Sep 16 2024
A restaurant is a commercial business like no other. In addition to the financial side that you have to manage, there is also the considerable challenge of making your food uniquely appealing, while also indulging the ambitions and imaginations of your culinary professionals. Most restaurants will have a central theme to base their menu and identity around, and on a global basis there are countless different flavours, cultures and techniques to celebrate and combine, but in terms of ingredients, you should always look to source the very best if you hope to make your restaurant a successful venture. And with French cheese you have one of the world’s best and most versatile ingredients easily accessible to you.
French cheese is highly rated by chefs the world over and has become the critical ingredient of many fine restaurant dishes, mainly due to its versatility. French cheese can be strong or subtle, it can be smooth and creamy or firm and earthy, it can add a delicate finishing touch, or it can be the robust central theme. So, whether you melt a gooey French cheese into the middle of a deliciously indulgent dish, or grill some hard cheese on top of a dish for that unbeatable faintly burnt cheese taste, you can adapt French cheese however you want to deliver a range of unique dishes.
At Sodiaal we have worked with some top chefs to develop a range of recipes using our regular French cheeses. In many cases these have been adopted and used on restaurant menus with great success. Our French cheeses have contributed to starters and small plates, lunch dishes such as omelettes and croque monsieur, salads, hearty main dishes such as souffles, pastry dishes, pasta dishes, chef specialities and side plates. You can also use our French cheeses for soups, fondues, grilled dishes and sandwiches, and of course, there is no greater restaurant offering than creating the perfect French cheeseboard.
The beauty of our French cheese range is that we have kept everything authentic. Why argue with many centuries of tradition? Why tell the experts that they are doing it wrong when the old methods have always worked? At Sodiaal we love to celebrate the storied history of French cheese-making and we still stock cheeses made using Medieval techniques and matured in remote, rural, mountainous regions all over France. It is this authenticity, and this commitment to quality over quantity, which gives French cheeses a richness and a precious intensity that can’t be replicated by mass-production.
It is this faithful duty and dedication which adds value to restaurant dishes and gives them a unique identity as well as flavour. But at the same time we can apply cutting edge technology and modern-day quality systems and controls to our production processes, to ensure our French cheeses meet exacting standards and expectations, and can still push French cuisine forward as a pioneering and progressive delicacy. This means our French cheeses embrace the very best thinking from yesterday, today and tomorrow.
Check out our recipes developed with some of the best chefs in France, and which you can find in French restaurants around the World. Contact Sodiaal today to discuss how we can supply your hospitality business with our excellent French cheeses.
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