Creation of your dessert menus | Daussy Pâtisserie

Desserts that tell a story

Creation of your dessert menus.

The chef guides and advises you in the creation of your dessert menus or pastry displays. With his expertise, he tailors his approach to your specific needs, crafting proposals that meet your requirements for quality, creativity, and aesthetics, in order to offer your customers unforgettable indulgent experiences.

Formula 1

Formula 2

Formula 3

1st meeting for project introduction and analysis
2nd meeting for project validation and contract signing
Creation, testing, and development of 10 desserts, 5 for the launch and 5 for the menu renewal
Writing the menu (titles and compositions of the desserts)
Selection of suppliers, if necessary, to ensure quality products
Advice on organization, optimization of work processes, and time management
Preparation of detailed technical sheets for each dessert
Staff training: One full day (8 hours) on-site to train and share best practices with your team
One full day (8 hours) on-site for the menu launch

1st meeting for project introduction and analysis
2nd meeting for project validation and contract signing
Creation, testing, and development of desserts according to the concept (5 to 7 desserts) for the launch
Menu renewal (5 to 7 desserts)
Writing the menu (titles and compositions of the desserts)
Selection of suppliers, appropriate equipment, and tableware
Advice on organization, optimization of work processes, and time management
Preparation of detailed technical sheets and cost sheets for each dessert
Creation of a daily dessert menu
Staff training: 2 full days (8 hours each) on-site for dessert creation based on your needs
One full day (8 hours) on-site to train and share best practices with your team
One full day (8 hours) on-site for the menu launch
Creation of the kitchen layout and connection with suppliers of large equipment

Formula 4

1st meeting for project introduction and analysis
2nd meeting for project validation and contract signing
Creation, testing, and development of desserts according to the concept (5-7 desserts)
Menu renewal over one year following the 4 seasons (5-7 desserts per season)
Writing the menu (titles and compositions of the desserts)
Selection of suppliers, appropriate equipment, and tableware
Advice on organization, optimization of work processes, and time management
Preparation of detailed technical sheets and cost sheets for each dessert
Creation of a daily dessert menu
Creation of the kitchen layout and connection with suppliers of large equipment
Establishment of a cleaning schedule with all HACCP standards
Assistance with staff recruitment and interviews
Staff training
2 full days (8 hours each) on-site for dessert creation
2 full days (8 hours each) on-site for the menu launch and setting up the first service
3 follow-up days over one year for the launch of other menus

Formula 5

Ancre 1