coursework exercises english for restaurant industry 1 french restaurant résonance

In French, "escargots" means snails, and "bourguignonne" means "in the style of Burgundy." Therefore, the name suggests that this dish is made with snails native to the Burgundy region.O

HO CHI MINH CITY UNIVERSITY OF INDUSTRY AND TRADE

FACULTY OF TOURISM, HOSPITALITY & CULINARY

ARTS

COURSEWORK EXERCISES

ENGLISH FOR RESTAURANT INDUSTRY 1

FRENCH RESTAURANT: RÉSONANCE

Lecturer: Nguyễn Thị Thúy Vinh Class: 12DHQTDVNH01 - 010110111901 Implementation Group: Group 5

HO CHI MINH CITY, OCTOBER 2023

GROUP MEMBERS

Full name Student ID

number Division of work

Hồ Mai Xuân Hoài

(LD) 2030210204

Designed logo, menu, PPT, Word + Introducing the restaurant + Escargots Bourguignonne

Phan Gia Linh 2030219413 Give ideas + Soupe à

L’oignon + Salade Landaise Trương Đình Khang 2030210317 Give ideas + Crêpes

Nguyễn Võ Thành

An 2030200166

Give ideas + Boeuf Bourguignon

Đỗ Ngọc Đăng

Khoa 2030200356

Give ideas + Vin + Café au lait

FRENCH RESTAURANT: RÉSONANCE

Introducing the restaurant

Hi everyone! I'm Xuân Hoài from group 5 Today, I will introduce to all of you our extremely unique French restaurant Let's hear about it

The restaurant was established in 2023 with 5 co-founders Including

me, Gia Linh, Dinh Khang, Thanh An and Dang Khoa

This is a bistro restaurant with French culinary style We bring a luxurious - genuine - delicious experience to all your senses We call

it a "feast for the senses"

- Auditory: Your ears will be treated to a melodious jazz concert from our restaurant's jazz band

- Tactile: The tables and chairs are luxuriously and comfortably designed to give you a comfortable feeling when dining here

- Sight: your eyes will take you back to Europe in the mid-19th century with our restaurant's luxurious and sophisticated classic European-style space In addition, your eyes will admire the "great works" from Michelin star chefs with dishes prepared by their own hands

- Olfaction: the scent of our restaurant's dishes and drinks will

"knock out" your sense of smell because of the seductive scent of French cuisine

- Taste: Most especially, the taste of luxurious traditional French cuisine will make you feel lost in a world of luxury and sophistication and create unforgettable culinary experiences

And overall, all of the above "resonate" together to create a special and classy experience for our diners And that is also the meaning of our restaurant's name

If you feel interested and want to experience our restaurant, do not hesitate to come to address No 1 Dinh Tien Hoang Street, Da Kao Ward, District 1, Ho Chi Minh City And don't forget to book a table in advance via hotline 0123456789 or via website Résonance.com.vn You can contact us via Résonance fanpage or via email Resonance5@gmail.com

And that is the information about Resonance restaurant Next, we will send you our restaurant's menu and suggest delicious dishes that you should try when coming to Resonance

Résonance's menu

Our menu has all the types of cuisine you need…

And that's the menu of our restaurant Next, we will suggest dishes and drinks you should try when coming to Résonance

ESCARGOTS BOURGUIGNONNE

Name of dish

Escargots Bourguignonne is a traditional snail dish from the Burgundy region of eastern France In French, "escargots" means snails, and "bourguignonne" means "in the style of Burgundy." Therefore, the name suggests that this dish is made with snails native to the Burgundy region

Origin and history

Escargots Bourguignonne originated in ancient Roman times The Romans brought snails to France and began to processing them into

dishes Escargots Bourguignonne were originally made from wild snails, however, not all types of snails are edible Therefore, the French, especially the people in the Burgundy region, began to breed snails to ensure a stable supply and ensure better quality Escargots Bourguignonne became popular in France in the 18th century At that time, this dish was considered a delicacy, often served at banquets and events

Ingredients

Cleaned Burgundy snails/ large snails

Unsalted butter, softened

Finely chop parsley

White wine

Cognac or French brandy

Minced garlic

Minced shallot

Kosher salt

Freshly ground black pepper

Nutmeg

Rock salt

Cooking instructions

STEP 1

In a bowl, whisk together butter, parsley, white wine, cognac, garlic, and shallots with a fork Season with salt, pepper, and nutmeg Cover with plastic wrap and refrigerate overnight to let the flavors meld

STEP 2

Heat oven to 400°F Spoon about 1/2 tsp of butter mixture into each snail shell Push a snail into each shell; fill shells with remaining butter mixture Cover bottom of a 9" x 13" baking pan with a layer

of rock salt Arrange snail shells butter side up on bed of salt and bake until butter sizzles, 10–12 minutes

Flavor and texture

Escargots Bourguignonne has a unique flavor and special texture When grilled, the garlic butter will melt and form a layer of fragrant fat on each snail The sweetness of snails along with the flavors of garlic, shallot, parsley, white wine and butter blend together to create a delicious and rich dish

The texture of this dish is a combination of the crunchiness of the snail and the layer of melted butter When you eat, you will feel the softness of the snail combined with the greasy taste of garlic butter Overall, this is an interesting and extremely unique dish

Serve & Enjoy

Escargots Bourguignonne is often served as an appetizer or light dish Serve snails on a platter, with bread to soak up the butter, if you like This dish is eaten using a specialized tool called an escargot fork

Special meaning

Escargots Bourguignonne is a traditional French dish, rich in flavors

of French cuisine This dish is also considered a luxury dish, often served at parties and events

SOUP À L’OIGNON (ONION SOUP)

Soup à l’oignon (Onion Soup) is one of the items used as an appetizer at traditional parties, often served with toast This soup not only stimulates the taste buds, but is also very delicious, nutritious, rich in fiber

According to one theory about the history of French onion soup, the invention goes back to the 17th century It is said that it was invented by none other than King Louis XV late one night at his hunting lodge when he was very hungry When he only found onions, butter, and champagne in the pantry, he decided to use the three ingredients to make the French onion soup for the very first time Another theory says that it was Stanislas Leszczynski, Duke of Lorraine and father of the Queen of France, who tasted the onion soup in a Champagne inn He thought it was not only delicious but also filling He then decided to learn to prepare a similar soup He went on to popularize the recipe at the Palace of Versailles

The main ingredients of the dish include: onion, butter, flour, chicken stock (or beef stock), thyme, red wine, grated cheese, salt and pepper

On cold winter days, there is nothing more effective than onion soup

to warm the hearts And that's good, since there is no better one than this one Let me show you how to cook Soup à l’oignon

Step 1: Peel the onions and cut them into thin rings

Step 2: Melt the butter in a saucepan, over medium heat, soften the onions in the butter for 15 minutes, stirring a few times Continue cooking over high heat for 15 minutes or until the onions are caramelized, stirring constantly and scraping the bottom of the pan Step 3: Sprinkle with flour and stir in a few second

Step 4: Add the wine, chicken stock, thyme, salt and pepper

Step 5: Bring to a boil and simmer over medium-high heat for 20-30 minutes or until the soup is reduced by half

How to serve the Onion Soup:

Serve the soup in bowls, and add a few pieces of stale bread Cover with grated cheese

Place in the oven under the grill for 10 minutes, or as long as necessary for the cheese to brown

And there you have it, your onion soup is ready!

SALADE LANDAISE (SALAD LANDAISE)

Salade Landaise is a traditional French salad originating from the Landes area, famous for its duck and walnuts Salade Landaise is a diverse combination of ingredients The salad is beloved for its contrast of temperatures of the ingredients It's made with duck breast, gizzards or confit, lettuce leaves, bacon, cherry, tomatoes, walnuts, and croutons Dressing include: olive oil, chives, honey, vinegar, mustard

This is the simple dish, you can do it easily

Step 1: Prepare duck breast, put the duck breast and confit gizzards

in a roasting tray and grill for about 20 minutes, or until the skin is crisp and the meat hot all the way through

Step 2: To make the dressing, combine all the ingredients: olive oil, chives, honey, vinegar, mustard in a bowl and whisk together

Step 3: Remove the cooked duck from the roasting tray but leave the fat Cut the breast duck, including the skin, into medium shreds Slice the gizzards into medium-sized pieces

Step 4: Put the lettuce, tomatoes cut into quarters, walnuts and croutons in a large bowl and toss with the dressing

Step 5: When ready to serve, slice the hot gizzards and arrange on top of the salad Place a generous slice of foie gras on top

Season the foie gras with ground pepper This delicious salad is now ready to be served

BŒUF BOURGUIGNON (BŒUF À LA

BOURGUIGNONNE)

Food's name

Bœuf bourguignon (bœuf à la Bourguignonne)

Origin, history of food:

Is a very famous traditional French dish As its name suggests, it originates from the Burgundy region, which is famous for its wine So naturally, boeuf bourguignon is beef cooked in Burgundy wine

Ingredient:

Beef shoulder, carrot, celery, onion, garlic, Red wine, red wine vinegar, onion, bay leaves, rosemary, leaves, olive oil, table salt, ground pepper, smoked pork belly

Processing

Slice the beef into small pieces like chess pieces, marinate the meat with a little salt and pepper

Prepare chopped carrots, purple onions, and rinse mushrooms in salt water

Put butter in a hot pan and fry the beef slightly until golden brown Take another pot, add garlic butter, then add smoked pork belly, stir quickly

Add carrots and purple onions and stir-fry with smoked pork belly Then, add the fried beef with pork belly and carrots Add a spoonful

of cornstarch and stir well

Add red wine, laurier leaves, and broth to the pot and stew the beef for about 1 hour

Wash the mushrooms, slice them thinly, and also chop the onions and stir-fry quickly with butter

Finally, add the mushrooms and onions that have just been quickly sauteed, mix well, cook for about 10 minutes, then turn off the stove When ready to eat, leave it hot and cook for another 10 minutes Remember to season to taste, so cook medium, slightly bland If you like it, add a little salt and pepper

Smell

A harmonious blend of the sweetness of wine, the rich taste of beef and the flavor of vegetables The beef is stewed in soft red wine, blended with a delicious and flavorful sauce

Serve and enjoy

The dish will be best enjoyed when it's still hot, very suitable to enjoy with potatoes or baguette

CRÊPES

Crepes are an ultra-thin pancake common in France that can be made sweet or savory, typically rolled or folded with a variety of fillings from jam or Nutella to ham and cheese to seafood The

specialty is served in creperies, as street food and even in elegant settings as dessert, such as the most famous presentation, crepes Suzette

History of Crêpes

The history of crepes is shrouded in legend In French folklore, there

is a tale that the crepe's origin was born of a “happy accident,” when a 13th-century housewife in Brittany accidentally spilled some buckwheat porridge from a kettle onto a flat cooking stone in the fireplace, but other sources put crepes much earlier on the timeline

Le Jour des Crepes (“the day of crepes”), February 2, is believed to have begun in the year 472 when crepes were offered to French Catholic pilgrims visiting Rome for Candlemas by Pope Gelasio I Now, Le Jour des Crepes and Candlemas are synonymous occasions

in France and Belgium, where crepes take on additional meaning, their circular nature symbolizing either a coin or the sun

Ingredients

Makes 15 crepes

- 2 cups (250 g) purpose flour These French crepes start with all-purpose flour, which gives them structure

- A pinch of salt A pinch of salt enhances the overall flavor

- 1 tbsp (10 g) sugar Subtly sweeten the crepes with a teaspoon of white sugar

- 3 large eggs Eggs add moisture and bind the batter together

- 2 1/2 cups (600 ml) whole milk

- 1.8 oz (50 g) unsalted butter

- Milk and butter: Milk and melted butter lend more moisture and keep the crepes tender

- 1 tbsp (15 ml) liquor, dark rum or Grand Marnier® (optional)

- 3 tbsp (45 ml) cooking oil

- Butter, for the pan

Cooking instructions

In a large bowl, mix the flour, salt, and sugar together

Make a well in the center of the mixture and add eggs

To prevent clumps in the batter, first add 1 cup (250 ml) of the milk

to the well and whisk in until the batter is lump-free and smooth Then pour in a second cup (250 ml) and whisk until the batter is smooth again

Cover the bowl and let the batter rest for at least an hour

Stir in the remaining milk

Melt the butter in a small saucepan, and then whisk it into the batter along with the liquor (if using)

Heat a crepe pan over high heat and plant a fork in half a small potato Dip the potato in oil to coat the pan

Use 3 tablespoons (45 ml) of batter for each crepe, spreading it evenly in the pan

Cook for 40 seconds on one side, flip, and cook for 30 seconds on the other side

Repeat until all batter is used

Serve with your favorite toppings

Serve & enjoy

You can use a variety of fillings for crepes! Make them into sweet crepes with sweet fillings and toppings (Lemon and sugar, whipped

cream and berries, nutella crepes, banana crepes, ) or savory crepes with savory fillings and toppings (Cooked meat, cooked seafood, bacon or ham, )

CAFÉ AU LAIT

Food's name

Café au lait

Origin & history

"Café au lait" is a coffee beverage with milk that originated in France and Spain in the 17th and 18th centuries It is part of the coffee culture of many countries, with influences from various cultures In its classic version, café au lait is made from coffee and milk in equal proportions In New Orleans, USA, it is often brewed with chicory coffee and typically served with beignets Nowadays, there are many different variations of this beverage worldwide, and it is similar to a latte, with the main difference being the coffee brewing method

Ingredients

The traditional café au lait is a simple coffee beverage that consists

of just two main ingredients:

Coffee: Café au lait is typically made with brewed coffee The type of coffee used can vary based on personal preference, but it's often made with a medium to dark roast coffee for a robust flavor Some variations may use espresso as a base

Milk: The second main ingredient is milk Whole milk is commonly used, but you can use any type of milk you prefer, such as skim milk, 2% milk, or even non-dairy milk options like almond milk, soy