Sauces, eggs, salads, sandwiches: these classics feature on many hotel menus and are ordered at all hours. This collection helps kitchen teams prepare them consistently and precisely, whatever the time or the cook on duty.
From great houses to a personal cuisine
Trained at Ferrandi, Denis built his career alongside great figures of French gastronomy, from Flora Mikula to Guy Lassausaie, before continuing his experience in Singapore and then at the Sofitel Legend Metropole Hanoi, where he became executive sous-chef in 2014. Back in Paris, he founded Le Mazenay, his own restaurant, where he expresses a cuisine nourished by these French and international experiences.
The 5 mother sauces, modernised classics, sauces for meat and fish: the basics every brigade must master to build consistent, tasty plates.
Hard-boiled, soft-boiled, poached, in the shell, fried or omelette: at breakfast and brunch, eggs forgive no approximation. The techniques to master every cooking method and achieve consistent results at every service.
Caesar and Niçoise, two hotel menu classics that guests know by heart. The recipes and gestures to prepare and serve them with the same precision, at any hour.
Club sandwich, croque-monsieur, burger: the essentials of snacking and room service. The methods to gain consistency, speed and presentation quality with every order.
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