Restaurant chain Bistrot Pierre’s top chefs came together this week to run through the new spring and summer menus that their kitchens will be serving from April.
Bistrot’s operational team is led by the group’s director of food development, Ajay Barak, and he oversaw the one-day event, which was attended by 25 head chefs and general managers.
“We’ve been busy creating some new lighter, seasonal dishes for our spring/summer menu,” explained Barak. “It is vital that our head chefs master each element of the new dishes to perfection, so they can teach their chef teams in the bistrots the skills required to ensure we maintain the food consistency our customers expect.”
All the chefs have since returned to their home bistrots where they have been taking their teams through the dishes created in the ‘cook-off’ event in anticipation of the new menu launching on March 31.
While the chefs’ prepared the new dishes, the general managers were able to assist their chefs and discover the new ingredients which they will be serving up to their customers.
Bistrot Pierre is looking to expand its footprint in the UK dining sector this year, with its newest planned openings coming in Bath, Birmingham and Newport.