The RATIONAL Concept.
Good Food, Served Well. This is our mission and the foundation for everything we do as an operator. St. Martha's Brasserie D'Orléans is a multi-award-winning brasserie located in Ottawa's east end that takes its name from the patron saint of cooks and innkeepers.
The restaurant's founder, Doug Feltmate, is a member of Foodservice Consultants Society International (FCSI). He has been designing kitchens around the world for over four decades and was one of the first to specify a RATIONAL into a kitchen design in Canada back in the 1980s.
With a background in engineering, Doug understands how powerful the technolgy behind RATIONAL is. He did, however, have trouble convincing those who were unfamiliar with the technology that it was as good as he shared. To solve this, he opened St. Martha's Brasserie and installed a RATIONAL in the heart of the kitchen. His goal is to illustrate how technology can advance the hospitality industry in delivering superior quality dining experiences without sacrificing the bottom line.
With the brasserie being open 364 days a year, their kitchen is almost always in use. Since installing their RATIONAL SelfCookingCenter®, they have clocked in over 46,000 cooking hours. They prepare over 70 % of their menu in the RATIONAL, including many items that are difficult to cook with traditional equipment, such as porketta, Osso Bucco de boeuf, and creme brulee.
“It helps us manage our time, because we never have to guess how much more time we need to cook.”
Michael Gaumond, Executive Chef.
The chef's best friend.
At St. Martha's Brasserie D'Orléans they prepare all their food from scratch. Their menu is inspired by the regional French approach to cooking, with items like moules-frites, ratatouille, poutine, and pouding chômeur
When Chef Michael Gaumond first joined the team at St. Martha's Brasserie, he was not thrilled when he saw the RATIONAL in the kitchen. He was used to having to monitor the items he and his team prepared with a close eye in order to get the result he wanted.
The RATIONAL SelfCookingCenter® quickly became Chef Gaumond's best friend in the kitchen. He shares that “It takes a lot of the panic out of a kitchen and enables my team to do more than what would normally be possible. Using RATIONAL Finishing makes accommodating a gourmet à la cart menu a total breeze.”
When asked if he liked the self-cleaning feature, Chef Gaumond quickly said, “I don't like the self-cleaning. I love the self-cleaning. You just put in your tabs, press a button, and you have a like-new piece of equipment when you come back in the morning. It is a total game-changer.”
- The challenge:
Cooking a gourmet à la cart menu with traditional equipment requires more time, labour, and is not consistent. - The solution:
SelfCookingCenter® 101 - Customer benefit:
Using RATIONAL Finishing has enabled the kitchen to accommodate a la cart orders without all the panic.
Contact
We would be delighted to answer any questions about our products and RATIONAL.
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ChefLine®
If you have any application questions, you can call upon the experience of our RATIONAL master chefs 365 days a year.
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Service
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