![]() Shanken, Editor and Publisher, Wine Spectator. “We’re pleased to shine a spotlight on the destinations around the world that show devotion to their wine program, while also creating a comprehensive global dining guide for our readers to enjoy,” said Marvin R. Wine Spectator began its program to recognize the world’s best wine lists in 1981. The restaurant is recognized among other winners from all over the globe as a top destination for wine lovers.īijoux has won the Award of Excellence, which recognizes restaurants whose wine lists feature a well-chosen assortment of quality producers along with a thematic match to the menu in both price and style. But we are doing exactly what we want to do.Full 2019 Dining Guide Revealed in Wine Spectator’s August Issueīijoux Restaurant + Spirits has been honored for its outstanding wine program in Wine Spectator’s 2019 Restaurant Awards. As with any business, you would just hope for some growth. Where do you see Bijou Catering in the future? Everything else will eventually fall into place if the food is good. The advice I would give is to always do things the right way. What piece of advice would you offer to someone starting out in the food industry? With the natural ebbs and flows of this industry, it makes it difficult to keep staff when things are slow and obtain staff when things get busy. The biggest challenge we face is staffing. What is your biggest challenge as a restaurateur or chef? We’ve also partnered with local charities such as The Kid’s Breakfast Club and FESCO. When we still had the brick and mortar, we would regularly host community events, participate in city events with food donations and the use of our facility. Tell us about a time where Bijou Catering brought people together or helped to foster community We want to remain focused on the food and Zerocater allows us to do just that. We don’t have these things because we don’t want to complicate what we do. ![]() As you know, we do not have a website or social media. We are not distracted by the burdens of marketing, billing, invoicing, accounts receivables, client communications, menu generation, etc. We can do exactly what we are passionate about and what we are good at. Zerocater allows us the freedom to cook and only cook. Zerocater allows us to focus on doing what we love. Partnering with Zerocater is one of the best things we have ever done. What do you like most about partnering with Zerocater? It gives is a great sense of satisfaction. We enjoy providing delicious food to the masses. We are in the service industry for a reason. Our favorite thing about feeding companies is that it allows us to make people happy. What’s your favorite thing about feeding companies? Our education came directly on the front lines in restaurant kitchens, which I would argue can be a better setting for learning how to cook. We all have a deep passion for food and love what we do. One thing people may not know about us is that none of our core team has gone to culinary school. What is one thing not many know about Bijou Catering? Beef Bourguignon travels very well which we think makes it a great menu item. Some types of food don’t travel well and lose quality over time. The mushrooms, bacon, and onions really create a depth of flavor for this dish. We do a 4-hour braise on the beef to make it nice and tender. ![]() It is a traditional French dish that we had on our menu at the restaurant and is one of the first items we put on our catering menu. One of our signature dishes is our Beef Bourguignon. Tell us about one of your signature dishes! Unfortunately, the economics of this dish doesn’t make it feasible to serve in a catering capacity. Our very first menu item was a Pan Seared Duck Breast with a Grape Gastrique. Our business flourished, so much that in 2016 we decided to sell the restaurant and focus 100% of our catering efforts. Thus began our partnership with Zerocater. In 2013 we decided to do some lunch catering since we had an underutilized kitchen and staff. We were a dinner-only restaurant at the time with a focus on small plates and mixology style cocktails. Our chef, who was also a childhood friend who came directly from Paris. We were a contemporary French restaurant. We started Bijou Restaurant & Bar in 2008. We are a catering company that specializes in providing a variety of fresh and delicious meals for corporate clients. In one sentence tell us who Bijou Catering is Cuisine: International with a focus on French and Asian.Welcome to Partner Provisions, where we introduce you to the incredible people and stories behind the restaurants, food trucks and caterers helping Zerocater feed the workforce – breakfast, lunch, dinner and every meal in between.
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