國際餐飲專業團隊、品牌、企業識別形象設計、品牌包裝設計
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顧問輔導
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公關宣傳
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網路行銷
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品牌策略
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餐點&咖啡茶
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包裝企劃
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活動規劃
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2018活動
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人才招募
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這不是一篇食評
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逃離冰冷的城市
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大自然的劇場

2018 activities

2018 FEUILLE FOOD LAB

我們即將有一場長達三個月的演出,將提供全方位的感受,並展示我們創新的點子

布旗、布海報

 

空白布包

We begin as humble observations.

一場表現廚師敏銳觀察力與美感的,美食展演!
主廚追求自然元素的運用, ‘’原始純粹,模仿自然,發現稀有,
感受平凡,重視觀感,追求質感,以玩出發’’,來開發料理精神與堅持。

Crude  Imitation  Rare

Common  Scene  Habitat

Senses  Textures  Playfulness

 

美好飲食經驗 創作者

對於feuille的實驗精神,我們更真實呈現。
對於那些參加了feuille烹飪之旅的人來說,無論你是來賓還是服務人員,你都明白,都要以烹飪創作來運作。


自然的體驗,特殊元素的使用,各種令人驚艷的解讀


當令食材的運用,發展風味最大的可能性


用餐空間營造,一場眼耳鼻舌身的體驗

 

歡迎加入我們

新的餐飲領域,我們2018/04/01-08/11需要

公關企劃、專業文案、餐廳經理1位、服務人員4位、廚師4位、廚助、晚班工讀生

工作地點在台中,履歷與詢問請寄:feuillefood@gmail.com,
適合的朋友我們將進行面談

"Feuille" is not a restaurant, at least not conceptually and certainly not in the conventional sense. We do not have fixed business hours and our operations divide between the service and the research and development for the menu. At feuille, we are driven by our desires to understand and scrutinize the traditional cuisines at the fundamental level while at the same time, push our cuisines beyond the familiar boundaries of simply putting the food on the table. It is our belief that dining should not be only about satisfying our appetite, but also as an overall immersive experience for other sensory organs; dining should be as fun as entertainment analogous to watching a film or a musical while enjoying the conceptual symmetry of indulging other senses in popcorns, a glass of bubbly, or a rich and decadent ice cream.

We have always kept a keen eye on the relationships between the ingredients we utilize and the environment in which they are grown and harvested from. In fact, that is how we derive the inspirations for the dishes we create. We have enjoyed being outdoors, learning, growing and foraging these plants and it is our objective to eventually grow our own vegetables in the vegetable garden.

Our cuisines, therefore, are our ways to celebrate and appreciate nature. We are conscious of the damage human activities have on the environment and we strive to minimize our impact by reducing food wastage and using as many locally sourced ingredients as possible to minimize our carbon foodprints.

Feuille isn't all just about researching and developing the dishes, but how to choreograph the overall dining experience weights heavily on our minds as well. It has never been simply about filling up the glasses to the correct level when empty or delivering the plates to the guests at the precise moment or anticipating the guests' needs before they make a request, but rather how to bridge and convey those silent stories, secrets, and the emotions behind each dish from the kitchen to the guests.

Feuille is not a restautant. It does not have a glamourous facade or artist- accentuated decors nor does it have gold or silver service ware a high end restaurant usually posseses as its basic arsenal. It is plain, rustic, and minimalistic. What makes it unique though is that we have no prejudice or pretensions when it comes to service and cooking. And the service members are very much like you and I who come from various professions and are actual diners who have seen the wrong doings many restaurants suffer at the expense of its diners. It is from this very origin that we humbly begin; we ask ourselves as guests what we would like to see in our establishment that is both welcoming and professional in various details from having basic vibrant smiles and a warm welcome upon entering the premise to offering complimentary drinks before being seated to identifying guests being either left or right- handed for cutlery placement to remembering our drinking water preference to providing blankets during colder months. We strongly believe that noticing these details is fundamental and they are the very basic requirement to a beginning of a continously refined and learning service standards. We further believe the only way to look after our guests in detail is to pair the service staff with only a small number of guests because each table is different; it has its own niche and unique habitat and that only an observant and meticulous server dedicated solely to his/her guests of that table can really understand and cater to each guest's needs. Instead of feuille being a culinay studio with seven tables, it is in fact seven little small dining rooms with their very own butlers and stewardesses.

The practicum of this ideology takes more than like-minded group of professionals to pull it off. Devotions, committement, and perserverance are the very minimal requirements any potential candidate should undoubtedly possess and be a part of their personal traits and characters. You have to be able to work independently, possess a stong will to learn, and likewise, be committed, knowing that feuille does not have fixed service hours. If you wish to learn, grow and be a part of feuill'e learning process, it would be a pleasure for us to hear from you.

Cover letter is your voice to us. A cover letter that is worth your time is also worth ours. Regardless of the degree of your education and background, tell us how you stand out from others and why you think you are a suitable candidate for feuille's potential positions and how you can be beneficial as part of feuille's team. Express yourself in the cover letter and support your claim with your resume and we will also let you hear from us.

主廚日誌

Feuille is intended as a premise to share the joy of its researched cuisines. Due to the availability of the sufficient personnel and the time required for the creation and testing of each dish, feuille is often not able to accommodate more guests at one time. Since many dishes draw on feuille's food philosophy to imitate, surprise , and interact with its diners, many tools, staging items, or props have to be created rather than purchased. Some items are just non- existent and to suit feuille's needs, we often have to be creative; for example, plastic molds that resemble the shells of walnuts, oysters, and eggs are something we have to create ourselves.

I have always stressed the fact that feuille is not a restaurant. Its current format allows time to research new dishes so that during each tasting event, there are always new items available on the menu. Such practice relates to my habit of eating new and non repetitive items on a daily basis and I very much would like to keep feuille's dishes renewed based on that concept. Another reason that feuille does not operate full time is to allow my sufficient travelling abroad to acquire new inspirations for new dishes to be created. Travelling has always been an important part of my life that helps shape the flavors, textures, ideas, and stories behind each feuille's dish.

To overcome these difficulties, given the format feuille currently operates, feuille inevitably has to evolve. To stay concurrent with feuille's research focus and to maintain its service output, feuille will transform to the next project.

"Feuille Next" will be the upcoming project where feuille will adopt the operational concept of a "pop up" restaurant and run full time for a duration of thirteen weeks. Full time chefs and service members will be recruited. Formal training, personal enrichment, project participation, and service exposure for all staff members will all be part of feuille's daily task and routine once the project is underway. More space for the reservations will be available to the public along with the long overdue beverage pairings. "Feuille Next" will feature two options for its seasonal menu, allowing its guests more accessibility to feuille's cuisines.

"Feuille Next' will be an important project for feuille in the upcoming months. For those who may be interested in either becoming a staff member or making an inquisition, you are most encouraged to contact the feuile food lab directly.

台中高級餐廳

公關企劃
1.符合活動精神,運用各種行銷方法,規劃最佳整體品牌能見度。
2.實體與各媒體廣告採買操作&代理商合作。
3.媒體關係開發/建立/維護、媒體接洽/邀約、記者會辦理。
4.負責各項行銷公關文案之規劃、執行及效益評估。
5.產業市場相關訊息搜集、分析。

廚師
1.學習新歐式料理,新式烹飪技術與處理特殊食材,包括全套菜品等。
2.準備於營業時間內的點菜或宴會所需菜餚。
3.協助主廚設計所負責各自類別的菜單。
4.確保所負責類別的食品均符合衛生管理的規定。
5.維持與確保冷凍庫及其他地區的衛生及清潔標準。
6.食材的維護管理、訂貨、備料。
7.個性主動有責任感、好溝通。

廚助
1.提供給顧客有效率、親切的服務。
2.食材準備,注重廚房衛生,整潔還有設備器具的維護。
3.遵守餐廳開關店的程序,料理製作流程,協助主廚把關餐點品質。
4.與外場和吧台有良好的團隊合作讓客人能得夠到完美的服務品質。
5.有效率的和主管一起搭配合作,並且培養有一定的工作默契。

餐廳經理
1.餐廳服務方式與作業標準流程制定與執行。
2.營運現場人力調配與員工訓練執行。
3.營運目標之管理與達成。
4.協調外場點餐與內場廚師料理的順序與速度。
5.餐點品質之督導。
6.危機與客訴處理。

服務生
1.負責確認訂位單、送餐及聯繫內外場之工作。 
2.活動布置配合、負責客人帶位、點餐等工作。 
3.於客人用餐完畢後,負責收拾碗盤與清理環境。 
4.進行簡易餐飲之料理,如:桌邊服務或酒水服務等。 
5.準備小禮物、結帳、收銀之工作。
6.會外語佳,喜歡活潑親切的工作環境者。

晚班工讀生
1. 將使用之餐具器皿,以洗碗精洗滌,再以清水清洗。
2. 將餐具擦乾或烘乾後歸位,做好餐具盤點及管理。
3. 負責環境的打掃清潔例行工作。
4. 廚餘回收及垃圾處理。
5. 主管交辦廚房作業事項。
6.管理洗碗人員,使清洗作業合乎標準

期待全新的自己

這是一個長達四個月的相處
我們有國際化的廚師團隊
新穎的菜色,創新的感官感受
頂級的服務計畫與訓練
這一場活動將
帶給你不同的經驗
與極大的成長

尋找喜愛藝術的你
希望您帶著全新的自己前來
介紹你自己給我們認識

 

活動時間 Event Date :
2018 試營運5/2-5/5、正式5/9-8/11
晚餐only

餐會費用 Event Fee:
晚餐 Dinner
原價NT$7500元/位
夏季特惠NT$6800元/位
(買三送一,加贈兩杯無酒精飲品)

餐酒搭配NT$2800元/位
果汁搭配NT$2000元/位

** 服務費與酒水費另計
Service and Beverage Fee excluded

其他時段可預訂包場活動



 

風格化餐飲品牌顧問 電話:0989-990133 feuillefood@gmail.com