer, a set of tinctures and cognacs, etc.

Restaurants and cafes should be serious about developing a set menu. These offers are beneficial to all guests: who came to get to know your establishment for the first time and regular customers, large companies and couples who came to dinner, customers who want to make a large order for a banquet and try your kitchen.

It is also worthwhile to include sets in the menu because among several specialties the guest will surely find the very one for which he will return to your restaurant again and again. The set menu will bring you additional profit, and your institution will provide a positive reputation.

In the catalog you will find everything for equipping a professional kitchen and preparing original dishes: thermal and refrigeration units, neutral and technological equipment, implements, dishes and much more for establishments of any format. Our consultants will answer all your questions and introduce you to the technical characteristics of the equipment.

We will select the best equipment for your project based on the available area, assortment and format. A quick chopper chopper, slicers, baking ovens, combi steamers, refrigerated tables – all this will greatly facilitate the daily work of cooks and free up time for finding interesting culinary solutions.

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